Tag Archives: glutenfree

Honey & Pepper Roasted Carrots

Roasted Carrots

Paleo + Life|Honey & Pepper Roasted Carrots

Oh, what a long, strange trip it’s been. Suddenly, it is the first day of fall. Looking back, summer flew by, though I can clearly recall individual days that seemed to last forever.

While I feel like I still need time to really settle in to the rhythm of fall, the thing I am most glad of is the cooler weather and the ability to cook in my kitchen again. I have missed it terribly, but so much of the summer was just too hot to live. Fall, now, this is my time. There’s just so much good food to be had.

Like these carrots, for example. I am a complete sucker for rainbow carrots. They cost a bunch more than regular carrots, but I don’t even care. Colors! Yellow ones, purple ones, even the usual orange ones are pretty spiffy when arranged prettily on a plate.

You may be surprised to learn which variety is your favorite — I love the orange varieties of carrots, but the yellow ones are my favorite, as they are milder and sweeter. The purple are a bit intense: they seem almost beet-like in their musky overtones.

A couple of notes: Go easy on the pepper (and a little heavier on the honey) if you are making this for little ones, unless yours are like my oldest, who loves spicy things about as much as she loves us. Sensitive palates may balk. Also, if your honey is a really thick variety, try zapping it in the microwave to get the right consistency for drizzling. You don’t want to use immense gobs of honey; the idea is to gently enhance the natural sweetness of the carrots, not overwhelm it.


Honey & Pepper Roasted Carrots


  • 2 pounds rainbow carrots
  • 3 tablespoons oil (melted coconut oil is my favorite)
  • 2 tablespoons honey (if yours is quite thick, warm it up in the microwave)
  • 1-2 tablespoons freshly ground pepper
  • 2 teaspoons salt


  1. Preheat oven to 450 degrees.
  2. Wash, gently scrub and pat dry the carrots. Lay them flat on a cookie sheet.
  3. Drizzle the carrots with the oil, rotating them to ensure that all sides are coated. Repeat with the honey.
  4. Sprinkle the carrots with pepper and salt. Place them in the oven, roasting until they are carmelized and "give" when poked with a fork (approximately 25 minutes).
  5. Remove from the oven and serve.

Paleo Chocolate & Cinnamon Mug Cake

I am still adjusting my schedule — a much more active little one presents some difficulties — but I needed to share with you all this delightful creation. I present: mug cake.Chocolate & Cinnamon Mug Cake | Paleo + Life

“Really, Cher?” I hear you saying. “Mug cake? That’s so 2013.”

Perhaps mug cake is a bit past its new and exciting stage. But you know what it also is? Delicious.
I adore mug cakes, and I am not ashamed. Especially since paleo mug cakes have fairly healthy ingredients. Eggs, bananas, a bit of spice for flavoring — these are staples I use just about daily.
(Speaking of spice: I have always wondered: just what the heck is in “spice cake” anyway? I need to investigate. I bet a spice-cake style mug cake would be amazing.)

This recipe is quick and easily adaptable to whatever spice you have on hand. Two things to note:

1) This works best with liquified oil. If using coconut oil, warm it before using so that it isn’t solid.

2)For best results, be sure to mash the heck out of the banana. If you don’t like banana or want to lower the carbs, a thicker applesauce (like my Apple Sassy Applesauce) is a fine substitute.

Paleo Chocolate & Cinnamon Mug Cake


  • 1/2 large banana
  • 1 egg
  • 2 heaping teaspoons cocoa
  • 1/2 teaspoon cinnamon
  • 1 tablespoon coconut flour
  • 1/4 teaspoon baking powder
  • 1 tablespoon raw honey
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon coconut oil


  1. Combine banana and egg in a large coffee mug; mix thoroughly. Add remaining ingredients, stirring after each addition. Microwave for 2-3 minutes, depending on the power of your device. Serve immediately.

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.

Sage & Pepper Pork Chops


Sage & Pepper Pork Chops | Paleo + LifeI am pleased to report that I am done with the bar exam, and my life has started to regain a bit of normalcy. As normal as it ever is, at any rate.

This means I get to focus a bit on fun things, like figuring out how to take pictures again. I am still very much a novice food photographer, and with the last two months being taken up with other things,  my beginning skills seem to have flown the coop. I really want to spend a lot more time playing around with my camera again.

These pictures were not taken when I had time to fiddle around with the camera, but just as we were sitting down to dinner. I served these with sides of butternut squash and sauteed peas, but really, they work with just about anything.
I love chops because they are so easy to customize to your own taste. Mild and meaty, pork chops take on flavors exceptionally well. I love to marinate them (or cook them in the sous vide), because they can be rather dry, but oiled chops, as they are here, stay pretty moist, too. This recipe is one of the simplest, but it works because the combination of earthy sage and sharp black pepper just sings on the palate.

Sage & Pepper Pork Chops


  • 6 pork chops
  • 3 tablespoons oil of choice (leftover bacon drippings are especially excellent)
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 6-8 whole sage leaves


  1. Rinse the chops; pat dry with a paper towel.
  2. Coat both sides of the chops with oil. Salt and pepper both sides, then place them on a baking sheet. Top each chop with one or two sage leaves.
  3. Bake at 400 degrees for 40 minutes, or until chops are lightly browned and tender. Serve immediately.



California Citrus Tea

CA Citrus Tea

My in-laws were here for an all-too-brief visit recently. We spent as much time with them as we could, considering that I was deep into my studies, my husband was working and the kids were all in school. Still, it is so rare that we get to see them, so any time at all is a treat.

They also happened to bring a few treats with them. A few adorable things for the kids from their trip to the Bay Area, and some pomelos for my husband and me.

Pommelo Bl

Pomelos are hard to describe. It’s a huge citrus fruit — larger by far than most; it is actually called Citrus maxima. After you’ve peeled the ruggedly bumpy skin, and removed the inch or so of fluffy white pith, you’re left with a fruit that’s about the size of a grapefruit. Speaking of grapefruit, the taste is somewhere between a grapefruit and a lemon, but without the hint of bitterness that gives grapefruit its savor. Instead, it has a gentle fragrance that is slightly floral with a tiny bit of musk. These are light, bright and delicious.

While my immediate thought was how wonderful it would be to candy the peel — seriously, one fruit is so big you’d have it forever — my first taste of the tart flesh changed my focus. Trying to stay healthy while the family drops like flies around me, I knew I needed to turn it into this delicious, soothing tea.

All of the ingredients are so healing: turmeric, full of anti-inflammatory curcumin, and the black pepper which helps activate it; honey and ginger, which help fight off nasty bugs; and of course, pomelos are full of vitamin C. This is not the prettiest drink, by any means — I nearly called this “Ugly Tea” — but the soothing heat and tangy flavor are gorgeous.

Pomelo & Spice Tea


  • 2 segments pomelo, peeled and separated into small chunks (may substitute lemon or other citrus)
  • 1" knob of ginger, peeled and grated
  • 1/2 teaspoon ground turmeric
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon honey


  1. Combine pomelo, ginger, turmeric, black pepper, and honey in a cup; add 1/2 cup boiling water. With a fork, mash the ingredients together, then add enough water to fill the cup.
  2. Serve immediately.

Curried Oven-Fried Chicken

Curried Oven-Fried Chicken | Paleo + Life

When I was a kid, I loved having chicken for dinner, because the drumsticks were mine. There was something so perfect and satisfying about them. They were just the right serving size, and even had a convenient handle built in. Let other people have the thighs, wings or the often-dry and boring chicken breasts: I was all about the legs.

As an adult, I have reluctantly ceded the drumsticks to our children. I do find I appreciate the other parts more — a nicely roasted chicken thigh is a thing of culinary beauty, but sometimes, I find that I miss them. Fortunately, I can usually find packs of them on sale. When I do, I am happy to scoop them up.

This particular recipe is almost too simple (i.e., perfect for a weeknight). A hot oven and a dash of a few quick spices take hardly any time at all. Curries come in such variety that it’s impossible to say which is my favorite. This Madras-style spice blend is a good one that I’m enjoying of late. It is perfect with all kinds of meat, and if you are near a spice shop, it’s very easy to find a good one. (I like this one from  The cooking is pretty much hands off; the eating, happily, is the exact opposite.

Curried Oven-Fried Chicken


  • 3 tablespoons olive oil, divided
  • 2 pounds chicken (I used only drumsticks, but a cut-up chicken would also work)
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon madras-style curry powder


  1. Preheat oven to 400 degrees.
  2. Pour half of the olive oil onto a baking sheet, with a basting brush, coat the entire sheet.
  3. Wash and pat dry the chicken, placing it on the baking sheet. Season the chicken with salt, pepper and curry powder; drizzle the remaining olive oil over the meat.
  4. Bake for 1 hour, or until flesh is firm, skin is brown and the juices run clear. Remove from oven; serve promptly.

Playing in the Kitchen

finished soup

Today, I thought I’d dive in to recipe development in a bit more depth.
Recipe development: that sounds so fancy, doesn’t it? It’s not fancy in my head. Really, it’s just playing in the kitchen — usually because we’re starting to get hungry and need something fast. So here’s how a typical dinner happens around here.

raw veg

This one started, as they often do, with the realization that dinner needed to hit the table pretty darned soon, and I had no plan. Sigh. I spy some veggies in a wooden bowl, and think I should use that squash. The weather’s been cold and damp today; soup sounds good. I chop up the squash, and peel some carrots. Roasting is usually quick, and gives really good flavor. Roasting brings out the sweetness, so I’m pretty sure even the littles will like it.

Thinking I’d like something warm and Mexican-inspired, I pull out salt, pepper, cumin and cinnamon, and sprinkle those on the veggies. I quickly melt a bit of coconut oil, and pour that over them as well. Pop the trays in a 425 degree oven, and that’s underway.

I send a text to the husband, trying to convince him to pick up a rotisserie chicken on his way home. Husband says nope, can’t do it. Another dramatic sigh. I’ll pull something out of the freezer.

pork jowl

A quick dig around in our small freezer brings me to this chunk of smoked pork jowl. I figure hey, that’s basically bacon. I’m going to slice it up and fry it to go with the soup.

While the meat is cooking, I start thinking about the final dish. Since I’m going to puree the veggies in the Vitamix, I know the soup will be super smooth and silky. Crisp pork will make a nice contrast to that, but I want a bit of crunch (and color) as well. How can I do that? I pull out the hand grater and shred some red cabbage.

Onions in Pork Fat | Paleo + Life

I think about adding some of the garlic I roasted last week to the soup, but am torn. Like the roasted veg, the garlic is sweet, but the flavor’s a bit stronger than I want. Instead, when the pork is done cooking, I slice an onion really thin, and cook the slices in the rendered fat. The onion slices start to caramelize as they cook, starting to develop a deep, sweet flavor, but also picking up a bit of the smoky flavor from the cooking fat. As I taste them, I think: Yup, that was the right choice.

When the onions are done, I pull them out of the pan and set them aside. By this time, the carrots and squash are fork tender, so I pull them out of the oven. I let them cool for a few minutes, but since we need to dish dinner up PDQ I’m handling them while they’re still hot. The carrots are already peeled, and just need slicing, but the squash needs the peel taken off as well. I toss the chunks into the Vitamix, and blend away.  Because of the quantity of veggies, I do this in two batches.

Once the soup is blended, dinner’s basically done. I scoop a hefty portion into a bowl for each of us, topping it with the red cabbage, bacon and fried onions.  No time for fancy plating: we’re starving, and it smells fantastic. We dig in.

Food Lovers’ Fridays: Roasted Garlic

Roasted Garlic | 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.

I’m just gonna come out and say it: You need this.

That’s a bold pronouncement, I know. But I’m not backing down from it. Roasted garlic can change your culinary life.

When you switch from the standard American diet to a whole foods/ancestral eating template, one of the things you lose is hyperpalatable food. Processed foods have scientifically engineered ratios of sugar, salt and fat to get you hooked. And why wouldn’t they? It’s a smart business decision. Big flavor makes you come back for more (and more and more).

So when you make the change to a new way of eating, getting used to natural tastes can be a challenge. But don’t despair. Real, whole food can have big, intense flavors, too — you just have to figure out how to make them happen.

Enter roasted garlic.

Roasted Garlic | Paleo + Life

Creamy, carmelized, and meltingly tender, roasted garlic will become your new go-to flavor booster. Less than an hour in a hot oven makes the sharp tang of raw garlic mellow into something so different, so luscious, it’s hard to believe it’s the same food. Spread it on crackers, mash it into soups, rub it on steaks or baked potatoes, mix it into guacamole, make salad dressing with it — once you’ve made a batch, you’ll want to use it all the time.

Food Lovers’ Fridays: Roasted Garlic


  • 5 heads garlic
  • 2 tablespoons coconut oil
  • 1 teaspoon herbs (I like rosemary or marjoram)
  • 1/2 teaspoon kosher salt


  1. Preheat oven to 400 degrees.
  2. Peel the papery skin off of the garlic heads, but do not separate the cloves. Cut off the tips of each head of garlic (approximately 1/4").
  3. With aluminum foil, make a small packet to hold the garlic. Place a dollop of coconut oil on the cut side of each head. Sprinkle the herbs and salt over the garlic; close the foil packet tightly.
  4. Roast in the oven for 50 minutes, or until garlic cloves are softened and lightly colored.
  5. Remove from oven; set aside until ready to serve.

Beef Heart in Romesco Sauce

Beef Heart in Romesco Sauce | Paleo + Life

As I mentioned last time, one of my New Year’s resolutions is to more consistently eat paleo “superfoods.” I’m aiming for at least once a week. Organ meats are an easy place to start keeping that resolution. With all of the health benefits they offer (the B vitamins, vitamin K, vitamin D, iodine, zinc, CoQ10, etc., etc. — check out this great post from The Paleo Mom for more details), these are truly the unsung heroes of the freezer case.

Heart, in particular, is a nice introduction to learning how to eat the odd bits. It’s muscle meat, just like steaks or ribs which are so familiar to us:  the flavor of heart is really just an especially ‘beefy’ roast beef.  The long, low and slow cooking that the sous vide provides makes the meat deliciously tender. (This dish can also be made in the slow cooker, but I find using the sous vide provides a very tender texture.)

Beef Heart in Romesco Sauce | Paleo + Life

My favorite way to serve beef heart is in romesco sauce. One of the loveliest, most versatile sauces I know, it comes from the Catalan region of Spain. Like any good traditional recipe, romesco has many variations. Some versions use tomatoes, some use bread, but just about all feature sweet peppers, garlic and almond flour.

Prepared in the sous vide, the flavors of the vegetables and meat infuse one another so that each bite holds the essence of all the ingredients. Here, I’ve blended the vegetables with the juices from the meat, which gives the sauce a deep velvety brown color. For a thicker, more colorful sauce, when you open the packet, pour off the meat juices and puree the veggies. Depending on which pepper you have used, the sauce will take on that color.
(Don’t discard the juices: pour them into a saucepan, and cook over medium high heat until the volume is reduced by half. Drizzle a bit of this over the beef. It is delicious.)

Beef Heart in Romesco Sauce


  • Beef heart, approximately 3 lbs
  • 1 teaspoon smoked paprika
  • 1 tablespoon dried parsley
  • 1-1/2 tablespoons kosher salt
  • 2 teaspoons ground black pepper
  • 1/2 large onion, sliced thinly
  • 4 sweet bell peppers, sliced
  • 4 cloves garlic, sliced
  • 1 tablespoon coconut oil
  • 1/4 cup almond flour


  1. Preheat sous vide to 185 degrees.
  2. Rinse the heart and pat dry. In a medium bowl, sprinkle the paprika, parsley, salt and pepper over the meat, making sure all sides of the heart are coated.
  3. In a sous vide pouch, combine the heart, onions, bell peppers, garlic and oil. With the vacuum sealer, seal the bag shut.
  4. Place pouch in the sous vide. Allow to cook for 24-36 hours. Remove pouch from sous vide and set aside until cool enough to handle.
  5. When cooled, open pouch and remove heart; set aside. Pour vegetables, cooking juices and almond flour into a high-speed blender and puree for 15-20 seconds, or until a smooth sauce has formed.
  6. Slice the heart into portions approximately 3/4" thick. When ready to serve, top slices of heart with a spoonful of sauce.

Crustless Carrot Quiche

Crustless Carrot Quiche | Paleo + LifeThe other night, there were just three of us for dinner, which almost never happens. But most of the family were either out or asleep, so it was just one girl, the baby and me. With so much smaller a crowd, I fell back on one of my pre-paleo staples: crustless quiche.

Inspired by one I learned years ago when I worked for a major grocery store chain, crustless quiche has been a regular supper at our house. I have made this so many times, so many ways, I don’t even recall the ingredients in the original.  Aside from the first time, I’ve never made it exactly the same way twice. It’s a very kid-friendly recipe, too; ours love this more sophisticated take on breakfast for dinner.

This is a favorite supper for summertime with a big salad on the side, but at this time of year, I prefer more substantial meals, so I like it with a juicy piece of salmon or a hearty bowl of soup on the side.
If feeding more people, you can easily double the recipe — just make sure your oven-safe skillet can hold that quantity. Your cooking time will be a bit longer, but keep a close eye on it. The high temperature means it cooks pretty swiftly. This is also lovely as a last-minute appetizer; just slice thinner pieces.

Crustless Carrot Quiche | Paleo + Life

One ingredient of note is the cream cheese. While I tend to be more strictly paleo, as a family, we do have some Primal meals (basically, Primal = paleo plus dairy). If you want to stay more strictly paleo, I would substitute a good nut cheese like this one from Primal Kitchen. I have not yet used this genius cultured coconut cream cheese by Beth from Tasty Yummies, but I think it might work since eggs are the star ingredient here. A drizzle of hot sauce adds just the right finishing touch.

Quick Carrot Quiche


  • 8 eggs
  • 8 ounces cream cheese, softened (sub nut cheese for vegan)
  • 2 carrots, grated
  • 1 tablespoon dried parsley
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons olive oil


  1. Preheat oven to 450 degrees.
  2. In a medium bowl, combine eggs and cream cheese; beat well. Stir in grated carrots, parsley, salt and pepper.
  3. Add olive oil to medium oven-safe pan, swirling to coat. Pour egg mixture into the pan of oil and place in oven. Bake for until top of quiche appears firm, approximately 12-15 minutes. Remove from oven and cool for 5 minutes. Serve immediately.

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