Part of my food life journey is exploring all areas of the protein spectrum and, to be honest, fish was somewhat of a new frontier for me. I ordered it all the time in restaurants (and loved it) but it was an intimidating home meal. All that worrying about freshness, the higher cost and sometimes the smell didn’t exactly make it attractive. But after the past few years, I’m over all of that BS and often make a super easy fish recipe like Mahi with Lemon Caper Sauce. The secret? Buy frozen fillets and you don’t have to worry about freshness (or a fishy smell). This recipe was inspired by Cooking Light Magazine and refined through a few iterations until I made it perfect for me.
Read more: Super easy fish recipe: Mahi with lemon caper sauce (Paleo, AIP)
With a couple of fresh items and a list of pantry-clearing ingredients, this spicy sausage and garbanzo stew recipe comes together in about 30 minutes. You can substitute a bunch of things in this recipe — leftover roast chicken for the sausage (or mild sausage instead), cannelloni beans for the garbanzo beans, and add/sub other vegetables like zucchini or kale to veg it out a little more. It’s so forgiving, it’s kinda tough to mess up the flavors in this stew with additional vegetables. You can even remove the garbanzos if you’re following Paleo or Whole 30 diets, with minimal affect to this little recipe that could.
Read more: Spicy sausage and garbanzo bean stew recipe (weeknight meal)
It’s nearing the end of tomato season here in California and I’m always sad when this time comes. Soon, I won’t be able to simply walk outside, pick a plump favorite off the bush and maw on it with fervor. My husband professes that I have a freakish love for these nightshades and I unabashedly admit it — they are a perfect fruit that acts like a vegetable. Tomato sauce, Caprese salad, simply sliced with salt/pepper or in these recipes featuring tomatoes — I wallow in the beautiful yellow, red and green orbs all summer. I’ve been developing this paleo friendly gazpacho soup lately since this year’s massive crop has lent itself to tons of experimentation. The ingredient list might look long but this uncooked blender soup comes together in about 15-20 minutes. How easy is that? Add cooked shrimp to make it a complete meal.
Read more: Recipe: Paleo Friendly Gazpacho Soup
Five ingredients… big, bang, boom. And this easy grilled zucchini is a simple pleasure anyone can afford and enjoy. With the brilliant advent of grill pans, non-stick or pre-seasoned cast iron, even those without a patio or with an evil, restrictive homeowners’ association can get in on some kitchen grilling action. One of the ingredients is a “luxury” item, lemon- or lime-infused olive oil, but worth investing in for salad dressing and drizzling over pretty much any vegetable, from steamed asparagus to sliced tomatoes. This recipes serves 2 people.
Read more: Easy grilled zucchini recipe with fresh basil
For me, breakfast is the most difficult part of adjusting to a whole foods lifestyle. No cereal or grains pretty much limits a lot of options. On AIP, a regimen I followed for 60 days to cure my food allergies, you can’t eat eggs and that kinda sucked, so I started experimenting. It was during AIP that I began developing this sweet potato hash recipe and still make it frequently as a satisfying breakfast or side dish. Thankfully, I learned I’m not allergy-sensitive to eggs and now serve it with a fried or poached egg on top (NB: many people are sensitive to eggs and don’t know it). This sweet potato hash is Paleo and Whole30 compliant too. Enjoy!
Read more: Sweet potato hash recipe: Paleo, AIP, Whole30 approved
If you own a slow cooker, a four ingredient slow cooker pork roast is as easy as it gets: place ingredients in the pot and turn it on. Eight hours later, you have an amazing outpouring of pork love. Doubling or halving the recipe is simple too… it shrinks and expands with the poundage of your Boston butt or pork shoulder. Both of these are the recommended pork cuts you should seek out for their delicious fat content.
Read more: 4 ingredient slow cooker pork roast
I do eat my share of dark chocolate… not mounds of it at one sitting like a PMS’ed fiend, but a a few squares of rich, dark chocolate beautifully strokes my occasional sweet tooth. So I’m particular about what enters this mouth – it better be amazing. And, given that my fix is needed, ahem, almost everyday, it should be affordable dark chocolate. I spent easily hundreds of dollars – and about two years of effort – to find the best dark heaven deal and uncovered it, not at some gourmet, hoity-toity place (bless the people at Tcho, NOKA and Vosges) but at grocery stores.
Read more: Awesomely affordable dark chocolate: Endangered Species
So the cupboard of your wine and food family and friends are already stuffed to the ceiling with glasses, random gadgets, and other sometimes-drawer-filling items. Maybe you seek something a little out of the ordinary yet perhaps a little useful for your friends and family? Check these unique wine and food lover gift ideas:
Read more: Unique wine and food lover gift ideas
It’s turkey time again and let the wine buying begin. Wine enhances any meal, but especially this one. Sharing a bottle, sharing memories and sharing stories about the year that just passed are always better over a glass of vino. Since everyone’s table looks different across the country, I’ve always preached that people should just drink what they like during The Big Meal. But, should you want some guidance, here are a few Thanksgiving wine tips as well as recipes to get you started.
Read more: Thanksgiving wine tips and recipes
With my Florida roots, I love all things Cuban. The Cuban culture has firmly ensconced itself into the roots of Florida cooking and I’m there to welcome it with open arms. And mouth. The uniqueness comes from their slow-cooked dishes like Ropa Vieja, roasted pork rubbed with warm, aromatic spices and the pervasive use of their bountiful citrus in Mojo dishes. This Cuban style ahi tuna recipe reflects the best of what the cuisine offers — lime, garlic and cumin. Serve it with a crisp Pinot Gris, medium-bodied Pinot Noir, Italian Chianti or a hoppy IPA.
Read more: Seared Cuban style ahi tuna recipe