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!
Sweet Potato Hash Recipe
This recipe makes enough for six, 3/4 cup portions and keeps well for up to five days in the fridge. Read more »
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
Every summer, I grow my own tomatoes. Giddily and enthusiastically. Almost to a fault. I receive my heirloom seed catalog each winter, earmark the hell out of it and plant new varieties each year — starting the seedlings indoors during February for a late April outdoor planting. Watching them grow (quite impatiently, I might add) is a uniquely geeky pleasure since I know what comes to fruition after all the loving nurturing. The harvest! If you follow me on Instagram, you won’t really see pictures of my pets or family… but red, yellow, and green heirloom tomatoes.
Read more: Awesomely easy heirloom tomato salsa recipe
If you’re still reading this after seeing “gluten-free” in the title, then welcome. Many people don’t make it this far when “gluten free” is included. During my food allergy food cleanse, I discovered that I’m gluten sensitive. I’m not celiac or anything serious but post ripping into anything wheat-based, I get bloated and feel crappy. So I started eating as gluten free as I can. And that ain’t easy in our culture. As a former pastry chef who studied and used gluten for a living, it has been a tough, lonely road. But I’m learning to bake GF (as it’s called in this world and you’ll see on labels) while trying to avoid the scary sounding ingredients like xanthan gum, which acts as a thickening agent in the absence of gluten. It’s easier than you might think and you might even feel more comfortable after scarfing a few of these down.
Read more: Cookie recipe: Gluten free chocolate chip cookies
Have you ever read the side of a salad dressing bottle? Be in a patient mood when you do. Hard-to-pronounce words followed by a list of chemicals. My mantra is that, if I can’t pronounce it, I shouldn’t be eating it. Ingredients often look scary to me… preservatives like potassium sorbate, red or yellow coloring, thickeners like xanthan gum and moderately evil flavor enhancers like monosodium glutamate. Not to forget sugar. Plenty of sugar in them, there bottles. When I “went healthy” many years ago, I dropped the bottled stuff and started making my own. Very surprisingly easy to do, once you get the hang of it and learn what tastes good to you. And the biggest accomplishment is knowing how to dress a salad without measuring. Bonus!
Read more: 4 ingredient Dijon vinaigrette recipe for salads (or marinades)
With the medical professionals screaming at us to eat healthier and better and the food marketers saying their fake food fits into this category, it’s difficult to know where to turn. But I turn to real food — food that comes from the ground or from a tree and has never seen a factory or processing plant. I don’t have to worry about eating too much of it or if it’s going to give me hives or any… ahem… digestive issues. If you’re hoping to make the switch or just trying to expand your healthy food horizons, here are seven, deliciously real foods that you should and can enjoy with relentless abandon.
Read more: 7 healthy additions to a real food diet (paleo style)