Christy’s Chia Pudding

Christy’s Chia Pudding

We went to an event a while ago to raise money for Discovery Woods awesome children’s program. It was wonderful to be surrounded by like-minded people. Other than at Paleo events, I’ve never been to a buffet table before and had every single item be paleo friendly. Of the fantastic items on the table (like sauerkraut and pulled pork with homemade fermented...
Curry Fried Fish

Curry Fried Fish

Occasionally, I’ll get urgent texts at about midday. An emergency has occurred and I must respond! Choices by Shawn has their fish and chips this weekend! WE MUST GO! For those just tuning in, Choices by Shawn is a local restaurant that has a dedicated gluten-free kitchen and a well-labelled menu that we find very easy to navigate towards friendly choices. Weekly,...
Beef Bacon 50/50 Braunschweiger Burger Sliders

Beef Bacon 50/50 Braunschweiger Burger Sliders

Probably the most difficult task most paleo and ancestral health advocates advise you to do is to eat organ meats, particularly liver. Frankly, I just have a really hard time stomaching the preparation of organ meats. One time, I made this with both liver and kidneys and felt so nauseous afterwards that I couldn’t eat it, even though the rest of my family scarfed...
Guest Post, Against All Grain: Paleo Breakfast Cookies

Guest Post, Against All Grain: Paleo Breakfast Cookies

If you haven’t yet heard, Wednesdays are our Guest Blogger Series day! It’s a day where Matt and I get a bit of a mid-week break while getting to share with you some of our favorite online bloggers.  And for their hard work, they get the benefit of your readership – we encourage you to please show all of them your support by visiting their blog and social media links at...
Breakfast Butternut Squash

Breakfast Butternut Squash

Back in my day, a common trope was the idea that carrots somehow gave you super vision. You’d see a cartoon bunny eat a carrot and then be able to see something miles away. I know I paid particularly strong attention to this and spent much of my childhood overdosing on carrots. Turns out that this particular association was a myth. Apparently, the British...
Caramelized Broth Brisket with Beef Jam

Caramelized Broth Brisket with Beef Jam

Please note, there are no process photos here. The reason is that I never expected this would be on the site. But never underestimate Stacy’s love of some slow cooked beef! For months now, Stacy has been acquiring beef briskets at a rapid pace. I think my freezer now contains four. Why, you ask?  Because of the nonstop hints that she’d like me to make the...
Creamy Dreamy Frozen Custard from P.A. Bowen Farmstead

Creamy Dreamy Frozen Custard from P.A. Bowen Farmstead

I’m going to try to keep this brief, so I don’t end up coming off like a squealing school girl. But, in the world of real food, hanging out with Sally Fallon Morell and touring her farm is about as awesome as it gets. I’ve heard that Paleo and Sally might not get along; and visa versa, I’ve hard some Paleo folk say unkind things about Sally. But...
ZuSketti with Bacon & Roasted Tomatoes

ZuSketti with Bacon & Roasted Tomatoes

[Please note, this recipe was created for The Balanced Platter and made before Stacy eliminated nightshades. If you're following her WTF plan, simply make this recipe without the tomatoes and add avocado prior to serving] When I think of summer foods, I think of the colors. Pink  watermelons, violet blueberries, purple eggplant, orange cantaloupe, yellow squash, and, of...
Raichini Muffins

Raichini Muffins

When  I came up with the name for this recipe, I was reminded of the movie Willow and the Brownies telling Madmartigan that he was a stupid Daikini. “I stole the baby from you, Daikini! While you were taking a peepee!” Now that I’ve alienated most of my audience with a reference to a moderately successful 25 year old movie, let’s talk about the...
Father’s Day Prime Rib

Father’s Day Prime Rib

What do you get the best father in the world for Father’s Day? The most beautiful and expensive cut of meat. Slathered in Kerrygold butter. Atop a beautiful hand crafted cutting board. Dry-Aged Grilled Prime Rib 5lb (2 rib) prime rib, dry-aged preferred Butter Salt Pepper Preheat grill to high on all burners (or oven to 450 degrees) Rub the surface of the standing...
Guest Post: Blackened Burgers

Guest Post: Blackened Burgers

A unique guest post this week! We haven’t been posting recipes for a while, so we enlisted the help of Dave Wendel, husband of Ann Wendel of Prana-PT. You may remember Ann from our vacation team where she was helpfully involved when we could not or from the fact she is now part of the Whole9Life Team. Without further preamble, have some delicious burgers! There are...
Buffalo in a Pig’s Blanket

Buffalo in a Pig’s Blanket

We’re extremely lucky. We happen to have two tenants that live in our basement who happen to be in no position to pay their agreed upon rent! How is this a good thing, you ask? Well, our favorite freeloaders are my younger brother and his girlfriend, both of whom are quite underemployed. They owe us big time as we enter the 14th month of no rent payments.  So, when...
Pankoconut Fish Sticks and Spicy Mango Salsa

Pankoconut Fish Sticks and Spicy Mango Salsa

You know, panko crumbs. And coconut. Stretching that too far? Well, that’s what they remind us of – sorry!  Alright, well, no matter what you call these – they’ll remind you of coconut shrimp. But they’re fish sticks! We served these with two “normal” eating young boys and they were licking their lips and asking for more. The...
Our Easter and Mint Lamb Meatballs

Our Easter and Mint Lamb Meatballs

Wow, what an amazing weekend we had. This post is uber-picture heavy, so I’ll keep the words to a minimum. Friday afternoon I left work early (yeah!) and the family headed out to Algonkian Regional Park. We stayed in a beautiful 4 bedroom cottage on the Potomac River’s edge. On our arrival, a family of deer greeted us! We stayed with friends (Sarah’s...
Rendering Suet into Tallow

Rendering Suet into Tallow

A few weeks back we visited Mt. Vernon Farms and, among the other goodies we got, picked up some grass-fed beef suet. Suet is essentially pure fat that is sometimes used in its natural form, but is usually used to render into tallow. We love to use tallow and lard in our cooking and making your own tallow from suet is incredibly affordable and easy. So easy, in fact,...
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