I made coconut-acorn squash soup recently and then served the leftovers cold a few days later in shot glasses and it was even better the second time around! This soup is so quick and easy to make
This snack keeps coming back in increasingly interesting iterations. I recently picked up some hemp hearts and wanted to bake something with beets, so I returned to the protein puff framework and swapped out a few items. The results were FABULOUS and you can do a sweet version or a not-so-sweet version. What can I say, I seem to like fuschia-colored foods!
This meal is super simple but with a few clever moves it becomes way more delicious than you'd think just by the look of it. Move #1: reserve some kale water to pour over the sizzling ground turkey to keep it moist. Move #2: almond flour in the ground turkey concoction.
It's hearty, it's paleo and it's super autumnal.
The bag of fresh cranberries in my fridge have been wondering why I've been ignoring them since Thanksgiving, so I decided to add them to the dinner I was making in a cast-iron skillet. Those things stay fresh forever!
Colorful and filling! Includes: delicata squash, purple yams, fennel, apple, chicken thighs, beer, chicken broth, shallot, 3 cloves of garlic, hot sauce, lemon and tamari almonds
Bacon, sriracha, cheddar cheese... what's not to love?
I roasted the Godzilla of butternut squashes the night before and had a huge amount left over, so decided to add it to this soup rather than noodles as a handy, starchifying paleo maneuver.
This dish is a mash-up of fall favorites with a Moroccan twist - which I know is weird because people in Morocco don't generally eat pork. I took this Moroccan Chicken recipe and swapped out quite a few items to give it a more harvest-festival-in-New-England flavor. I also didn't have tomato puree but did have pumpkin puree as well as saved Red Velvet Smoothie cubes which provided a flavorful, colorful stand-in for the tomatoes. The smoothie cubes are a complex process, so I'm sure just doing all pumpkin would be delicious as well.
It all started with Turkey Date Meatballs adapted from Frankie's Classic Meatball recipe. Then I started swapping out all sorts of things. Below you'll find the basic framework for the burger version with apricots, and soon I'll add a meatball version with cranberries to the blog. The difference being egg and breadcrumbs added for meatballs. Enjoy! And send in your own fruity adaptations too!
The inspiration for this dish came from wanting to make shrimp with PokPok's Fried Egg Salad dressing, but being on The Whole 30 and needing a substitute for palm sugar. Enter the handful of raspberries...
This parsley sauce is a variation I've been honing based on Cheeseboard's Green Sauce. Bethany provided some scallop searing tips for this tasty seafood appetizer: when you can press the scallop down with your finger and it bounces back, it's done.
An inversely proportional simplicity to deliciousness ratio, featuring butternut squash, frozen cherries, lemons, hot pepper, honey and olive oil.
Like hash browns, but sweeter and... healthier?
Inspired by Cheesboard's cilantro sauce - now appearing on salmon and other delights.
An homage to the 90’s hip hop group Tribe Called Quest, this side dish is easy, tasty and awesome.
Tasty pile of cauliflower, chives, garlic, hot and sweet italian sausages, bunch of broccolini and olive oil.
Exactly like it sounds!
This innovation was brought to us by Exquisite Courser Debbi, who specializes in making food more purple.
For each vegetable, boil it until soft, add to food processor with broth and a handful of almonds that have soaked in water overnight and softened. Blend.
The amount of broth will affect how soup-like your concoction is, so experiment and see what you like. Throw some snap peas on top for garnish!