I’ll get this out of the way immediately: I’m not a salad person.
When I do eat salad, I have a very high expectation for how awesome it is. The main ingredient can’t be lettuce. At that point, maybe it’s not a salad anymore, but there’s something about straight lettuce that is super unpalatable to me. So unpalatable that not even loads of dressing can save it. A salad has to have variety, bulk, and fun flavors playing with each other on my tongue (because that’s a wonderful thought).
Hello everyone! I’ve got a very tasty treat for you today that happens to be a spin on a beloved childhood treat of mine!
Before that, I wanted to quickly mention my new newsletter, Paleo Bytes. I recently sent out the first newsletter and got a great response! I am sending out a monthly-ish newsletter (you will not get emails every time I post – that’s boring) that features fresh content and awesome times. You can sign up on the right sidebar!
You may not recognize the word “halvah”, but don’t let that turn you away. These cookies are incredibly simple to make – only 4 ingredients! If you like tahini (sesame seed paste), you’ll definitely enjoy these slightly sweet cookies.
I’m so excited about this post you guys!
First off, I made this really awesome recipe, Eggroll in a Bowl. It’s all the goodness of an eggroll without dealing with the wrapper. Instead, it’s the delicious pork-and-veggie filling, seasoned to flavor perfection.
And secondly, the recipe is actually a guest post over at The Freckled Foodie.
Finally, I want to talk a bit about local and online communities!
I am thrilled to share this recipe with you.
Seriously, I’ve been thinking about it for days. Cider-braised short ribs sound like a dream, right? Spoilers: they are.
I’ve been wanting to share more main meal recipes lately, since there’s a sad lack of that on this site right now. In case you didn’t know, I love meat, but that doesn’t really show yet. So I’m on a quest to post recipes for the things I regularly eat instead of just treats and things like that (not to say that I don’t eat the treats…I definitely do). But that isn’t a realistic view of all the nutrient dense meals I normally have.
And man, is this one worth sharing.
I’m a big fan of apple cider.
Growing up, the minute the temperatures outside dipped below freezing (which, in my neck of the woods, is sometimes October), my mom would deliberately set a big stockpot on the stove, fill it with jug after jug of apple cider, add further flavor with spices, and turn the burner on low, just enough so the cider was almost hot, so we kids could come inside from playing in the snow and enjoy a warming cup of cider as our frigid skin melted. The pot would stay on the stove, continually being refilled, until it was getting too warm for that sort of thing – usually when our subzero winter temps started creeping up to the 20s in February or March.
Once the kids were all moved out, the tradition got shortened, with a duration of while we were home for the holidays. Still, colder temperatures tend to awaken a craving for apple cider. Now that I live on my own and I’ve adopted a real food lifestyle, I wanted a different alternative to the apple cider sold in a jug (made from juice concentrate and additives). With a little bit of research and time in the kitchen, I made an apple cider that definitely satisfies this year’s cravings!
