Recipes Archives – Page 31 of 50 – Health Starts in the Kitchen (2024)

Remoulade(orrémoulade)is acondimentinvented inFrancethat istypicallymayonnaise-based, a sauce similar to tarter sauce.While its original purpose was possibly for serving with meats, it is now more often used as an accompaniment toseafooddishes, especially pan-fried breadedfish (such as my World’s Best Paleo Breaded Shrimp) and seafood cakes (such as my Crab Cakes or SalmonPattiesfrom Without Grain). My delicious Chipotle…

A sloppy Joe sandwich is an American classic made of ground beef in a seasoned tomato sauce served on a hamburger bun, originating in the early 1900s. For a healthier version, I’ve eliminated the bun and made our sloppy Joe sauce from scratch (which eliminates any grain-containing thickeners commonly found in processed sauces) and served…

This delicious{Pressure Cooker} Lima Bean & Ham Soup combines my 2 favorite foods; Soup and Lima Beans. Growing up I hated soup. While I wasn’t a typical picky eater, I would turn my nose up at even the idea of eating SOUP for dinner. My poor mother. I’m sure when she hears me now say…

There are things that happen in my kitchen that are obviously a little unique when compared to normal life. Most of you aren’t faced with the challenges associated with homesteading and the obstaclesit presents when it comes to cooking. Since we raise a flock of meat-chickens every spring (free-range, organic, of course! Duh!) much of…

It’s just basic math, I was craving breaded, fried shrimp and I just got an amazing box of TigerNut goodies from Organic Gemini, 1+1=2….. and thatmy friends ishowThe World’s Best Paleo Breaded Shrimp {Made with TigerNut Flour} was made! What is a TigerNut? While they are called “nuts,” these cute little round tubers are actuallythe…

I’m super excited that Stacy atPaleo Gone Sassy is sharing her review ofmy newly released, published cookbookWithout Grainand She’s also sharing a sneak-peek recipe for mydelicious Grain-Free Bagels, too!

Pressure Cooking has made a resurgence in popularity (with many of you begging for more PC recipes) and as someone who’s been using a pressure cooker for all of my cooking-life, I’m more than excited to share my delicious pressure cooker creations. Click HERE to get my pressure cooker recipes I know many of you…

I’m super excited to be guest posting the recipe for mydelicious Pumpkin Roll with Cream Cheese Filling {Grain-Free, Gluten-Free & Primal}over at Paleo Parents’ blog, it’s a sneak peek from my newly released, published cookbook Without Grain. Click HERE or on the photo below to visitPaleo Parents’ blogand get the recipe 🙂

Prized for their meaty flesh, Hatch Chili Peppersare named after the original growing area in Hatch, New Mexico. There, the intense sun by day and the cool nights conspire to yield a flavorful, mildly-hot chile beloved in rellenos, chile verde, soups or in anything that could use a green chile boost. Recently, Hatch Chilie Peppers…

Ok, I’m going to admit a little known secret about myself, that will probably shock most of you. I don’t love eggs and infact I rarely eat them… especially not even close to raw and almost never all the white. For some reasons eggs have always given me a little more than a normal gag…

This morning, while searching the freezer for some bones for my Roasted Tomato Meat Sauce that we’re making today (fingers crossed that it’s the last batch of the season, I’m totally OVER tomatoes) while digging to the bottom of the deep freezer,I came across some forgotten Canadian bacon…. I was craving a comforting, creamy soup…

Perhaps you are thinking, WHY would anyone need Chipotle Peppers in Adobo Sauce Cubes? Well I will tell you why, if you’ve ever tasted Chipotle Peppers in Adobo Sauce then you understand how fabulous they are HOWEVER I rarely have a use for the entire can. Most often I only need 1 or 2 tablespoons…