Browse Category By Entrées
AIP Beef Entrées Keto Meats Paleo Recipes

Garlic-Lime Thai Steak Salad

Garlic-Lime Thai Steak Salad

It’s rare that we buy steak here in the Student Loans and Sweet Potatoes kitchen*. It’s never on sale often enough, and I’m competing for the title of the World’s Actual Worst at Cooking Steaks—but once in a while, when the price is right and I’m feeling ambitious enough, we make steak. And when we do, we make it GOOD. I socked away this Garlic-Lime Thai Steak Salad recipe from Smitten Kitchen simply on the premise that it was already a mostly-paleo recipe that I could prepare mostly unmodified. (An Asian dressing with no soy? Sign me up!) I thought it would be a while before I could test drive the recipe, but as luck would have it, steak went on sale at the grocery store that week. (We already know I have an obsession with cheap meat—this was no exception.) You probably know how the rest of the story goes. READ MORE

AIP Beef Entrées Meats Paleo Recipes Soup

Spanish Picadillo

Spanish Picadillo

Spanish picadillo was one of those recipes that I didn’t quite know what to think of. It sounded pretty good—I mean, almost anything with bacon is usually a good thing. But with an unlikely band of heroes: beef, mushrooms, pumpkin, olives, basil… would it really be any good? I couldn’t suppress my curiosity. I had to know what this was. So, when I found myself with some mushrooms, bacon, and basil that needed to be used up, I knew exactly what had to be done. So much chopping. So much dicing. So much simmering.* And then: picadillo. My hubby was skeptical too. But oh, it did not disappoint! A giant pot of the most flavorful stew I have made to date—the smokiness of the bacon, the earthy mushrooms, the creaminess from the pumpkin, a little punch of zesty basil… HOW DID THIS TASTE SO GOOD. READ MORE

AIP Chicken Entrées Keto Meats Paleo Recipes

Chicken Tagine with Preserved Lemons and Olives

Chicken Tagine with Preserved Lemons and Olives

Okay, so you’ve jumped on the fermentation bandwagon and made preserved lemons: now what? What’s one to do with a jar full of salty, sour, funky lemons? PUT THEM IN EVERYTHING. Anywhere you’d put regular old lemons. Chicken, fish, and salad dressings are the most obvious contenders. But really, though, once you start, you begin thinking of places to put preserved lemon where no preserved lemon has gone before. Like a weirdo, I even stirred some into my kombucha the other day. AND I LIKED IT. I know that it’s challenging making a stab in the dark with an unfamiliar ingredient, so here’s a chicken tagine recipe to get you hooked. It’s a traditional Moroccan dish that is coincidentally paleo, even auto-immune paleo (which is kind of a big deal—most of what I ate on AIP wasn’t nearly this flavorful!). We legitimately fought over the leftovers of this tagine the next day. #worthit. I’m sorry and you’re welcome. READ MORE

Entrées Keto Paleo Pork Recipes

BLT Salad (vegan options too, seriously)

BLT Salad (vegan options too, seriously)

Last week, I talked briefly about our fling with Whole30. It was about a week and a half of some really interesting experiments: predictable ones, like lettuce-shelled tacos—but also some more novel experiences, like sweet potato bruschetta (meh) and plantain tostadas (yum). But one dinner recipe was sheer bliss. BLT SALAD. Like, everything you love about crispy bacon, cool lettuce, and juicy tomatoes living in the same place, but AS A FREAKING SALAD? It sounded like insanity. Madness. Chaos. But, oh, it was perfection—and a super-easy weeknight meal, to boot. Everything came together in the time it took to cook the bacon. We drizzled it in homemade mayo and plopped a couple fried eggs on top and practically inhaled it at dinnertime. READ MORE

Entrées Paleo Recipes Vegan

Summer Squash Pasta Bake (gluten-free, vegan options)

Summer Squash Pasta Bake (gluten-free, vegan options)

...I used to make this summer squash pasta bake regularly for dinner parties long before I went paleo, because it came together quickly, easily fed a decent-sized crowd, and had an impressive-yet-simple combination of flavors that would delight even my “foodie” friends. It became a bit of a signature dish. Once I discovered I could eat cheese again, I decided to try my hand at some ingredient substitutions with this pasta bake just for old time’s sake, and by some stroke of magic: it worked. READ MORE