I really should start this post with my ode to avocados. Like many things, I was an avocado virgin just a few years ago. I regret my former disdain for avocados every day. I seriously missed out for the 24 years that I didn’t put them on anything and everything. If you’ve read my recipe for the easiest and most delicious salad ever, which you can find here, then you will see where my love of avocados began. My former roommate used to make that salad for us pretty much every night when we started Crossfit and eating better, and that’s when I realized how unbelievable avocados were.
I grew up in a very normal household of 3 kids (I am the epitome of a middle child). However, I have heard stories (from my dad’s family, mostly) about growing up with multiple siblings and fighting for your food every night at dinner before someone else ate it all. That’s how I feel when I make kale chips and TJ and I have to share them. If I don’t keep shoveling them in my mouth, I won’t get any.
Artichokes are one of those things that every time I cook them, someone tells me they have never seen whole artichokes cooked, and that they had no idea how to eat them. I blame my French grandmother for my love of whole artichokes. I actually blame her for a lot of my eating and cooking habits.
This is a picture from my ladies night out last night with (from left to right) my sister, my aunt Melissa, my mom and me! Ladies night = alcohol, appetizers and dancing. Dancing is good. The rest? Not so much.
This post came about for a few reasons. 1. I love chicken wings. I almost always try them when I go out to eat. 2. I love salt and I love vinegar. Put them together and I’m pretty much in heaven. 3. Salt and vinegar wings from Buffalo Wild Wings are so damn good, but they are in no way paleo (especially when you get the boneless ones like I tend to, which are breaded). 4. I have been asked about staying paleo when going out to eat and drink, and since that’s exactly what I did last night, the timing seemed appropriate.
Holy crap. Not only are these good, they’re really cute and fun to eat and make. They’re absolutely perfect for lunch when you don’t want to just eat another Tupperware of some pre-made chicken salad.
Ok, so they aren’t really fries. They’re carrots. But you already knew that, since you knew fries aren’t paleo – right?!
This recipe was actually inspired from PaleOMG’s Carrot Fries and Garlic Aoli Recipe. In my typical fashion, I just had to change it up just a bit. Before I get into the recipe, I’m going to tell a little back story on why I got into blogging, since it was also almost completely inspired by Juli Baur (the creator of PaleOMG). If you don’t care at all about my personal story, and I don’t blame you if you don’t, please feel free to skip right to the recipe.
This is a post that was requested by someone brand new to paleo who was looking for more advice than just recipes. Once I thought about it, paleo starts way before the kitchen; it starts in the grocery store. This can be tricky for many people. It’s not quite as simple as the “stick to the perimeter of the store” advice I have seen everywhere recently, though I won’t deny it is still great overall advice.
There it is, another horrible picture of an otherwise delicious side dish. What the hell is wrong with me? I’m not sure what’s worse, that I took these god awful pictures or that I’m actually posting them as if they’re acceptable to put on a recipe blog? I don’t want to know.
Yup, you read that right. I am a Gamecock. I don’t have a picture for this recipe, so I’m using a picture that I took when I was back down at USC last fall for a football game. This was only the second time that I’ve been back since I graduated in December of 2010, and I wish I could go more. Like once a month more. But that’s really not realistic financially or socially. I have a life (and a job) here, so I just have to have way too much fun (and food) when I’m back down south, and recreate all of the good foods that remind me of the good old college days when I’m at home. My boyfriend isn’t a huge fan of my talking about college non-stop, especially about the amazing football team that USC has (something about me not playing football.. whatever) so I won’t go on and on about it.. But anyone who went to USC, or any college that you absolutely loved for that matter, will understand my sentiment.
When I first started cooking paleo, I was scared/grossed out/intimidated by a lot of recipes. As far as Brussel Sprouts are concerned, I 100% blame my mom. She has always (and no matter how many times I make this for her, still does) hated Brussel Sprouts. She is also to blame for my aversion to fish, which I am still working on, and why I didn’t eat cooked carrots until college. Thanks mom!