Thursday, April 17, 2014

11 Snack Attack Recipes For Paleo Chips {Clicking Around}

Snack time!

This week I decided to round up eleven of the most delicious, easy and creative chips on the Internet from my fellow bloggers. All of them are paleo, gluten-free and Whole30-compliant... and snack attack-approved.


1. Brussels Sprouts Chips: As a steadfast Nom Nom Paleo disciple, I recently tried this simple roasting recipe. I would honestly eat these over potato chips if I had the choice... and I love potato chips. (via Nom Nom Paleo—photo by me!)


2. Oven-Roasted Beet Chips: I cannot get enough of beet chips with fresh dill dip. (via Civilized Caveman)


3. Crispy Mushroom Chips: Umami to the max. (via Nom Nom Paleo, striking again!)


4. Nori Chips: They look like a garbage bag and taste... well, not like a garbage bag. I like these because it's easy to keep nori on hand in the pantry at all times. (via Worthy Pause, i.e. me)


5. Kale Chips: Classic version of our frilly friend, the kale leaf! (via A Spicy Perspective)


6. Sweet Potato Chips with Rosemary: I've always had bad luck with burning baked sweet potato chips (I think I always slice them too thin), but these look perfect! (via Paleo Grubs)


7. Plantain Nachos: I keep Trader Joe's plantain chips in my kitchen at all times, but these look way better. (via The Clothes Make The Girl)

8. Zesty Turnip Chips: Don't underestimate the turnip! (via Predominently Paleo)


10. Garlic Mustard Zucchini Chips: Welp, a food dehydrator must now be added to our wedding registry... just to make these chips. (via This Flourishing Life) 


11. Porkitos: Meat. Chips. Seriously, is Nom Nom the queen of chips or what? (via Nom Nom Paleo)


What's your favorite paleo-friendly chip?

Wednesday, April 16, 2014

The Pleasant Places {Worthy Pause Of The Week}

Etsy engineer Kelly Norton created a fun little map called The Pleasant Places to find out how close your city is to being Pleasantville. As in, it calculates how many "pleasant" days (temperature-wise) your area has each year.

My beloved Minneapolis has a measly 55 days of weather considered "pleasant," which is no surprise because it's snowing there today. My current home of San Diego has 182. Yeah, that's a lot more. Yikes.


How pleasant is your city?

Monday, April 14, 2014

The Best-Best-Best Homemade Breakfast Sausage Recipe

Some of my favorite recipes are the products of happy accidents. This homemade breakfast sausage is one of them.

Spicy, herby, sausage-y.

Here's how it went down: I was planning on making pork potsticker meatballs, but when I went to the fridge, I realized I'd used up all the cilantro earlier in the week. Whoops. I also realized I bought double the amount of thyme I needed for another recipe. Whoops again.

Anyhoo, that's where I started—2 lbs of ground pork and a bunch of fresh thyme. What resulted is one of the best recipes on this whole blog.

The makings of this grand experiment. You're welcome for sparing your eyes from the raw meat shots.

The Best-Best-Best Homemade Breakfast Sausage
Paleo, Gluten-Free & Whole30-approved
2 lbs ground pork
4 garlic cloves, minced
zest of one lemon
2 tablespoons of fresh thyme leaves
2 tablespoons chopped green onions or chives
2 teaspoons of ground sage
1/4 teaspoon nutmeg
1/2 teaspoon cayenne pepper
1/2 teaspoon crushed red pepper
1.5 teaspoons fresh ground pepper
2 tsp salt
Optional: I didn't add this, but a touch of maple syrup might be nice too.

Stir all the non-meat ingredients together and then mix with the ground pork until thoroughly and evenly seasoned. Fry up in a pan (you shouldn't need much, if any, additional fat) and serve however you like!

The makings of this experiment, part deux.

Thoughts, ideas and other uses:
-You can mix everything up with a food processor too—the consistency will be different. Smooth meat. Ew, but really not ew.
-It's a fantastic paleo breakfast sausage, but you could use it in plenty of non-breakfasty recipes too. I love sausage, so this blog is filled with them (Sausage Stuffed Portobello Mushrooms, Thanksgiving-In-Your-Mouth, Kale-Sausage Soup, etc.)
-Try making it into meatballs by adding a little bit of coconut flour and an egg.
-Fry it up with apples and onions and serve on top of a Dijon dressing salad.
-Make a hash with sausage, sweet potatoes and veggies, topped with a fried egg.
-Coming soon to Worthy Pause... paleo biscuits and sausage gravy, using this very sausage.

Voila! It's done and it's awesome!


Let me know what you think!

Wednesday, April 9, 2014

Field Trip To The Zoo {Worthy Pause of the Week}

Yesterday, that guy I'm marrying in a month took the day off. And being the lucky freelance hustler that I am, I re-arranged my writing schedule and took the day off too.

We decided to use the weekday off to visit the San Diego Zoo, since it's terribly crowded on the weekends. The last time I was there, I was 20 years old and I stood in line for six months waiting to see a giant panda baby and it's mom that both viciously ignored me.

Anyway, yesterday was a perfect zoo field trip day (even though the big panda still ignored me)—and I'm glad that we took the time to enjoy something that is literally in our backyard.

Personally, I was very into the baby koala and the elephants and the sun bear and the polar bears and the tiny little kid carrying a zoo map around who kept saying in his tiny little kid voice, "Dad, are we going to see a crocodile?"

But also, THE RED PANDA.

Meet Lily.

The picture is pretty terrible... but THAT FACE. #ladieswholounge


The red pandas are living life at an optimum level of cuteness as if they were part-raccoon, part-fox, part dog and part-kitten. I dare you to find another adult zoo animal that is this cute.

I learned today on the Internet that red pandas are also called "fire foxes." As in, Mozilla Firefox.

We live only a half a mile from this fire fox and all those other creatures, so we're going to have to go say hello more often.

Monday, April 7, 2014

Paleo Bacon & Apple Kale Slaw

I make one-pot sautéed slaws all the time, and this one just happened to turn out extra colorful and photogenic so I had to share it again!

This is my Maple-Dijon Bacon Apple Slaw made with kale instead of Brussels sprouts (the secret ingredient is sauerkraut!). It is also so, so, SO tasty if you substitute bratwurst-spiced pork sausage for the bacon.


Other slaw for you! Try this Chorizo Brussels Sprouts Slaw too. It's good.


Wednesday, April 2, 2014

Best Dog Friends Forever {Worthy Pause of the Week}

I can't deal. I just can't. This is officially the worthiest pause of the week/month/year/century.

Let me introduce you to two cute pals, Harlow and Indi (below).


Also, lots more pictures of all the cuteness.



Tuesday, April 1, 2014

19 Tricky April Fool's Day Recipes To Terrorize Your Friends {Brit + Co.}

Thought my latest round-up of hilarious April Fool's Day food might be appropriate to share today.

Personally, I'm still plotting revenge against my friend who baked chocolate cupcakes and filled them with things like hot peppers, garlic cloves and mustard a couple of years ago. It was genius, and I hated her for it.

Check the full post out over on Brit + Co.

These are NOT mashed potatoes.


Happy pranking!

Monday, March 31, 2014

Roasted Beet & Chive Salad

Some of you might argue that beets taste like dirt, but I'd argue that you should get yourself sorted. Beets are delicious. And paleo beet salad? You can't beet it.

(Obviously, you better prepare for some stupid puns.)

Roasted, these little pigmented groundlings are just what winter ordered (and I know that a bunch of you in Minnesota are still going through winter even though it's the end of March). Aside from maybe blood oranges, this is the most colorful thing nature's got in the winter.

The beet goes on...


Roasted Beet-Chive Salad
Paleo + Whole30-approved
-1-1.5 lb beets, scrubbed with tops removed (this is about 3-4 beets, depending on the size)
-2 tablespoon chopped chives
-3 tablespoons olive oil
-2 tsp caraway seeds
-1 tsp Dijon mustard
-Salt and pepper to taste
-Optional: a little chevre or feta on top (beets + goat cheese = magic)

Preheat the oven to 400°F. Wrap beets loosely in foil, place on a baking sheet and roast for about 50-60 minutes. After 30 minutes, check each beet to make sure the skin isn't getting scorched. If it is getting scorched but not fully cooked, add a little water to the pouch and keep roasting. You'll know when they are done when you can slide a fork in easily. While the beets are cooking, mix up the dressing with the olive oil, mustard, caraway seeds, chives, salt and pepper. After fully cooked, let the beets cool and drizzle on the salad dressing. Top with goat cheese if you like. EAT.


Thoughts, ideas and other uses:
-Serve with Apple-Dijon Chicken or Mel Joulwan's Best Chicken You'll Ever Eat
-This would also be pretty delicious with the addition of sliced oranges, fennel and maybe walnuts!

Beet that. Oh gosh, sorry. Cannot stop the puns.

How about you? Are you for beets or against them?