Spring is a temperamental season in Minnesota. Last week it was in the 70s–today we took a walk in the 30s with snow blowing in our faces. Brrr. As such, “spring food” is not exactly radishes, greens, and strawberries for us. More like a continuation of cozy winter fare and working our way through our freezer/pantry garden larder.
I did not growing up eating nose-to-tail but as an adult, I’m learning to cook different cuts of meats for our family that are both healthier than just chicken breast (due to nutrition from the connective tissue and bones) and also more economical. The higher cost of living has motivated me to be more adventurous than usual this year!… Read More »
Lately the mornings here have been pleasantly crisp. You know, when you step outside and realize you need a sweatshirt–but walking down the street doesn’t freeze your ears off, it simply makes a hot cup of coffee more appealing once you’re back inside? The best kind of weather, in my humble opinion.
Now that the holiday indulgences are nearly eaten up, we’re back to our mostly-paleo meal preps for the new year. Maybe I’ll write a post about why we love ancestral eating someday. In this post, I’m just going to share a few of our favorite recipes to cook up big batches on the weekends and eat all week.
How’s that for a weird combo?! And no, I’m not going to apologize for the crappy photo–maybe in a few months or years I’ll have time for 
Once the warm weather hits, my cravings shift from all things rich and hearty–chilis, casseroles, enchiladas, lots of protein and carbs–to lighter, more hydrating and veggie-ful dishes. Give me all the veggies these days!