Paleo Shepherd's Pie

This paleo Shepherd's pie always brings me back to England, where my husband and I went to graduate school, spending many a long night deep in the academic trenches of anthropology and biology. It was good fuel for our studious brains, especially on spring nights, when the weather was still cool, and there was always light rain, mist … Continue reading Paleo Shepherd's Pie

Paleo Chili (mild)

Instead of beans, this recipe uses cubed butternut squash, to make a hearty, paleo chili that will appeal to your whole family. In order to make this recipe kid-friendly, I had to dial down the heat. So I use more paprika to round out the pepper flavor without adding spice. I do use a little … Continue reading Paleo Chili (mild)

Carrot-Parsnip Mash

I am always looking for alternatives to the standard boiled or mashed potato. Not that I don't love them! But they do have a high glycemic index and can cause some people inflammation. And if they aren't organic, they might be genetically modified. So instead I look to alternate root vegetables to get that carby-fix. … Continue reading Carrot-Parsnip Mash

Tapioca Pudding

A grain-free dessert that can also make a nice porridge for breakfast. Story This is the recipe on the back of the Bob's Red Mill package of tapioca pearls. It makes for a tasty dessert. You could also omit the sugar and add a ripe banana or two, plus some other fruit, nuts, and coconut … Continue reading Tapioca Pudding

Turnip Galette

A lovely lower-carb version of the classic French potato "cake." Story I thought this was a great idea when I saw the recipe for it in Saveur Magazine. Unfortunately, their recipe did not live up to my expectations. So I made my own version, based loosely on Julia Child's classic recipe, which uses potatoes. My … Continue reading Turnip Galette