Searching for a good keto sandwich option, no bread required? Well look no further than these low-carb, grain-free meat and cheese roll-ups. Who needs bread or a tortilla when you have all this deliciousness? After all, the best part of sandwiches isn’t the bread. It’s what’s inside that really matters.
And these keto roll-ups aren’t your average lettuce wrap! Nope, these feature crispy cheese on the outside with savory fillings, perfectly paired with some of our favorite dipping sauces. Enjoy them warm for an easy work-from-home lunch or after-school snack. Chilled, they’re great for lunchboxes or hitting the trail. A sandwich roll-up is a nice break from trail mix when you’re on a long hike. Throw them in an insulated lunch bag with a lightweight ice pack, and you’re good to go.
This recipe suggests making them in an oven, but a toaster oven will also work. Use the ideas below as inspiration to come up with your own meat, cheese, and sauce creations.
Read MoreCreamed spinach gets a bad rap because the version many of us grew up with was too often overdone and underwhelming. It’s a shame because cooked spinach can and should be bright and delicious!
This recipe will show you how to make creamed spinach that retains its appealing taste and texture in the final dish. Sautéed mushrooms and shallots add nuance, and since this creamed spinach is made without cream cheese, it’s not too heavy. If you omit the parmesan, the recipe is even dairy-free!
We love this spinach served with a juicy beef roast. Cheese lovers should try adding some Parmigiano Reggiano or pecorino at the end for a nice finish.
Read MoreIt’s easy to see why food preservation would have been critical to our ancestors’ survival. Being able to store food to eat later meant they were protected against unsuccessful hunts and less-than-fruitful gathering. Moreover, they could migrate into regions where access to fresh food varied by season.
Drying was probably one of the earliest methods of food preservation paleolithic humans discovered, no doubt quite by accident. There’s evidence that our ancestors were drying food to preserve it as early as 10,000 to 12,000 BCE. Along the way, they also learned how to ferment, smoke, and use ash, salt, fat, and even peat bogs to keep food from spoiling. Each of these methods works in its own way by discouraging the growth of microorganisms that cause food to go bad. In the case of dehydrating, microbes require water to proliferate. No water, no rotting.
As food preservation methods go, drying, or dehydrating, has several advantages. Dehydrated food is shelf-stable and lightweight, making it a space-efficient and energy-efficient option—no refrigeration required. It’s perfect for homesteaders, parents, hikers, and backpackers who want to make portable, healthy snacks and meals to reconstitute later.
Read MoreThis recipe for baked pork chops seasoned with Chinese five spice powder and served with sautéed escarole is a fantastic way to add some flavor to your usual dinnertime meal while still keeping it quick and easy!
If you’re not familiar with these ingredients, Chinese five spice powder is a blend of—you guessed it—five different spices: star anise, fennel seeds, peppercorns (traditionally Szechuan peppercorns), cloves, and cinnamon. It really punches up these pork chops, giving them both a little heat and a sweet aromatic flavor.
You might know escarole as a salad green, but like most greens, it’s capable of so much more than that. In this recipe, a hint of vinegar, a pat of butter, and a scant drizzle of maple syrup turn escarole into a warm side dish that’s perfect with pork. It’s a bold medley of sweet, salty, and pleasantly bitter flavors. The bitter flavor of escarole can be a “love it” or “hate it” thing. This recipe is meant to woo the haters and please those who enjoy escarole’s natural bitterness.
A very large head of escarole wilts down to four small servings when cooked. Plan to serve another side with the meal, or, if you really love escarole, cook two heads instead of one.
Read MoreHomemade tomato soup is always a crowd-pleaser, but when you add gluten-free meatballs to the recipe, you get a dish that kids and adults alike will clamor for. This tomato soup has a rich, pure tomato flavor plus a spicy kick that turns up the heat. This recipe will make you forget canned tomato soup altogether!
Gluten-free mini-meatballs are the surprise star of the show. Most meatballs are made with breadcrumbs as a binding agent. Instead, these Primal and paleo meatballs hold together with the help of a small amount of almond flour and their petite size, perfect for eating with a spoon.
Bonus: The recipe makes plenty of meatballs to freeze and enjoy later!
Read More“Warm” and “salad” might not be two words you’d normally associate, but we promise you that this warm spinach salad recipe has the goods!
This high-protein salad boasts colorful, nutrient-dense veggies and healthy fats. Roughly chopping the greens ensures that you get bite-sized greens in every delicious bite, and the crispy bacon, crunchy apples, and perfectly roasted butternut squash are downright delightful together.
It’s is also very versatile and customizable. Spinach salad is a classic, but any greens—baby kale, Swiss chard, beet greens, or a combination—will work here. Instead of butternut squash, substitute delicata squash or kabocha. Swap out the walnuts for pecans or pine nuts and the goat cheese for feta. Try it with ranch dressing instead of honey mustard. You can’t go wrong. Once you get the warm spinach salad experience, you’ll want to try loads of different variations.
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