Cooking . . . always cooking

I've probably said this before, but it bears repeating: I don't like to cook. But I do like to eat, so I suffer through the cooking. For the past three months Sterling and I have been eating Paleo, a practice that has us testing out a whole new slew of recipes -- some good, some NOT so good. It's not that I've jumped on some paleo bandwagon. It's more that I find my body operates SO much better without any sugar. Also, I'm a sugar addict. So there's that.

Luckily, my kids love the paleo too. They still eat goldfish and popcorn for snacks, and have a sandwich and chips for lunch. But for dinner? They want our paleo goods. Here are the recipes that the kids are clamoring for:

  • Pancakes. I love these for dinner, breakfast, or even in the middle of the night. Sterling has been making the banana and egg pancakes for a while now. But a few days ago I spotted this recipe for Clean Eating Green Pancakes on Pinterest. Sterling made them yesterday morning, and I became a true convert. These have the taste and texture of real, flour-laden pancakes with none of the drawbacks. We top ours with butter and a little honey or maple syrup. And spinach! It's in there!
  • Heidi Swanson's Weeknight Curry. I mentioned this recipe in a post last summer, but it's worth repeating. This is easy, healthy, and we were fighting over the final bites just last night.
  • I'm also pretty enamored with Megan and Brandon Keatley's cookbook, Primal Cravings. Our very favorite recipe is the Shrimp Pad Thai (the noodles are actually thin strips of zucchini). I can't find the Keatley's recipe online, but it's essentially this one plus two pounds of shrimp (peeled and deveined). Just saute the shrimp in a tablespoon of butter until pink. Remove from pan and follow recipe instructions for the noodles and sauce. Add the shrimp back in just before serving. [Note: We have a mandolin that makes cutting the zucchini a snap.] Also, I double the recipe because we cannot get enough.
  • I'm back into making frittatas. This is a 20 minute dinner that is hearty and tasty. Last week I made a zucchini and goat cheese frittata and served it with this salad. Becca raved about this one. [Note: Keep the extra salad dressing in the fridge for lunch. It's great on anything.] [Note #2: If you don't have a frittata pan, you can finish it in the oven. See this method here.}

These recipes are great for anyone -- paleo or no. They are mostly just vegetables and protein . . . but really, really tasty. Hope you enjoy them as much as we have!

P.S. Any Paleo or Whole30 recipe suggestions are welcome. Write them in the comments!!