Roasted Chicken Thighs with Sweet Potatoes, Kale & Herbs (AIP, Paleo)

Posted by Stephanie Meyer on Jun 3, 2014 at 1:26pm

I’ll assume that by now you’ve already been convinced of the glory of chicken thighs over chicken breasts (cheaper AND 10 times more tender and flavorful) and so I’ll spend this space instead advocating for the merits of working ahead. You know those friends who seem to have it all? Fulfilling jobs, active families, a…

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Cherry, Kale & Kombucha Smoothie (AIP, Paleo)

Posted by Stephanie Meyer on May 29, 2014 at 12:41pm

Now that *poof* it’s hot outside, I’m suddenly in the mood for smoothies. I have a bit of a love-hate relationship with them, mostly because they are billed everywhere as healthy and then whoa, they are loaded with way too much fruit and horrible manufactured protein powders. Not healthy. On the other hand, they’re an…

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Bacon-Wrapped Dried Plums with Rosemary Honey (AIP, Paleo) and Slim Palate Cookbook Giveaway WINNER!

Posted by Stephanie Meyer on May 27, 2014 at 4:30pm

First up: congratulations to Elaine Harbaugh Heffner for winning last week’s The Slim Palate Paleo Cookbook giveaway! Happy cooking to you, Elaine, I know that you’ll love it. You’ll of course recognize these little tasties as a twist on Devil’s on Horseback (dates stuffed with blue cheese, wrapped in bacon; they’re marvelous). I started playing around…

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Scallops with Morels, Ramps & Saffron-Coconut Milk Pan Sauce (AIP, Paleo) plus The Slim Palate Paleo Cookbook Giveaway!

Posted by Stephanie Meyer on May 20, 2014 at 1:06pm

Helloooooo again and Happy Spring! I’ve been away for so long, finishing a cookbook I’ve been working on called Twin Cities Chef’s Table, highlighting Twin Cities chefs, eateries, and our overall food scene, to be published in Fall 2014. It’s been an incredible project to photograph and write, but I’m excited to be back to…

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Autoimmune Protocol Update: So Far, Sooooo Good

Posted by Stephanie Meyer on Mar 16, 2014 at 12:17pm

Bacon, Radish & Avocado Lettuce Wraps I’m still writing Twin Cities Chef’s Table, but I wanted to give a quick update on my Adventures in Autoimmune Protocol. What a learning curve, you guys. I mean, I know a LOT about nutrition, cooking, food, what works for me to eat – in fact, I’m obsessive with…

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Plantain Tortillas (AIP, Grain-free, Gluten-free, Paleo, Vegan, Delicious)

Posted by Stephanie Meyer on Feb 18, 2014 at 12:10pm

Hi! I’m still here! I’m still working on Twin Cities Chef’s Table, which has meant no blogging for me. Because I didn’t have enough going on – writing a book, getting a divorce, dealing with this seriously messed up winter – I also decided to spend the next 60 days on the Paleo Autoimmune Protocol (AIP) which…

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Happy 8th Birthday Fresh Tart + Twin Cities Chef’s Table: Part II

Posted by Stephanie Meyer on Jan 8, 2014 at 6:44pm

I am all book (Twin Cities Chef’s Table), all the time right now, which is why I haven’t shared a recipe for a few weeks. I hope you did something wonderful to ring in 2014! I’m having the time of my life visiting restaurants, chatting with chefs, taking pictures, talking about food, gathering recipes, and…

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Winter Squash Gnocchi with Brown Butter & Sage (gluten-free, grain-free)

Posted by Stephanie Meyer on Dec 11, 2013 at 9:20pm

‘Tis the season for comfort food, I say, what with frozen pipes, spin outs, wipe outs, and frost bite. When it’s this cold outside, baby, head thee to the kitchen and boil a pot of  water to warm your frozen soul. And to cook these chewy, tender pillows of cheer, bathed in brown butter, topped…

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Fudgiest Brownies (Gluten-Free)

Posted by Stephanie Meyer on Dec 3, 2013 at 11:47am

The beauty of Alice Medrich’s fabulously decadent cocoa brownie recipe is that flour plays such a minor role in flavor and texture, that it matters not a whit what type you use. Use wheat flour, as the recipe was originally written, and you’ll be thrilled. Or, substitute gluten-free AP flour and be equally thrilled, because…

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Spiced Fresh Cranberry Relish Mold

Posted by Stephanie Meyer on Nov 26, 2013 at 1:12pm

Poor cranberries. No one really ever eats them, despite tradition, even when made from scratch. I think it’s because Americans are unaccustomed to the delights of chutney-eque condiments. Which is a shame, given the palate-cleansing powers of a tangy, acidic punch on a plate of buttery, rich foods.This recipe is as old school as I…

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