Over the holidays, I finally invented a tasty, well-behaved paleo pasta. 🙂 That post will go up soon, since I’ve finally finished the last few tests I needed to do; for now, as a sort of teaser, here are the two sauces I made to ladle over the lovely pasta noodles we had for our Christmas feast.
| I am so happy to have something lightweight to make for breakfast, you guys — starting the day off with dense protein is just not always the way to go! Â Not to mention, these biscuits have a lovely crust and soft interior. |  |
So it looks like this is my fourth tortilla post on this blog, and my second paleo version.  🙂  Forgive me for not having a picture to put up — I was gonna, but life got crazy a couple days ago (long boring story I’ll spare you), so that didn’t happen and isn’t about to — but hey, you know what a tortilla looks like, basically.  These tortillas look like that.  😀
| Sometimes, having a little bread goes a long way.  🙂 |  |
Back when Jennifer ate gluten (pre-diagnosis), she and Sean concluded that the cornbread I made was the best they’d ever had. And they both like cornbread. Sean, particularly, loves it.
I’ve also done onion rings before, but, in keeping with my quest to make food my sister can eat on her new, even more restricted diet, here they are again, paleo.  🙂
This is not a fruit salad, oh no. This is an answer to “yet another dinner this week should have a green salad with it. I am TIRED of normal green salad.” My husband thought this was amazingly delicious and horked down like four servings.  Even the two year old ate some of it!
| I got the original idea for this recipe from some amazing gluten-free lettuce wraps I had at P.F. Chang’s; but rather than try to duplicate that recipe, I wanted to make a version with cashew chicken instead.  🙂 |  |
| My friend Ginny threw this together operating entirely on instinct, and it turns out she has really good instincts.  😀  If you want a sweet, cool salsa to use as a dip, side, or topping, here you go. |  |
