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Posts from: Recipes, Sides

Dinosaur Kale ‘Caesar’ Salad


I love Dinosaur Kale. There is something about the dark green leaf ribbon cut or chopped that has a less bitter and fresh taste to me than conventional green kale. I love taking my paleo-approved ‘Caesar’ salad dressing and turning this Kale into... (more...)

Grilled Butternut Squash


This fall vegetable can make a nice appearance in the summer when you simply dress it with oil, salt, and pepper and place it on your grill. Served with a meaty fish like Swordfish or accompanying a ‘bun-less’ burger and you have a great, delicious... (more...)

Grilled Bok Choy


This could be the easiest and one of the tastiest recipes we have ever had at Paleo Kitchen Stories, and it all happened by mistake. We received our CSA for the week and noticed we hadn’t used our Bok Choy. I asked Dana to wash the Bok Choy and came... (more...)

Grilled Sweet Potato Wedges with Lime Salt


Ever wanted to add some smokiness to sweet potatoes to accompany one of our many burger recipes? Well, I did with this grilled sweet potato wedge recipe that capitalize on your grill time and is a new twist on how to enjoy this root vegetable.  The... (more...)

Grilled Beets with Walnuts and Goat Cheese


Ever grilled beets? My neighbor looked at us with amazement as well placed beets on the grill and served them with salmon the other night. He said that he had grilled a lot of things, but never beets. Dana and I are hear to say add them to your grilling... (more...)



Cinco De Mayo is the reflection of the Battle of Puebla.  It was started in the American West by Mexican-American War Communities to reflect the strength of democracy and freedom. It is celebrated to honor Mexican heritage and tradition.  Dana and... (more...)

Paleo Hamburger Buns


  Tried eating hamburgers without buns? Can’t get used to it? Try this recipe, it may not be the exact same but it sure is a great substitute. You can even try to make a sandwich with the buns too! From our kitchen to yours, Dana Ingredients 1... (more...)

Bacon Brussels Sprouts


In 2011, I think Brussels sprouts must have been vegetable of the year. You saw them in salads, sides at restaurants, and all over the food magazines. This resurgence allowed many people to forgo their childhood memories of a stinky, steamed vegetables... (more...)

Broccoli and Bacon


Take most vegetable, add some bacon, and roast for about 40 minutes, and you’ve turned what some might see as a boring dish into something delicious.  I made this for Dana and I to accompany some Asian inspired short ribs.  She was pleasantly surprised... (more...)

Sautéed Swiss Chard


We love Swiss chard for its versatility; you can use the stem and leaves.  The stem is like a celery stalk and the leaves are the texture of spinach. It is also extremely colorful helping you stimulate the eye along side your favorite chicken, salmon... (more...)

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