Category Archives: Paleo/Primal

New Recipe on Jaybird: Sweet Potato Waffles

Sweet Potato Waffles Recipe

Hey foodie friends! If you’ve enjoyed paleo recipes from Humble Foodie in the past, you’ll love these Sweet Potato Waffles made with easy sweet potato puree and a few simple ingredients. You can get the recipe on, which is where I share new recipes, DIY projects and life experiences.

Old Humble Foodie recipes will stay here for a couple more months, but you should copy and save any you’d like to keep after February 2014. To keep getting new recipes, follow Jaybird Blog and like us to stay up to date:

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New Obsession: Paleo Burrito

Paleo Burrito from Humble Foodie

With summer fast approaching, I’ve shaken out my picnic blanket and started working on new paleo-friendly picnic recipes. There are plenty of vegetables and ingredients that work as a paleo substitute for classic picnic foods; for example, spaghetti squash or zucchini noodles for pasta salad. Sandwiches are trickier. I’ve tried hearty almond flour pancakes that serve as bread, thin egg-based crepes for wraps, and portobello mushrooms instead of a burger bun. These all taste great, but they don’t always travel well.

Collard greens have come to the rescue for a sturdy stuffed wrap or burrito. These big leaves are slightly thicker than lettuce, wrap well, and can hold hot or cold ingredients. I love to use and reuse leftovers, and having a bunch of collard greens in the fridge means I can always repurpose roast chicken or pulled pork into a tasty paleo sandwich. With leftovers in the fridge, wrapping a burrito takes less than five minutes. Stick a toothpick in it and you’ve got lunch to go!

Today I’m sharing my favorite paleo burrito and wrap fillings. I’d love to hear your suggestions in the comments!

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Spring Greens Frittata

humble foodie paleo spring greens frittata

Spring is finally here, and though I’m not thrilled about the flash flooding it’s brought, I am over the moon to see tender stalks of asparagus back in the grocery store. Asparagus is a delicious side broiled and dusted with cayenne pepper, and it also makes a hearty green filling for a frittata. Breakfast is the one meal where I don’t always get enough vegetables, so stuffing this dish with as many greens as possible seems like a good solution.

Frittatas, an Italian egg dish, are a lifesaver. They’re easy to make, help use up leftovers, and keep well in the refrigerator for a few days. Though sitting down to a hot breakfast is a wonderful way to start the day, I don’t have time to cook something fresh every morning. I do, however, have time to microwave a slice of frittata and throw it on a plate with salad, sauerkraut, and some slices of avocado. Frittata is a sturdy breakfast dish, so it’s also easy to take a slice on the go when you’re short on time.

paleo whole30 spring greens frittata
I love these pear napkins from Sandalwood Studios.

Whenever I have a busy week, I spend a few minutes on Sunday and Wednesday nights making a frittata. A six-egg frittata is three breakfasts for me, but depending on your household and appetite, you may want to upgrade to one with eight eggs or even go up to a dozen and increase baking time accordingly. One of the hesitations many people have with going paleo or removing processed food from their diet is that making their own meals at home will take too much time.  That absolutely does not have to be the case. Frittata is a perfect dish for those new in the kitchen, new to Paleo, or focusing on clean eating. I tend to stuff my frittatas full of an obscene amount of vegetables, so scale back if you’re into something a little lighter.

Spring Greens Frittata
Recipe Type: Breakfast
Cuisine: Italian
Author: Alicia of
Prep time: 4 mins
Cook time: 12 mins
Total time: 16 mins
Serves: 3
Tasty spring vegetables and baked eggs make an easy breakfast with great leftovers
  • 1+ tablespoons coconut oil
  • 1/2 bunch asparagus, trimmed and chopped into 1″ pieces
  • 2 teaspoons Herbes de Provence
  • salt and freshly ground black pepper
  • 1/2 cup chopped green onions
  • 6 eggs
  • optional: flat-leaf parsley for garnish
  1. Preheat oven to 350 degrees.
  2. Over medium heat, melt one tablespoon coconut oil in an 8-inch cast iron skillet. Add asparagus, season with Herbes de Provence, salt, and pepper. Saute til the asparagus begins to turn golden brown.
  3. Add green onions and cook for 30 more seconds, then turn off and remove from heat. Allow vegetables to cool slightly.
  4. In a medium mixing bowl, whisk eggs until evenly combined. Stir in vegetables.
  5. Make sure the skillet is evenly coated with coconut oil, adding a little more if necessary. Pour egg and vegetable mixture into the skillet and cook for 5 minutes over medium-low heat.
  6. Place skillet in preheated oven and cook for 4 minutes, then turn on broiler. Broil on high for 2-3 minutes or until the top of the frittata is puffy and golden brown.
  7. Garnish with flat leaf parsley before serving if desired.


Chicken Kebabs over Cauliflower Couscous

Hi there! If you’re new to the Humble Foodie, thanks for dropping by! If you’re enjoying the recipes, projects, and musings, follow Humble Foodie on FacebookTwitterInstagram, and Pinterest for even more pictures and updates. New friends are always welcome.

Spring and summer are the seasons of friendship. As the sun heats up, moods lift and everyone comes out of winter hibernation to plan warm-weather fun. Sunshine sets the stage for a myriad of casual social events, from BBQs to picnics to camping trips. Now that we’ve compared gas and charcoal BBQ grills, hopefully you’re ready to join me for some outdoor fun.

My family owns a gas grill that we fire up often in the summer. Though the smoky flavor imparted by a charcoal grill is phenomenal, the convenience of setup and ease of cleanup make gas a winning option for casual dinners. One of our favorite family recipes for Sunday dinner is chicken kebabs served over couscous. I’ve been working on my Paleo version of couscous for awhile, and I’m excited to share this meal with you today!

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Dolmas (Stuffed Grape Leaves)

Hi there! If you’re new to the Humble Foodie, thanks for dropping by! If you’re enjoying the recipes, projects, and musings, follow Humble Foodie on FacebookTwitterInstagram, and Pinterest for even more pictures and updates. New friends are always welcome.

Paleo dolmas stuffed grape leaves with lemon

As a young child, I was a picky eater, despising spinach and hiding carrots under my high chair. I would plead with my mom for pizza Lunchables and TV dinners with chicken nuggets. I was an adventurous eater when it came to anything sugary, but if it grew in the ground, no thank you! What a strange exception, then, that such a picky child loved a dish wrapped in tangy grape leaves.

Dolmas, or stuffed grape leaves, are seasoned lamb mixed with minced onions and lemon juice and wrapped up in a tangy grape leaf. Despite my normal aversion to green and leafy vegetables, I would lick lemony sauce off my fingers and beg for more any time we ate them.

I grew up eating dolmas under the watchful eyes of my mom and her best friend, a beautiful artist who taught summer camp in our backyard and always had freezer pops on hand. We would drive to her house in DC and the moms would settle on her shady patio surrounded by blooming trellises. My brother and I would go nuts vying for the attention of her three children (all older, and thus way cooler, than us), bouncing on the trampoline and lovingly hassling her dog. In between our energetic fits, we would return to the patio to make a plate of stuffed grape leaves disappear along with a platter of hummus and pita.

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Cucumber Avocado Tea Sandwich Bites

Before sharing this tasty spring recipe, I want to say thank you to everyone who read and commented on Eileen’s guest post, The Summer I Broke Up with Swimsuit Season. I was touched by her bodily reclamation–screw you, self-criticism!–when I first read it, and I had hoped that the post would resonate with Humble Foodie readers too. The wonderful comments it received are a testament both to the awesome community that reads this blog and to the need for more body positive messages in general. Let’s keep adding to the discussion–and let me know if you have an idea you’d like to share in the future.

In the meantime, it may not be quite warm enough to break out the swimsuits, but temperatures have finally passed 40 degrees here in Chicago. My picnic blanket made its seasonal debut today while I planted seeds in the garden: Georgia collards, Chantenay carrots, and an unnamed variety of lettuce.

My fingers and toes are crossed for more beautiful days to come. So far, I’ve celebrated spring by:

  • taking out the trash with no shoes on (not recommended, ouch)
  • unpacking summer dresses and debating whether or not I can wear them without turning into a popsicle
  • testing recipes for summer barbecues using the broiler instead of the grill
  • choosing recipes for a garden party!

Entertaining is much more fun in the spring than in the winter. Even the smallest bit of outdoor space–a balcony, a deck, or a patio–lends sunshine and charm to a spring gathering. Whether you have the space for a garden party or would rather just have tea, light appetizers are a must when it’s warm outside.

cucumber avocado tea sandwich bites

These open-faced tea sandwiches, adapted from a recipe on The PPK, feature fresh mint and dill blended with creamy avocado for a refreshing take on the cucumber sandwich. My version is paleo, gluten free, and vegan friendly, appealing to friends across the dietary spectrum.

When I took these to a potluck, I made the filling right before leaving my house and sealed it into a Ziploc bag. I put the already-sliced cucumbers into a Tupperware container and headed out. When I arrived, I quickly assembled the tea sandwiches for maximum green freshness–no icky brown avocado.

Cucumber Avocado Tea Sandwich Bites
Recipe Type: appetizer
Author: Alicia of
Prep time: 10 mins
Total time: 10 mins
Serves: 6
A refreshing bite of cucumber and creamy avocado
  • 2 ripe avocados, kept cold in the fridge
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 cup peeled and chopped cucumber (about 1/2 large cucumber)
  • 2 tablespoons chopped fresh mint leaves
  • 2 tablespoons chopped fresh dill
  • to serve: 1 1/2 large cucumbers peeled in strips and sliced
  1. Prepare the spread by pureeing avocado, lemon juice, and salt in the food processor until smooth. Add cucumber and pulse until finally chopped, then add mint and dill. Pulse again so they are just combined.
  2. Put the filling in a plastic bag, squeezing out all air. Let sit in the fridge while slicing cucumbers.
  3. Peel cucumbers, making sure to leave some of the peel on in stripes for decorative appeal. Cut off ends and cut into 1/4-1/2-inch slices.
  4. Cut one corner off the plastic bag and use it to pipe the spread onto the cucumber slices in spirals.
  5. Enjoy any extra spread as a dip with other fresh vegetables.

London Broil and Roasted Broccoflower

The past two weeks have been a whirlwind. Great things are keeping me busy: I’m researching a path for July when my second AmeriCorps service year ends, some cool blog opportunities have come my way, and I’ve been helping with recruitment events for two wonderful programs. Trying to stay on my toes 24/7 and make all the exciting things happen at once is thrilling, but it can also be tiring.

I’m trying to build a life that can welcome such abundance without leaving me running ragged.

What does this mean? I need to prioritize. I’m learning to say no sometimes. My time shouldn’t be free for the taking; I should dedicate it to the people and causes I care about. And finally, I need to remember to take care of myself.

What does that look like? I know I’m a broken record, but it starts with food*. My idea of the perfect comfort foods meal starts with beef and comes with a side of mashed (sweet) potatoes and gravy. You might think that a classic meal like this takes a long time to make, but it absolutely doesn’t have to. Let’s talk about comfort food on a time crunch.

london broil roasted broccoflower

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