Healthy family food, back on the table.
Once a beloved mom's kitchen journal, now an editorial archive: the best recipes — paleo, Weight Watchers, freezer-friendly — rewritten, retested and updated.
From the archive
Our story →
Going Primal — with the Paleo Chili That Started It All
The 2011 post about switching to paleo, including the slow-cooker paleo chili that other bloggers kept linking to.
Homemade Chicken Fajitas — Freezer-Dish Worthy
A make-ahead family favorite: seasoned chicken strips you can cook tonight or freeze for a busy weeknight.
Weight Watchers BBQ Cheese Meatloaf
Lean beef, smoky BBQ glaze, melted cheddar — comfort food that still fits the plan.
Now Back to Our Regularly Scheduled Programming
The 2010 post with the chicken parmesan readers still remember.
Top 10 Paleo Websites — Updated for 2026
The classic 2011 roundup, revisited: which paleo resources survived, which are archived, and what is worth reading now.
In the kitchen
Family dinners
The weeknight rotation that made this blog a bookmark favorite: one-pan chicken dinners, slow-cooker staples, and freezer-friendly dishes you can cook once and serve twice. Real ingredients, realistic prep times, no culinary degree required.
Try the chicken fajitas →Paleo & primal
The blog went primal in late 2011 — and the experiments that followed (including the paleo chili fellow bloggers kept linking to) became some of its most-referenced posts. We kept the winners, updated the sourcing, and marked what the years proved right.
Read Going Primal →Lighter comfort food
Comfort food that fits the plan: the Weight Watchers-era recipes, from BBQ cheese meatloaf to lighter takes on classics. Points-style values are estimates, the flavor is not — these dishes earned their links the honest way.
See the BBQ meatloaf →From the blog
All posts →
Halloween Falls on a Saturday This Year
On a Saturday Halloween the doorbell starts at dusk and dinner gets eaten in shifts — notes on one pot that holds through it, mugs instead of plates, and a sheet pan for whoever eats later.
The Least Glamorous Tool in the Kitchen
Mid-October notes on the instant-read thermometer: where the probe goes, what to do while the reading settles, and why it belongs next to the stove rather than in the drawer.
The Root Drawer, and the Clock That Starts at the Market
Carrots, beets and parsnips come in crisp, and the drawer they land in is not a root cellar. Mid-October notes on sorting roots by firmness, cooking them two ways, and getting the peelings into the stock bag.
Why keep a food blog alive?
Because good recipes don't expire. Since 2009 this little blog has published hundreds of posts, and the best of them — the chicken fajitas, the paleo chili, the BBQ meatloaf — are still exactly what a busy family needs on a Tuesday night.
For years those recipes travelled mainly through fellow bloggers' links and readers' bookmarks. Here they keep their place at the table: same dishes, rewritten in a modern recipe format, checked against current food-safety guidance, and updated where a decade of cooking wisdom suggested a better way. The giveaways and diary entries stayed in the past — the food is what mattered.
Everything here follows our editorial policy: no health promises, clear ingredients, safe temperatures, and honest notes when a nutrition figure is just an estimate.