Lately Rob and I have been watching Cooked on Netflix and it's inspired me to do a few new things when it comes to food; among them finding a butcher, eating more vegetables, and trying to make things I would normally buy--like ketchup.

I decided to make my own ketchup and wanted to do it the easiest way possible--a lot of recipes call for reducing canned tomatoes on the stove or in a crockpot, but I saw a few methods that only involved mixing ingredients and letting them sit in the refrigerator at least overnight, so I went with that. I tried to make it without sugar, thinking that you don't really need sugar in ketchup, but you kind of do--so I added a tablespoon at the end and I think it made a really big difference. So I guess this isn't Paleo ketchup, it's just Paleo-er ketchup.

I like making my own sauces because you can customize them however you'd like--I may add some curry powder to mine next time! (If you live in Charlotte and haven't had the currywurst from Old Mecklenberg Brewery, you are seriously missing out.)

Ingredients: 

• 1 6-ounce can of tomato paste
• 2 tablespoons white vinegar
• 1/3 cup water
• 1/4 teaspoon dry mustard
• 1/4 teaspoon allspice
• 1/4 teaspoon cinnamon 
• 1/8 teaspoon cayenne powder (more or less depending on your heat preference)
• A pinch or two of salt
• Optional but not that optional: 1 tablespoon sugar

Instructions: 

1. In a large jar, combine all ingredients.
2. Cover and refrigerate for at least 8 hours before serving.

There's something about baked eggs that feels dreamy and romantic to me. They're luxurious and creamy, and really quite gorgeous; topped with cheese and fresh parsley or maybe a sprinkle of green onions.

I had never made them because I thought maybe they were too complicated, but the other day I gave it a try and they were so easy! It's less work than frying or scrambling for sure. And you can add whatever you want to them--I had some extra parmesan cheese so I made a few chips as a gluten-free dipping option.

Ingredients (serves 2):

• 4 eggs
• 4 slices of chorizo (or ham, or bacon, or nothing, or any other meat you have on hand)
• 2-4 tablespoons parmesan cheese
• About a tablespoon of butter
• Salt and pepper, to taste
• Crushed red pepper (optional)
• Parsley, for garnish

Instructions:  

1. Preheat the oven to 375.
2. Use the butter to grease two ramekins.
3. Layer two slices of chorizo into the ramekin and crack two eggs on top. Repeat with the other ramekin.
4. Bake at 375 for 10 minutes, then add a sprinkle of parmesan. Return to oven for 2-5 minutes, or until the eggs have set to your liking. Top with more cheese if desired and garnish with parsley.
5. To make the parmesan crisps, layer a small pile of shredded parmesan on a baking sheet and bake until crispy. I just did this while the eggs were baking. Keep an eye on it so they don't burn--it only takes about 5-10 minutes at the most.

We've been home from Florida for almost a week now, but I'm still a bit in vacation mode--especially when it comes to my food. Too many cafés cubanos have me going through sugar withdrawal, and I don't know why I ever ate anything that wasn't a taco. Whether I'm up for it or not, it's definitely time to get back into healthier eating--which is why I whipped up this nicoise salad for lunch. It's full of veggies and protein, but it's also fancy, so you get the best of both worlds.

Ingredients (makes one large salad or a side salad for two): 

• 1 12-ounce can of Bumble Bee Solid White Albacore Tuna
• 1 large head of romaine
• 3 or 4 small, red potatoes
• A handful of green beans
• 1/4 cup of olives
• 4 radishes, trimmed and quartered
• 1 hard-boiled egg
• 1 tomato, quartered
• 1/2 shallot, minced
• 1 tablespoon Dijon mustard
• 1/4 cup white wine vinegar
• 1/2 cup extra virgin olive oil

Instructions: 

1. Slice the potatoes and put them in a frying pan. Cover with water and bring to a simmer. Cook for 4-5 minutes or until fork-tender.
2. In a medium pot of boiling water, cook green beans for about 5 minutes. Rinse with cold water to stop cooking.
3. Wash and chop your lettuce.
4. Mix Dijon mustard and shallot in vinegar and olive oil and dress the lettuce, green beans, potatoes, and tomatoes.
5. Arrange all ingredients over lettuce and top with tuna.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.