Jen's Gone Paleo

Chestnut-Sausage Stuffing/Dressing (Paleo)

2011-11-30T10:12:00.000-08:00

Ingredients

4 T. Fat (use coconut oil, clarified butter, ghee, or duck fat)

1 lb Ground Pork Sausage

3 Leeks, cleaned, halved lengthwise, and thinly sliced

2 tsp. Granulated Garlic

1 T. Penzeys Bavarian Seasoning (you can also use your favorite Italian Seasoning blend)

1 tsp. Dried Rubbed Sage

2 tsp. Sea Salt

Freshly Ground Pepper, to taste

1 Loaf Basic Bread* (“Paleo Comfort Foods”, pg. 116), sliced, cubed and toasted
1 cup Roasted and Peeled Chestnuts, roughly chopped (this was about 2 handfuls, pre-roasted nuts)**

3 Tbs. minced fresh flat-leaf parsley

2 cups Chicken Stock (use Homemade or another good-quality stock)

Turkey Neck (not necessary, but I add it to the top of my dressing to cook it and impart some of the flavor)

*I added 1 T. Penzeys Tuscan Sunset Seasoning and a pinch of Granulated Garlic and Rubbed Sage to my loaf, before baking.

Preheat an oven to 375°F. Grease a 3-quart baking dish with 1 Tbs. of fat.
In a large pan over medium-high heat, cook and crumble the sausage until lightly browned and cooked through, about 7 minutes. Transfer to a plate.
In the same pan over medium heat, melt the remaining 3 Tbs. fat. Add the leeks and sauté until soft, 10 to 12 minutes. Add the granulated garlic, seasoning, sage, salt and pepper and cook, stirring occasionally, until the leeks are tender, about 10 minutes.
In a large bowl, combine the sausage, leek mixture, chestnuts, bread cubes, and parsley. Stir in the stock 1/2 cup at a time, making sure that your mixture is moistened but not soggy. You may not need all of the stock. Transfer the stuffing to the prepared baking dish (place the turkey neck on top, if using), cover with foil and bake for 30 minutes. Remove the foil and continue baking until the top is golden brown and crisp.

Prepare in advance.

**Click HERE to see how NomNomPaleo roasts chestnuts.

2011 Thanksgiving Menu

2011-11-20T21:13:00.000-08:00

Hors D'oeuvres
Almond-Stuffed Bacon-Wrapped Dates
Crab Cakes

Main Dish

Roasted Turkey w/Gravy

Sour Cherry-Orange Cranberries

Chestnut Dressing

Side Dishes

Mashed Potatoes*

Smokey Sweet Potato Souffle w/Bacon

Carrot Souffle (from "The Food Lovers Primal Palate")

Roasted Butternut Squash, Celery Root, Fennel w/Salt-Farm's "Blend #21"

Roasted Brussel Sprouts

Creamed Onions**

Sauteed Wild Mushrooms w/Thyme (sauteed in clarified butter)

Desserts

Pies***

Pumpkin Gingerbread Cake (from "The Clothes Make the Girl")

Pear Sorbet (we'll be adding THIS Pear Liqueur to ours)

*Not even close to Paleo. I make these with garlic-infused heavy cream and lots of pasture butter...totally not healthy, but worth each indulgent bite.

**Not Paleo (calls for heavy cream), but this is my Uncle's request every year. I'll use arrowroot, instead of flour, so it's free of flour.

***My aunt makes the most beautiful pies...thankfully, I've never been a pie fan.

What's on your menu this year? Do you indulge or keep it clean?

Homemade Bacon (Sugar-Free)

2011-11-20T15:02:00.000-08:00

Ingredients
1lb Pork Belly, skin removed* (I bought mine from Food Forest Foods)
2 T. Barbecue of the Americas (use your favorite seasoning blend)
1 tsp. Smoked Sea Salt (I used #41, from Salt-Farm)

1 tsp. Ancho Chili Pepper

1/2 tsp. Granulated Garlic Powder

*Mine still had skin on, but you could ask for it to be removed for you. If the skin is still on, make sure you have a super sharp knife and be careful not to remove too much of the fat. Once removed, if you're feeling adventurous, sprinkle the skin with a little sea salt and bake (on a cooling rack-lined baking sheet) at 350F for about an hour or until crispy. Enjoy!

Mix spices in a small bowl and set aside.
Place pork belly in a large plastic bag. Add seasoning mix to the bag and rub into belly, to coat. Seal bag, making sure to squeeze out as much air as possible.
Transfer to the fridge and let it hang out for 7 days, flipping on day 4.

One week later:

Remove the pork belly from the fridge.
Preheat oven to 225F.
Place belly skin-side (side that once had skin) up on a baking sheet, fitted with a cooling rack.
Roast until internal temperature reaches 145F.
Remove from the oven and let cool.
Once cooled, cover with plastic wrap and transfer to the fridge to hang out over night.
Slice to desired thickness and cook (I like to bake mine, using a foil-lined baking sheet and cooling rack. Bake at 375F until cooked to your desired doneness).

I found recipe inspiration for this bacon in one of my favorite cookbooks, Primal Cuts (p. 232-233).

A Paleo Thanksgiving (revisited)

2011-11-18T20:30:00.000-08:00

This was our 2010 Menu (2011 is being planned this weekend, as I have been ridiculously busy with our new "child"...CrossFit Oregon City):

The Starters

Rosemary-Spiced Mixed Nuts*

Classic Crab Cakes

~or~

Moroccan-Style Lamb Meatballs

The Main Course

Bacon-Wrapped Turkey Breast w/Sausage Stuffing

~or~

Moist and Delicious Roasted Turkey

The Sides

Mixed Greens w/Orange, Dried Figs, and Walnuts**

Sour Cherry-Orange Cranberry Sauce

Paleo Sausage Dressing/Stuffing

Smokey Sweet Potato Souffle

Roasted Brussels Sprouts w/Bacon

Creamed Spinach

The Desserts

Pear Sorbet

Spiced Pumpkin Souffles

*I add whole sprigs of rosemary to the oil, to infuse, and then 1T. of additional whole rosemary leaves to the nuts before cooking. I also substitute pure maple syrup for the sugar and actually like the flavor and texture a lot better than the white sugar.

**Cut out orange sections from 1-2 Oranges (do this over a bowl, so that the juices are reserved for the vinaigrette) and set aside. Squeeze all of the juice from the skins and membrane of the orange into the vinaigrette bowl. Add the juice of 1 Lemon to the bowl. Add equal parts Walnut Oil to citrus juice. Add Sea Salt and Black Pepper, to taste. Whisk to combine.

Toss Vinaigrette with Mixed Greens, Orange Segments, Walnuts, and Dried Figs. Pomegranate Seeds add a nice splash of red to this salad. And, Fresh Mint would add a nice freshness.

What's on your Thanksgiving menu?

Grilled Chicken Thighs w/SunButter Sauce

2011-09-25T22:14:00.000-07:00

Ingredients:
Boneless, Skinless Chicken Thighs (this recipe will work for up to 5lbs)
1/2 cup Fresh Squeezed Orange Juice
Juice of 2 Limes
3 T. Olive Oil
2 T. Granulated Garlic
2 T. Ancho Chile Powder
Sea Salt

Chopped Fresh Cilantro, for garnish

Add all ingredients, except for sea salt, to a large plastic bag or tupperware container and toss to coat.
Transfer to the refrigerator and marinate overnight.
When ready to grill, remove from liquid and season thighs with sea salt.*
Grill, until cooked through.
Cut thighs in half and transfer to a platter. Serve with toothpicks and sauce (recipe follows).

*You can cut the thighs and skewer (make sure to soak wooden skewers, if using) at this point, or grill and cut into bite-size pieces (serve with toothpicks, as hors d'oeuvres) after grilling.

SunButter Sauce

1/2 cup SunButter

1/2 cup Coconut Milk

1/2 cup Chicken Stock

1/3 cup BBQ Sauce (use your favorite sauce or make your own)

1/4 tsp. Fish Sauce (I use Red Boat)

1/2 tsp. Ground Ginger

Add all ingredients to a small saucepan and whisk until smooth.
Simmer until thickened, whisking often, about 10 minutes.

Salmon "Pancake"

2011-08-30T08:59:00.000-07:00

Ingredients
1/2 T. Fat (I used coconut oil)
6oz Can Salmon (I used this Chinook/King Salmon)
1 Egg
1 T. Chopped Cilantro, plus more for garnish
1/4 tsp. Bay Seasoning
1/2 tsp. Dijon Mustard
Squeeze of Hot Sauce (I use this brand)

*A nice addition to this pancake is 1/4 cup of shredded sweet potato and a pinch of Penzeys "Northwoods Fire".

Mix ingredients together, to combine. Set aside.
Heat a pan or skillet, over medium-high heat, and add fat.
Add mixture to hot pan, press into a thin (about 1/2" thick) patty, and cook until browned, 3-5 minutes.
Flip patty, reduce heat to medium-low, and cover with a lid. Cook another 3 minutes, until cooked through.
Serve with more hot sauce and a sprinkle of cilantro.

I ate this, myself, but it could easily be shared or made into smaller cakes and served as an appetizer. You could also add a squeeze of lemon and/or zest to brighten up the flavor...I was just looking for something quick and easy that I could throw together in the AM. Perfect way to start the day!

Paleo Spaghetti w/Meat Sauce

2011-08-22T12:32:00.000-07:00

Ingredients
1lb Ground Beef
1/2lb Ground Pork
1 tsp. Sea Salt
1 T. Red Pepper Flakes (add more or less, to taste)
1 tsp. Smoked Paprika
1 T. Granulated Garlic
2 T. Italian Seasoning
1/4 cup Chopped Fresh Basil
1- 25oz Jar of Marinara (you may also use canned or fresh tomatoes, pureed or chopped)
2 Bags of Kelp Noodles, rinsed and drained
Fresh Basil Leaves, for garnish

This recipe could also be as simple as browning the meat and adding a jar of your favorite marinara...I just added some extra spice to kick it up a little.

Heat a dutch oven, or heavy-bottomed sauce pan, over medium-high heat. Crumble meat into pan, sprinkle with salt, and cook until browned, 3-5 minutes. Once browned, add the smoked paprika, garlic, and Italian seasoning; stir to combine.
Pour jar of marinara over the browned meat and stir to coat. Cook sauce until heated through and reduce to low.
Add noodles and simmer another 10-15 minutes, until noodles have softened.
Serve with fresh basil leaves.

I discovered kelp noodles during a pre-Paleo stint with Raw Food eating (no, that didn't go over very well...). And, though I was never quite convinced that they did the job replacing noodles in their raw (uncooked) form, I am totally convinced that they do it here. The raw noodle is a strange, crunchy, sort of squeaky texture that in no way replicates pasta, but when added to tomato sauce (I'm thinking that the tomato acid must somehow break them down, because simply boiling does not do the same) it is transformed into a soft, pasta-like vessel for your favorite meaty sauce.

I really think that you'll be shocked at not only how easy this recipe is to create, but how incredibly satisfying it is. Try it!

Another Paleo/Primal Cookbook Is Coming Soon!

2011-08-11T15:17:00.000-07:00

From Bill and Hayley, of The Food Lovers' Primal Palate:

Visit their website to find information about the cookbook, authors, and to pre-order your copy of, "Make It Paleo". Their recipes are clean, simple, and beautifully presented...a must-have for anyone new to Paleo/Primal eating or those of us just wanting to add to our cookbook collection.

I'll Be Back Shortly, But In The Meantime...

2011-07-27T06:29:00.000-07:00

Sorry I've been neglecting my blog lately, but as many of you may know (from my postings on my Facebook page) we are in the process of opening CrossFit Oregon City! Very exciting, but also very time-consuming. So, I'm checking in to let you know that I have not abandoned you and will be back to blogging and posting recipes shortly. In the meantime, I thought I'd share another blog that I love:

What are some of your favorite go-to sites for recipe and information?

Pork Breakfast Sausage

2011-07-02T10:58:00.000-07:00

Ingredients:

1lb Ground Pork (feel free to substitute another ground meat)

1 T. Garlic Powder

1 T. Ground Fennel

1 T. Dried Sage

1/2 T. Smoked Paprika

1/2 T. Chipotle Chile Powder

1 tsp. Italian Seasoning

1 tsp. Sea Salt

1/2 tsp. Cinnamon

Add seasonings to a bowl and mix to combine.
Add meat and use clean hands to incorporate seasoning mix into ground pork.

Marionberry-Balsamic Glaze (and Vinaigrette)

2011-06-29T16:14:00.000-07:00

Ingredients:

(Makes About 1 Cup)

1 Cup Frozen or Fresh Marionberries (you could also use Blackberries)

3 T. Balsamic Vinegar

3 Sprigs of Fresh Rosemary (mine were about 4" long, each)

Small Pinch of Sea Salt

Add ingredients to a small saucepan and simmer, stirring often, until berries are broken down, about 7-10 minutes.
Strain (if you want a smooth, seedless consistency); use a spoon to push all of the berry pulp through holes of a fine mesh strainer.

Once the sauce/glaze is finished, you can use it as a glaze for Cedar Plank Salmon. Before cooking:

Sprinkle salmon with a pinch of cinnamon, ancho chile powder, and sea salt.
Top with 2-3 T. of Glaze.

Vinaigrette:
To 1/2 C. of Sauce, add:
1/4 C. of EV Olive Oil
2 T. Balsamic Vinegar
Pinch of Ancho Chile Powder
Pinch of Cinnamon

Whisk ingredients, to combine.

Fennel-Rubbed Flank Steak

2011-06-23T17:47:00.000-07:00

Ingredients:

2lb Flank Steak (I think this is my new favorite cut of meat...YUM!)

1 T. Fennel Seeds, ground

1 T. Black Pepper

1/2 T. Sea Salt

2 T. Olive Oil

Mix ground fennel seeds, sea salt, and pepper. Set aside.
Rub steak, all over, with olive oil. Spread the spice mix onto the steak and rub in, to coat.
Cover with plastic wrap and transfer to the fridge and let marinate (2-24 hours), until ready to grill.
When ready to grill, remove from the fridge and let sit will grill heats.
Grill 5 minutes on one side and flip. Grill on other side for 3 minutes, for medium-rare.
Remove steak from grill, transfer to a plate, and cover with foil, to rest (3-5 minutes).
Slice about 1/2-3/4" thick, against the grain. Serve with Grilled Veggies* and Jicama Salad.

I found this recipe in the July/August issue of Food&Wine Magazine. I adjusted the seasoning just slightly.

*Grilled Veggies were a combination of baby Summer squash, halved and tossed with Olive Oil, Garlic Powder, and Northwoods Fire. I put them on a piece of foil and placed the foil onto the grill, without sealing the packet. While the steak rested, I moved them directly to the grill, to get grill marks and a little extra smokey flavor (I use a Weber with wood chunks to grill). The smaller you cut your veggies, the quicker they will grill.

Jicama Salad w/Cilantro-Lime Vinaigrette

2011-06-22T18:45:00.000-07:00

Ingredients:
‎1 Jicama, peeled and sliced
Vinaigrette (recipe follows)
1 T. Chopped Cilantro, for garnish
Pinch of Smoked Paprika, for garnish

Vinaigrette:
Juice of One Lime
3 T. Extra Virgin Olive Oil
1 T. Roasted Hazelnut Oil
Pinch of Sea Salt
Pinch of Smoked Paprika*
Pinch of Ancho Chile Powder*
1-2 T. Chopped Fresh Cilantro

Whisk ingredients together and adjust to taste.

*You can also use a combination of ground coriander and ground cumin (not to replicate the flavors, but as an alternative), if avoiding Nightshades (this question was brought up, on my Facebook Page, so I thought it worth mentioning); I think smoked sea salt would also be a nice addition, to give it that smokey flavor that you get from the paprika.

Strawberry Vinaigrette

2011-06-20T14:33:00.000-07:00

Ingredients:

1 Cup Strawberries, rinsed and trimmed*

Juice of One Large Lemon (about 1/4 cup)**

3 T. Hazelnut Oil

1/2 Cup EV Olive Oil

Sea Salt and Black Pepper, to taste

*Feel free to experiment with other berries; I chose strawberries because they are everywhere at our Farmer's Market right now.

**You can also use balsamic or white balsamic vinegar, or other vinegar of your choice, for this dressing.

Add all ingredients to a blender and blend until smooth.

I served this with a salad of:
Mixed Baby Greens+Strawberries+Thinly Sliced Rhubarb+Toasted Hazelnuts

I had never actually tried rhubarb before, but had bought some at the Farmer's Market last weekend. It reminds me of a not quite ripe plum- tart and a little sour. It's a really nice contrast to the sweetness of the strawberries and the richness of the toasted hazelnuts. I would suggest keeping your slices super thin, so as not to overwhelm your taste buds with tartness.

Braised Oxtail

2011-06-16T19:48:00.000-07:00

Ingredients:

2 Tbs. Fat (I used leftover Duck Fat, from a duck I roasted)

2-3 lb. Oxtails, trimmed and cut into 2" pieces*

2 tsp. Sea Salt

1 tsp. Black Pepper

1 small Yellow Onion, peeled and cut into chunks

3 Carrots, peeled and cut into chunks

2 Small Rutabaga, peeled and cut into chunks

1 T. Italian Seasoning

1 T. Northwoods Fire

1/2 tsp. Garlic Powder

1 Can (14 1/2 oz.) Fire Roasted Tomatoes, with juices*

Roasted Spaghetti Squash, for serving

Parsley, for garnish (and stock, if making)

In a large soup pot or Dutch oven over medium heat, warm the fat. Pat the oxtails dry with paper towels and season with salt and pepper. Working in batches to avoid crowding, add the meat and brown on all sides, 4 to 5 minutes per batch. Transfer the oxtails to a plate and set aside.
Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside.
Add the pureed veggies and seasonings. Toss to coat. Saute the veggies until they are softened
and slightly browned. Transfer oxtails and veggies to a crock pot. Pour tomatoes and juice over the meat and veggies mixture and cover.
Set crock pot to desired setting (will depend on manufacturer’s instruction) and cook until meat falls off the bone (about 8 hours, up to 10 hours).
Serve over roasted spaghetti squash and garnish with parsley.

*My oxtail was about 2lbs, before cooking, and produced about 12oz of cooked meat, for reference.

**I had someone mention that they were avoiding tomatoes; feel free to add 2 cups of water or stock, in it's place.

For the stock:

Once your bones are picked of all the meat, add them back to the crock pot along with 1/2 cup of the vegetable mixture it cooked with.
Add 4 cups of water and a handful of fresh parsley (stems and all).
Turn crock pot back on and simmer 6-8 hours.
Strain liquid and let cool completely before transferring to containers, to refrigerate or freeze.

BBQ Lamb Ribs w/Whole9 Coffee Rub

2011-06-13T10:50:00.000-07:00

Ingredients:

2lbs Lamb Ribs (this amount made 2 small servings, due to the weight of the bones and fat)

1T. Penzeys' Orange Peel (you can also use the zest and juice of one orange)

2 Cinnamon Sticks

1/2 Vanilla Bean (sliced in half lengthwise, so that seeds are exposed)

3T. Whole9 Coffee Rub

From Whole9's Facebook Page:
1 tsp black peppercorns
1 tsp whole coriander
1 tsp sea salt
1/4 tsp ground cloves
1/2 tsp cinnamon
1/2 tsp unsweetened cocoa
~~1/2 tsp raw sugar (optional)~~
1 tsp freshly ground coffee

Covers two average steaks. We recommend making more. You'll want more.
Adapted/improvised from Cree LeFavour's "The New Steak."

Add lamb ribs (fat-side down, bone-side up), orange peel (add orange juice and zest, if using in place of Penzeys' peel), cinnamon stick, and vanilla bean to a crock pot and cover with 2 cups of water (they don't need to be covered, as you're just wanting to sort of braise them, without the need to brown first).
Cover with a lid and turn on crock pot to desired cooking temp.*
Once the ribs are cooked to your desired doneness, remove from the crock pot and pat dry. Rub ribs, evenly, with the Coffee Rub and transfer to preheated grill/BBQ, meat-side down.**
Close the grill lid and grill the ribs about 5-7 minutes, until nicely charred (not burned).
Transfer to a platter and serve immediately or cover with foil until ready to serve.

*My crock pot has a "Low" or "High" setting; I set it to "Low" and cooked the ribs for about 6 hours. Cooking time will vary, depending on your crock pot, but the ribs can cook up to 8 hours and be just fine; they'll just get more tender.

**I used wood briquets for this step, but use a gas grill if that's what you've got. If using a charcoal grill, you want the charcoal to be grey and not still emitting flames. If using a gas grill, preheat and grill at about 400F. You're just going for a nice char, as the ribs are already cooked through.

Six Hours in the Crock Pot.

Rubbed w/Coffee Rub and Ready to Grill.

Heirloom Arugula

I served these ribs with an Arugula and Radish Salad, tossed with a Lemon-Hazelnut Vinaigrette:

Ingredients:

Juice of One Small Lemon
2 T. Extra Virgin Olive Oil
1 T. Roasted Hazelnut Oil
Pinch of Sea Salt
Pinch of Smoked Paprika
1 T. Chopped Fresh Cilantro

Whisk ingredients together and adjust to taste.

This dressing can be made up to three days in advance, but is so easy to make that it can simply be whisked in the bottom of your serving bowl. I like to serve with mixed greens and toasted hazelnuts (if you can get Oregon hazelnuts...do it!). This would also be great with: Arugula+Peaches+Hazelnuts

Whole30: Day 11

2011-06-10T15:59:00.000-07:00

"It is not the mountain that we conquer but ourselves." ~ Edmund Hillary

My day is not over yet, but I'm having a moment that I suspect many of you have had or will have when taking on the "Whole30"...I consumed a non-"Whole30"-approved substance. Well, the 'jury is still out' (I've sent a message/question to the company to be sure), but I'm going to assume that the grills at "Five Guys Burgers and Fries" have been greased with peanut oil (not Paleo and certainly not "Whole30").

I really just didn't think about it, as I have never done this (grease a grill before adding my burger patties) myself; I knew the fries, sauteed mushrooms and onions would be off limits, but honestly didn't think about the burger patty. A majority (most) of our eating is done at home, where I control the quality of our food and the way in which it is prepared. So, when I normally eat out I focus on eating meat and veggies; I know which oils/fats I should avoid, I know the negative impact of eating such oils, and I also know that most restaurants use said fats/oils, but I try to focus on the big picture and normally feel really good about my choices.

Enter today. It was pointed out to me that the burger I had just posted on my Facebook page was likely cooked on a peanut oil-coated grill...totally not Whole30. My face instantly got hot, my stomach felt in knots, I felt GUILT and this weird sense of shame...like I had done something horribly wrong.* Yes, this response really occurred.

I immediately Googled "Five Guys Burger Peanut Oil"...nothing confirmed this, but I feel pretty confident that it was indeed "cooked on a peanut oil-coated grill". So, what do I do now? It's Friday, I've already eaten a non-Whole30 thing (I won't even call it a food)...I could do one of four things:

Throw my hands up in the air, give up, and blow off the rest of the day/weekend...my body's already been tainted, so why not!?
Start over again, from Day 1, but do it tomorrow, so I can take advantage of this already blown day.
Start over now and just consider the past 10.5 days a learning experience...now I really know what I need to do to "get through this".
Keep going strong and consider this to be an 'eye-opening' experience that should not be a regular occurrence.

I'll go back to what I said before...this is not about 'showing your body who's boss' or living your life in a guilt-ridden, deprived state of being- this is about awareness and learning what is best for your body. You may not always make the best choices, but always strive to make the best choices.

So, I'm choosing Option 4.

What would you do?

*I remember a similar experience when, as a vegetarian, I decided to order a filet my first time eating out at a Ruth's Chris steakhouse...I begged Scott not to tell anyone, because how could I ever go back to being a vegetarian, now that I had consumed meat!? Well, I did (fortunately that didn't last too much longer) and as with the peanut oil "incident" it became a learning experience...my body could actually process/digest meat and I actually really enjoyed it. So, thank goodness for learning, growing, adn experiencing.

Whole30: Day 8

2011-06-08T18:07:00.000-07:00

"It takes as much energy to wish as it does to plan." ~Eleanor Roosevelt

I appreciate a good plan. I love making lists. I can make order out of chaos. I will always push myself further when I know someone else is going at it with with or counting on me (Stephanie~ You doing the Whole30 along with me, though miles apart, is helping to keep me on-track). I don’t like being told what to do. I am passionate about helping others reach and exceed their potential. Tardiness is my biggest “pet peeve”.

I was perusing my cookbooks last night, trying to find meal inspiration for the week, when I got to thinking about how much I enjoy making lists and enjoy planning out my meals (though I also really like creating 'on the fly'), when I remembered a “Strengths Finder” test that I took last year. In case you were wondering, these are my “Top Five Strengths” (copied and pasted from my results):

Relator
People who are especially talented in the Relator theme enjoy close relationships with others. They find deep satisfaction in working hard with friends to achieve a goal.

Activator
People who are especially talented in the Activator theme can make things happen by turning thoughts into action. They are often impatient.

Maximizer
People who are especially talented in the Maximizer theme focus on strengths as a way to stimulate personal and group excellence. They seek to transform something strong into something superb.

Individualization
People who are especially talented in the Individualization theme are intrigued with the unique qualities of each person. They have a gift for figuring out how people who are different can work together productively.

Arranger
People who are especially talented in the Arranger theme can organize, but they also have a flexibility that complements this ability. They like to figure out how all of the pieces and resources can be arranged for maximum productivity.

I took the same test, when I worked for Starbucks in '04 and, with exception to Activator ('04) and Individualization ('10), produced the same (out of the 30 listed here) Strengths. Pretty cool, I think. Anyway...on to my food for the day:

Breakfast:

Three Eggs w/Arugula, Tomato, Avocado, Bell Pepper, and Cabbage

Snack:

Can of Wild Planet Salmon

Handful of Dried Mangoes (Unsweetened/Unsulphured from Trader Joe's)

Lunch:

Leftover Roasted Vegetable Meat Sauce (2 cups, thawed and reheated) and Yam (1/2 small)

Dinner:

Leftover Salsa Chicken (6oz) w/Arugula, Tomato, Avocado, Bell Pepper, Cabbage, and Lime

How's your "Whole30" going? Is it a fun challenge or difficult to eat this way?

Whole30: Days 4-6

2011-06-06T15:22:00.000-07:00

"What people need and what they want may be very different." Elbert Hubbard

Sunset from Grandma Betty's deck.

I was grocery shopping the other day and came to a realization...grocery shopping triggers my want/desire for kombucha. Hmmm...interesting. The only reason that I even thought about this was because of my current venture into the "Whole30". And, the only reason I even thought about this particular food/drink choice was because I "couldn't have it (kombucha is fermented with sugar, which is not part of the "Whole30"); normally I would consider it a reasonable choice, as the sugar is minimal and it's touted digestive benefits. When I got home, Scott (who is currently doing the "Whole30"+ketchup* along with me) mentioned a similar relationship with himself and these Rockstar energy drinks (don't judge...he hasn't had one in almost a week). I just found it interesting and wondered how many other people mindlessly consume foods and beverages that they don't need, but rather want, and how just one change could impact not only their health, but their pocketbook. Just Scott's one daily energy drink has the potential to save us an average of $2.75/day or about $82/month. That comes pretty close to paying for a CrossFit membership.

What could you cut out of your daily routine, that may be more of a want versus need?

*No, ketchup (or catsup) is not Paleo and it is definitely not "Whole30"-approved, but if that's the extent of his junk consumption than I'm, totally ok with that.

And, now...my weekend in review:

Friday

Breakfast: Three Mini Frittatas (3 Eggs) w/Ground Buffalo (2oz) and Yam (2oz)

Coffee: 16oz w/Coconut Milk (3oz)

Lunch: Salsa Chicken (6oz)

Dinner: Leftover Roasted Veggie Meat Sauce (2 cups; about 6oz meat) over Roasted Yam (1/2 medium)

Saturday

Breakfast: None (I was still stuffed from the previous night's dinner)

Coffee: None

Lunch: Double Burger (8oz) w/Tomato and Lettuce (from The Sand Dune)

Dinner: Goat Burger (8oz) w/Baby Greens, Avocado, Hazelnuts, and Lemon-Hazelnut Vinaigrette (recipe below)

Sunday

Breakfast: Leftover Goat Burger (8oz) w/Iceburg Lettuce and Iced Coffee (12oz) w/Coconut Milk (2oz)

Snack: Dried Mangoes (Just Mangoes from TJ's...we ate the entire bag) and Canned Salmon (6oz)

Dinner: 6oz Salsa Chicken (I made a big batch for the week ahead)

Lemon-Hazelnut Vinaigrette

Ingredients:

Arugula+Peaches+Hazelnuts

Whole30: Day 3

2011-06-02T20:29:00.002-07:00

“I generally avoid temptation unless I can't resist it” ~ Mae West
I recently attended a "Paleo Talk" seminar, hosted by Sarah Fragoso of Everyday Paleo (she is an incredible speaker with some great information to share, by the way). At one point, during her talk, she brought up the subject of "willpower", to which she said, "Willpower is silly"...and, I totally agree. Your home is not a place that should test your willpower, which is why I feel it is also not a place that you should have foods (or 'foods') that may tempt or test you. You will only harbor resentment for said food and will likely do one of two things- (1) Justify it's consumption and then later feel sick with guilt (or maybe just a stomach ache) or (2) Be "stronger" than the food and then think about all of the reasons that you shouldn't eat it and all of the reasons why this stupid "diet" is "ruining" your life.

Here's the thing- I know my limits and I know that if I have a pint of Haagen Daz Vanilla Ice Cream in my home...I will eat it. And, I may even make this:

Yes, that's Ice Cream+Bacon (Double Whammy!)

And, why would I ever do that to myself? So, I don't. I don't keep ice cream around and if we decide we're going to have it, we either go out and get a scoop or we get a pint knowing that we'll finish it...knowing that it's a treat. Bacon is another weakness...if I open up a pound of bacon and cook it, I will eat it. I honestly don't know how I do it without feeling totally ill, but I do. So, I buy bacon pretty rarely, knowing that I will likely eat the entire pan (doesn't happen every time, but often enough to know it could become a problem). And, for me, it's more of a salt/sodium issue than anything. Read here, here, and here for a few more thoughts on bacon.

Honestly...just looking at this picture makes me crave ice cream. And, by the way...today, I went grocery shopping and really wanted a Kombucha...I was craving a fermented drink with a really weird phlegm-like substance floating around the bottle...funny. Darn sugar. But speaking of food, this is what I ate today:

Breakfast:
Smoky Salmon (8oz) w/Yam (1/2 small, microwaved) and Coconut-Lime Crema

Lunch:
1.5 Cups Leftover "Better Butter Chicken" (click here to view modifications) w/Coconut-Lime Crema

Snack:
Scoop of Coconut Butter

Dinner:
Spaghetti Squash w/Roasted Vegetable-Meat Sauce* (1.5 cups; about 6oz of Beef+Pork)

*I'll have a recipe posted tomorrow. I made a huge batch and froze it, so that I would have easy meals throughout the next week.

What is your weakness? Do you keep it in your home and "test your willpower"?

Whole30: Day 2

2011-06-01T20:05:00.008-07:00

Manzanita, OR

As I mentioned yesterday, one of the reasons that I am taking on the "Whole30" is so that I have a better idea as to what it really means to eat clean (i.e. give up some of the foods/beverages that I now consider to be treats, but that I have a tendency to consume too often) for 30 days. During my 30-Days, I will be faced with two events that will surely challenge my willpower:

Trip to the Oregon Coast to visit Grandma Betty- This may sound harmless, but what you may not know is that she has a deck with the most incredible view of the ocean...also the most beautiful sunsets (see above...not from her deck, but you get the idea). And, what you also may not know is that enjoying a glass of wine on that deck is pretty much perfection. So...that's this weekend. I'm going to stay strong, because I know that come July 4th weekend...we will be there and I will have this opportunity again. I also realize that what really matters is that I am with some of my favorite people and really...it's not about the wine.
Our 7th Wedding Anniversary- We're members of a really great wine club, that makes incredible sparkling wine, so...again...it's not about the bubbly and we can celebrate our anniversary any other day. It's like Whole9 has said before, those things that we crave and love, they'll be there when the 30 days is up. Not that I'm counting...

With that being said, this iswhat I ate today:

Breakfast:
Coffee (8oz) and Coconut Milk (2oz)- Iced
2 Duck Eggs Scrambled (w/coconut oil) and 1/2 cup of Leftover "Better Butter Chicken"* (recipe from Everyday Paleo)
*I used coconut oil instead of butter or ghee and added smoked paprika, chipotle chile powder, and cinnamon to mine.

Snack:
Scoop of Artisana Coconut Butter (only because my friend, Stephanie, tweeted about hers and it made me think about (i.e. crave it and want it). ;)

Lunch:
Lettuce-Wrapped Tacos w/Salmon (6oz, leftover from this recipe) and Cabbage Slaw** (recipe from Everyday Paleo)

**My friend, Becky, made this the other night and left some for me. I added some jalapeno, cilantro, and lime. Good stuff!

Dinner:
Micro Greens w/Leftover Chicken (6oz, leftover from this recipe), Tomato, Steamed Yam (1/4 medium), and 1 T. Coconut-Lime Crema (recipe below)

Coconut-Lime Crema
Ingredients:
2 T. Coconut Milk
1 tsp. Fresh Lime Juice
1/8 tsp. Minced Jalapeno
1/2 tsp. Finely Chopped Cilantro
Pinch of Sea Salt
Pinch of Smoked Paprika
Pinch of Chili Powder

Mix ingredients together, in a bowl.
Transfer to the refrigerator for at least an hour, to firm. This isn't necessary, but will thicken the mixture.

What events do you have coming up, during your "Whole30"?

Whole30: Day 1

2011-05-31T20:52:00.005-07:00

I decided to do the "Whole30" for a few reasons:

I'd gotten a little off-track with my workouts, since we began our transition from Texas to Oregon.
I was "celebrating" (i.e. drinking wine and "NorCal Margaritas") a little too regularly, since the move.
I encourage others to commit to 30-days of super clean eating, but have never been this completely strict (I eat super clean, but enjoy random non-Paleo treats, like ice cream, wine, or tequila 2-3x a month)...I felt it was time for a sort of "reset".

Here are my tips to staying on-track throughout the next 30-days:

Visit the Whole9 website...they have some really great resources.

I think that the "Whole30 Success Guide" is worth every penny, if you are new to this way of eating or are not familiarwith what you should(n't) be eating and why. It offers guidance, tips, recipes, and a really handy shopping list.

And, here's a post from someone who just finished the "Whole30".

I would also suggest that you:

Clear out your pantry and cupboards (no one has, or should have, the willpower to not eat junk if it's in their home)
Fill your fridge with colorful veggies that inspire you to cook/create
Check out your local Farmer's Market and get excited about food...talk to the farmers and learn where you food comes from
Find a handful of easy recipes that can be switched up with the use of a different spice blend. I do this with roasted chicken, often. Penzeys is a great resource for spices.
Do it with a friend that you know will hold you accountable and who will not test your willpower. I'm doing it with my husband.
Take "Before" and "After" pictures and measurements.
Be prepared! Always have a good protein and fat source available, at all times...if you're new to this way of eating you will likely experience ravenous snack attacks...good fat (coconut, avocado, and olives) and protein will save you.
Post your pictures and get others to rally around you! Feel free to post on my Facebook "Wall" anytime...there are so many great people and resources online.
Remember to have fun, enjoy what you're eating, and always remember why you chose to do this in the first place!

Here's what I ate today:

Breakfast:
Coffee (12oz) w/Coconut Milk (2oz)

1 Duck Egg, 1 Chicken Egg, and 1 Mini Frittata (1.5 Eggs+1oz Ground Buffalo+2T. Roasted Vegetables+Cilantro)

Lunch:

4oz Burger Patty (leftover from last night's BBQ) w/Lettuce, Avocado (1/4), Tomato Slice, Bubbie's Pickle

Dinner:

"Better Butter Chicken"* (6oz) w/Spaghetti Squash (1/2 Medium Squash)

*I added a little cinnamon, some smoked paprika, and used coconut oil instead of ghee. I also cooked it in my dutch oven for 1.5 hours, so that it would cook while we worked out. The squash was cut in half, rubbed with coconut oil, sprinkled with cinnamon and sea salt, and cooked along with the chicken, at 350F.

We will be opening CrossFit Oregon City soon and I'm realizing that as I put time and energy in to training and coaching others, continuing education, and opening our "box", I also need to take time for my own training...balance is going to be key, but sometimes you've got to do something extreme to initiate that balance. Though I know that eating "Whole30" 24/7 wouldn't work for me (and, I know that this is not the message that Whole9 is trying to convey- read here), I know that right now it's just what I need to get back on track in order to reach my goals and become a stronger, more lean, and more energized me- for myself, my family, my friends, and my clients.

Please feel free to post to comments how you're doing with your "Whole30" and any advice that you feel may be helpful for others doing the same.

How did you, or are you planning to, stay on-track during your "Whole30"?

Smoky Salmon w/Mango Salsa

2011-05-30T23:15:00.001-07:00

Ingredients:
2- 8oz Salmon Filets (I used Fresh King/Chinook Salmon)
1 T. Coconut Oil
1/2 tsp. Sea Salt
1/2 tsp. Smoked Paprika
1/4 tsp. Chipotle Powder (adjust if you don't like things too spicy)

Mango Salsa (recipe follows)

Preheat oven to 400F.
In an oven-proof pan, heat coconut oil over medium-high heat.
Season filets (evenly distribute the seasoning amongst the two filets) with sea salt, paprika, and chipotle powder.
When oil is heated, place salmon into the pan, skin-side up. Cook until the meat is browned, about 3 minutes.
Flip the salmon and transfer the pan to the preheated oven. Cook until the salmon reaches your desired doneness (this will depend on the thickness of your filet, but mine took 7 minutes for medium-rare).
Remove from oven, transfer to a plate, and top with mango salsa.

Mango Salsa

Ingredients:

1 Mango

Juice of 1 Lime

1 T. Minced Jalapeno (adjust to your liking)

2 T. Finely Chopped Fresh Cilantro

1/8 tsp. Smoked Paprika

Pinch of Chipotle Powder (omit if you don't like things too spicy)

Pinch of Salt

Combine ingredients.

Lettuce-Wrapped Tacos w/Salsa Chicken

2011-05-29T16:57:00.000-07:00

Ingredients:

5lbs Chicken Thighs (bone-in, skin-on)

1/2 T. Sea Salt

1 T. Smoked Paprika

1/2 T. Chile Powder

1 tsp. Chipotle Powder, adjust to taste

1- 15oz Jar Verde Salsa (I love "Xochitl", but use your favorite)

For Tacos:

Head of Butter/Bibb Lettuce

Guacamole (recipe)

Tomatoes

Shredded Cabbage

Cilantro

Red Onion

Jalapenos

Roasted Vegetables (I cut a combination of Bell Peppers, Zucchini, and Eggplant really small and roast with Garlic Powder, Sea Salt, Smoked Paprika, Chipotle Powder or "Northwoods Fire" and Olive Oil).

Preheat oven to 400F.
Heat a dutch oven over medium-high heat. Add fat and distribute around the pot, to evenly coat bottom.
Sprinkle the chicken thighs with sea salt, smoked paprika, chipotle powder, and chile powder.
Add to hot pan, skin-side down; be sure not to crowd your pan or chicken will steam, rather than brown. Cook until browned, about 7-10 minutes.
Flip chicken and pour salsa over the top. Put a lid on the dutch oven and transfer to preheated oven.
Cook chicken for at least 75 minutes, until chicken begins to fall off the bone. I’ve cooked the chicken for up to 2.5 hours, which only made it more tender.
When ready to serve, remove the meat from the bones, discarding the skin, and shred the meat. Set the chicken aside and stir in salsa, left in the dutch oven, to moisten.
Serve shredded with your favorite sides, for a flavorful lettuce-wrapped taco.

-If using a Crock Pot: After Step #3- Add the seasoned chicken thighs to a crock pot. Pour salsa over the top and put a lid on it. Follow manufacturer’s instructions and cook until falling off the bone; time will vary depending upon temperature.

A Kicked Up Artichoke

2011-05-23T21:17:00.005-07:00

Serves 2-4

Ingredients:

2 Large Artichokes, trimmed of outer leaves, stem, and prickly leaf tips (I use a serrated knife)

2 Heads of Garlic, cut in half horizontally to expose cloves (there is no need to peel)

1 Lemon, quartered

1 T. Olive Oil

2 T. Sea Salt

1 T. Black Pepper

Find a pot, with a fitted lid, that will fit the artichokes side by side. Place the artichokes in the pot, bottom-side up.
Add garlic, lemons, salt, and pepper to the pot and drizzle with olive oil. Add water to about 1/3 up the artichokes. Cover.
Bring the water to a boil and then reduce to a simmer. Steam for 25 minutes (will depend on the size of your artichokes), or until a knife pierces the flesh easily.
Use a slotted spoon (you can also use a spatula or regular spoon, you will just want to make sure that the water is drained) to remove the artichokes and drain excess water. Transfer to a plate or platter and sprinkle with fresh herbs, if desired.
Serve with Homemade Mayonnaise (add fresh herbs to make it even more flavorful), Lemon Wedges, Thyme and Garlic-Infused Olive Oil, or Finely Shredded/Ground/Shaved Parmigiano Reggiano Cheese (if you eat dairy).

The "Primal" Version

Roasted Vegetables

2011-05-22T23:02:00.001-07:00

Ingredients:

1 Fennel Bulb, trimmed (remove the green, celery-like top), sliced in half (leave bulb intact) and then sliced into wedges

1 Celery Root Bulb, peeled, quartered, and cut into large chunks

2 Rutabaga, peeled, quartered and then cut into large chunks

6 Carrots, peeled and cut into 2" pieces (I like to cut them in the diagonal, because it looks nice)

3 T. Extra Virgin Olive Oil

1.5 T. Ground Fennel Seeds

1 T. Dried Mediterranean Oregano

1 tsp. Northwoods Seasoning or Northwoods Fire (for extra heat)

1/2 tsp. Dried Garlic

1/2 tsp. Sea Salt

*Make sure that all of your vegetables are uniform in size, so that they cook evenly.

Preheat oven to 415F.
In a large bowl, toss vegetable with oil and seasoning.
Pour on to a baking sheet and transfer to preheated oven.
Bake for 45 minutes or until roasted to desired texture; this will depend on size and actual oven temperature, but it took mine 45 minutes to roast.
Garnish with fresh, chopped parsley for a little bit of freshness.

I decided to post this recipe, because I am often asked how to roast vegetables. I don't know if there is a standard, but I always just crank up the oven to 415F and go about my chopping...regardless of the veggie. I have a love of celery root and fennel, so I decided to roast those. I also like the addition of a little sweetness, so I added carrots, and I've recently discovered that I really like rutabaga, so I added that. You can use this technique with pretty much any vegetable, but will just need to adjust the cooking time to accommodate. And, with regard to vegetables...the smaller you chop/cut/slice them, the faster they will cook/roast.

I Love My Baby Back Ribs...Grandma Shirley's Ribs

2011-05-21T18:58:00.001-07:00

Makes 2-4 Servings

Ingredients:
5lbs Pork Baby Back Ribs (about 2 racks)
1- 22oz Bottle of Hard Apple Cider (I used and LOVE Honey Crispin, but use your favorite)*

1/2 C. BBQ Sauce (I used "Austin's Own", which contains sugar, but use your favorite)**
~or~
1/4 C. Whole9 Coffee Rub (I'm pretty sure that this rub would taste good on anything...LOVE it!!!)

From Whole9's Facebook Page:
1 tsp black peppercorns
1 tsp whole coriander
1 tsp sea salt
1/4 tsp ground cloves
1/2 tsp cinnamon
1/2 tsp unsweetened cocoa
1/2 tsp raw sugar (optional)
1 tsp freshly ground coffee

Covers two average steaks. We recommend making more. You'll want more.
Adapted/improvised from Cree LeFavour's "The New Steak."

*This recipe is something that my grandma used to make...she used a light beer, like Coors Light. In my pre-Paleo days, this is how I would make this recipe, but have found that I actually like this version much better. Though I wouldn't consider hard cider to be healthy, it's a great way to tenderize the meat and add a little sweetness without the gluten (always be sure to check your labels!). You can also use pure apple juice, as an alternative.

**A few options for Paleo-friendly BBQ sauce are here, here, and here.

Preheat oven to 415F.
Add ribs, meaty side down, to a dutch oven*** (I cut mine in half, giving me four rib sections) and cover with hard cider; they do not need to be completely immersed, as they will steam. Cover with a lid and transfer to the preheated oven.
Cook the ribs for 4.5 hours; the meat will plump up a bit and will begin to fall off the bone.
Remove from oven and transfer ribs to a large plate or platter.**** Paint the meat-side of the ribs with BBQ sauce or rub with the Coffee Rub and set aside.
Prepare your charcoal or grill (I use hickory wood chunks, when barbecuing ribs, but use what you've got).
Once your grill is ready (I wait until my charcoal or wood is grey) transfer the ribs to your grill, meat-side up and put a lid on it. Cook the meat for 10 minutes.
Flip the ribs and cook for another 5-7 minutes, but check after 3 to ensure that they are getting a good char...not burning.
Remove from the grill and serve with your favorite side. I made a salad with mixed baby greens, yellow bell peppers, and a vinaigrette of lemon juice, hazelnut oil, olive oil, smoked paprika, and sea salt.

***You can also use a crock pot for this step; I've never done so, but am sure that it would work just as well. Follow your crock pot's instructions.

****You can cool the ribs and store in the fridge, for up to two days, at this point. Just be sure to take them out of the fridge about 30 minutes before you plan to grill them, so that they're not going on the grill cold...they're more likely to burn while you try to get them reheated.

Grilled Tuna w/Zanzibar Spice and Coconut-Lime Salad

2011-05-04T21:51:00.001-07:00

Grilled Tuna w/Zanzibar Spice:

2 8-oz. tuna steaks
2 teaspoons coriander seeds
2-3 teaspoons cumin seeds
4 cloves
2 teaspoons black peppercorns
1 teaspoon powdered turmeric
1-3 teaspoons chili powder (optional)
Salt
Oil for brushing the tuna
Lime Wedges for serving

Rinse and pat dry tuna steaks. Let stand at room temperature for at least 15 minutes before cooking.
Light a grill or preheat a grill pan over high heat.
Dry-roast the coriander seeds, cumin seeds, cloves, and peppercorns in a small skillet over high heat for 1 minute to release the flavors, stirring energetically with a wooden spatula or spoon to prevent burning. Crush the toasted spices to a powder using a mortar and pestle. Add the rest of the spices and salt to taste and mix well.
Brush the tuna with oil, then rub with two-thirds of the spice mixture.
Place tuna on the grill or in the grill pan and cook over high heat for 2 minutes on each side. Remove from the grill or pan and let rest for 2 minutes. Then, if grilling over charcoal, place the tuna on a cooler part of the grill, away from direct heat, and grill for 2-3 minutes longer on each side. If using a grill pan, turn down the heat and cook for 2-3 minutes longer on each side. Dust the tuna steaks with the rest of the spice mixture, and serve with lime wedges on the side. Enjoy!

It's best to grill the fish over charcoal, but you could also use a stove-top grill pan. This recipe works well with salmon as well.

Coconut-Lime Salad (Recipe from Joy of Cooking):

2 cups grated fresh coconut* (I used a food processor)
1 cup seeded and grated cucumber (I diced the cucumber)
1/2 cup chopped cilantro
Grated zest and juice of 1 lime
1 jalapeno pepper, seeded and minced
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil

*I've also found prepared fresh coconut, in the produce section at Whole Foods.

Combine ingredients in a large bowl and let stand 15 minutes before serving.

Thank you to my friend, Lisa, for sharing another great recipe with all of us!

Lamb Roast w/Fennel and Root Vegetables

2011-04-27T13:13:00.000-07:00

Ingredients:

3lb Lamb Shoulder Roast

1T. Bacon Fat

1 Fennel Bulb, trimmed and cut into quarters lengthwise (leave the stem intact)

2 Rutabaga, peeled and cut into 1.5" cubes

2 Beets, peeled, halved, and quartered

6 Carrots, peeled and cut into 2" chunks

2T. Fennel Seeds, ground

1T. Dried Oregano

1/2T. Sea Salt

1tsp. Dried Rosemary

1tsp. Garlic Powder

Preheat oven to 375F*.
Mix ground fennel seed, oregano, salt, rosemary, and garlic powder in a smal bowl and set aside.
Rub the lamb roast with 2T. of the salt mixture and set aside.
Heat a dutch oven over medium-high heat and add bacon fat. Transfer lamb roast to the dutch oven, fat side down, and brown, 7-10 minutes.
Once the fat side is browned, remove roast from the pan and transfer to a plate. Add cut vegetables to the dutch oven and toss in oil to coat. Place the roast, fat side up, back into the dutch oven on top of the vegetables.
Cover and transfer to the preheated oven.
Cook the meat and veggies until the meat begins to fall off the bone, about 4 hours.
Serve garnish with fresh herbs.

*Alternatively, you may make this in a crock pot; follow steps 2-5, but transfer everything to a crock pot, instead of the dutch oven. Cooking time will vary. Follow your manufacturer's instructions.

As most of you may know...we're in the process of moving, so I apologize for the lack of posts. To be honest, I've been eating a lot of the same stuff and making meals that I could pretty much throw together in my sleep. I've also ben eating a lot of leftovers, which is what inspired this meal. We are moving over the next two days, so I will not have access to any of my cooking supplies. I knew that I would need to make something that would create leftovers and had a lamb shoulder roast thawing in my fridge (I was going to make this for Easter, but we ended up going out for sushi). Perfect! It took just a few minutes to prepare and the rest was waiting. Also, perfect! And, to top it off, I only had one pot to clean. I love lamb and think that these flavors work really well together. You can really use this recipe for any roast, you'll just want to adjust the seasoning (this would work for pork, lamb, or a whole chicken, but the flavors may not work as well with beef) to pair with the meat you'll be using. Enjoy!

I'm excited to be moving back to the Northwest and am looking forward to the fresh produce, local foods, and...my own garden! I'll be in transition (without anything but the goods I can fit into my two suitcases (<100lbs), so bear with me and I'll see you in Portland!

Mini "Eggs in a Nest" (Leftover Edition)

2011-04-13T14:13:00.000-07:00

Serves 1-2

Ingredients:

1T. Coconut Oil

1 Cup Leftover Veggies (I used roasted carrots and celery root, that I had tossed with olive oil and Za'atar. I also added a few pinches of shredded, raw zucchini that I had in the fridge.)

1/2 Cup Leftover Meat (I used shredded pork; a pork shoulder that I slow-cooked with salsa verde)

3 Eggs

Cilantro or Other Fresh Herb, for garnish (optional)

This is what used for mine, but you can also use ramekins:

Oversized Muffin Tin*

Preheat oven to 350F.
Use your fingers to smear the coconut oil into three oversized muffin tin cups.
Distribute the meat and veggies amongst the three cups and form a little indentation for the egg.
Crack eggs and put one egg into each tin, as pictured. Fill remaining, empty, cups with water (about 1/4 full).
Transfer muffin tin to the preheated oven and bake 15-20 minutes, until cooked to your desired doneness.
Use a spoon to scoop out your egg creations, transfer to your plate, and garnish with fresh herbs.

This recipe came about because I have little bits (not quite enough to make a full meal) of random leftovers in my fridge that needed to be eaten. I made "Eggs in a Nest" for my cousin, yesterday, and we were talking about ways to make such a thing for a group; I've made mini frittatas, so I thought that this would work pretty similarly. I love this "recipe" because all of the prep is done and it doesn't involve any whisking, cutting, or work, other than the filling of muffin tin cups. Easy!

Let me know if you try this and what combinations you try!

11 Days in NorCal, Some CrossFitting, and a Bachelorette Party

2011-04-05T19:51:00.001-07:00

Post-"Bachelorette Party WOD" at The Marina

In the Hotel Getting our Faces Painted Up for the Night Out

Itinerary:

Friday-Saturday: Stay at my Aunt and Uncle's house in the Bay Area

Sunday: CrossFit Mobility Certification at CrossFit Pleasanton

Monday-Thursday: Stay with my Mom in NorCal and workout at CrossFit Redding

Friday-Sunday: Bachelorette Party Weekend in SF and WOD at San Francisco CrossFit

My mom buys eggs, from her neighbor's, and I brought (in my carry-on) my favorite pork breakfast sausage (along with some of their homemade Brauenschweiger and chickens...yeah, the TSA thought it just a little strange) so we created some really great breakfasts throughout the week. We ate a lot of eggs, but we also ate a lot of veggies...lately, I'm craving more green stuff than I have in the past few months so I'm listening to my body and am feeling really good.

We both love to cook, so this week was full of some of the best meals I've had in a while.

Breakfast:

We made breakfast every morning, but you'll notice the addition of Smoked Oysters...I brought these for my trip to SF, knowing that I'd be with a group of girls that may not be on the same feeding schedule as myself. This proved to be a very wise decision. ;)

Lunch:

I met up with friends on most days, so I ate out quite a bit. I had Thai food (there was likely some sugar in there, but no grains or gluten) one day, but stuck with salads and burgers (no bun) on the other days. The one day that Mom and I ate at home, we made Lettuce-Wrapped Turkey Breast w/Red Bell, Olives, and Capers and served them with Roasted Beets and Sauerkraut. YUM!

Dinner:
We cooked every night, with exception to my trip to SF. Below you'll see:
-Grilled Steak w/Salad and Roasted Cauliflower and Yams
-Grilled Tri-Tip w/Roasted Asparagus and Baby Kale Salad
-Roasted Leg of Lamb (from my Mom's lamb) w/Fennel, Celery Root, Cauliflower, and Carrots
-Grilled Halibut w/Salad and Grilled Veggies
-Grilled Shrimp and Scallops w/Grilled Veggies
-King Salmon w/Steamed Veggies (Gulliver's of SF)

In San Francisco, we ate at:
Delarosa- I had Scallop Spiedini and Arugula Salad
Osha Thai- I had Lamb Satay, Ying Yang Sea Bass, and Curry Prawns
Squat & Gobble- I had a Cobb Salad w/Salmon for lunch

Libations:
I kept it pretty mellow this trip (i.e. I learned my lesson during my trip to Cabo) and stuck with small amounts of:

-Silver Tequila w/Soda Water and Lime (a.k.a. The NorCal Margarita)
-Wine (we did a wine tasting where most of the wine was actually spit out and then had some really nice wine that one of the bridesmaids brought to dinner)
-Champagne (we shared a bottle between the six of us)

Temptations (Successfully Avoided!):

Yeah...that's just not right! I did have a few slices of Manchego Cheese (sheep's milk), but seriously...look at that stuff! My saving grace was that I only had minimal alcohol; I am weak under the influence of alcohol and have been known to go into major carb/junk mania. Not pictured...Cheetos, Chocolate-Covered Pretzels, Pastries, and all sorts of other craziness. But, yes...I was stronger than the temptation.

CrossFit Visits:

Cumin-Curry Tuna Salad with Dates

2011-03-23T19:59:00.001-07:00

This is a post from my friend Lisa (you may remember her Mediteranean Chicken recipe), who has recently "Gone Paleo". She is a talented home cook who I have known since high school and who has a shared passion for food, fitness, and health. She's been sharing her meal creations on my Facebook page and I recently asked her to share this one with all of you. Enjoy the recipe, her modifications, and the story behind this meal! ~Jen

Serves 6-8 as a First Course,

2 as a Main Course

Ingredients:
2 8-ounce tuna steaks
2 teaspoons ground cumin seeds, plus 2 teaspoons toasted cumin seeds
2 teaspoons curry powder, mild or hot, as preferred
1 teaspoon paprika
Salt
Oil for pan frying (recipe suggests Canola, I used avocado oil)
2 cups mixed salad greens (I used about 4 cups)
2 tomatoes, cut into strips
1 onion, sliced
1 large mild red chile, seeded and finely chopped (I used 2)
3 tablespoons chopped parsley (optional)
6 dates, pitted and quartered
1/3 cup olive oil
3 to 4 tablespoons fresh lemon juice, or to taste
Flaky salt, such as fleur de sel or Maldon

Season the tuna steaks on both sides with the ground cumin, curry, paprika, and salt to taste.
Heat a thin film of oil in a skillet over high heat. Add the tuna and cook for 2 minutes on each side. Transfer to a cutting board.
In a salad bowl, combine the remaining ingredients, except the flaky salt, and mix well. Adjust the seasoning, possibly using more lemon juice.
Transfer the salad to serving plates. Slice the tuna steaks and place on top of the salad. Sprinkle with flaky salt and serve.

NOTE: You can also make this salad using canned tuna. It is not as interesting but very good nonetheless. Just separate the tuna into large chunks and sprinkle with the ground cumin and curry.

This recipe is from the fabulous book I am making my way through called "Where Flavor Was Born", Recipes and Culinary Travels Along the Indian Ocean Spice Route", by Andreas Viestad. I am exploring Cumin and the regions that use it and the recipes that utilize it along with other ingredients symbolic of that region.

Oman is the region (Coastal/Middle East) that is the inspiration of this recipe. The waters off the coast of Oman are on of the last areas where tuna is still common. Most Omani salads use purslane, a small salad green popular in the Arab world and the Indian subcontinent but not much used in the west. The recipe suggested I substitute some bitter, small-leaved salad greens like watercress and arugula along with some mild, like baby lettuce. Whole Foods did not have watercress, so I used arugula and baby greens. The recipe also originally called for chickpeas to also be included, which I omitted to make it Paleo.

Lamb Osso Bucco w/Wild Porcini and Fennel

2011-03-21T12:18:00.001-07:00

Ingredients:

2- 1lb Lamb Shanks

3T. Bacon Fat (or Coconut Oil or Olive Oil or Ghee)

1T. plus 1 tsp. Ground Fennel

2 tsp. Sea Salt

1 Yellow Onion, thinly sliced

3 Cloves of Garlic, minced (or 1T. Garlic Powder)

4-6 Carrots, peeled and sliced into 1" chunks (I like to slice diagonally)
1T. Wild Porcini Mushroom Sea Salt*
1 tsp. Ground Fennel
3T. Tomato Paste
1- 14.5oz Can of Chopped Tomatoes (and their juices)
2 Large Handfuls of Chopped Chard
Fresh Parsley and Lemon Zest, for garnish

*You can also use a combo of Ground Dried Porcini Mushrooms and Sea Salt or just use 2 tsp. Sea Salt

Preheat the oven to 400 degrees F.
Coat a large Dutch oven generously with 2T. bacon fat and bring to a medium-high heat. Season the shanks generously with the 2T. sea salt and 1T. fennel, and add them to the pan. Brown well on all sides.
Remove the shanks from the pan to plate. Discard the excess fat from the pan. Add the remaining 1T. oil to coat the bottom of the pan and add the onions, garlic, and carrots. Season with 1T. Wild Mushroom Salt and remaining 1 tsp. Ground Fennel. Saute the veggies until they are softened and slightly brown.
Add the tomato paste and brown for 5 minutes. Add chard and tomatoes and toss to coat.
Add the shanks back to the pot. Cover and put in the preheated oven. The cooking time will be about 2 1/2 to 3 hours. Turn the shanks over about halfway through the cooking time. Check the shanks every 45 minutes or so. If the liquid has reduced too much add more water.
When the shanks are done the meat should be incredibly tender and flavorful. Transfer to serving plates. Serve with veggies and garnish with fresh parsley and lemon zest.

Paleo "Faux"bouleh (Cauliflower Tabouleh)

2011-03-18T14:21:00.002-07:00

Ingredients:

Head of Cauliflower, cut into florets and chopped until couscous-like in texture

2T. Olive Oil

1/2tsp. Sea Salt

1/2 cup Finely Chopped Mint*

1/2 cup Finely Chopped Parsley*

1 cup Cherry or Grape Tomatoes, halved

1 Medium English Cucumber, seeded, quartered lengthwise, and chopped

Lemon-Mint Vinaigrette (recipe below)

*I like my tabouleh really herbaceous, so adjust to your liking

Preheat oven to 400F.
On a baking sheet, toss the cauliflower with olive oil and sea salt. Spread the mixture evenly around the sheet.
Transfer to the oven and prop the door open, slightly, to allow steam to release. **
Bake for 30-40 minutes, until slightly toasty, stirring every 10 minutes or so.
Remove from oven and let cool.
Once cooled, toss with the dressing and other ingredients.

**Toasting, stovetop, is also an option (see this recipe for an example).

Makes about 1.5-2 Cups (depending on the size of your cauliflower).

Lemon-Mint Vinaigrette

2T. Fresh Lemon Juice
2T. EVOO
1T. Grainy Mustard
2T. Finely Chopped, Fresh Mint
Sea Salt, to taste

Add all ingredients to a tupperware container, put a lid on the container, and shake to combine.

Pulled Pork, Two Ways

2011-03-18T06:26:00.004-07:00

Pulled Pork Sandwich

Spicy Pulled Pork (use the BBQ sauce in the recipe or try this or this)

Coconut Flour Buns*

Adjustments to Spicy Pulled Pork:

Transfer roast (I used a bone-in roast and didn't trim the layer of fat off the top...moist and delicious!) to a ziploc bag, add spice rub, rub spices into pork, seal bag, and transfer to the fridge. This will keep things clean and easy.
Let the roast marinate overnight, for optimal flavor.
Once roast is finished cooking (5+ hours), shred the pork and transfer to a pot, add BBQ sauce, and cook for about 15 minutes to let sauce and pork meld together.**

**If you're going to use some of the leftover pork for the salad, set it aside before this step.

Adjustments to Coconut Flour Buns:

Scoop dough onto a silpat-lined baking sheet and bake at 325F for 20-25 minutes, until slightly puffed and cooked through.
Slice in half and serve with shredded pork. Buns can be made up to 2 days in advance (stored in the fridge); toast or warm slightly, before serving.

*Using a standard-sized ice cream scoop will produce six larger (versus slider-size) buns.

Pulled Pork Salad w/Blackberry Vinaigrette

Spicy Pulled Pork (just use the shredded pork and omit BBQ Sauce)

Mixed Greens

Grapefruit, peeled and cut into segments

Blackberries

Sliced Avocado

Blackberry Vinaigrette (recipe follows)

Blackberry Vinaigrette

6 Blackberries
Juice of 1/4 Grapefruit
2T. Avocado Oil (or Olive Oil)
Pinch of Sea Salt

Add all ingredients to a mini chopper, blender, or food processor and blend until smooth.
Makes about 1/4 cup.

The salad recipe was inspired by a bowl of blackberries that Scott was munching on and the leftover pork I had sitting in the fridge. I knew that I enjoyed the flavor of pork and blueberries, so I thought this would work...it did. The sweetness of the blackberries and the tanginess of the grapefruit helped to cut through the richness of the pork, making for a perfect flavor combination. Try it!

I have all of my veggies cleaned and chopped in the fridge, so this salad took just minutes to prepare. And, if you don't have a mini chopper, I recommend you go out and get one...they make chopping (onions, herbs, garlic...) and sauce prep quick and easy.

Cabo: A Recap

2011-03-15T15:10:00.001-07:00

Well, we've been back since Friday night and it took me until Sunday to really feel right again. I'm a creature of habit who put her body through some major turmoil last week. Though my eating was pretty clean, my beverage consumption was not, and for this I paid. Surprisingly, no skin issues to speak of, but digestion has been horrible and we're both having insane cravings, continuing into today. I've been drinking a lot of water, eating my raw sauerkraut, and until today have limited my carbs and overall food intake, hoping to give my body a little rest and my gut some time to heal. Nice.

I'm not going to say that I didn't enjoy my poolside libations, but it is a huge eye-opener with regard to goals and weighing what's important. I've been working really hard in my workouts, have been eating super clean (leading up to our trip), and know that I will bounce back, but it's getting easier for me to realize what's important with regard to my health, well-being, and physique...and, alcohol is moving it's way down the list of "indulgences", or...off of my "Healthy/F-Off Scale".

Moving along, here's a bit of what I ate:

With exception to our first and last days in Cabo, we ate the same Breakfast every morning,
-Poached Eggs w/Roasted Yams, Avocado, and Fresh Green Salsa...YUM!

Other days we ate:
-Omelets w/Ham and Spinach and a little scoop of Potatoes w/Chorizo (I'd never had chorizo, so I had to try it...good and spicy)
-Soft-Boiled Eggs w/Avocado

Lunch:
Shrimp Cocktail (Shrimp w/Tomato, Onion, Jalapeno, and Cilantro) w/Avocado and Corn Chips

Dinner:
Seafood Cobb w/Red Wine Vinegar
Halibut
Grilled Chicken (made by my bro-in-law, Tony) w/Cucumber and Guacamole

Workouts Included:

WOD #1

With a Partner (Scott):

Two Rounds of:
Bike 400M (the treadmill was in-use)
Dumbbell Thrusters (20/35lb)
Bike 400M
Sit Ups
Bike 400M
Push Ups
Bike 400M
Weighted Dumbbell Lunges (20/35lb)

While one person bikes the 400M, the other completes their movement...and switch.

WOD#2
Two Rounds of:
Run 400M
25 Dumbbell Squat Cleans (25lb Dumbbells)
20 Weighted Lunges (25lb Dumbbells, 10 Each Leg)
20 Renegade Rows (25lb Dumbbells, 10 Each Arm w/Push Up Between)
25 Sit Ups (w/20lb Dumbbell Touch Behind Head and Between Legs, each rep)

WOD #3

100 Push Ups
1-Minute Plank
100 Air Squats
1-Minute Plank
100 Sit Ups

Leg raise hold, while I looked through pictures on my phone.

So, there you have it...my Cabo confessions- Ate well. Drank too much. Exercised a little. Now, it's time to get ready for my upcoming Mobility Cert, Kettlebell Cert., and a move to Portland, OR! But, before I go, I give you..."Beach Crow" (inspired by my incredible yoga friends, Lisa and Ginger):

I had always wanted to try this, when the progressions were taught in yoga class but was too afraid to try. The first time I did, I was at home in our carpeted bedroom...I fell on my head. I'm proud to say, that I can do it now...so cool.

Heading to Cabo!

2011-03-03T20:34:00.002-08:00

We're leaving for Cabo in the morning, so if you're interested in what's going on with me down in Mexico...you can find me on Facebook and Twitter.

But, before I leave, here's what I'm packing for our trip:

Last year, I had my buffalo and vegetables confiscated, so I'm playing it safe. I've got spices (fennel, cinnamon, sea salt, and some Penzeys), coffee, grass-fed ground beef (I'm only taking 1lb, in case they decide that they're taking it from me), some sardines (this is not my favorite brand, but I got them at Costco and they'll do), Lara bars, my homemade coconut butter, and some of my "Jen's Gone Paleo" kits (jerky, dried, unsweetened tart cherries, coconut, and macadamia nuts).

We took this trip last year, we're staying in the same place, and I know what to expect going in...there is a great restaurant on-site (unsuspecting for sure, but they've got really fresh, tasty food), a store close by, and I've got a few things packed, just in case. I know that I've got the food part covered and will be good to go there. With that being said...I will drink. I will suffer the consequences. I will return home. I will get right back to eating clean and working out. Moving on.

As far as workouts are concerned, we're planning 4-5 workouts for our 7 day trip. We program our workouts at home and I feel that the planning is a huge part of our follow through. So, we'll be doing burpees, push ups, some beach handstand walks, and whatever other "fun" things we decide to plan, during our flight. I'll keep you posted!

So, "Follow" me on Twitter, "Like" me on Facebook, and we'll meet up again here, in a little over a week.

In the meantime, here's a really great site to fulfill your recipe-searching needs:

Bacon-Wrapped Meatloaf (Paleo Meat Log)

2011-03-02T09:15:00.004-08:00

Ingredients:

8oz Ground Beef

4oz Ground Pork Breakfast Sausage or Ground Pork*

6 Slices of Thick Cut Bacon

*If you can't find a breakfast sausage without added junk, use ground pork. To the ground pork, add a pinch each of:

-Dried Sage

-Dried Ground Fennel

-Red Pepper Flakes

Resist the temptation to add salt. If you're using smoked bacon, you should be good to go.

Combine ground meat in a bowl and mix to combine (use your fingers and don't overwork the mixture).
Lay out a piece of aluminum foil (about 18x12") and place a piece of parchment paper on top of that. Lay down the bacon slices, as shown below, overlapping slightly. Form the ground meat into a log, the length of your 4 bacon slices and place on top of the bacon.
Wrap the two long pieces over the meat and then wrap the bacon that's underneath around the meat mixture.
Tie with twine and secure (see video here: easy and classic).
Wrap the parchment paper and foil, tightly, around the loaf and transfer to the fridge to set (this step is not totally necessary, but the bacon will bind around the meat more effectively, if done).
When ready to cook, preheat oven to 375F and set oven rack to the middle of the oven.
Unwrap loaf and use the foil to line a baking sheet (this will make clean up way easier...trust me) place a baking rack on top of the foil and transfer the loaf to the pan.
Roast for 45 minutes at 375F. After 45 minutes, set the oven to "Broil" and broil until the bacon gets really crispy, about 5-7 minutes depending on your oven.
Remove the loaf from the oven and let rest for 3-5 minutes and remove twine, before slicing (I used a serrated knife).

This meal can be made a day in advance and left in the fridge, until ready to cook. Super easy. This would also be good with the addition of:

-1/2 Cup Mix of Sauteed Spinach, Mushrooms, and Thyme (just drain off excess liquid, chop everything up and mix in with the ground meat)

-1/2 Cup Mix of Sun-Dried Tomatoes, Artichokes, and Fresh Basil

-1/4 Cup Diced Yams and a Pinch of Cinnamon

Or, serve it as is with a side of roasted veggies (can be done during the last 20-30 minutes of cooking) or sliced on top of a salad.

This meal was really just a matter of using what I had in the fridge. I keep my bacon in the freezer (for easy slicing), as it only takes a few minutes to thaw if I want to use it for wrapping a piece of meat. You can get really creative with this "meat loaf" or keep it really simple, like I did here.

All of my meat comes from Rehoboth Ranch, a local farm that raises pastured animals. They provide two options for bacon, uncured (just sliced pork belly) or smoked (they rub the pork belly with a little brown sugar, before smoking, but that's it).

Northwoods Chicken

2011-02-28T12:24:00.003-08:00

Ingredients:
4-5lb Chicken, cut in half (watch this video, if you'd like to learn how*)
3T. Red Palm Oil (you can also use Coconut Oil, Olive Oil, Duck Fat, Bacon Fat, or Ghee)
3T. Penzeys Northwoods Seasoning (I added extra cayenne and chipotle, but this is their spicier version)
1/2T. Sea Salt

Preheat oven to 415F. Line a baking sheet with aluminum foil and insert a baking rack.
Place the chicken halves on the racks, on the baking sheet.
Brush chicken halves with oil (or use your hands to coat the meat and skin). Season with salt and spices and transfer to the preheated oven.
Roast until the juices run clear when the thickest part of the thigh is pierced with the tip of a knife, about 45 minutes. Remove from oven, baste with pan drippings, and cover. Let chicken rest for 5 minutes, before cutting.

Eat this chicken on it's own, shred it into a salad, or eat it with a side of veggies...any way you do it, it's going to be good! This chicken takes minutes to prepare making it perfect for a mid-week meal, when you just don't have the time or the desire to cook. I love this seasoning, but feel free to play around with your favorite spice mix or mix up a batch, using spices you have on-hand.

*Stop after you cut through the breast, for this recipe. This recipe can also be done using a whole chicken, it will just increase the cooking time. The more you cut down the chicken, the shorter your cooking time.

Chicken-Stuffed Roasted Poblanos (Paleo Chile Rellenos)

2011-02-27T19:00:00.007-08:00

Ingredients:

8 Poblano Peppers

Chile-Stewed Chicken (Recipe Below)

Chicken Filling (Recipe Below)

Tomatillo Salsa (Recipe Below)

Chile-Stewed Chicken

4 T. Olive Oil

6 Tomatillos, husked, rinsed, and quartered

2 Anaheim Peppers

2 Jalapeno Peppers

1 Large Red Onion, peeled and sliced into 1" rings

6 Garlic Cloves

Handful of Fresh Cilantro, plus extra for garnish

3-4lb Chicken

1 Yam, cubed

Preheat an oven to 375°F.
Rub the chilies (include poblano peppers in this mix, but set aside after roasting), tomatillos, and onions with 3T. olive oil and place on a rimmed baking sheet. Transfer to the oven and roast, turning occasionally, until blistered and soft, about 30 minutes.
Let cool, then remove the skins, cores and seeds. Carefully cut a slit down one side of each poblano pepper and remove the seeds; these will be used for stuffing, so you want them to look nice.
Set aside poblanos and add remaining chilies, tomatillos, and onions to a blender or food processor; blend until smooth.
Add remaining 1T. olive oil to a heated dutch oven (you can also use a crock pot). Add chicken and yams and toss to coat. Pour pureed chile mixture over the chicken, cover pot with a lid, and transfer to the oven.
Cook until chicken is cooked trough and begins to fall off the bone.
Remove the chicken from the pot and set aside, to cool (or shred while hot, if your hands can handle it), and shred. Mash the yams into the sauce or puree until slightly smooth (small chunks are fine).

*This will make a little more chicken than you'll need for the rellenos, but you can use the leftovers in a taco-style salad, served in lettuce leaves with avocado for an easy lunch, or just eaten on it's own.

Before Roasting

After Roasting. Before Pureeing.

Chicken. Before Cooking.

Sauce. After Cooking.

Chicken Filling

2 Cup Sauce from Stewed Chicken (recipe above)

8 Cups Shredded Stewed Chicken (recipe above)

1 T. Chile Powder

2 tsp. Ground Cumin

1 tsp. Ground Coriander

1/2 tsp. Ground Cinnamon

1/2 tsp. Cayenne Pepper

1 tsp. Sea Salt, or more, to taste

2 Cups Finely Chopped Cauliflower (about 1/4 head)

8oz Goat Cheese (optional for Primal-eaters)

Mix all ingredients, except for goat cheese (if using), in a large bowl.
Stuff the poblano peppers with the chicken filling, add 1oz of goat cheese to each pepper (if using, and wrap to close. If you like, secure the stuffing with toothpicks. Place peppers in a baking dish.
Transfer the baking dish to the oven and bake until cooked through, about 1 hour.
Serve with sliced avocado or guacamole, tomatillo salsa (recipe below), and fresh cilantro.

Tomatillo Salsa

6 Tomatillos, husked, rinsed, and quartered

3 Jalapeno, quartered and seeded

Large Handful Fresh Cilantro

3 Garlic Cloves

1 T. Sea Salt

1/2 T. Black Pepper

2 Tbs. Fresh Lime Juice

In a food processor, combine all ingredients. Pulse several times until combined but still fairly chunky.
Taste and adjust the seasonings with salt, pepper and lime juice; the salsa should be vibrant green in color.

This isn't one of those "throw it together really quick" meals, but it is really tasty and worth the time. You can make these on the weekend, in a large batch, and have meals for the week. I also used the tomatillo salsa with ground beef and made a really tasty ground beef chile verde (just brown meat and add salsa to the hot pan, toss, and serve with avocado and cilantro).

Ground Beef Chile Verde

Spaghetti Squash w/Clam Sauce

2011-02-21T17:33:00.002-08:00

Ingredients:
3 Slices Bacon, sliced into 1/2" slices
1 Small Yellow Onion, finely chopped
4 Garlic Cloves, finely minced (I use a garlic press)
1/2-1 tsp. Crushed Red Pepper Flakes (add more or less according to your desired spiciness)
1/2 tsp. Sea Salt
1/4 tsp. Black Pepper
2- 6.5oz Cans of Chopped Clams
8oz. Bottle of Clam Juice
1/4 cup White Wine (use something that you like to drink, as the flavor will intensify as it cooks)
12 Littleneck Clams (optional)
1 Roasted Spaghetti Squash (recipe follows)
Fresh Parsley, for garnish (optional)

Roasted Squash:

Preheat oven to 415F.
Slice squash in half, lengthwise.
Scoop out seeds (I use a spoon to scrape it clean) and rub each half with 1T. melted coconut oil or olive oil.
Place squash, flesh-side down, on a baking sheet and transfer to the preheated oven.
Bake 35-45 minutes, until tender; baking time will vary with the size of your squash.
Remove from oven and use a fork to scrape the "noodles" from the squash skin. Use a spoon to scoop your "noodles" out of the squash skin.

Clam Sauce:

While the spaghetti squash is roasting, heat a large skillet over medium-high heat. Add bacon and cook until crisp, about 10 minutes. Transfer the cooked bacon to plate, leaving the fat in the skillet.
Add onion, garlic, salt, black pepper, and crushed red pepper. Cook and stir until onions are softened, about 4 -5 minutes.
Add white wine. Stir well. Simmer for 5 minutes.
Add clam juice and simmer another 10 minutes.
Add chopped clams and stir. Cook until heated through, about 3 minutes. If using littleneck clams, add them to the pan, cover with a lid, and cook until open. Throw away any clams that have not opened (they are were likely dead, before cooking, and therefore should not be consumed).
To serve family style, transfer the spaghetti squash to a serving bowl and pour the sauce over the top. Add the littleneck clams and reserved bacon.
Garnish with parsley, if using.
To serve as individual portions, add the spaghetti squash to the skillet and toss with sauce, to coat. Divide the squash mixture between bowls and garnish with littleneck clams, bacon, and parsley, if using.

A Really Tasty Beef Jerky (Soy-Free. Gluten-Free.)

2011-02-20T21:42:00.004-08:00

Ingredients:
3lbs Round Roast (Grass-Fed and Finished), trimmed of excess fat

4 Cups Organic Apple Juice (make sure you are using a product with no other additives)

1T. Garlic Powder

1T. Smoked Paprika

1T. Smoked Sea Salt (find a natural wood-smoked product*)

1T. Penzey’s BBQ 3000** (or your favorite spice blend)

Partially freeze meat for 2-4 hours, until mostly solid.
Slice meat into about 1/8” thickness strips (I use a meat slicer, but you can also do so with a really sharp nice); cut against the grain of the meat.
Transfer sliced meat to a large container (I use plastic shoe boxes).
Mix the apple juice and spices in a large measuring cup or bowl and pour over meat, to marinate. Put a lid on the container(s) and transfer to the refrigerator. Allow meat to marinate overnight.
Preheat oven to 165F. I have a convection oven and set it on “Pure Convection”; if you have this setting, use it or follow the directions on your food dehydrator.
If using an oven, set up racks (used for cooling cookies and cakes) over cookie sheets lined with aluminum foil (for easier cleanup). Lay strips of beef out on racks and transfer to the oven.
Cook at 165F for about 3 hours***, with the door slightly ajar (I use a folded towel to keep the door propped open); cooking time will depend on the thickness and size of your meat slices.
Once jerky is to your desired texture, it can be transferred to a tupperware container to retain moisture. If you plan to keep it around longer than a few days, package in airtight packaging (I use FoodSaver bags).

*I found them at Whole Foods and Williams-Sonoma, but also check online.

**I experimented with this spice mix, after my friend Jen sent it to me...it adds great flavor! This jerky is also really flavorful without it, but tastes even better with it.

**As the meat dehydrates, it is losing it’s moisture, so watch to make sure that it doesn’t dry out too much.

I'm Back.

2011-02-18T15:43:00.002-08:00

Mom, Me, and My Little Sister

I survived my trip to SLC and I survived my first time snowboarding. Actually, I loved it! I really had no idea what to expect, my first day; I really had nothing to compare it to and truly had no expectations. I had a really cute outfit (thanks to my sister), two knowledgable instructors (my sister and her boyfriend), and I was warm...so, I felt good about what lie ahead.

We went up on a Friday and it seemed like we had the mountain almost to ourselves. It was sunny and the snow was nice and fluffy...pretty perfect actually. I felt really good about my first day, as I didn't fall too much and "heel-edge" felt pretty natural. I feel pretty confident in saying that I owe this to CrossFit...yes, I can confidently say, "functional training" will prepare you for just about anything. Here I am learning to strap in and out of the board (that took a little while to get the hang of):

My sister's boyfriend is an awesome skier, but he's also a really great coach...I feel so lucky to have had that one-on-one coaching, as I saw quite a few groups that were not receiving the sort of attention that I got. This made a huge difference in my overall experience. Thanks, Matt!

As far as food is concerned, we ate really clean (Thai curry, Steak w/veg, Frittatas, Burgers no bun, Bratwurst...) during our trip, with exception to this (a snowboarding tradition for my sister, in which I had to partake):

But, after the four of us shared this pile of tastiness...I did this:

I'm pretty sure that there were magnetic forcefields in the woods, causing my board to be drawn into them...

Day 2 of my snowboarding adventure we recapped "heel-edge" and after a few diggers, I decided to rest (i.e. have a brat and a beer...yes, I had a beer). I realized that my left boot was totally loose inside, so after getting that adjusted, I headed up the lift for "toe-edge" with my sister. She had me "bear crawl" for a bit and then did this cool sort of dance (me facing the mountain, her facing downhill) with me...awesome!!! And, I got it..."toe-edge"! I started down the mountain on my heels and then swooped onto my toes and then..."toe-stop"! Woohoo!!! I think the coolest part, of my two days on the mountain, was my sister's face when I got it. What a fun time...I can't wait to do it again!

With regard to food, I packed my favorite local sausage for frittatas each morning so breakfast was covered. We also ate the following meals:

We had some really great meals, both cooked in and eaten out, most (see above nachos and a little rice in a few of our sushi rolls, Valentines Day) of them Paleo and all of them delicious! And, though we made good food choices, we were not perfect. And, on that note, I will end this post with this...Salt Lake City brews some really tasty microbrews. ;) Now it's back to super clean eating and some serious WODs.

Don't worry...I haven't forgotten about my promise of a jerky recipe! Look for that post Sunday!

I love trying local microbrews, when traveling...what's your non-Paleo splurge of choice?

Heading to SLC

2011-02-08T11:28:00.009-08:00

I'm off to Salt Lake City, UT this weekend, to visit my sister and meet up with my mom (a.k.a. "Jen's Mom's Gone Paleo), who I haven't seen since September. I'm pretty excited!!!

My sister and Mom are both really great cooks, so I hope to get some fun new ideas to share with you all...no pressure, ladies. I also hope to come back in one piece, as I will be snowboarding for the first time...I'm a little nervous! So, wish me luck and feel free to leave any snowboarding tips you may have, in the comments. Lauren's friend, Matt has offered to give me some lessons Friday, but every little bit helps...so, share away! Otherwise, I'm packing fish oil and lacrosse balls and hoping for the best...

My "Teachers"

I'll be sending updates to my "Jen's Gone Paleo Facebook Page", if you'd like to join me.

Are You Ready for Some Football!?

2011-02-04T12:40:00.000-08:00

We moved to Texas a little over four years ago and we bought a home from a couple who was sort of known for their annual Super Bowl parties; not to be outdone, a year after moving in, we decided to carry on the legend. This year would be the "4th Annual Cereghino Super Bowl Party", but this year we are headed to Portland, OR to visit friends and family that we missed over the holidays. So, I present you with what I would've made for our party:

Paleo "Sliders":

Can be made with Ground Beef, Buffalo, or really any meat you like. Form your burgers the day before and then bake in a 400F oven, before the party begins. Cook them to medium-rare and leave them covered with foil, until ready to serve. The buns can be made in advance (up to three days) and stored in a plastic bag until game day. Condiments can be sliced and stored in tupperware, the day before; just put them out on a platter and let your guests create their own burgers.

Depending on the other items you have out, plan on about 3-5 "Sliders" per guest.

Moroccan-Style Lamb Meatballs: You can make these meatballs with any meat you like and can mix up the seasoning, as you like. These are nice because, like the burgers, they can be formed the day before and baked right before the party. You can serve them at room temperature or keep them warm in a crock pot, set on low.

Kale Chips: These can be made a few days in advance and are just nice for their salty crunch. Make a big batch and put them out with mixed nuts.

Paleo Chips and Guacamole: Sort of a must! The batter is really easy to make, but the scooping and forming can take a little more time. Make these a few days before the party and serve plated in a stack, so that they don't break. These are so good with guacamole, but would also be perfect with Baba Ganoush and/or Macadamia Nut Hummus.

Macadamia Nut Hummus: Follow this recipe for Macadamia Nut "Cheese", but omit the tarragon and add 1/4 cup of toasted tahini and 1/2 T. of ground cumin. Remember that the nuts need to soak before pureeing. Serve with cut up carrots, bell peppers, jicama, and cucumber.

Baba Ganoush: This is a great alternative to hummus. I would make this or the Macadamia Nut Hummus, not both. Serve as suggested above.

Bacon-Wrapped Dates Stuffed w/Almonds: Slice a date in half (but leave it still intact) and remove the pit. Fill the hole, that once held the pit, with a raw, unsalted almond (or 2, if large). Wrap with a piece of bacon, just large enough to overlap and stab with a toothpick to fasten. Bake on a baking sheet, with a baking rack, at 415F, until the bacon has crisped, about 20 minutes. Remove the toothpicks and serve with fresh toothpicks.

Our friends, John and Julia, brought these over one night and let me tell you...they are awesome!!! But, also super high in sugar so use them for these types of occasion only...not regular snacking.

Other Options:
Sausage and Mustard: Always a hit!
Potato/Vegetable Chips: (not the best option for everyday snacking, but better than others for a party)
Mixed Nuts: If you want to get a little more flavorful, try this recipe (sub pure maple syrup for the sugar)

The thing that I've noticed, as I've slowly swooned Scott over to the Paleo lifestyle, is that sometimes it's better not to mention that the food he's about to eat is "Paleo". Putting a label on food (i.e. "healthy", "vegetarian", "Paleo", "gluten-free"...), just seems to make people feel uncomfortable. And, a Super Bowl party is not the time to make your friends feel uncomfortable. So, just make the food, let them eat (and enjoy) the food, and then wait for them to ask you for the recipe. That's the way I like to roll.

Spiced Cauliflower and Yams

2011-02-03T20:36:00.001-08:00

Ingredients:

Head of Cauliflower, cut into florets

2 Large Yams, quartered lengthwise and cut into chunks

2 T. Bacon Fat or Coconut Oil

1.5 T. Bay Seasoning (you can also use Old Bay Seasoning or your favorite spice blend)

2 tsp. Ground Cinnamon

1/2 tsp. Sea Salt

Chopped Parsley, for garnish (optional)

Preheat oven to 425F.
Add cauliflower and yams to a bowl and toss with oil, to coat.
Add seasoning, cinnamon, and salt. Toss to coat.
Spread cauliflower mixture onto a baking sheet and transfer to preheated oven.
Bake about 25-30 minutes, until cauliflower and yams are fork-tender and browned.

This is my new favorite combination! Love, love, love this!!! I bet even kids will love this combination of flavors.

Spiced Coconut Paleo Crisps

2011-02-03T10:41:00.002-08:00

Ingredients:

1/4 C. Blanched Almond Flour

1/4 C. Ground Flax Seeds

1/4 C. Sesame Seeds

1/4 C. Pumpkin Seeds, Ground

1/4 C. Sesame Seeds, Ground

1/4 C. Shredded Coconut, unsweetened (plus 1 T., for garnish)

1 tsp. Ground Cinnamon (plus 1/2 tsp., for garnish)

1/2 tsp. Ground Nutmeg

1/4 tsp. Cayenne Pepper (nice for a little kick, but not necessary)

1/4 C. Water

2 T. Melted Coconut Oil (use Virgin, for a more coconutty flavor)

1-2 T. Pure Maple Syrup, optional (this can be added for a little extra sweetness, but is not necessary)

Preheat oven to 375F.
Mix dry ingredients in a medium bowl.
Add water, oil, and maple syrup (if using) and mix to combine. You should end up with a slightly wet, sticky mixture.
Onto a silpat, or parchment paper, lined baking sheet drop the dough by the tablespoonful (I used a small ice cream scoop for easy removal), spacing the crisps about 2 inches apart.
Cover the dough with a piece of parchment paper and flatten (as thin as possible), using a rolling pin or the bottom of a measuring cup. Remove parchment paper and make sure chips are evenly flattened.
Sprinkle crisps with additional coconut and cinnamon, making sure to distribute evenly.
Bake 10 minutes (check after 5 minutes to check for doneness; you may want to rotate for even baking), until crisp.
Transfer the pan to a wire rack and let the chips cool on the pan for 5 minutes, then transfer them to the rack and let cool completely.
Repeat with the remaining dough.

Makes 24 chips

Ready for the oven.

This is a variation of the "Paleo Chips" that I created last year. Serve them as is or with a little thinly-sliced raw blue cheese (if doing dairy) and apples or sliced figs. They would also be good with a little goat cheese (again, if doing dairy), honey, and cinnamon. This would also make a nice crust alternative for this "Pear Tart".

Note: As with other indulgent recipes, please eat in moderation and use these for special occasions. These are addictive and it is easy to lose count during consumption...consider yourself warned.

Stir-Fried Chicken Livers w/Curry and Caramelized Onions

2011-01-31T18:09:00.004-08:00

Ingredients:
1/2lb Chicken, Duck, or Goose Liver (though I've never tried it, I would add lamb liver to this list)
4T. Lard, Duck Fat, or Coconut Oil (I used Duck Fat, but think that Coconut Oil would be really good)
1/2 Medium Sweet Yellow Onion, sliced to 1/4" thickness
2tsp. Curry Powder* (I used a blend that I found at Target, but make your own or use your favorite)

Pat the liver(s) dry and cut into 1/2" slices. Heat a wok or saute pan until it's smoking.
Add 1T. of the fat and let it melt briefly. Add onion and stir-fry for 2 minutes, rapidly moving the pieces around so that they touch the entire surface area of the pan or wok, until it begins to brown on the edges but is still crisp.
In the last 20 seconds of stir-frying, add 1/2 tsp. of the curry powder and toss evenly with the onion. Remove mixture from the pan and set aside.
Add remaining fat and let it melt briefly. Stir-fry liver pieces for 1-2 minutes, rapidly moving them around so they touch entire surface, until they begin to brown on the edges but are still tender inside. In the last 20 seconds, add the remaining curry powder and toss evenly.
Reintroduce the onion to the pan and toss together with the liver, being careful not to break up the meat more than is necessary.
Plate and serve immediately. **

**I like this garnished with chopped fresh cilantro.

Curry Powder*

2 T. Coriander

1 tsp. Ground Cumin

3 Cloves, ground

2 tsp. Black Peppercorns, ground

1 T. Brown Mustard Seeds, ground

1 Dried Red Chili, ground

1 tsp. Fenugreek Seeds, ground

2 tsp. Ground Turmeric

I bought a pound of chicken livers from my favorite local farm and, after perusing my new cookbook, "Primal Cuts", decided to use this recipe (taken from page 19 of the book). Okay, so...these are crazy good! And, I'm not really much of an onion person, but they add the perfect balance of sweetness to this spice-filled dish. If you've been wanting to try livers, because you've heard about their many health benefits, this is a great recipe to experiment with. As for the curry powder, I'm sure that making your own just enhances the flavors of the curry, but my curry powder had these ingredients and tasted just fine.

On a final note...buy this book! It will not disappoint. Well, the only thing that would've made this book better would've been pictures of the final, cooked product...something that I appreciate in a cookbook. Other than that, it's well-written, easy to follow, with plenty of unique and flavorful recipes. Take a peek inside, here.

Actually, I'm pretty sure you'll thank me.

Breakfast Squash

2011-01-29T09:34:00.000-08:00

Ingredients:
2 Delicata Squash, cut in half and deseeded
1T. Coconut Oil
1 tsp. Ground Cinnamon
1/2 tsp. Sea Salt
6oz Ground Pork Breakfast Sausage (you can use and ground meat you like, just make sure it's flavorful)
4 Eggs, whisked (I use a blender to whip air into mine, but a bowl and whisk work just fine)
Ground Fennel and Fennel Fronds, for garnish (optional)

Preheat oven to 415F.
Place squash on a baking sheet, skin-side down.
Evenly distribute the coconut oil amongst the four squash halves and transfer the baking sheet to the oven to melt the oil, about 15 seconds.
Remove the sheet from the oven and spread the oil to coat the flesh of the squash (I use a pastry brush). Sprinkle each squash half with sea salt and cinnamon, evenly distributing the mixture.
Place the sheet back in the oven and bake until squash is tender, about 15-20 minutes.
While squash is roasting, brown sausage and set aside.
Remove from oven and fill or let cool and refrigerate for future use.
Turn oven temperature down to 375F.
Fill each squash with about 1.5oz of the browned sausage, to fill evenly.
Top with whisked eggs and transfer back to the oven.
Bake until eggs are puffed slightly and cooked through, about 10-15 minutes.
Sprinkle with ground fennel and fennel fronds or your favorite seasoning. Enjoy!

Steps 1-7 can be done in advance, making breakfast super simple to create. Just let the squash and meat cool, before storing in the fridge until ready to use (I would say up to a few days).