Marionberry-Balsamic Glaze (and Vinaigrette)

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

1. Add ingredients to a small saucepan and simmer, stirring often, until berries are broken down, about 7-10 minutes. 
2. 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:

1. Sprinkle salmon with a pinch of cinnamon, ancho chile powder, and sea salt.
2. 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. 

Jicama Salad w/Cilantro-Lime Vinaigrette

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. 

Grilled Tuna w/Zanzibar Spice and Coconut-Lime Salad

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

1. Rinse and pat dry tuna steaks. Let stand at room temperature for at least 15 minutes before cooking.
2. Light a grill or preheat a grill pan over high heat.
3. 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.
4. Brush the tuna with oil, then rub with two-thirds of the spice mixture.
5. 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! 

Cumin-Curry Tuna Salad with Dates

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 

Paleo "Faux"bouleh (Cauliflower Tabouleh)

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

Pulled Pork, Two Ways

Bacon-Apple Vinaigrette

Makes 1/2 Cup

Ingredients:

1/4 cup Bacon Fat (rendered from 12 slices of bacon) 

3T. Bragg's Apple Cider Vinegar

1T. Tangerine Fig Balsamic Vinegar* (you can also use regular balsamic or this one, I've used before)

Sea Salt, to taste

Black Pepper, to taste

This made enough dressing to dress a large (Costco-sized) tub of lettuce. You can make a big batch like this and use it as needed; the fat will solidify (like butter) when refrigerated, but can be brought back to room temperature and is good to go!

*This vinegar contains sugar, but for the tablespoon used in 1/2 cup of dressing, I decided the addition is worth it. I like to add a little balsamic vinegar to this dressing, so it's not so acidic. 

This is what I add to this salad:

Raw Walnuts, Apple (thinly sliced), Bacon, Dried Figs (halved)

If you're eating cheese, a Raw (unpasturized) Blue would be really good with this salad!

Deadlifts, Push Ups, and A Whole Lotta Lamb

Breakfast:

Two Eggs Scrambled w/Ground Lamb (3oz)

Snack:

Scoop of Organic SunButter

Lunch:

Chipotle Turkey Breast (5oz)

Cucumber (1/2 English)

Handful of Blueberries

Dinner:

Lamb Burger (6oz)

Red Leaf Lettuce w/Cucumber (1/2 English), Grape Tomatoes (6), Greek Olives (6), Goat Milk Feta (1oz), and Mixed Herb Vinaigrette (I used Citrus Champagne Vinegar and I was feeling wild, so I added mint)

I made this burger in the morning while I cooked my eggs, to save time. When I got home, I assembled my salad and crumbled the burger on top. I also made extra dressing and cut up the rest of my veggies for a salad tomorrow. 

Workout:

21 Deadlifts (140lbs)

3 Push Ups

18 Deadlifts

6 Push Ups

15 Deadlifts

9 Push Ups

12 Deadlifts

12 Push Ups

9 Deadlifts

15 Push Ups

6 Deadlifts

18 Push Ups

3 Deadlifts

21 Push Ups

18:22

Uhhh, yeah...that was brutal. Thank you, John. By the time the deadlifts begin to taper off, you have (well, I had) nothing left in your arms for the push ups (which I already pretty much despise...). Plus, my hamstrings were already blasted from yesterday's back squats. Hopefully I will be able to walk tomorrow. :) The deadlifts are done at body weight (my weight is 137lbs). I did all of my push ups CrossFit Games style (chest to the ground with a little lift of the hands and then back up to plank); they were definitely more work, but actually less awkward for my double jointed elbows, oddly enough. My deadlifts were done in three sets of 7, on the first set and then one at a time throughout the rest of the WOD. This is an awesome workout and I have 2Pac to thank for the motivation. 

My music of choice, for workouts? Rap. What's yours?

Tomato Napoleons w/ Zucchini and Walnut Pesto

Serves 4
Ingredients:
Four Heirloom Tomatoes
Sea Salt, to taste
Marinated Zucchini
Walnut Pesto

1. Slice tomatoes into four, equal-sized, slices.
2. Place one tomato slice on each plate, season with sea salt (if desired), spread with 1/2 tsp of pesto, and top with a pinch of shredded zucchini. Top with another tomato slice and being the process again, until all tomato slices are gone.
3. Garnish with a little pinch of zucchini, a drop of pesto, and a sprig of fresh basil. 
4. Drizzle the plate with EVOO and serve.

Marinated Zucchini
1 Large Zucchini, shredded (shred at an angle to produce long shreds)
Juice of 1/2 Large Lemon
3 T. EVOO
Sea Salt and Pepper

1. Whisk all ingredients, except for zucchini, in a small bowl.
2. Add zucchini, toss, cover, and refrigerate. 
3. Let the mixture sit, refrigerated, for at least 1 hour, and up to 24 hours.

Basil-Walnut Pesto
Makes 1/2 Cup

2 C. Basil (lightly packed)
1 Garlic Clove
1/8 C. Walnuts
3 T. EVOO
1 T. Walnut Oil
Sea Salt and Pepper

1. Puree basil, walnuts, and garlic, until finely chopped.
2. With the processor on, pour in oil until you reach your desired consistency (I like mine with a little more texture, rather than more oily and wet).
3. Season with salt and pepper, to taste.

Thursday

Breakfast:
Two Eggs Scrambled w/Avocado (1/2 Large)

Lunch:
Sashimi at Fin Sushi and Sake Bar

Snack:
Handful of Blueberries and Raspberries
Handful of Pistachios

Dinner:
Buffalo Burger Patty
Spinach Salad w/Apples, AppleWood-Smoked Bacon (yes...I ate bacon), and Homemade Trail Mix (Walnuts, Almonds, Pistachios, Sunflower Seeds, Pumpkin Seeds, and Raisins) w/Braggs Apple Cider Vinaigrette

Apple Cider Vinaigrette
Serve 2
Ingredients:
1 tsp. Raw Honey
2 T. Bragg's Organic Apple Cider Vinegar
3 T. EVOO
Sea Salt and Pepper, to taste

1. In a medium-large bowl, whisk all ingredients together.
2. Add salad ingredients right on top.
3. Toss to combine.

CrossFit WOD:
Stretch
~and~

Rox 1000M
40 Back Squats (65lbs)

My neck's been pretty funky (I get sporadic flare-ups, from a car accident in 1999ish) the last month or so, so my chiropractor recommended that I either not work out or take it easy (i.e. don't do anything that John had posted on the white board for the day's WOD). So, I did what I "could" and then walked 5K with my friend Julie.

Weekend Cooking and Eating

The Weekend in Review:

Savory Tart w/Sauteed Leeks, Zucchini, Sun-Dried Tomatoes, Vine-Ripened Tomato, Rosemary, Thyme, and Goat Cheese

This tart wasn't completely Paleo, as I added goat cheese...I had been missing the tanginess, the creaminess, and the all around tastiness of goat cheese...so, I decided to add it. I made this tart on Friday; I gave a generous slice to my friend, Julie, and ate the rest over the weekend

Lemon-Blueberry Muffins
(inspired by Elana's Lemon Poppy Seed Muffins)

¼ cup coconut flour
¼ teaspoon sea salt
¼ teaspoon baking soda
3 eggs
¼ cup raw honey
¼ cup coconut oil
1 tablespoon lemon zest
1/2 cup frozen organic blueberries (look for small blueberries)

1. In a medium bowl, combine coconut flour, salt and baking soda
2. In a large bowl, blend together eggs, honey, oil and lemon zest
3. Blend dry ingredients into wet
4. Fold in blueberries
5. Spoon 1 heaping tablespoon of batter into each lined mini muffin cup
6. Bake at 350° for 8 to 10 minutes
7. Cool and serve

Makes about about 24 mini-muffins

I found beautiful golden beets at Whole Foods yesterday and decided to create this salad with them.

Here's what I did:

Heirloom Lettuce w/Roasted Beets, Pecans, Goat Cheese, and Vinaigrette
Serves 1

Ingredients:
Two handfuls of heirloom lettuce or mixed greens
3 Golden Beets, rinsed, peeled, and trimmed
Small handful organic pecans (I love these, from Tree Grace Farms)
1 oz. goat cheese
2 T. EVOO

Juice of 1/2 lemon
1 T. walnut oil
2 T. EVOO
1 T. fresh dill, chopped (plus more for garnish, if desired)
Sea salt and pepper, to taste

Toss the whole beets with 2 T. EVOO, sea salt, and pepper. Wrap with aluminum foil and roast at 400F for one hour. Remove from oven and let cool. Slice into wedges or thin slices.

In the bottom of a salad bowl, whisk together lemon juice, oils, dill, salt, and pepper. Add remaining ingredients and toss. Garnish with additional dill fronds. Serve.


I also made an authentic Italian Bolognese, from Essentials of Classic Italian Cooking, with homemade fresh pasta (an experiment for my trip to Portland, to visit Scott's fam)...definitely not Paleo-friendly, but I did have a bite...SO GOOD!!! I happily ate my Roasted Beet salad, while Scott and our friends, Keith and Julie, enjoyed my pasta creation. That's okay...I had plenty of wine to make up for it.

And, today...as a sort of cleansing:

Smoothie w/Spinach (8oz.), Two Carrots, Mango, Blueberries, and Pineapple

Flaxseed Muffins w/Coconut, Dried Cherries (unsweetened, no oil), and Pumpkin Seeds

Saturday

Breakfast:

"Nutty" Bread w/Two Poached Eggs

Lunch:

Carrot-Ginger Soup w/Coconut Milk and Chive Oil

Dinner:

Mixed Greens w/Fresh Crab Meat, Avocado, Grapefruit, Celery, and Grapefruit-Chive Vinaigrette

This salad is so amazingly good! The combination of the citrus, creamy avocado, and crunchy celery work perfectly with the crab. I made the dressing with fresh squeezed grapefruit and orange juices (just a little orange for the sweetness), shallot, sea salt, avocado oil, and chive oil (made yesterday). The ratio was about 2:1 (Citrus:Oil).

I chose lump crab (fresh not canned or preserved), because the king crab legs weren't that great looking. I've now made this salad with both King and Dungeness, and prefer the king crab for it's sweeter flavor. And, speaking of crab, both Dungeness and Alaskan King crabs are rated high on the list of "Meat/Seafood You Can Eat" (p. 102) in Loren Cordain's The Paleo Diet, due to their high protein to fat ratio (about 85 to 15).

If you're not a huge crab fan, you might try shrimp, scallops, or halibut instead.

CrossFit Workout:

Five Rounds Of:

5 Deadlift (135lbs)

10 Burpees