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. 

Strawberry Vinaigrette

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. 

BBQ Lamb Ribs w/Whole9 Coffee Rub

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."

1. 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). 
2. Cover with a lid and turn on crock pot to desired cooking temp.*
3. 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.**
4. Close the grill lid and grill the ribs about 5-7 minutes, until nicely charred (not burned). 
5. 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

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

Crab and Avocado Salad w/Grapefruit

Ingredients

Lump Crab (6oz)

Avocado  (1/2 Large)

Citrus Vinaigrette (3T.)

Above are the portions I used for my lunch; a snack would've been 1/4-1/2 of those amounts.

Citrus Vinaigrette 

(makes about 1/2 cup)

Juice of One Grapefruit (set aside segments for garnish)*

3T. Avocado Oil (if you don't have Avocado Oil, use all Extra Virgin Olive Oil)

1T. Extra Virgin Olive Oil

1T. Dijon Mustard

1T. Seafood Bay Seasoning**

Whisk all ingredients until combined.

 *How to Segment Citrus

If you don't have "Bay Seasoning", use what you've got on-hand. Remember, a vinaigrette doesn't need a recipe...the standard is:

• Acid (Vinegar or Citrus)
• Oil 
• Seasoning
• Mustard and/or Egg (like in Caesar) will help to emulsify, but is not necessary

Mix together until it tastes good. Easy!


This is one of those "recipes" that I threw together using ingredients that I had on-hand. This salad can also be served over a bed of lettuce to add some crispy texture to the mix. You might also make the following substitutions (if you don't have or like crab):

• Shredded Chicken (leftover roasted or rotisserie would be perfect) w/Orange or Lemon in place of the Grapefruit
• Shredded Pork w/Orange in place of the Grapfruit and a mix of Chile Powder, Cumin, and a drop of Raw Honey in place of the Bay Seasoning

I made this look nice for my "photo shoot', but really just ended up smashing it all together to eat. So, throw it all in a bowl, smash it up, and enjoy or create a photo-worthy snack/meal...it'll taste the same. But, when you have the extra few minutes to garnish...do it. It'll make the receiver, whether it's just for you or your family, feel like they're getting something really special...even if it only took a few minutes to create.

A Totally Primal Thanksgiving

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? 

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!

Simple Vinaigrettes

Mixed Herb Vinaigrette
Serves 1

1 T. Red Wine Vinegar (for a more Greek-style salad) or Lemon Juice (for a more bright, citrusy flavor)
1 T. EVOO (Extra Virgin Olive Oil)
1 T. Mixed Herbs (Italian Parsley, Dill, Thyme, and Oregano...and Mint, if you're feeling really wild)
Pinch of Sea Salt and Black Pepper

1. Whisk all ingredients together in the bottom of your serving bowl.
2. Top with greens (I use spinach, romaine, or mixed greens with this vinaigrette).
3. Toss when ready to serve.

I make a salad using the following ingredients:

Mixed Greens

Cucumber

Tomato

Bell Peppers

Feta (if you're doing dairy)

Dark Cherry Balsamic Vinaigrette

Serves 1

1 T. Dark Cherry Balsamic Vinegar

1 T. EVOO or Walnut Oil

Pinch of Sea Salt and Black Pepper

1. Whisk all ingredients together in the bottom of your serving bowl.
2. Top with greens (I use arugula with this vinaigrette).
3. Toss when ready to serve.

I make a salad using the following ingredients:

Arugula

Pears (shaved to replicate parmesan)

Walnuts or Pumpkin Seeds

Dried Cherries (look for sour cherries, without sugar or oil)

Blue Cheese (if you're doing dairy...this one is incredible!)

This is What I've Been Eating

Green Curry* w/Scallops from Samui Thai 

 

*I ordered a side of shredded cabbage, instead of rice. I really liked the way that the cabbage softened under then heat of the curry.

Buffalo Burger w/Avocado, Acorn Squash Rings , and Sauteed Green Beans (no...not Paleo)

Chicken w/14 Spice Rub and Cilantro-Pumpkin Seed Sauce w/Sweet Potato Gratin

Buffalo Burger w/Sweet Potato Gratin and Sauteed Green Beans

Rosemary Rubbed Prime Rib w/Roasted Beets and Fingerling Potatoes and Sauteed Green Beans (neither the potatoes or the green beans are considered Paleo, but both are really tasty with Prime Rib, so...)

I'll tell you how I made this incredibly delicious Prime Rib, later in the week.

Red Curry w/Scallop and Extra Steamed Vegetables from Samui Thai

And, this is what I have packed for lunch tomorrow:

Cilantro-Citrus Vinaigrette
1/4 Lemon, juiced
1 T. Champagne Vinegar (or use 1/2 Lemon, if you don't have it)
2 T. Extra Virgin Olive Oil (EVOO)
1 T. Chopped Fresh Cilantro
Sea Salt and Black Pepper

I made my dressing in the bottom of my tupperware container. I then tossed 1/2 an avocado (diced), 2 small snacking cucumbers (chopped), and a handful of grape tomatoes (halved) with the vinaigrette. I piled my chopped lettuce on top (don't toss until you're ready to eat, to avoid sogginess) and put a lid on it. I have a can of salmon, that I've removed from the can, rinsed, drained, and placed in a tupperware container (to reduce the smelliness).

For my sweet chaser, I've got a cut up Gala apple, dusted with cinnamon, and a blob of Organic SunButter. YUM!!! Don't worry Becky...I'll be eating the salmon outside. :) And, I just might share some of my apples with SunButter...

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.

Parchment-Wrapped Whole Fish and Some Tasty Sauces

Parchment-Wrapped Bronzino w/Cilantro-Pumpkin Seed Sauce and Roasted Poblano Vinaigrette

 Serves 2

Ingredients:

Whole Bronzino (about 1.5lbs)

Handful of Fresh Cilantro

1/2 Large Lemon, thinly sliced

1/4 C. White Wine (always use a wine that you enjoy drinking)

2T. EVOO

Sea Salt and Pepper, to taste

1.  Preheat oven to 415F.
2. Lay a piece of parchment paper (big enough to wrap the fish) on a baking sheet. 
3. Make 3-5 small slits (1-2" long) on each side of the fish.  
   
4. Oil the the fish, inside the cavity and all over the skin. Season with salt and pepper.
   
5. Fill the cavity with lemon slices, garlic, and cilantro. Add the white wine. 
6. Wrap the fish in the parchement and tie with twine, if needed.
7. Put the wrapped fish (on the baking sheet) into the oven.
8. Bake for 20 minutes, until fish is white and still moist. 

Serve on a bed of wilted spinach with Cilantro-Pumpkin Seed Sauce and Roasted Poblano Vinaigrette (recipes follow). 

 

Now that it's done...what do I do!? 

1. Transfer fish to a plate.
2. Using a sharp knife or fish knife, cut between the head and body until the knife touches the backbone. Repeat on tail end.
3. Insert knife at tail end, and cut from backbone to cavity. With knife resting against backbone, cut up to head.
4. Insert a spatula underneath flesh of fish, on top of the backbone and lift.
5. Lift tail; remove backbone. 

 

You could stop there, but then you'd miss out on...

**These sauces are the perfect accompaniment to this fish, but also pair well with chicken (especially prepared with this rub).


Cilantro-Pumpkin Seed Sauce
(From Bobby Flay's Mesa Grill Cookbook*)

Makes 2-4 Servings

Ingredients:
1/2 C. Packed Fresh Cilantro 
1/8 Cup Pumpkin Seeds, toasted
1/4 Small Shallot
1/2 Garlic Clove
1 T. Red Wine Vinegar (this is not considered Paleo, so use lemon or lime juice if you'd like)
1/2 C. Fresh Spinach Leaves
3 T. EVOO
1 tsp. Raw Honey
Sea Salt and Pepper, to taste

1. Combine cilantro, pumpkin seeds, shallot, garlic, vinegar, spinach, and 1/8 C. of water in a blender and blend until smooth. 
2. With the motor running, slowly add the oil and blend until emulsified. 
3. Add honey, salt, and pepper. 
4. The mixture should be a slightly loose sauce consistency.
5. Store in the refrigerator, for up to one week.

*The recipe has been modified slightly.

Roasted Poblano Vinaigrette
(From Bobby Flay's Mesa Grill Cookbook*)
Makes 2-4 Servings

Ingredients:
1 Poblano Chile, roasted, peeled, seeded, and chopped
1 tsp. Red Wine Vinegar (this is not considered Paleo, so use lemon or lime juice if you'd like)
1/2 Clove Garlic
1/2 tsp. Raw Honey
1/8 C. Olive Oil
Sea Salt and Pepper, to taste

 Roasting the Poblano over a gas flame (can also be done in a 425F oven):

1. Combine pepper, vinegar, garlic, honey, and 1 T. cold water in a blender and blend until smooth. 
2. With the motor running, slowly add the oil and blend until emulsified.
3. Add salt and pepper, to taste. 

*The recipe has been modified slightly.

Sunday

Morning Workout:
Two Mile Walk (my friend, Julie, is rehabbing a pulled hamstring so we walk our two mile route this morning)
100 Push Ups
100 Sit Ups
100 Squats

Breakfast:
Three Egg Omelet w/Spinach

After this morning's two mile jaunt, Scott and I went to breakfast at IHOP with our friends, Keith and Julie. I ordered an omelet (request just eggs...otherwise you will get their omelet "mixture" which contains a small amount of pancake batter, used to "fluff up" the omelet...yes, strange) with spinach only and a bowl of fruit, instead of the standard side of pancakes. The waitress looked around the table in a sort of disgust and said, "Anyone want to order "real" food!?"...hmmm...I thought that was what I did. Oh well...maybe one day she'll experience the joys of Paleo.

Dinner:
Heirloom Lettuce w/Seared Scallops, Roasted Beets, Celery, and Lemon-Avocado Oil Vinaigrette

Tip: This has been my go-to meal lately. I pretty much always have scallops in my freezer (I just take them out in the morning or the night before I want to eat them and then put them in a bowl, covered with saran wrap, to thaw in the fridge). The lettuce, I clean, spin, wrap in a clean dishtowel, and store in a tupperware container for easy use. And, the beets were roasted (toss whole, cleaned beets with EVOO, a little sea salt, and pepper, wrap in foil, and roast at 400F for about an hour), peeled, and sliced in advance for snacking or tossing in a salad.

Lemon-Avocado Oil Vinaigrette:
Serves 1

1 T. Fresh Squeezed Lemon Juice
1 T. Avocado Oil
1/2 T. EVOO
Pinch of Fresh Dill (or any other fresh herb), chopped
Sea Salt
Black Pepper

Whisk ingredients in the bottom of your salad bowl. Toss with lettuce and any other vegetables you wish to add to your salad.

CrossFit Workout:
Tabata-Style New Years Workout (courtesy of TheClothesMakeTheGirl)

Six Rounds (20 Seconds on/10 Seconds off) Each of:
Sumo Deadlift High Pull (53lb Kettlebell): 11/7
Sit Ups: 11/10
Knees to Elbows: 7/5
Kettlebell Swings (35lb): 9
Squats: 14/13

Here's how this workout went down:
We wrote down our favorite and least favorite movements (fifteen total) and then mixed them up in a bowl. We decided to pick five movements, as opposed to four, and did each movement six times for a total of thirty rounds, as opposed to eight times for a total of thirty two. Doing five movements made me feel like I could increase my odds of getting at least one of my favorites...plus, I like odd numbers.

*And, since we were doing a Tabata workout...I downloaded this totally cool timer to my iPhone. Love it!

When all was said and done, I got a good mix...I LOVE kettlebell swings (thanks to a visit from Melissa Urban and Dallas of Whole9, back in August, I not only love kettlebells...I can swing way more weight and am feeling it in all the right places!), I found that I don't mind sumo deadlift high pulls when using a kettlebell, and the other movements I don't love, but don't really mind. Scott, on the other hand, got thrusters and push ups...I HATE them both! Note to self...work on thrusters and push ups. Push ups...a work in progress! 

This was a great 15 minute WOD! Thank you Melissa!

Carrot-Fennel Soup w/Ginger

Carrot-Fennel Soup w/Ginger
Serves 2-3

1/2 yellow onion, chopped
1/2 large (or 1 small) fennel buld, chopped
8-12 carrots, peeled and chopped
1 T. EVOO
1 T. grated fresh ginger
3 cups water, chicken stock, or vegetable stock
Sea salt and pepper, to taste

Sweat onion, carrots, and fennel in EVOO. Add grated ginger and water. Bring to a boil and then lower heat to simmer, until vegetables are fork tender. Puree and serve.

I served this soup with seared scallops and a salad of mixed greens and this dressing:

Creamy Coconut-Chive Dressing
Serves 1

1 T. chopped fresh chives (in addition to the chives, add any other combination of fresh herbs)
3 T. coconut milk
1 T. fresh lemon juice
Sea salt and pepper, to taste
Large handful of mixed greens

Whisk ingredients together and toss with greens.

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

Update

After an emotionally and physically draining week in California, I am finally making the time to update...this was my week of eating, at a glance (my "cheats" or non-Paleo eating is marked with an *):

Wednesday:
Two Egg Whites and One Egg
Naked Green Machine

Grilled Vegetable Salad (no corn or vinaigrette) w/Grilled Salmon at CPK

Wild Venison (courtesy of my cousin Katelyn and her boyfriend Ty)
Sauteed Green Beans w/Garlic
Homemade Caesar Salad w/Avocado

Thursday:
One Egg w/Toasted Nutty Bread (I made a loaf to take with me)

Seabass en Papillote w/Butternut Squash, Leeks, Carrots, and Celery
Roasted Fennel
Mixed Greens w/Avocado, Grapefruit, Toasted Pumpkin Seeds, and Grapefruit-Chive Vinaigrette

Grapefruit-Chive Vinaigrette:
1/2 C Extra Virgin Olive Oil
1/4 C Snipped Fresh Chives
Juice of Two Grapefruits
Sea Salt and Black Pepper

Friday:
Toasted Nutty Bread w/Avocado, Tomato, Cucumber, and Lettuce
"Bran" Muffin w/Cranberries and Shredded Unsweetened Coconut (courtesy of my Mom)

My Mom got this recipe from my favorite gluten-free, almond flour blog, Elana's Pantry...she mixed it up a bit by adding the cranberries and coconut. So incredibly good!

Roasted Butternut Squash, Carrots, Beets, and Brussels Sprouts
Leftover Seabass

Saturday:
Two Eggs w/Toasted Nutty Bread
"Bran" Muffin

*Double Short Nonfat Latte w/One Pump SF Vanilla
*Sugar-Free Red Bull

Yellowtail and Salmon Sashimi
Shrimp Head (weird...)

Sunday:
Toasted Nutty Bread w/Avocado
"Bran" Muffin

*Double Short Nonfat Latte w/One Pump SF Vanilla
*Sugar-Free Red Bull

Although these caffeinated beverages were likely wreaking havoc on our bodies, they were a welcome treat for our mentally depleted minds.

*Seven Layer Burrito (no guacamole, extra lettuce) from Taco Bell

Salad w/Grilled Shrimp, Tomato, and Avocado (no dressing or tortilla shell) at La Tapatia

Monday:
*Double Short Nonfat Latte w/One Pump SF Vanilla

*Eggplant Parmesan (my Mom made this creation using all fresh vegetables from her garden, including eggplant, tomatoes, and zucchini. Amazing!)
Mixed Greens w/Avocado, Grapefruit, Toasted Pumpkin Seeds, and Grapefruit-Chive Vinaigrette

The Eggplant Parmesan could easily be made Paleo by dredging the eggplant in almond flour, instead of flour, and by omitting the parmesan and mozzarella...she used a light hand in this creation, but it is still considered a "cheat".

Tuesday:

Striped Bass w/White Wine, Garlic, and Cilantro (caught and prepared by my uncle Randy...yes, we have a family of fabulous cooks!!!)Cauliflower

Wednesday:
Grilled Trout w/Sauteed Vegetables

Yellowtail and Salmon Sashimi
Seaweed Salad

*Frozen Yogurt

Thursday:
*Vegetable Scramble w/Zucchini and Goat Cheese
*One Slice of Rye Toast

Mom and I ate at this great restaurant in Lafayette, Chow. Their food is fresh, organic, and just plain delicious. By far the best breakfast I have ever eaten out!

Naked Green Machine

Two Poached Eggs

For the most part, I ate pretty well...but, there were many days that I simply didn't eat, due to circumstances out of my control. During a time when eating well would have been incredibly beneficial, I often chose the path of least resistance...leaving me suffering the physical consequences. But, I am back on track and am feeling a little less out of sorts.

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