tag:blogger.com,1999:blog-34043842539784577722024-02-06T19:55:49.610-08:00PryMela collection of recipes and life lessons learned on my Primal journeyMelissa Vilardohttp://www.blogger.com/profile/08398869977145930214noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-3404384253978457772.post-21589811805198308102024-01-17T14:56:00.000-08:002024-01-17T14:56:15.391-08:00Mel's Pico de Gallo<p> Pico de Mel, if you will.</p><p>2x jalapenos, chopped (one with seeds, one without)</p><p>3 bell peppers (red, orange, yellow), chopped</p><p>3 roma tomatoes, chopped</p><p>2 beefsteak tomatoes, chopped</p><p>1/2 red onion, chopped</p><p>1/2 mango, chopped</p><p>1 bunch cilantro, chopped</p><p>juice of 3 limes</p><p>1 tbsp salt</p><p><br /></p><p>1. make sure to chop all veggies to similar size; add everything to a bowl and stir</p><p>2. allow mixture to chill in the fridge for 1 hour; taste and add salt or lime juice as needed</p><p><br /></p><p><br /></p>Melissa Vilardohttp://www.blogger.com/profile/08398869977145930214noreply@blogger.com0tag:blogger.com,1999:blog-3404384253978457772.post-56671535089297058112021-05-26T21:35:00.002-07:002021-05-26T21:35:34.997-07:00Chicken Molé<span style="font-family: helvetica;"><span face="Trebuchet MS, sans-serif">Even though I grew up in a Tejano household, my family never had the patience to tackle molé from scratch. We stuck to the always-popular 'steak fajitas and homemade tortillas' route (which I am NOT complaining about :D). Now that cooking is one of my primary hobbies, I seek out from-scratch recipes that take an entire evening, or even weekend, to complete. Fortunately, this one only took a few hours. And I paired it with some simple <a href="http://remcooks.com/2012/02/02/roasted-cauliflower-with-red-chile-cilantro-lime/">slow-roasted cauliflower</a> (something starchy to soak up all the amazing sauce). This recipe makes a lot of molé and it freezes very well! I originally found this recipe at <a href="http://www.epicurious.com/recipes/food/views/chicken-mole-352649">Epicurious</a>.</span><br />
<span face="Trebuchet MS, sans-serif"><br /></span>
<b><span face="Trebuchet MS, sans-serif">Equipment:</span></b><br />
<span face="Trebuchet MS, sans-serif">cast iron dutch oven (or other heavy bottomed soup pot) with lid</span><br />
<span face="Trebuchet MS, sans-serif">large heavy-bottomed saucepan (I use my Cuisinart 12-inch stainless steel) with lid</span><br />
<span face="Trebuchet MS, sans-serif">citrus juicer (if using fresh orange juice)</span><br />
<span face="Trebuchet MS, sans-serif">blender (or food processor)</span><br />
<span face="Trebuchet MS, sans-serif"><br /></span>
<b><span face="Trebuchet MS, sans-serif">Ingredients:</span></b><br />
<span face="Trebuchet MS, sans-serif">(1+2) tbsp cooking fat</span><br />
<span face="Trebuchet MS, sans-serif">(5) lbs boneless, skinless chicken thighs</span><br />
<span face="Trebuchet MS, sans-serif">(3) cups chicken broth</span><br />
<span face="Trebuchet MS, sans-serif">(2) cups orange juice (I like to fresh squeeze mine - at least 3 oranges)</span><br />
<span face="Trebuchet MS, sans-serif">(3) large onions, sliced</span><br />
<span face="Trebuchet MS, sans-serif">(1/2) cup sliced almonds</span><br />
<span face="Trebuchet MS, sans-serif">(6) garlic cloves, sliced</span><br />
<span face="Trebuchet MS, sans-serif">(4) tsp comino seeds</span><br />
<span face="Trebuchet MS, sans-serif">(4) tsp coriander seeds</span><br />
<span face="Trebuchet MS, sans-serif">(4) oz dried pasilla chiles*</span><br />
<span face="Trebuchet MS, sans-serif">(4) oz dried negro chiles*</span><br />
<span face="Trebuchet MS, sans-serif">(1/4) cup raisins</span><br />
<span face="Trebuchet MS, sans-serif">(1 1/2) tsp dried oregano</span><br />
<span face="Trebuchet MS, sans-serif">(4) 3 1/2-inch strips of orange peel (just the orange part, not the white)</span><br />
<span face="Trebuchet MS, sans-serif">(1) 3-ounce disk of <a href="http://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=abuelita">Mexican chocolate</a>**, chopped (not the hot chocolate drink mix)</span><br />
<span face="Trebuchet MS, sans-serif">fresh cilantro, chopped</span><br />
<span face="Trebuchet MS, sans-serif"><br /></span>
<span face="Trebuchet MS, sans-serif">*</span><span face="'Trebuchet MS', sans-serif">stemmed, seeded, rinsed and torn into 1-inch pieces (wear gloves when doing this!)</span><br />
</span><div style="background-color: white; color: #333333; font-size: 14.85px; line-height: 20.79px;">
<span face="Trebuchet MS, sans-serif" style="font-family: helvetica;"><br /></span></div>
<span style="font-family: helvetica;"><span face="Trebuchet MS, sans-serif"><b>Directions:</b></span><br />
<span face="Trebuchet MS, sans-serif">1. Heat 1 tbsp of cooking fat in dutch oven. Salt and pepper both sides of the chicken. Add chicken to pot and sauté until lightly browned (adding more fat as needed). Work in batches (do not overcrowd the pan).</span><br />
<span face="Trebuchet MS, sans-serif">2. Once all of the chicken is cooked, add all of it back to the pot, along with chicken broth and orange juice. Bring to a boil, then cover and simmer until chicken is cooked through (about 25 minutes).</span><br />
<span face="Trebuchet MS, sans-serif">3. While chicken is simmering, heat remaining 2 tbsp fat in a large heavy saucepan. Add onions and sauté until golden brown (about 20 minutes). Reduce heat to medium, then add almonds, garlic, comino seeds and coriander seeds. Sauté until almonds begin to brown. Add chiles and stir until they begin to soften (2 minutes).</span><br />
<span face="Trebuchet MS, sans-serif">4. Transfer chicken (with tongs or slotted spoon) to a large bowl. Pour the chicken cooking liquid into saucepan (reserve pot afterwards) with onion mixture. </span><span face="'Trebuchet MS', sans-serif">Add raisins, orange peel and oregano to saucepan. Cover and simmer until chiles are soft, stirring occasionally (about 30 minutes). **This is when you would make the roasted cauliflower if you choose to make it)** Remove pan from heat and add chocolate. Let sit for 15 minutes, until chocolate completely melts and sauce cools.</span><br />
<span face="'Trebuchet MS', sans-serif">5. In small batches, add sauce to blender and puree until smooth (return pureed sauce to dutch oven). Add salt and pepper. Coarsely shred chicken (I use my <a href="http://www.melaniecooks.com/how-to-make-shredded-meat-chicken-beef-or-pork-in-a-food-processor/2291/">food processor</a>) and add it to the dutch oven with the sauce. Stir to coat.</span><br />
<span face="'Trebuchet MS', sans-serif"><br /></span>
<span face="'Trebuchet MS', sans-serif">I have to admit, I haven't made this in awhile, but just reading over it again makes me want to add it to my meal plan for next week. The tastes in this molé are far more complex than anything you will ever taste out of a can (even after being thawed from the freezer). Enjoy!</span></span>Melissa Vilardohttp://www.blogger.com/profile/08398869977145930214noreply@blogger.com0tag:blogger.com,1999:blog-3404384253978457772.post-49147474426012799142021-05-26T21:33:00.002-07:002021-05-26T21:33:53.099-07:00Grain-Free GranolaOne of the toughest things about being Paleo is lack of snack options. There are plenty of whole foods you can snack on (apples, almonds, etc). But every once in a great while you crave something crunchy, salty and sweet (something Paleo foods are severely lacking in). The ingredient list is pretty vague, allowing you to experiment with different fruit/nut combinations. I warn you, this granola is highly addictive. It is best enjoyed after some sort of physical exertion (workout, bike ride, etc). I originally found this recipe at <a href="http://www.joyfulabode.com/grain-free-granola-bars/">Joyful Abode</a>.<br />
<br />
<b>Equipment: </b><br />
food processor<br />
small saucepan<br />
<br />
<b>Ingredients:</b><br />
2 1/2 cups nuts and seeds<br />
1 cup dried fruit<br />
2 cups shredded coconut<br />
1/4 cup coconut oil<br />
1/2 cup honey<br />
vanilla extract<br />
1/2 tsp salt<br />
cinnamon<br />
<b><br /></b>
<b>Directions:</b><br />
1. Preheat oven to 350°. Chop 1 cup of the nuts and seeds. Move to large mixing bowl.<br />
2. Pulse the other 1 1/2 cups in a food processor (finer chop). Add to mixing bowl.<br />
3. Add fruit and dried coconut.<br />
4. In a small saucepan over medium-low heat, combine oil, honey, vanilla, salt and cinnamon. Cook until mixture bubbles. Pour over fruit/nut mixture. Stir to combine.<br />
5. Pour mixture into a parchment paper-lined baking sheet and flatten with spatula (or hands). Make sure the mixture is as compact as possible.<br />
6. Put in oven for 15 minutes. Remove the pan when the nuts are starting to brown.<br />
7. After allowing it to cool, crumble the granola into a tupperware container for storage.Melissa Vilardohttp://www.blogger.com/profile/08398869977145930214noreply@blogger.com0tag:blogger.com,1999:blog-3404384253978457772.post-66583913461601432192021-05-26T21:33:00.000-07:002021-05-26T21:33:08.557-07:00Tacos Al Pastor<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDyskhzsnEzajX_J01bZxOUTVZvgRFWSybKyB_4rCJ_RDvAt88xvZqm5uQoSfQnVAzoEflO8JZXMUSbWMzdtf4MPVhP4PjTpyq_iXJeouEOGtnogaaXEWJNKbh195Us5ORQqBmJwDbwCo/s2048/IMG_5478.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDyskhzsnEzajX_J01bZxOUTVZvgRFWSybKyB_4rCJ_RDvAt88xvZqm5uQoSfQnVAzoEflO8JZXMUSbWMzdtf4MPVhP4PjTpyq_iXJeouEOGtnogaaXEWJNKbh195Us5ORQqBmJwDbwCo/w400-h300/IMG_5478.JPG" width="400" /></span></a></div><p><span style="font-family: helvetica;"><br /></span></p><p><span style="font-family: helvetica;">Now, while the typical way of serving al pastor is definitely not paleo, the pork itself is perfectly within the limits of a paleo diet and can be enjoyed by itself or on top of fresh greens as a "taco" salad. I based this recipe off of one I found on <a href="https://tasty.co/recipe/mexican-style-pork-tacos-tacos-al-pastor" target="_blank">tasty.co</a> and it is the closest I've been able to come to recreating that classic Southern California staple: taco truck al pastor.</span></p><p><b><span style="font-family: helvetica;">Equipment</span></b></p><p><span style="font-family: helvetica;">gallon ziploc or tupperware with lid for marinating pork</span></p><p><span style="font-family: helvetica;">4 or 6 wooden skewers</span></p><p><span style="font-family: helvetica;">baking sheet or casserole dish (optional: line with foil for easy cleanup - the oven cooks off A LOT of fat from the pork)</span></p><p><span style="font-family: helvetica;">small saute pan (cast iron recommended)</span></p><p><b><span style="font-family: helvetica;"><br /></span></b></p><p><b><span style="font-family: helvetica;">Ingredients</span></b></p><p><span style="font-family: helvetica;">3-5 lb. BONELESS pork shoulder</span></p><p><span style="font-family: helvetica;">3 tbsp achiote powder (or paste)*</span></p><p><span style="font-family: helvetica;">2 tbsp chili powder</span></p><p><span style="font-family: helvetica;">1 tbsp garlic powder</span></p><p><span style="font-family: helvetica;">1 tbsp dried oregano</span></p><p><span style="font-family: helvetica;">1 tbsp cumin</span></p><p><span style="font-family: helvetica;">1 tbsp salt</span></p><p><span style="font-family: helvetica;">1 tbsp pepper</span></p><p><span style="font-family: helvetica;">3/4 cup white vinegar</span></p><p><span style="font-family: helvetica;">1 cup pineapple juice**</span></p><p><span style="font-family: helvetica;">1 fresh pineapple</span></p><p><span style="font-family: helvetica;">*achiote: I have trouble finding this at some supermarkets so if you have a Latin grocery store in your area, check there. You MIGHT also have luck in the latin aisle of your neighborhood supermarket</span></p><p><span style="font-family: helvetica;">**I use frozen pineapple juice concentrate in 11.5oz containers. Add 2 oz to a cup and fill the rest with water</span></p><p><span style="font-family: helvetica;"><br /></span></p><p><b><span style="font-family: helvetica;">Directions</span></b></p><p><span style="font-family: helvetica;">1. Using a very sharp knife, slice the pork shoulder into 1/4 inch slices. I find it helps if the pork is mostly defrosted or at least kept in the fridge immediately before slicing - the pork is much easier to cut while cold.</span></p><p><span style="font-family: helvetica;">2. Mix all of the ingredients together (except the fresh pineapple) and make sure it is free of lumps before adding the pork slices. Marinate anywhere from 3 hours to overnight.</span></p><p><span style="font-family: helvetica;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgerRubk6bLFUhEIL_zIBYaywy1nTJS0BVZ8NeEO-JS6YkKw9ockSMOfwEOFPX6nJ2sXMXToTWegrMji8dAFA-IEcqpZ7_5_CqZse6Gs5puYuPf0uTl-jSp2WcwMjMEgDxtIFbmdAizilk/s2048/IMG_4151.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgerRubk6bLFUhEIL_zIBYaywy1nTJS0BVZ8NeEO-JS6YkKw9ockSMOfwEOFPX6nJ2sXMXToTWegrMji8dAFA-IEcqpZ7_5_CqZse6Gs5puYuPf0uTl-jSp2WcwMjMEgDxtIFbmdAizilk/w400-h300/IMG_4151.jpg" width="400" /></span></a></div><span style="font-family: helvetica;"><br /></span><p><span style="font-family: helvetica;"><br /></span></p><p><span style="font-family: helvetica;">3. Preheat the oven to 350F. Skin the pineapple and cut it into 1-inch rounds (you will need at least 6 slices). Make 2 stacks of 2 slices of pineapple in the bottom of the baking sheet. Depending on the size of the skewers, stick 2 to 3 into each stack of pineapple - pointy side up.</span></p><p><span style="font-family: helvetica;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF5ZYb9ajdSCuQ44J_pmtAJw8innr0d5tmqCTyFDx3C9bCVaxAXD29GaHSRuiqaK3g8THMUsC_khut9SmztdBZF-ttFQLtcr6EKzwv48KAsO43Ui6631jU5xVNDWLUUn75Mb78lfMteGU/s2048/IMG_4161.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF5ZYb9ajdSCuQ44J_pmtAJw8innr0d5tmqCTyFDx3C9bCVaxAXD29GaHSRuiqaK3g8THMUsC_khut9SmztdBZF-ttFQLtcr6EKzwv48KAsO43Ui6631jU5xVNDWLUUn75Mb78lfMteGU/w400-h300/IMG_4161.jpg" width="400" /></span></a></div><span style="font-family: helvetica;"><br /></span><p><span style="font-family: helvetica;"><br /></span></p><p><span style="font-family: helvetica;">4. Remove the pork from the fridge and stack the slices onto the pineapple, piercing the middle of each pork slice with the skewers. I find it best to alternate stacks with each slice, making sure to put the largest slices at the bottom of each stack and the smallest slices at the top. Finish each stack with one more slice of pineapple and push down to compress the pork into a denser stack (this will help retain flavor during baking).</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSoe5UnMN8U9AOJBZTrZ_jraF-UtXUsOOz7782Q5_mb1_N15KmuLcMMVu4-jBwIQvqBxyo1jCmj4gdCZKu50inYvXZsKJIQkAH1yQrjUJVOTNgtKDjYS1CyGXkMgwIuGX1b9epwpjBF7M/s2048/camphoto_758783491.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSoe5UnMN8U9AOJBZTrZ_jraF-UtXUsOOz7782Q5_mb1_N15KmuLcMMVu4-jBwIQvqBxyo1jCmj4gdCZKu50inYvXZsKJIQkAH1yQrjUJVOTNgtKDjYS1CyGXkMgwIuGX1b9epwpjBF7M/w400-h300/camphoto_758783491.JPG" width="400" /></span></a></div><span style="font-family: helvetica;"><br /></span><p><span style="font-family: helvetica;"><br /></span></p><p><span style="font-family: helvetica;">5. Bake for 3 hours, checking every now and then to make sure the towers haven't fallen over. This tends to happen and I have tried various engineering feats, none of which work 100% of the time. My most frequent method is to arrange the racks in the oven so that the top of the skewers poke through the top rack while the bottom rack holds the baking sheet. The towers always tend to lean a little bit, so try to make them lean against the center rail of the top rack.</span></p><p><span style="font-family: helvetica;">6. Remove the pork from the oven and let rest a few minutes before carefully removing the pork from the skewers with your carving knife. Chop the pork and 3 of the 4 slices of pineapple from the bottom of the stacks (the top ones are too dry). Mix the pork and pineapple thoroughly then add the amount you want to serve into a small saute pan (I use cast iron) over medium heat. Stir frequently until the pork has cooked off a lot more fat and the edges start to char. Set the pork on paper towels to wick away more of the fat (good lord, there's so much fat)</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs4kama3Xt0rAIOCTon__uGaYbHMgJfVyLBxP5jEKS73sWR93-VYxLbAFGLGgkfsMedktRXBXYFidwEwp8U-4XVHIgDjhn48gNPxwb0d1vlmGzbgqBU7O6Rn7q5DcQ0tb2jxMZ_rxsGbQ/s2048/IMG_4163.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs4kama3Xt0rAIOCTon__uGaYbHMgJfVyLBxP5jEKS73sWR93-VYxLbAFGLGgkfsMedktRXBXYFidwEwp8U-4XVHIgDjhn48gNPxwb0d1vlmGzbgqBU7O6Rn7q5DcQ0tb2jxMZ_rxsGbQ/w400-h300/IMG_4163.jpg" width="400" /></span></a></div><span style="font-family: helvetica;"><br /></span><p><span style="font-family: helvetica;"><br /></span></p><p><span style="font-family: helvetica;">7. non-paleo serving suggestion: serve with warmed tortillas, chopped white onion, cilantro and squeezes of lime</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn7mJC3ffPUdjBhQGaQCs2KO98o6rVL_PQ5OZOAyDMg0xWXS3Xa8RVF5XtByq2KqnTGz9oY7okYJmCqc-3-UsAE0aHThN1OmRob7MeoVxb6xoaS7vWdX2e70J8lFUex9F2Hl5WF_lJmG8/s2048/IMG_4164.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn7mJC3ffPUdjBhQGaQCs2KO98o6rVL_PQ5OZOAyDMg0xWXS3Xa8RVF5XtByq2KqnTGz9oY7okYJmCqc-3-UsAE0aHThN1OmRob7MeoVxb6xoaS7vWdX2e70J8lFUex9F2Hl5WF_lJmG8/w400-h300/IMG_4164.jpg" width="400" /></span></a></div><span style="font-family: helvetica;"><br /></span><p><span style="font-family: helvetica;"><br /></span></p><p><span style="font-family: helvetica;">This is my favorite new culinary discovery and I keep a steady supply of pork shoulders in my freezer just for this dish. Enjoy!</span></p><p><br /></p>Melissa Vilardohttp://www.blogger.com/profile/08398869977145930214noreply@blogger.com0tag:blogger.com,1999:blog-3404384253978457772.post-38283891546463154152015-08-08T15:01:00.001-07:002015-08-08T15:01:07.309-07:00Banana Nut Mini Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxlfUYhl2F3Q-LGC7wY_NviWUlBdocy4zZ90F-cn2Lu-mEAebseTWh9qGYCWulO_XGLF0sqs7ssjEDiwDukbSFZNzKkUChTmp13SFZrRWNT7JqeJTx4AZeW2VZVgYS4z3O6uDVWncTxBw/s1600/IMG_4674.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxlfUYhl2F3Q-LGC7wY_NviWUlBdocy4zZ90F-cn2Lu-mEAebseTWh9qGYCWulO_XGLF0sqs7ssjEDiwDukbSFZNzKkUChTmp13SFZrRWNT7JqeJTx4AZeW2VZVgYS4z3O6uDVWncTxBw/s400/IMG_4674.JPG" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I haven't baked in a long time but when I did, I made these on the regular (along with my <a href="http://primalmel.blogspot.com/2013/07/primal-chocolate-chip-cookies.html">chocolate chip cookies</a>). They are perfectly bite-sized and a great protein-dense, after-workout snack.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<b><span style="font-family: Trebuchet MS, sans-serif;">Servings: 24 mini muffins</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif;">Equipment:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">mini muffin tins</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">wire cooling rack</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredients:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup coconut flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6 eggs</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/3 cup honey</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/3 cup coconut oil (melted)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2/3 cup crushed walnuts</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 bananas, diced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp vanilla extract</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<b><span style="font-family: Trebuchet MS, sans-serif;">Directions:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Preheat oven to 350°. In a large bowl, whisk all ingredients (except bananas) together. Make sure all lumps are gone, then add the bananas.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Pour batter into oiled muffin tins and bake for 25 minutes. Cool on a wire rack before serving.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">That's it! Super simple and crazy delicious.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />Melissa Vilardohttp://www.blogger.com/profile/08398869977145930214noreply@blogger.com0tag:blogger.com,1999:blog-3404384253978457772.post-82965507255056036852015-08-08T14:11:00.002-07:002015-08-08T14:12:21.471-07:00Ratatouille<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfQFii2vSuVGmXPw69cJN_FqvrPRFIXOzVlPW0hmg1bpeuzvaY-HXoh_eX5zuq9WVNXx_yHVSc34ZfzDr_EER24uyrxkkscf57455rQvWhP42weh1jef-7SQ4Kn7jDJZ5BamgYhxPla7Q/s1600/IMG_0872.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfQFii2vSuVGmXPw69cJN_FqvrPRFIXOzVlPW0hmg1bpeuzvaY-HXoh_eX5zuq9WVNXx_yHVSc34ZfzDr_EER24uyrxkkscf57455rQvWhP42weh1jef-7SQ4Kn7jDJZ5BamgYhxPla7Q/s400/IMG_0872.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I admit - I was initially inspired to cook Ratatouille after I saw the Pixar movie. That movie got to me on so many levels. And I always gravitate toward farm-based comfort food so I was very intrigued by this dish. I don't make the version made in the movie, but instead make a much more rustic version - with large pieces of each vegetable that you have to cut through like a steak when enjoying the finished dish. It's amazing how much the basil and parsley adds to this dish. It's the very definition of "cozy". I originally found this recipe in <a href="http://www.saveur.com/article/Recipes/Ratatouille">Saveur </a>magazine.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Servings: </b>4</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Cooking Time: </b>2 hours</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Equipment:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">cast iron dutch oven</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup cooking fat</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp dried herbes de Provence</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6 cloves garlic, peeled</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 large yellow onions, quartered</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 bay leaf</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 medium zucchini (1 1/4lbs), cut into 2" pieces</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 medium eggplant (14 oz), cut into 2" pieces</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 red bell pepper, stemmed, seeded, quartered</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">10 whole peeled tomatoes from the can, drained</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp fresh basil, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp fresh flat-leaf parsley, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj23bVoBUVqN3bFrKRdLgZ0kJ-v0BFWL0geJ9ZIu5whGv_oU2VN9sV8iU6btyjVZ6rpz6xvav9wFkfLEImAiLjWzph1O1ygFiZHUvlYqIeLS_b9IopNkfLzeCAQ8W_vTZmlUTQG1dxhZvI/s1600/IMG_3850.JPG" imageanchor="1" style="font-family: 'Trebuchet MS', sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj23bVoBUVqN3bFrKRdLgZ0kJ-v0BFWL0geJ9ZIu5whGv_oU2VN9sV8iU6btyjVZ6rpz6xvav9wFkfLEImAiLjWzph1O1ygFiZHUvlYqIeLS_b9IopNkfLzeCAQ8W_vTZmlUTQG1dxhZvI/s400/IMG_3850.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">pre-prepping ingredients is a great time-saver</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Directions:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Pre-heat oven to 400°. Heat cooking fat in dutch oven over medium heat. Add herbes de Provence, garlic, onions, and bay leaf. Cover and cook until soft (about 10 minutes).</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Turn heat to high, stir in zucchini, eggplant, pepper, tomatoes, salt and pepper. Remove lid and transfer pot to oven. Bake for 1 1/2 hours, stirring occasionally (all veggies should be tender and lightly browned). </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Remove pot from heat. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Stir in basil and parsley.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDU3kK9jnevslpLcXECAcbgbZfTAMDycKEOH0MfgZElibE2UF3XmrRh59IpdrJ2Khc9OMOH4GFSrEcIgPrurpZqWhKSi5AXL0ZoX-DvtXCV9KWnO6XRVzyq2hBIQT-HLFlkWrVIGosoUg/s1600/IMG_3855.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDU3kK9jnevslpLcXECAcbgbZfTAMDycKEOH0MfgZElibE2UF3XmrRh59IpdrJ2Khc9OMOH4GFSrEcIgPrurpZqWhKSi5AXL0ZoX-DvtXCV9KWnO6XRVzyq2hBIQT-HLFlkWrVIGosoUg/s400/IMG_3855.JPG" width="400" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;">I usually cook this alongside my favorite recipe for Coq Au Vin (which also takes it's fair share of time in the kitchen) - but again, the flavors can't be beat.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivhNsNdsabp2TkA_O6RbUvzbBIxQO7MKLKCU8Uj2ZC8jw016YJiyfj1Li_rrdQ0GKsFtxlRDkWTimh1PU7wA5n5x7jbFqpNQah8dz0jvNUhferi0fU0mgVY34fAFzex0Whw5kfaReJzjs/s1600/IMG_0873.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivhNsNdsabp2TkA_O6RbUvzbBIxQO7MKLKCU8Uj2ZC8jw016YJiyfj1Li_rrdQ0GKsFtxlRDkWTimh1PU7wA5n5x7jbFqpNQah8dz0jvNUhferi0fU0mgVY34fAFzex0Whw5kfaReJzjs/s400/IMG_0873.JPG" width="400" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>Melissa Vilardohttp://www.blogger.com/profile/08398869977145930214noreply@blogger.com0tag:blogger.com,1999:blog-3404384253978457772.post-72999639427823413692014-11-30T18:46:00.000-08:002015-08-08T12:17:19.678-07:00Olive, Lemon and Garlic Chicken<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNXj1psv1DgX_E4lG5DOQ8IW4mvoxefy0fDBm2ZYO1CtnVkb8PM3g0VcvXvxzjTreBzXG1pONK-hS8aVPpdR2nDDeLKv2U-K-8PKK_7gUqRfaq5jhvugDKMGQAif4a1E4YjL0VQJ2OMUk/s1600/IMG_2451.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNXj1psv1DgX_E4lG5DOQ8IW4mvoxefy0fDBm2ZYO1CtnVkb8PM3g0VcvXvxzjTreBzXG1pONK-hS8aVPpdR2nDDeLKv2U-K-8PKK_7gUqRfaq5jhvugDKMGQAif4a1E4YjL0VQJ2OMUk/s1600/IMG_2451.JPG" width="400" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">Citrus makes everything better!</span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br />
This is the first Paleo recipe I ever made and it's definitely one of my favorites. It is a bit time-consuming as far as prep and cook time goes, but the resulting flavors are absolutely delicious. As always, the lemon ends up being my favorite part of the dish. The only drawback to this recipe is that it doesn't make enough food to last more than a few days (for one person) because the chicken thighs are so small. I would recommend serving this dish along with a simple <a href="http://www.epicurious.com/recipes/food/views/Mediterranean-Vegetables-102678">veggie side</a> since the dish is very fat/protein-heavy. I originally found this recipe at <a href="http://paleoleap.com/olive-garlic-lemon-chicken/">Paleo Leap</a>.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />
<b>Equipment:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">oven-proof 12-inch skillet with lid</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">large chef's knife</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />
<b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup cooking oil (I use clarified butter/ghee)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 lb. black olives (kalamata), cut in half</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">10 bone-in, skin-on chicken drumsticks</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 cups onions, sliced thin</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">30 (that's right, 30) cloves of garlic, creamed*</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup lemon juice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 lemons, thickly sliced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1.5 cups chicken stock**</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 bunch of thyme leaves, picked from stems</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">salt and pepper to taste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />
*how to cream garlic: mince all of the garlic, then sprinkle liberally with salt; take flat side of chef's knife and slowly drag it across pile of minced garlic; repeat until you see garlic start to break down into a paste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />
**half chicken broth/half water is what I use for "chicken stock"</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />
<b>Directions</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Preheat oven to 350°</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Add cooking oil to pan and brown chicken drumsticks on both sides. Remove chicken from pan and set aside.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Add onions to pan and scrape up browned chicken bits from the bottom of the pan. Cook until onions are soft (about 3 minutes).</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Add garlic and cook until fragrant (about a minute). Season with salt and pepper.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5. Add chicken stock, thyme, lemon juice and drumsticks to the onions and garlic.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6. Bring to a simmer, cover pan and put in oven for 20 minutes.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">7. Remove pan from oven and add olives and lemon slices. Bake uncovered for another 15 to 20 minutes.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />
Enjoy!</span>Melissa Vilardohttp://www.blogger.com/profile/08398869977145930214noreply@blogger.com0tag:blogger.com,1999:blog-3404384253978457772.post-21152973110345713952014-08-10T16:23:00.000-07:002015-08-08T12:17:36.416-07:00Zoodles and Squoodles Pizza Casserole<div style="text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">****UPDATE****</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Want to know how it tastes? Check out my web series <a href="https://www.youtube.com/watch?v=aQ_GB9IIYjQ&list=UUCcMSgpgikeB0V-ODvH8Fmg">Table Scraps</a>, where my friend Jeremy and I eat and discuss this delicious Paleo dish.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8u38vqCpzTgSUqaNsyBlpX-DyZONtYEH-oZm1vKzXVnm0D_j1hStCgDzrMdsl_X5lQhuvn8y25E71j7GFuTyZ_gkbltnTPVaWmk1HZZpaXkwfOC4CdJFLMlribWS4Edva6xa0H0wxMQk/s1600/IMG_0479.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8u38vqCpzTgSUqaNsyBlpX-DyZONtYEH-oZm1vKzXVnm0D_j1hStCgDzrMdsl_X5lQhuvn8y25E71j7GFuTyZ_gkbltnTPVaWmk1HZZpaXkwfOC4CdJFLMlribWS4Edva6xa0H0wxMQk/s1600/IMG_0479.JPG" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">Mmm...veggie sketti</span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br />
I used to love spaghetti with meat sauce. It was my favorite food back in the day when I was a really picky eater and refused to eat anything resembling a vegetable. This dish tastes EXACTLY like that - but it's got so much more going on than just pasta, meat and tomatoes. This is one of those dishes you can easily experiment with, adding spices and veggies as you like - although I would recommend keeping with the Italian theme of the dish so that all new flavors you introduce won't clash with the existing base flavors. I originally found this dish at <a href="http://paleomg.com/zoodles-and-squoodles-pizza-casserole/">PaleOMG</a> but replaced most of the dry spices with whole vegetables for a more well-rounded dish.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />
<b>Prep Time: </b>30 minutes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Cook Time: </b>55 minutes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Servings: </b>8</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b>
<b>Equipment Needed:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">mandoline slicer with julienne attachment (if you can julienne veggies with just a knife, more power to ya)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">colander</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">paper towels</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">skillet</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">13x9 baking dish</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoah5Pz8aEv91SFUXdPE151Zxwc_Omf45nuLtuAWXPi3mgbtdJmb9XsraDXR95T6CPokTyWlc12GWsZJjEisYMsGoSc6Ws08VeeAooRRh0c6QkMm8kpX90fmEXBCgzh3kClr8sBh0jbgE/s1600/IMG_1902.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoah5Pz8aEv91SFUXdPE151Zxwc_Omf45nuLtuAWXPi3mgbtdJmb9XsraDXR95T6CPokTyWlc12GWsZJjEisYMsGoSc6Ws08VeeAooRRh0c6QkMm8kpX90fmEXBCgzh3kClr8sBh0jbgE/s1600/IMG_1902.JPG" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br />
<b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 lbs. grass-fed ground beef (I've also made it with ground bison)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">15oz. can pizza sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">15oz. can fire-roasted <span style="text-align: center;">crushed tomatoes</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 zucchini</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 yellow squash</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2-4 cloves garlic, minced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 onion, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 box of mushrooms, sliced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp. Herbes de Provence (or Italian Seasoning)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp. cooking oil (coconut oil, bacon grease, duck fat, olive oil)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">salt and pepper</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />
<b>Directions: </b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Cut the ends off of your zucchini and yellow squash. Using a <a href="http://www.amazon.com/Swissmar-Borner-V-1001-V-Slicer-Mandoline/dp/B0000632QE/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1407710625&sr=1-1&keywords=mandoline+slicer">mandoline slicer</a>, julienne the zucchini and squash.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzRIT4NJIW0-e666LqPaaanJp3fQqhkIZfDw4E_SQyTYguOvuz9qOUFA6WInmw7KwIuyYo7WM7369m2AWJoT2tbSOSoAcQIRW3hbahsmkkFds7gNhqhC1-sxecjk7GLtcU2rjrw33CZHM/s1600/IMG_3049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzRIT4NJIW0-e666LqPaaanJp3fQqhkIZfDw4E_SQyTYguOvuz9qOUFA6WInmw7KwIuyYo7WM7369m2AWJoT2tbSOSoAcQIRW3hbahsmkkFds7gNhqhC1-sxecjk7GLtcU2rjrw33CZHM/s1600/IMG_3049.JPG" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">Don't forget to use the safety holder!</span></div>
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2. Throw all of your veggie noodles in a colander and salt liberally (tossing to make sure salt gets to all of the noodles). Let sit (over a bowl or in the sink) for half an hour.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji2KsUtdOZNzVzkdxBIWMxiZcQRiWnHopfXGtKCXsPEZeL9sxm8iPnK6mYaJ-CV3zAlt0XPaKBmKTE5yl4ShFACfHtbcPeIMx73pXp5lf80P00ogu17pQyW4U0Wq-q6kMZ_Upxonfpfm0/s1600/IMG_3048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji2KsUtdOZNzVzkdxBIWMxiZcQRiWnHopfXGtKCXsPEZeL9sxm8iPnK6mYaJ-CV3zAlt0XPaKBmKTE5yl4ShFACfHtbcPeIMx73pXp5lf80P00ogu17pQyW4U0Wq-q6kMZ_Upxonfpfm0/s1600/IMG_3048.JPG" width="320" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">Noodles mid-sweat</span></div>
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3. Preheat oven to 375 degrees.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. While noodles are 'sweating', heat your cooking oil in a skillet and add your ground beef. Then add your onion, garlic, mushrooms, and italian seasoning. Once the meat has browned and your onions and mushrooms get soft, add the crushed tomatoes. Cook for another 5 minutes. Turn off heat and set aside.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5. Rinse the veggie noodles to get rid of the salt, then, two handfuls at a time, gather some in a few paper towels and firmly but gently squeeze them to wring out the excess water (there will be a lot). Do not skip this step - it will give your veggie noodles better crunch and will keep the casserole from being too watery.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6. Add the veggie noodles to your casserole dish along with your ground beef/tomato mixture. Add pizza sauce, salt and pepper. Mix thoroughly to combine (be careful - your casserole dish will be quite full). You can also mix everything in a large bowl and then pour it into your casserole dish.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">7. Cook in the oven for 40 minutes until the top veggies are slightly browned and the noodles are soft.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">8. Let sit for half an hour before cutting into it.</span><br />
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That's it. Pretty simple. And it makes a ton! You can use the 'sweating' method for any recipe that calls for zucchini noodles. It makes such a difference in the texture of the final product.</span><br />
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Want to know how it tastes? Check out my recipe review web series <a href="https://www.youtube.com/watch?v=aQ_GB9IIYjQ">Table Scraps</a> where my buddy Jeremy pulls no punches in reviewing all of my homemade Paleo recipes.</span><br />
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(EDIT: I recently updated the ingredients list in order to double the amount of zucchini and yellow squash used. In order to truly make this an all-in-one meal, I felt the casserole needed more veg to balance out all that protein)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>Melissa Vilardohttp://www.blogger.com/profile/08398869977145930214noreply@blogger.com0tag:blogger.com,1999:blog-3404384253978457772.post-70338984050904865062014-08-03T13:59:00.001-07:002015-08-08T12:17:48.678-07:00Homemade Chorizo From Scratch<div style="text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhadJiTMG0gIKPD4wGuTIbcTl7KSwcpzp0rQyrIaR0yQVvpR6BzyRYZdbMoRXIXJ3SVuoT8zW5YUGzQHBe-cPggu8JHxs72GaXFhZnUYKnvh2lnaOd6SsR7zBk6l-AxzHeksEX3qkjuVoc/s1600/IMG_1045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhadJiTMG0gIKPD4wGuTIbcTl7KSwcpzp0rQyrIaR0yQVvpR6BzyRYZdbMoRXIXJ3SVuoT8zW5YUGzQHBe-cPggu8JHxs72GaXFhZnUYKnvh2lnaOd6SsR7zBk6l-AxzHeksEX3qkjuVoc/s1600/IMG_1045.JPG" width="400" /></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">homemade chorizo chillin' in the freezer</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">Sweet Potato Breakfast Hash with Homemade Chorizo</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I LOVE Mexican chorizo. And I take great pride in making as many dishes as possible from scratch. This is one of my favorites as it is a bit labor intensive and includes waiting at least 2 days(!!!) before getting to taste the fruits of said labor. The depth of flavor you get from this chorizo vs. store-bought is ridiculous (one might even say riDONKulous - not me, of course, because I'm an adult). This is what I like to call "project cooking" (a term I stole from some bouldering lingo). Don't zone out during the prep work and hurry through it just to be done cooking. Relish the amount of care and time it takes to make something that is truly homemade. The final flavor profile (smoky from the chiles and sour/tangy from the apple cider vinegar) is your reward.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Prep Time: </b>1.5 hours</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Inactive Prep Time: </b>1 hour for the chile/spice mixture to chill and 2 days for the chorizo to marinate</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">freshly-made chorizo needs 2 days to marinate</span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Equipment Needed:</span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">large skillet (I recommend cast iron)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">large mason jar (or large glass bowl)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">gloves (latex/disposable)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">large food processor (or blender)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">small food processor (or molcajete - preferrably made from volcanic rock)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">large non-reactive bowl with lid (if you don't have a lid, plastic wrap/aluminum foil works just fine)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">parchment paper</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">plastic wrap</span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredients:*</span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">8 guajillo chiles**</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 ancho chiles**</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 fresh ripe (red) jalapenos (pith and seeds removed), roughly chopped***</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 bunches of scallions (green onions), chopped</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6 cloves of garlic, roughly chopped</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 tablespoons fresh oregano, minced (or 4 teaspoons dried)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 heaping teaspoons black peppercorns</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 teaspoons roasted comino (cumin) seeds</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1.5 tablespoons achiote powder**</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 heaping teaspoons allspice berries**</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tablespoons sea salt (or kosher salt, just not that iodized table salt crap)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup apple cider vinegar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 pounds ground pork</span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">*This makes A LOT - about 3 pounds worth of chorizo when all is said and done. Feel free to halve the ingredients. But I figure, if you're going to take the time to make it, why not make a lot! It keeps great in the freezer.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">**available at most Mexican markets. My favorite here on the Westside of Los Angeles is Top Valu Market in Del Rey.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">***I find it pretty impossible to find red jalapenos anywhere. I was lucky enough this most recent time to get some from my co-worker's backyard garden. Green jalapenos work just fine.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">rehydrated chiles and herbage pre-blend</span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Directions:</span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. Bring 6 cups of water to a boil (I use an <a href="http://www.amazon.com/Hamilton-Beach-40870-Stainless-Electric/dp/B002QXOF7I/ref=sr_1_2?ie=UTF8&qid=1406508751&sr=8-2&keywords=electric+kettle&dpPl=1">electric kettle</a> - best $25 I ever spent). While the water is boiling, heat your cast iron skillet over medium-low heat and toast your chiles until the skin is slightly darker (not black!) and they are more pliable. The guajillos should puff up a bit as well. Turn them often to make sure they don't burn. Shouldn't take more than 8 minutes tops.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Add your toasted chiles to your mason jar or glass bowl and pour the boiling water over them. If using a glass bowl, you may have to put a colander over the top of the chiles to keep them from floating on the surface of the water. Set aside for 20-30 minutes.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Drain the chiles. Put on your gloves (the oil from chiles can stay on your hands for days and you do not want to rub your eyes with chile hands). One at a time, tear the stem off of the top of the chile. Stick your finger in the top opening and rip open the chile lengthwise. Remove the slimy pith and all of the seeds (I do this over the kitchen sink - it can get a bit messy).</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4. Add the cleaned chiles, jalapenos, scallions, garlic, oregano and apple cider vinegar to a large food processor and puree.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5. Add whole comino seeds to cast iron skillet over medium-low heat and move around until toasted/fragrant - about 8 minutes.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6. Add toasted comino seeds, black peppercorns, achiote powder, allspice berries, and sea salt to a small food processor (or grind by hand with a molcajete) and process until they form a coarse powder.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">7. Add spice powder to large food processor and process to combine. Put mixture in non-reactive bowl, cover and chill in fridge for an hour.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">8. After the spice mixture has chilled, add cold ground pork and combine mixture thoroughly by hand (don't forget to wear gloves!). Cover chorizo and store in the fridge for 2 days before using. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">9. After 2 days, I usually split the sausage into 6 equal parts (1/2 pound each) if I'm not cooking any of it right away. I take each part, roughly form it into a sausage shape (gloves again!), roll in plastic wrap (as tightly as you can), then roll in parchment paper, twisting the ends of the parchment paper to help the sausage keep its shape. Toss in the freezer until you're ready to cook! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">my gloves after making chorizo</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Phew. It was a lot of work and waiting 2 days before cooking it will definitely test your patience, but it will all be worth it when you taste it for the first time. I use this chorizo in place of regular pork sausage in lots of my favorite recipes, including <a href="http://primalmel.blogspot.com/2012/02/primal-breakfast-casserole.html">Primal Breakfast Casserole</a>, Sweet Potato Breakfast Casserole and Sweet Potato Breakfast Hash. Most store-bought sausages are about 1/4 pound each so each of your homemade sausages should be the equivalent of 2 store-bought. Happy cooking!</span></div>
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Melissa Vilardohttp://www.blogger.com/profile/08398869977145930214noreply@blogger.com0tag:blogger.com,1999:blog-3404384253978457772.post-87318027943249076862014-07-27T17:17:00.001-07:002015-08-08T12:18:03.467-07:00Cauliflower Sticky Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU5a4RE5j38gRkIC9I6-TFrSUAtXqI-5H9AV5U8NjSlk0AZE8E9S27OKiAuQjEh0ylFG_X8zPAk5NwldMNmK3fHeRjIXznb8eFOYNakBCsKPoc-o06T7b5PFwnGqkEevLfI1-GlvQIa3s/s1600/IMG_0707.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU5a4RE5j38gRkIC9I6-TFrSUAtXqI-5H9AV5U8NjSlk0AZE8E9S27OKiAuQjEh0ylFG_X8zPAk5NwldMNmK3fHeRjIXznb8eFOYNakBCsKPoc-o06T7b5PFwnGqkEevLfI1-GlvQIa3s/s1600/IMG_0707.JPG" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cauliflower rice is definitely a saving grace for all things Paleo. It always seems like finding a delicious protein/meat is easy but finding a flavorful vegetable side dish to go with it (that doesn't take another hour to prepare) can be a bit more difficult. I love using cauliflower (and zucchini and crookneck squash) as low-carb substitutes for grain-based/high-starch sides. The taste difference is minimal (because, let's be honest - bread, pasta and white potatoes don't have much of a taste to begin with). My <a href="http://primalmel.blogspot.com/2012/03/moroccan-chicken-casserole.html">Moroccan Chicken Casserole</a> also has a delicious base of cauliflower rice that perfectly soaks up all the amazing flavors of the chicken and spices. I originally found this recipe at <a href="http://paleomg.com/pumpkin-cashew-coconut-curry-coconut-rice/">PaleOMG</a>. It's a great and simple improvement on plain old cauliflower rice, with the addition of coconut milk and raw honey.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />
<b>Prep Time: </b>Less than 10 minutes (with food processor)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Cooking Time: </b>25 minutes (depending on size of cauliflower head - they tend to vary)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b>
<b>Equipment Needed:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">food processor with grating attachment (you can also use a box grater, but it's a bit more time consuming)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">small/medium stock pot with lid (large enough to accommodate a whole head of cauliflower, chopped into florets)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />
<b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 head cauliflower (stem removed), chopped into florets</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/3 cup <a href="http://www.thaikitchen.com/Products/Coconut-Milk/Coconut-Milk.aspx">coconut milk</a> (not <a href="http://sodeliciousdairyfree.com/products/coconut-milk-beverages/unsweetened">coconut milk beverage</a>!)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup unsweetened shredded coconut</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon coconut oil*</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon raw honey</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">pinch of salt</span><br />
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*I'll see some websites preferring virgin coconut oil over refined for cooking. I would not recommend this as virgin coconut oil has a lower smoke point (similar to extra virgin olive oil) and is better suited to health and beauty needs rather than as a cooking oil.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">goes great with gumbo!</span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br />
<b>Directions:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Add florets to food processor and "rice" the entire head of cauliflower (in batches)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Add coconut oil to stock pot over medium heat, then add cauliflower rice with a pinch of salt and cover for about 10 minutes. Stir occasionally to make sure the bottom doesn't burn.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. When it looks like the rice is about 10 minutes away from being done (this will just take practice), add the coconut milk, shredded coconut and raw honey. Mix well and cover. Stir frequently.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Cook until the liquid from the coconut milk has evaporated and the rice is soft, but not mushy (about 5-8 minutes).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUmjPrd0mmBAciEHpNZlmcklaiNFUj4UEZYpmBRXNrWDjRI0EBIXUVE-MSyqSRtBBUDoxqeiM3PiaDAYmz-WMIqsnjmXmis1XUK_X0oqu5UpCfY0iwGoG4Cz1ev08j-TWo76LxnRNrWyU/s1600/IMG_3942.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUmjPrd0mmBAciEHpNZlmcklaiNFUj4UEZYpmBRXNrWDjRI0EBIXUVE-MSyqSRtBBUDoxqeiM3PiaDAYmz-WMIqsnjmXmis1XUK_X0oqu5UpCfY0iwGoG4Cz1ev08j-TWo76LxnRNrWyU/s1600/IMG_3942.JPG" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">Tikk-a, Tikk-a, Tikka Masala (that's my Tikka Masala song)</span></div>
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There is a very good chance you will overcook the rice the first couple of times. Dont fret! This is very common (and still happens to me from time to time). It will not change the taste of the dish, merely the texture. So what if you end up with sticky coconut cauliflower mash rice - it'll still taste great when you smother it with <a href="http://primalmel.blogspot.com/2012/08/chicken-tikka-masala.html">Tikka Masala</a>. And don't worry, the coconut taste is not that strong, so feel free to serve it with something that doesn't pair well with coconut, like <a href="http://primalmel.blogspot.com/2013/02/paleo-new-orleans-style-gumbo.html">Gumbo</a>!</span>Melissa Vilardohttp://www.blogger.com/profile/08398869977145930214noreply@blogger.com0tag:blogger.com,1999:blog-3404384253978457772.post-6769104388398351762014-01-04T19:01:00.002-08:002015-08-08T12:18:15.740-07:00Bison Skirt Steak Hash with Red Pepper Spread<span style="font-family: Trebuchet MS, sans-serif;">Hash is one of those dishes custom-made for lazy cooks. Chopped veggies plus meat plus herbs plus spices plus fried egg equals friggin' delicious! This hash has an extra-fancy component of red pepper spread made with avocados that is just the proverbial icing on the cake to this no-hassle dish. Yet another great recipe I borrowed from <a href="http://paleomg.com/steak-hash-red-pepper-avocado-spread/">PaleOMG</a>. I changed it a bit by using bison skirt steak I found at the farmer's market instead of beef. I love bison. It's such a great substitute for beef, and generally much leaner - if you care about that kind of thing (which I don't). But really I'm always excited for any excuse to use anything other than beef, chicken or pork. Variety is the spice of life, don't cha know.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUBEOZI6SyU-LqglWaN8V7VkF_nt6p47AL-e5gFT9KHzOUKxCPiEWFNvgxZ27PNH-hgVkmmXPM2_bkU0Pb96TjWVoG4uL29jQDC49qF6gOFeVpWkUUEuQ_q9t2j8polevccVBaETk0_WQ/s1600/IMG_1075.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUBEOZI6SyU-LqglWaN8V7VkF_nt6p47AL-e5gFT9KHzOUKxCPiEWFNvgxZ27PNH-hgVkmmXPM2_bkU0Pb96TjWVoG4uL29jQDC49qF6gOFeVpWkUUEuQ_q9t2j8polevccVBaETk0_WQ/s400/IMG_1075.JPG" width="400" /></span></a></div>
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<b>Prep Time: </b>30 minutes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Cook Time: </b>30 minutes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />
<b>Equipment Needed:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">food processor (or blender)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">cast iron skillet (regular saute pan will do in a pinch)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />
<b>Ingredients:</b></span><br />
<i><u><span style="font-family: Trebuchet MS, sans-serif;">For spread</span></u></i><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 avocados, peeled and de-seeded</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">8-10 oz jar (drained) of roasted red peppers</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tsp garlic powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">salt</span><br />
<i><u><span style="font-family: Trebuchet MS, sans-serif;">For hash</span></u></i><br />
<span style="font-family: Trebuchet MS, sans-serif;">cooking fat</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">14 oz bison skirt steak (beef will work as well)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">salt and pepper</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp dried basil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp dried oregano</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">large yellow onion, peeled and sliced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">red bell pepper, diced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">8oz container mushrooms, sliced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">eggs cooked to your preference</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">handful of fresh basil, chopped</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4rSHXlYnak0a8xKydnNHe3ppWSt9vw5M20JDVULqjZwFgmGHLI2FVFsl4WXSS43tg4vA1tymw0ZchoYPD88QQbpHyeoR4f0Lf9H7EaCucPhhTBy96SLSg_t5qSk6ngZu5DPWYBKKH5KI/s1600/IMG_1069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4rSHXlYnak0a8xKydnNHe3ppWSt9vw5M20JDVULqjZwFgmGHLI2FVFsl4WXSS43tg4vA1tymw0ZchoYPD88QQbpHyeoR4f0Lf9H7EaCucPhhTBy96SLSg_t5qSk6ngZu5DPWYBKKH5KI/s400/IMG_1069.JPG" width="400" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br />
<br />
<b>Directions:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Allow skirt steak to come to room temperature (about half an hour).</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Add spread ingredients to food processor and blend. Refrigerate.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Heat cast iron skillet over medium heat. Sprinkle both sides of skirt steak with salt, pepper, dried basil and dried oregano.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Add cooking fat to skillet and cook steak for approximately 4 minutes per side or to your desired degree of doneness. Remove steak and cover with aluminum foil.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5. Add onions to cast iron (without cleaning) and sprinkle with more salt. Cover and cook onions, stirring occasionally until caramelized (about 6-8 minutes). Remove onions and set aside.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6. Add bell pepper and mushrooms to cast iron, sprinkle with salt and cover to cook down (about 3-5 minutes). Remove from heat.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">7. Slice steak and combine with the caramelized onions, bell pepper and mushrooms. Stir well.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">8. Cook eggs to preference and serve on top of hash along with fresh chopped basil and dollop of red pepper spread.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />
I store the hash (sans eggs and basil) in tupperware in the fridge, then cook eggs before serving myself a bowl. It lasts me about 4-6 servings.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH0UD0NEH-FfUjcNMCpU6v1lcifMqbYjyOIhfK3Y7kWfiKRW0lowBFhXM_Vkd__cCKypbvSRUnhLlX348FoPkh2aBOYvZ5towx8K69GNsVJ2RW15Htms48MPrGsMU1pMDgm0nmRZkp4wg/s1600/IMG_1073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH0UD0NEH-FfUjcNMCpU6v1lcifMqbYjyOIhfK3Y7kWfiKRW0lowBFhXM_Vkd__cCKypbvSRUnhLlX348FoPkh2aBOYvZ5towx8K69GNsVJ2RW15Htms48MPrGsMU1pMDgm0nmRZkp4wg/s400/IMG_1073.JPG" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Want to know how it tastes? Click <a href="http://youtu.be/pyPsgaw74Wk">HERE</a> to see a review of this dish by my extremely critical (and extremely bald) friend, Jeremy.</span></div>
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<br />Melissa Vilardohttp://www.blogger.com/profile/08398869977145930214noreply@blogger.com0tag:blogger.com,1999:blog-3404384253978457772.post-62739572642216727162013-10-01T09:36:00.000-07:002015-08-08T12:18:26.101-07:00Coriander and Cumin-Crusted Pork Tenderloin with Parsnips<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Pork tenderloin is a wonderful cut of meat, especially as leftovers. Even after reheating, the meat stays moist and tender. The flavors in this dish are simple but very satisfying. It's one of the few dishes I make that require little prep and active cooking time. This meal is also a great way to introduce a new vegetable to your family - parsnips. A relatively neutral root vegetable, parsnips are a great carrier of flavors. My favorite element of this dish is the orange segments. After cooking with the pork and parsnips, their sweetness is replaced by a savory note and has a great complementary texture. This recipe is straight out the cookbook, <a href="http://balancedbites.com/practicalpaleo">Practical Paleo</a> - a great resource for anybody new to the diet.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggGXyf8QUl3T0jAGOZbRCTfnHTagu-wnLyurvNV3Ggp35BKag_PI5mVtpjNB0qIF-SASpI83Ey-OIavjaFz2bMxWJPZMt5U5Y8TP9Swvp0Ce6sTZmeVfSiR7kBrA_9qoULfi3yBNBM4uw/s1600/IMG_2070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggGXyf8QUl3T0jAGOZbRCTfnHTagu-wnLyurvNV3Ggp35BKag_PI5mVtpjNB0qIF-SASpI83Ey-OIavjaFz2bMxWJPZMt5U5Y8TP9Swvp0Ce6sTZmeVfSiR7kBrA_9qoULfi3yBNBM4uw/s400/IMG_2070.JPG" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">Just look at that perfectly browned spice crust</span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br />
<b>Prep time: </b>15 minutes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Active cooking time: </b>10 minutes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Inactive cooking time: </b>1 hour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />
<b>Equipment needed:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">large skillet</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">13x9 roasting pan</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />
<b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp cumin</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp coriander</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp garlic powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp sea salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">pepper to taste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 pork tenderloins</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp cooking fat</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 onions, sliced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 parsnips, peeled and chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cloves garlic, minced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 large orange, peeled and segmented</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">seeds of 1 pomegranate (approx. 1/4 cup)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN5-W0UxI5aqKgos2JG9oOKStYRBqze-jSNH4qLm5W7yi3x4BLu50yyl9mwm3TBv2j1wMkciv7-zUerMhQH8NZeMTKCO55tghUxN4KNdynU96t3HEmnFYr9e4_OqiClTz61r3KXvKit5o/s1600/IMG_2072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN5-W0UxI5aqKgos2JG9oOKStYRBqze-jSNH4qLm5W7yi3x4BLu50yyl9mwm3TBv2j1wMkciv7-zUerMhQH8NZeMTKCO55tghUxN4KNdynU96t3HEmnFYr9e4_OqiClTz61r3KXvKit5o/s400/IMG_2072.JPG" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">Veggies, post-roast</span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br />
<b>Directions:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Preheat oven to 375°.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Combine all spices in a small bowl.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Pat pork tenderloins dry using paper towels and apply spice blend liberally to all sides.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Heat cooking fat in large skillet over medium-high heat and sear the tenderloins on all sides (approx. 2-3 minutes per side).</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5. Add the onions, parsnips, orange segments and pomegranate seeds to the roasting pan and top with the seared tenderloins. Cook in the oven for 30-40 minutes (when the internal temperature of the pork reaches 145°). Remove the tenderloins and rest them, covered in foil. Continue to cook the vegetables for another 10-15 minutes.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6. Slice the pork diagonally (on the bias) and serve with the vegetables.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">Ta-da!</span></div>
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Happy nomming!</span><br />
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Melissa Vilardohttp://www.blogger.com/profile/08398869977145930214noreply@blogger.com1tag:blogger.com,1999:blog-3404384253978457772.post-3312383327985113162013-07-21T16:00:00.001-07:002015-08-08T12:18:37.899-07:00Primal Chocolate Chip Cookies<span style="font-family: Trebuchet MS, sans-serif;">I miss cookies. I was never much of a cake person, but I STILL always find it nearly impossible to turn down a good-looking cookie. I tried several different paleo cookie recipes before finally finding the perfect cookie for me. I think the trouble I was having with all of the paleo cookies I was making was the fact that they were all TRYING to be regular, wheat-laden cookies - trying to replicate the texture and sponginess of a traditional cookie. The recipe that finally convinced me that paleo could make a good cookie was from <a href="http://www.marksdailyapple.com/primal-holiday-desserts/#axzz2ZiUmu3Ga">Mark Sisson</a>. The trick is that it's not a paleo cookie - it's a paleo VERSION of a cookie. It embraces the crunch of the nuts that form the cookie's base and doesn't try to replicate the texture of gluten (which, honestly, can't really be done to any satisfying degree). Based in the toasted flavor of walnuts and pecans, and topped off with the deep, unique flavor of dark chocolate, this cookie is hugely satisfying and a lot more nutritious (and filling!) than a traditional cookie.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Cookware:</span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cookie sheet</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 food processor</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredients:</span></b></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">4 dates, pitted</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 cup walnuts</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup pecans</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp baking soda</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/8 tsp salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp coconut oil, melted</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 egg</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp vanilla</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup unsweetened shredded coconut</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup (or less) dark chocolate chips</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<b><span style="font-family: Trebuchet MS, sans-serif;">Directions:</span></b></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1. Preheat your oven to 350°.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">2. Process dates in your food processor until a paste forms (about 40 seconds).</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">3. Add walnuts and pecans and process for another 35 seconds (I go a little longer to chop the nuts a little finer - I prefer the finer texture as the base but I've thoroughly enjoyed them both ways)</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">4. Add baking soda and salt and pulse a few times.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">5. With processor running, drizzle in liquified coconut oil, egg and vanilla. Stop the processor as soon as everything is incorporated.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6. Remove batter to large mixing bowl. Stir in shredded coconut and chocolate chips (using a big spoon or your hands).</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">7. Portion out 12 cookies and flatten slightly (you may also want to round out the cracked edges of the cookies)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">8. Bake for 15 minutes or until the edges are browned.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm0CvzFwGfvv2SKAYudNSheP6ClJ6Edh2hvJbLQ7jkWvkxB-h2i7eBoMv075Vpip72WDtqYX05FON_jsoSe46PEIiM-5fsyIKJfja9zsvzS8q9UbCi_H1nlAcKa9np2LQ63jBaeURjla8/s1600/IMG_3416.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm0CvzFwGfvv2SKAYudNSheP6ClJ6Edh2hvJbLQ7jkWvkxB-h2i7eBoMv075Vpip72WDtqYX05FON_jsoSe46PEIiM-5fsyIKJfja9zsvzS8q9UbCi_H1nlAcKa9np2LQ63jBaeURjla8/s400/IMG_3416.JPG" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Now, if you'll excuse me, I'm off to whip up a batch of these right now - because just writing about them has given me a serious hankerin'. Happy baking!</span></div>
Melissa Vilardohttp://www.blogger.com/profile/08398869977145930214noreply@blogger.com0tag:blogger.com,1999:blog-3404384253978457772.post-48580960842337943132013-07-21T15:01:00.005-07:002015-08-08T12:18:47.961-07:00Ginger Carrot Soup<span style="font-family: Trebuchet MS, sans-serif;">I freaking LOVE ginger. I'm sure that's no surprise to you, considering so many of my recipes have ginger front and center (<a href="http://primalmel.blogspot.com/2012/03/moroccan-chicken-casserole.html">Moroccan Chicken Casserole</a>, <a href="http://primalmel.blogspot.com/2012/01/roasted-cashew-covered-broccoli.html">Roasted Cashew-Covered Broccoli</a>, <a href="http://primalmel.blogspot.com/2012/08/chicken-tikka-masala.html">Chicken Tikka Masala</a>). It's a powerhouse spice that I just adore in all forms. I also sometimes get a little bored chowing down on fibrous veggies all the time - so it's nice to be able to make something OUT OF the vegetables that provides a different texture and mouthfeel to my meal (both important aspects of a satisfying meal, along with flavor and aroma, of course). It takes a little time, but very little effort, to make this delicious side dish.</span><br />
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<b>Cookware:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">stockpot with lid</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">a blender<i> (or food processor)</i></span><br />
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<b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 tbsp coconut oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 large yellow onion, diced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup fresh ginger, finely chopped*</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 cups carrots, peeled and chopped (approx. 1 1/2 lbs)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 cups vegetable broth</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 cups orange juice<i> (freshly squeezed is best; this is what I would call the "secret ingredient" of this soup)</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">dash nutmeg</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">salt and pepper, to taste</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">*My friend who first introduced me to this soup (Hi Renee!!), leaves the thin, papery skin on the ginger when cooking it. I was completely put off by this but happily admit that the skins did not add any unwanted flavor to the final product and even added a rustic element. Despite this admission, I still always peel my ginger - 'cause my Mama raised me right.</span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">Directions:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">1. Heat the coconut oil in your stockpot over medium high heat. Add your onions and ginger and saute until onions are soft (about 5 minutes).</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2. Add carrots and vegetable broth and reduce heat to medium. Simmer for about 40 minutes or until carrots are soft. Add orange juice and remove from heat.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3. Working in stages, puree the simmered ingredients in your blender.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4. Stir in nutmeg, salt and pepper and serve.</span><br />
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Crazy simple, right? And the final result is a wonderfully sweet, (carrot), spicy (ginger) and tart (orange juice) soup that's refreshing and satisfying. Oh, and just in case anyone was wondering, this recipe is 100% vegan as well.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">No picture?! I suck.</span></div>
Melissa Vilardohttp://www.blogger.com/profile/08398869977145930214noreply@blogger.com0tag:blogger.com,1999:blog-3404384253978457772.post-56863531618651630492013-07-21T14:18:00.004-07:002013-07-21T14:32:50.189-07:00Peruvian Anticuchos<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt; text-align: left;">
<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I must admit - one of the most exciting culinary experiences about eating primal is cooking with new proteins - namely offal. So far, in my kitchen, I have cooked beef tongue, beef heart, marrow bones, and chicken livers. The <a href="http://nutritiondata.self.com/facts/beef-products/3464/2">nutrient profile</a> of beef heart is stunning: vitamin B6, Vitamin B12, niacin, riboflavin, thiamin, selenium, and iron, to name a few. The “iron” taste usually wears off after the first bite or so and the marinade makes these beef kebabs almost irresistible. A good local butcher or vendor at a farmer’s market should have heart, most likely already butchered. This recipe is for .7 lb of butchered heart meat (no fat, gristle, etc.); it yields about 4 small servings. If you have any leftovers, refrigerate and enjoy cold the next day.</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cookware:</span></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">mini food processor </span><span style="background-color: transparent; color: black; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">(or blender)</span></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">charcoal </span><span style="background-color: transparent; color: black; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">(or gas)</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> grill</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">basting brush</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">8 bamboo skewers</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ingredients:</span></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 butchered beef heart </span><span style="background-color: transparent; color: black; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">(approx. .7 lbs; cut into 1-inch pieces)</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">½ cup red wine vinegar</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tbsp ground cumin</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">½ tsp black pepper</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">½ tsp salt</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 garlic cloves</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp fresh parsley</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp fresh cilantro</span></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 dried chiles* </span><span style="background-color: transparent; color: black; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">(available at any Mexican grocery or ethnic foods aisle of your local supermarket)</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">¼ cup + ½ cup olive oil</span></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">*There are a great variety of chiles out there (Ancho, Guajillo, Pasilla, Arbol) so it really depends on your personal preference. I tend to use different chiles every time I make this dish - so the marinade comes out a little different each time</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">Marinated and ready for the grill!</span></div>
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<span style="white-space: pre-wrap;"><b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Directions:</span></b></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Soak the chiles in hot water until soft (anywhere from 15-30 minutes, depending). Cut the chiles open, de-seed and de-vein them (you may want to use gloves because the sting of the pepper will stay on your hands for awhile).</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. In your food processor, mix the chiles, ¼ cup of the olive oil, and the rest of the ingredients until a paste forms.</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Combine heart pieces and marinade in a ziploc bag (or other closed container), and refrigerate for 30 minutes. Do not marinate them for much longer because the vinegar will dry out the meat.</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. While the heart is marinating, soak at least 8 thick bamboo skewers in water and start your grill. Make sure the coals are very hot before you add your meat (so you can get a nice char on the kebabs).</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. When the heart is done marinating, add 3 or 4 pieces to each skewer. Make sure to arrange them so that the meat will lay flat on the grill. Save the leftover marinade.</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. Add the remaining ½ cup of oil to the reserved marinade and set aside.</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">7. Before adding skewers to the grill, baste with the reserved marinade. Make sure the basted side always ends up face down on the grill (since the original marinade had raw meat in it). Grill for about 2 minutes per side. Make sure not to overcook them because the heart will dry out and become tough.</span></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">Mmm...kebabs</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This really is the perfect recipe if you're curious about offal but timid about diving in too deep. The recipe is simple and because the heart is an organ comprised mostly of muscle - it still has that familiar texture of the meat we're used to eating. When marinated properly, it tastes like the most tender prime cut of steak. And while you've got the grill going, feel free to grill up some summer squash or sweet potato slices to serve alongside this flavorful protein. I hope you give these kebabs a try this summer. Happy cooking!</span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="vertical-align: baseline; white-space: pre-wrap;"></span></span><span style="font-family: Calibri; font-size: 20px; vertical-align: baseline; white-space: pre-wrap;"></span>Melissa Vilardohttp://www.blogger.com/profile/08398869977145930214noreply@blogger.com0tag:blogger.com,1999:blog-3404384253978457772.post-41243417530720985152013-04-24T22:36:00.001-07:002015-04-11T10:04:15.170-07:00Easy Paleo Side Dishes and Snacks from the Oven<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Sometimes, I spend hours in the kitchen - chopping, sauteing, braising - only to end up with an out-of-this world protein dish and little-to-no vegetables! These side dishes have come to the rescue on many occasions when I just don't have the energy to make something more complex, like my <a href="http://primalmel.blogspot.com/2012/11/brussels-sprout-slaw.html">Brussels Sprout Slaw</a> or <a href="http://primalmel.blogspot.com/2012/01/roasted-cashew-covered-broccoli.html">Cashew-Covered Broccoli</a>.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b><br /></b>
<b>Oven-Roasted Asparagus</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This is something I make ALL the time (as my co-workers can attest). It's so crazy simple that it almost feels like cheating.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Instructions:</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Rinse one bunch of asparagus and cut off the woody ends. You could snap them off, but you're more likely to snap off some of the good stuff as well. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Toss with olive oil, salt and pepper.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Spread evenly on a baking sheet and place on the center rack for about 8 minutes (the time varies depending on your oven and how thick the spears are). You will know they are done when they turn bright green AND give just a bit when you touch them with a fork. Don't worry about the sizzling - that is normal and will occur throughout the entire roasting process.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I am so determined to have my veg that I will sometimes cook this recipe AT WORK on my lunch break. I grab ten spears out of a bunch, toss them with olive oil, salt and pepper, lay them out on a super high-tech tray fashioned out of aluminum foil, and cook in the tabletop toaster oven at 350° until done.</span><br />
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Oven-Roasted Okra Bites</span></b><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I always make this whenever I make gumbo. It's tough to gauge how many okra spears will equal the 3 cups I need for my gumbo recipe, so I always end up with leftover spears. Now I make sure to buy way too much just so I can make this delicious snack!</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Instructions:</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Wash approx. 1 lb. okra and chop into 1-inch slices.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Toss with olive oil, salt and pepper.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Spread evenly onto a baking sheet (make sure none are overlapping) and bake at 400° for 30-40 minutes, turning once.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Seriously, these are so delicious that they rarely even make it off of the baking sheet before I've devoured them all.</span><br />
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<b>Kale Chips</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVJ6asGDq86y7VU_Qw4TiESLhRImJ_4vhC4a-WpBnHtHayMKRpo_tW5RPpGMDYqGwAU3nz0lg9gZdkOwF_SfDAeOIlPx54n-SG1mADY4BEdxs7YhVTvOr_u4OPGyL8cPXeQObOzbE_KLQ/s1600/IMG_4672.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVJ6asGDq86y7VU_Qw4TiESLhRImJ_4vhC4a-WpBnHtHayMKRpo_tW5RPpGMDYqGwAU3nz0lg9gZdkOwF_SfDAeOIlPx54n-SG1mADY4BEdxs7YhVTvOr_u4OPGyL8cPXeQObOzbE_KLQ/s400/IMG_4672.JPG" height="300" width="400" /></a></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I've only made these a few times and they really are more fun to cook than to eat. The chips are so light, you can hardly tell you've eaten anything at all. Still, it's a good way to try out some spice mixes.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Instructions:</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Grab one bunch of kale and cut the leaves off of the stems. Rip or cut the leaves into smaller pieces.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Toss with olive oil, salt and pepper.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Spread evenly on a baking sheet (make sure none overlap) and bake at 350° for 20 minutes or until crispy.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Feel free to add any spice mix laying around in your pantry before baking.</span><br />
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<b>Oven-Roasted Summer Vegetables</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM6IleQKKdzMEiW60hIHDhEY5E7U_Sg9pk0Ka4BJSXugPWAlOTvSzfyB5t35WabwU2OK9ijUPN7UsfghMCMkcpXO79Imw0ZmnaZAYnaDo_ojxoRakRqADO22jsdAweBmYFxX1m08S3akg/s1600/IMG_4074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM6IleQKKdzMEiW60hIHDhEY5E7U_Sg9pk0Ka4BJSXugPWAlOTvSzfyB5t35WabwU2OK9ijUPN7UsfghMCMkcpXO79Imw0ZmnaZAYnaDo_ojxoRakRqADO22jsdAweBmYFxX1m08S3akg/s400/IMG_4074.JPG" height="300" width="400" /></a></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">One of my absolute favorite veggie sides. I love to serve this alongside a French protein dish, like Coq Au Vin.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Instructions:</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Roughly chop 1 red onion, 1 large zucchini, 1 large yellow squash, 1 medium eggplant, and 1 bunch of broccoli. Add all veggies to a 13x9 baking dish along with 6 large cloves of peeled garlic.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Toss veggies with 2 tbsp. of Herbes de Provence (or Italian Seasoning) and 5 tbsp. olive oil.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Bake in the oven for 45 minutes at 350°.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I always get a lot of "it smells so good in here" whenever I'm reheating this in the kitchen at work.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Well, that's all of them. All you really need is an oven, some veggies, oil, salt and pepper and your imagination.</span>Melissa Vilardohttp://www.blogger.com/profile/08398869977145930214noreply@blogger.com0tag:blogger.com,1999:blog-3404384253978457772.post-81733954190409057012013-03-25T22:11:00.000-07:002013-03-25T22:11:57.591-07:00Pork and Sweet Potato Stew<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Stew is, by far, one of my favorite types of dishes to make - right up there with casseroles. Meat and Veg in one dish is every Paleo girl's dream! </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> I love a meal that requires me to only bring one tupperware dish to work rather than 2 or 3. </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I don't have to go into panic mode hurriedly whipping up another vegetable side because I ran out of </span><a href="http://primalmel.blogspot.com/2012/01/roasted-cashew-covered-broccoli.html" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">broccoli</a><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> but still have tons of </span><a href="http://primalmel.blogspot.com/2012/06/roasted-chicken-with-herb-butter.html" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">chicken</a><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> left over. I originally found this recipe at </span><a href="http://www.redeemingthetable.com/home/2012/1/10/paleo-pork-stew.html" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Redeeming the Table</a><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">. I love how the vegetables absorb all of the delicious flavors of the meat, aromatics and spices. I think it would be a great dish to make for kids. It's easy to cook except that, like most recipes that are fully homemade, it requires a bit of chopping. But it will all be worth it when you just </span><i style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">smell</i><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> the final product. </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The most surprising part about this stew is how the lime wedges and fresh cilantro really bring the dish together, as simple as they are. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">mmm, meat and veg...</span></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Equipment Needed:</span></b><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">large, heavy-bottomed pot (I use a cast-iron dutch oven)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">oven</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ingredients:</span></b><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 lbs. pork stew meat (just ask your butcher - or farmer's market vendor - what cut is best), cut into 2-inch pieces</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">salt and pepper</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tbsp. plus 1 tbsp. of your favorite cooking oil (coconut oil, bacon fat, etc.), separated</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 small (or 2/3 large) yellow onion, diced</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 garlic cloves, chopped</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 cup chicken broth</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 cups boiling water (love my electric kettle!)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 (4 oz.) can diced green chiles</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp. apple cider vinegar</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp. maple syrup</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 lbs. sweet potatoes, peeled and chopped</span><br />
<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">For serving:</span></i><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">lime wedges</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">chopped (or torn) cilantro</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Directions:</span></b><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Rinse pork (before cutting) and pat dry. Sprinkle salt and pepper over the pork pieces.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Heat oven to 325°F. Heat 2 tbsp. coconut oil in a heavy-bottomed pot on the stove over medium heat.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Add meat and brown on all sides (work in batches if you need to - don't overcrowd the pot). Remove meat with slotted spoon and set aside.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Add remaining tbsp. of coconut oil to pot, then add onions and cook until translucent (don't brown).</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Add garlic and cook for one minute. Add chicken broth and stir up all the browned bits at the bottom of the pot (called "deglazing").</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. Add boiling water and meat, then cover and braise in the oven for 2 hours.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">7. Carefully remove the pot from the oven and add chiles, vinegar, maple syrup and sweet potatoes. Cover pot and put back in the oven for another hour.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">8. Serve with lime wedges and fresh cilantro.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">post-lime carnage</span></div>
Melissa Vilardohttp://www.blogger.com/profile/08398869977145930214noreply@blogger.com0tag:blogger.com,1999:blog-3404384253978457772.post-78162134010466874222013-02-18T12:58:00.003-08:002013-03-17T08:51:59.958-07:00Paleo New Orleans-style Gumbo<br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I have many fond memories of my French Cajun MawMaw spending all day in the kitchen, filling the entire house with the amazing aromas of gumbo. I even remember her serving me a bowl before she added shrimp to the pot (I hated seafood back then). Nowadays, I find the shrimp to be the best part - that final piece of the puzzle that makes gumbo such a satisfying meal.</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">This is actually a combination of two different recipes. I use the guidelines for making a Paleo roux from the Paleo Comfort Foods cookbook. The rest of the recipe comes from <a href="http://www.gumbocooking.com/authentic-New-Orleans-gumbo-recipe.html">GumboCooking.com</a>. Enjoy cooking this flavor-packed dish when you have a little extra free time to spend in the kitchen. Your family will love you for it.</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">so many shrimps!</span></span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Prep Time:</b> 30 minutes</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Cooking Time:</b> 2 hours</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Servings:</b> 8 </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span>
<b><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Equipment needed:</span></b><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">large pot with lid (I love my cast iron dutch oven)</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span>
<b><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Ingredients:</span></b><br />
<br />
<i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">For the roux</span></i><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/3 cup bacon grease (or favorite cooking fat)</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">4 tbsp. coconut flour</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">4 tbsp. almond flour</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i>For the gumbo</i></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 lb. medium uncooked shrimp, peeled and deveined</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 lb.skinless, boneless chicken breast, cut bite size</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 lb. andouille sausage*, cut bite size</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 tbsp. bacon grease (or favorite cooking fat) </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 cups chopped onions</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 cup chopped celery</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 cup chopped green pepper</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">6 cups chicken stock</span>**<br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 tbsp. minced garlic</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 tsp. creole seasoning</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 tsp. fresh thyme, chopped</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 tsp. crushed red pepper</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 (14.5oz) can diced tomatoes</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 bay leaves</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 tsp. Tabasco sauce</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3 cups sliced okra</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 cup fresh parsley, chopped</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 tsp. file powder (added after the gumbo is finished cooking)</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">*</span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">don't skimp on quality - this will determine the flavor of the entire gumbo. I use <a href="http://www.wellshirefarms.com/allergy-free-foods-database/06010-Andouille-Sausage">this</a> (available at Whole Foods).</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">**I use 3 cups chicken broth and 3 cups filtered water </span><br />
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<b><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Directions:</span></b><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1. Coat the bottom of the pot with 1 tbsp. cooking fat and brown the chicken and sausage over medium high heat. Remove from pot and set aside.</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2. Add the 1/3 cup of cooking fat for the roux and once heated, whisk in coconut and almond flour. Once integrated, it will resemble a thick paste. Vigilantly whisk all areas of the bottom of the pot continuously to keep the roux from burning. Once the roux has turned very dark brown, add the chopped vegetables and saute on low for 8-10 minutes.</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiD0YsMBVbzdIosiJkY1LgiZxm1nxFGW9b_qQk_Kq9RXpDEWa-C_kMMexblRrQZFu1gGwhP8A2YcDkYU_a7AMRKGrV0MKgUweTNeYeLH_U6LiME9fua3CmKrJ2J-Mi5hxdMySMfqN8LIc/s1600/IMG_0559.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiD0YsMBVbzdIosiJkY1LgiZxm1nxFGW9b_qQk_Kq9RXpDEWa-C_kMMexblRrQZFu1gGwhP8A2YcDkYU_a7AMRKGrV0MKgUweTNeYeLH_U6LiME9fua3CmKrJ2J-Mi5hxdMySMfqN8LIc/s1600/IMG_0559.JPG" width="400" /></a> </span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">roux-coated chopped veggies</span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3. Gradually add the chicken stock stirring constantly until blended.</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">4. Add the chicken, sausage and the rest of the ingredients EXCEPT shrimp, okra, parsley, and file powder.</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">5. Cover and simmer* on low heat for 30 minutes. Remove lid and cook for 30 more minutes stirring occasionally.</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">*where a few bubbles barely come to the surface</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">6. Add shrimp, okra and parsley and cook for 15 more minutes, uncovered.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2xKDdUkJfLohkSykXrsiOOBpDGc3N2GnizMRISxON5SX70TjFdsnP7XcczF-MiHy4mA8N8ZYgrfnstB4WiB_k2V5rJ9iw__JuC5rCz00XZTuioaBE-sTxfCuirGQDJJQvbuyKHckO-2E/s1600/IMG_0561.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2xKDdUkJfLohkSykXrsiOOBpDGc3N2GnizMRISxON5SX70TjFdsnP7XcczF-MiHy4mA8N8ZYgrfnstB4WiB_k2V5rJ9iw__JuC5rCz00XZTuioaBE-sTxfCuirGQDJJQvbuyKHckO-2E/s1600/IMG_0561.JPG" width="400" /></a></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Enjoy with some cauliflower rice or just on it's own!</span>Melissa Vilardohttp://www.blogger.com/profile/08398869977145930214noreply@blogger.com0tag:blogger.com,1999:blog-3404384253978457772.post-23991496220046928182012-11-26T20:37:00.000-08:002012-11-26T20:37:00.353-08:00Brussels Sprout Slaw<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4JJKULyT3059IjJJJWjzhhTGOW4M38cLk1bAwp4jyHAuilzzognpEbgOFVx6esJUjdbtBuPF1k-HQb4Af4X4Z70CBiq3Jgwj-W7jc1pwLl7ALA8wY0UHOgNMaPvjrPdiEMj_Jkd03ILo/s1600/IMG_0185.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4JJKULyT3059IjJJJWjzhhTGOW4M38cLk1bAwp4jyHAuilzzognpEbgOFVx6esJUjdbtBuPF1k-HQb4Af4X4Z70CBiq3Jgwj-W7jc1pwLl7ALA8wY0UHOgNMaPvjrPdiEMj_Jkd03ILo/s400/IMG_0185.JPG" width="400" /></a></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I highly recommend this dish for summer barbecues, as it can be enjoyed hot or cold (I prefer it hot). It's a <span style="font-size: small;">great alternative to the tradition cole slaw and the mustard and vinegar really add a great flavor to the sprouts<span style="font-size: small;">. I <span style="font-size: small;">found this recipe <span style="font-size: small;">in wha<span style="font-size: small;">t has become my bible for all Paleo recipes: <a href="http://www.amazon.com/Paleo-Comfort-Foods-Homestyle-Gluten-Free/dp/1936608936/ref=sr_1_1?ie=UTF8&qid=1353989639&sr=8-1&keywords=paleo+comfort+foods">Paleo </a><span style="font-size: small;"><a href="http://www.amazon.com/Paleo-Comfort-Foods-Homestyle-Gluten-Free/dp/1936608936/ref=sr_1_1?ie=UTF8&qid=1353989639&sr=8-1&keywords=paleo+comfort+foods">Comfort Foods</a>.<span style="font-size: small;"> This book (and it's <span style="font-size: small;">accompanying web<span style="font-size: small;">site) is almost too good to be true. Even the not-so-amazing recipes I've <span style="font-size: small;">made are amazin<span style="font-size: small;">g.</span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b>Special Equip<span style="font-size: small;">ment Needed:</span></b></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">baking sheet</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">large s<span style="font-size: small;">killet</span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">food processor with slicing disk (not 100% necessary but save<span style="font-size: small;">s you <span style="font-size: small;">a lot of labor) </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b>Ingredients:</b></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1 cup pecan halves</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1/2 lb. thick-cut bacon, cut into small pieces</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1/4 cup dijon mustard</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2 t<span style="font-size: small;">bsp. apple cider vinegar</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">3 t<span style="font-size: small;">bsp.</span> fresh lemon juice</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1/4 cup</span> <span style="font-size: small;">olive oil <span style="font-size: small;">(NOT extra vir<span style="font-size: small;">gin!)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1/4 tsp. freshly ground black pepper</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1.5 lbs. <span style="font-size: small;">Brussels spr<span style="font-size: small;">outs</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2 scallions, cut on the bias</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b><span style="font-size: small;">Directions:</span></b></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1. Preheat oven to 325</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">°. Spread pecans on baking sheet and bake until toasted (about 5<span style="font-size: small;">-7 minutes). Keep an eye on them so they don't burn!</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span style="font-size: small;">2. I<span style="font-size: small;">n a large s<span style="font-size: small;">killet</span>, cook bacon pieces o<span style="font-size: small;">ver medium-high heat un<span style="font-size: small;">til <span style="font-size: small;">crispy. Drain on paper tow<span style="font-size: small;">els and set aside. <span style="font-size: small;">Pour the bacon fat into a container a<span style="font-size: small;">nd set aside.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">3. Whisk mustard, vinegar and lemon juice in a small bowl. Whisk in the oil and season with pepper.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">4. Chop the browned ends off of the Brussels sprouts<span style="font-size: small;">, then, <span style="font-size: small;">u</span></span>sing your food processor (or a sharp kitchen knife and a steady hand), slice the Brussels sprouts<span style="font-size: small;">.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">5. </span>Add 1-2 t<span style="font-size: small;">bsp. of the re<span style="font-size: small;">served bacon fat back into your skillet and place over <span style="font-size: small;">medium heat. Add Brussels sprouts and saute until softened and slightly brown (<span style="font-size: small;">takes about 15 minutes).</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">6. <span style="font-size: small;">Turn down heat and then p</span>our the mustard and vinegar mixture over the sprouts<span style="font-size: small;">. <span style="font-size: small;">Coat th<span style="font-size: small;">e sprouts in<span style="font-size: small;"> the dressing before m<span style="font-size: small;">ixing in the bacon, scallions, and half o<span style="font-size: small;">f the toasted pecans. <span style="font-size: small;">Remove from heat and transfer to serving bowl. <span style="font-size: small;">Top with remaining pecans.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">I<span style="font-size: small;">f you know someone that <span style="font-size: small;">thinks they hate Brussels sprouts, <span style="font-size: small;">THIS is the dish that will convince them otherwise. Plus it has bacon, and who doesn't like that?</span></span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> Melissa Vilardohttp://www.blogger.com/profile/08398869977145930214noreply@blogger.com0tag:blogger.com,1999:blog-3404384253978457772.post-41604511339425664072012-11-26T19:54:00.005-08:002012-11-26T19:59:16.165-08:00Mexican Chicken Soup<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">It's been far too long since I last posted. It started with a lazy summer. Then I moved<span style="font-size: small;"> into a new apartment</span>. Then Thanksgiving happened. So I have a stack of recipes that I've been looking forward to sharing. This one has definitely become a staple in my house. I make it about once every two weeks and it lasts me at least 6 meals (it makes a TON!). I even used the baked chicken technique I learned in this recipe and came up with my own Chicken Linguine Pesto recipe (made with zucchini and squash noodles!) </span><span id="internal-source-marker_0.10837579631887584" style="background-color: transparent; color: black; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">One
of my earliest memories is of my Mexican maternal grandmother serving
up the most amazingly flavorful chicken soup. While I will never be
able to replicate that childhood favorite (my grandmother never
committed any of her recipes to paper), the flavors in this soup always
trigger that same nostalgia. In place of the traditional tortilla
strips, I garnish this dish with chopped avocado (a vast improvement, in my opinion - I love avocado)<span style="font-size: small;"><i>.</i><span style="font-size: small;"> Th<span style="font-size: small;">e original recipe is from <a href="http://paleocomfortfoods.com/">Pa</a><span style="font-size: small;"><a href="http://paleocomfortfoods.com/">leo Comfort Foods</a>.</span></span></span></span></span><i><span style="font-size: small;"><br /></span></i></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span id="internal-source-marker_0.10837579631887584" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Special Equipment needed:</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">13x9 baking dish</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">large dutch oven or stock pot</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">blender (not 100% necessary, but recommended)</span><br /><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Ingredients:</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 lbs free-range boneless, skinless chicken breasts</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tbsp + 2 tbsp coconut oil </span><span style="background-color: transparent; color: black; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">(or your favorite cooking fat/oil)</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 tsp fajita or taco seasoning*</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 large onion; diced</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">6 cloves garlic; minced</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 jalapeno peppers; de-seeded and diced</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 poblano peppers; de-seeded and diced</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 quarts (8 cups) chicken stock**</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">28 oz. can fire-roasted chopped or crushed tomatoes </span><span style="background-color: transparent; color: black; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">(or regular chopped tomatoes)</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">juice of 2 limes</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup cilantro; chopped</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">avocado and fresh cilantro for serving</span><br /><br /><span style="background-color: transparent; color: black; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">*homemade
taco seasoning: 1 tbsp chili powder, 1 tbsp cumin, ¼ tsp onion powder, ¼
tsp garlic powder, ½ tsp dried oregano, ½ tsp paprika, 1 tsp salt and ½
tsp black pepper (enough seasoning for 1 lb. ground beef)</span><br /><br /><span style="background-color: transparent; color: black; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">**4 cups free-range chicken broth plus 4 cups water is how I do it</span></span></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc_QxyhIAQg4PTvJ_tXLxbOF1AfmC3BvDfPoVjriX0gUGiy0Iw-iC6X7AmG82wWROa2UOErvHvdfhFANK7TAxKL5u47ORRIebEc3lxquqe-ltH1DLMh-3bSesS2cmDk7mdzARfbPiVJ0c/s1600/IMG_0199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc_QxyhIAQg4PTvJ_tXLxbOF1AfmC3BvDfPoVjriX0gUGiy0Iw-iC6X7AmG82wWROa2UOErvHvdfhFANK7TAxKL5u47ORRIebEc3lxquqe-ltH1DLMh-3bSesS2cmDk7mdzARfbPiVJ0c/s400/IMG_0199.JPG" width="400" /></a></span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><b>Directions:</b> </span></span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1.
Preheat oven to 375°. Place chicken breasts in 13x9 baking dish and
cover with 1 tbsp of oil. Sprinkle taco seasoning over chicken and toss
to coat. Bake for 30-45 minutes until the chicken reaches an internal
temperature of 165°. Prepare your other ingredients while the chicken
is baking.</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2.
When chicken is done baking, remove from the oven and shred with <i>two
forks*</i>. This process is a bit labor intensive so, if you’d prefer, you
can chop the chicken into small pieces.</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3.
Heat the remaining 2 tbsp of oil in a large dutch oven over medium
heat. Add onions and cook until translucent (about 5 minutes).</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4.
Add garlic and peppers and saute for a minute or so, until fragrant.
Add chicken stock and fire-roasted tomatoes and bring up to a medium
boil.</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">5. </span><span style="background-color: transparent; color: black; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Optional step:</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> With a slotted spoon, remove some of the vegetable solids to a blender and puree. Add pureed veggies back into pot.</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">6.
Add chicken, cilantro, and lime juice. I usually turn off the heat at
this point but you may want to add salt, pepper or hot sauce depending
on your personal taste.</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">7. Serve with fresh cilantro and chopped avocado.</span></span></span><br />
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<i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><i>*Super awesome side-note! I found the most ingenious way of shredding chicken recently and I will never go back to the 'two forks' method. All you need is a large food processor with a slicing disk attachment. Place a whole cooked chicken breast in the chute and pulse until the chicken is shredded. You don't need to use the plunger since gravity does all the work for you. Plus, if you do use the plunger, you're more likely to end up with chicken slices instead of shreds</i>.</span></span></span></i><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj2D45wbjcn7_oa3g_D7kHphkLZim-GkXgB8ZiK3eHVex-IOHTTOYMujqRnxPFTpe_QyKa-TcOxHn7j8vKHJjXzf91tGOGo5_xH5zPrYHxJA7MsUyp-E1CCvXDTdkayGd8LtoffEuMtSc/s1600/IMG_3916.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj2D45wbjcn7_oa3g_D7kHphkLZim-GkXgB8ZiK3eHVex-IOHTTOYMujqRnxPFTpe_QyKa-TcOxHn7j8vKHJjXzf91tGOGo5_xH5zPrYHxJA7MsUyp-E1CCvXDTdkayGd8LtoffEuMtSc/s400/IMG_3916.JPG" width="400" /></a> </span></span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">I LOVE this recipe. And I was so surprised how much the chopped avocado added to the final dish as a meal. Another practically foolproof</span> recipe. I even forgot to add the jalapenos one time and the dish still turned out delicious. Happy nomming!</span><span style="font-size: small;"> </span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span>Melissa Vilardohttp://www.blogger.com/profile/08398869977145930214noreply@blogger.com0tag:blogger.com,1999:blog-3404384253978457772.post-29145010178280975922012-10-07T11:18:00.000-07:002013-02-18T13:25:59.165-08:00PryMel's Guide to Eating Like a Caveman<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUiIg9QVC45xpdI7Wpedwj0cHLOEGoF_dTYUeUzpfpK3xyBFweSurCxhXI7nwtFABxq3yNzDR4zwX0keWJ1Bi3GHveZ3xPgT3mCFUz_t6jzV_jesNw3Qbf2jGZW4hDwZrzynEsGviUlOM/s1600/IMG_4227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUiIg9QVC45xpdI7Wpedwj0cHLOEGoF_dTYUeUzpfpK3xyBFweSurCxhXI7nwtFABxq3yNzDR4zwX0keWJ1Bi3GHveZ3xPgT3mCFUz_t6jzV_jesNw3Qbf2jGZW4hDwZrzynEsGviUlOM/s400/IMG_4227.JPG" height="400" width="300" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">The following advice is based on my own personal experience eating Paleo, following the Primal Blueprint, and observing/taking part in the online community. I am not a doctor, nutritionist, or anything of the sort. I am simply a fascinated participant constantly thirsty for more knowledge about food sources, dietary habits, and lifestyle choices. </span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><b>How do I start?</b></span></span> <br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">There are two routes you can take to self-experiment with Paleo (actually, there are tons - plenty of people who follow these dietary principles add or subtract foods based on their own bodies' reactions).</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>1. Eliminate "poisonous" foods a few at a time, over 3-6 months. This is a way to avoid the shock to the system a drastic change in diet can cause. A 3-month plan that I recently wrote up for my stepmom* went something like this:</b></span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><i>Month 1:</i> no wheat or wheat-containing foods (bread, pasta, baked goods*, tortillas, basically anything fried, pizza, etc.); no refined sugar<span style="font-size: small;"> (no candy bars, <span style="font-size: small;">ice cream, pudding, you get the idea)</span></span></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">*gluten-free versions are acceptable during this month only </span></span></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><i>Month 2:</i> (in addition to foods in month 1) no grains (corn, rice, quinoa, oats, etc.); no dairy (milk or cheese); no processed foods (products containing additives, preservatives, artificial sweeteners, etc.)</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><i>Month 3:</i> (in addition to foods in month 1 and 2) no legumes (soy, peanuts, chickpeas, etc.); no white-fleshed potatoes; no factory-raised meat (free-range/grass-fed/pasture-raised only); no pesticides or unsustainable produce (organic and local produce only) </span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">*funnily enough, my stepmom got so amped after her first couple
of days on the diet, she decided to jump straight to Month 3! She's
been going strong for 4 months and she's even baking
(something I've never seen her do before). So proud of her!</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>2. Go "cold turkey" and enjoy the challenge of living for <a href="http://whole9life.com/start/">one month</a> without sugar, grains, dairy, legumes or processed foods. </b></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Although if you want to see/feel some real results, you should commit to at least 3 months.<b> </b></span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><b>How do I make the transition as easy as possible?</b></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: small;">1. Get comfortable in your kitchen. You are going to be spending a lot of time here.</span></b></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> - Re-organize your pantry. Put all of your cooking oils, nuts, seeds, shredded coconut and spices front and center and hide away all of the non-approved ingredients/foods (or better yet, throw them out/give them away). The important thing here is to get the temptation out of the kitchen/house.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> - Stock up on some helpful cooking tools. You don't have to break the bank with Cuisinart swag.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> ~ borrow a neighbor's mandoline slicer</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> ~ pick up some large, durable
pots and pans (preferrably NOT non-stick) at your local thrift store/garage sale</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> ~ buy a cheap food
processor at Target</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">However, if you want to make a SERIOUS CHANGE and commit to this way of eating for more than just a little while (<a href="http://primalmel.blogspot.com/2012/01/official-ribbon-cutting.html">like I did</a>), I would definitely suggest investing in the following:</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> ~ <a href="http://www.amazon.com/Cuisinart-DLC-8S-Custom-11-Cup-Processor/dp/B00004S9EJ/ref=sr_1_4?ie=UTF8&qid=1347247165&sr=8-4&keywords=cuisinart+food+processor">12-cup food processor</a> (with grating attachment)</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> ~ large cast-iron dutch oven (I bought mine at a local flea market for $30)</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> ~ slow-cooker/crockpot (at least 6 quarts)</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> - Don't be afraid of foods you've never heard of. Although this diet may seem to only take away foods, in actuality it opens up a whole new array of whole food ingredients to choose from. A list of some of the foods I had never tried before going Primal: turnips, parsnips, rutabagas, okra, kale, pluots, rabbit, bison, tuna steak, shrimp, crawfish, crab legs, catfish, chicken liver, chicken heart, beef tongue, beef heart, bone marrow, pig's ear. And all of it was delicious! (Except for the beef tongue). </span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: small;">2. Do your research! This is not merely an extracurricular activity or hobby, it's a way of life and takes some serious self-education to implement effectively.</span></b></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> - Go online and look up the menus to restaurants in your area (or areas you frequent) and find entrees that fit within your new way of eating (or can be made as such).</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> - Discover your local farmer's market or sign up for your neighborhood <a href="http://www.localharvest.org/csa/">CSA</a>. Seek out local butchers (or better yet, hunters) that offer game meat and offal.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> - If you're the websurfing type, regularly visit or subscribe to websites like:</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> ~ <a href="http://marksdailyapple.com/">marksdailyapple.com</a> (for motivation, scientific studies, testimonials, recipes and more) </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> ~ <a href="http://robbwolf.com/">robbwolf.com</a></span></span> <br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> ~ <a href="http://nerdfitness.com/">nerdfitness.com</a> (for motivation, workout tips, testimonials)</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> ~ <a href="http://reddit.com/r/paleo">reddit.com/r/paleo</a> (if you're curious about how real people deal with this lifestyle change*)</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">*beware of the hardcore commenters that frequent this thread; don't let their stuck-upedness discourage you </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> - If you're the reading type, check out</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> ~ The Primal Blueprint by Mark Sisson</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> ~ It Starts with Food by Melissa and Dallas Hartwig</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>3. Share your new nutrition goals with those around you.</b> Tell your co-workers, family and friends about your new way of eating. This will give you a built-in support group to share in your successes and struggles. This will also keep temptation away at work and in your social life. If your friends and co-workers know about your new dietary restrictions, they are less likely to suggest pizza for lunch or offer leftover cookies from their kid's birthday party.</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>4. Don't try to be perfect, just try to improve.</b> Everyone strives to be healthy but each individual's experience is different. Some people lose weight quickly, some don't. Some people find it easy to say no to temptation, some struggle. Your journey is your own and no one else's and comparisons will not help you achieve your goal any faster. </span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><b>Exercise is important!</b></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">While your diet will be responsible for about 80% of the weight you lose, that last 20% depend</span></span><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">s on exercise. And
no, I'm not talking about hours spent in the gym, running on a
treadmill. I'm talking about upping your daily activity level with just
a little self-awareness.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br /><b>1. </b></span><b>
</b><span style="font-size: small;"><b><a href="http://primalmel.blogspot.com/2012/02/primal-blueprint-law-3-move-frequently.html">Walk</a>.</b>
A lot. Make it a point to walk whenever possible. Walk to the bank
instead of driving the half-mile. Go for a walk after dinner with the
family to help digest and spend some quality time connecting with your
loved ones (instead of staring at the television in silence).</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br /><b>2. </b></span><b>
</b><span style="font-size: small;"><b>Do <a href="http://www.nerdfitness.com/blog/2009/12/09/beginner-body-weight-workout-burn-fat-build-muscle/">bodyweight</a>
exercises</b> in your living room, in your backyard, at a nearby park or
(if you need to justify the expense) at the gym. You don't need any
fancy weightlifting machines and STAY AWAY from the
treadmill/elliptical/stationary bike.</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>3. Your workouts should
not last longer than one hour. </b> You don't need to spend 2-plus hours
sweating out every calorie you ingested that day. Short, high-intensity
workouts with complex exercises that mimic your body's natural
movements are far more effective than several hours of low-intensity exercises that focus on isolated muscle groups.</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>4. Play! </b> Remember what that is? Just because you work instead of going to school, doesn't mean you don't deserve some play time. Play pickup <a href="http://www.meetup.com/pickupsoccerinlosangeles/">soccer</a>. Go on a hike. Ride your bicycle into downtown for the day. Take dancing lessons. Be active and have fun!</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><b>How to KEEP GOING when the going gets tough.</b></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">The only component of this "diet" that is ANYTHING like conventional diets is the importance of willpower. You must be honest with yourself about the role food plays in your activity level, social scene, and overall happiness. If cutting out your favorite food-like substance (Doritos, McDonald's french fries, Papa John's, Marie Callendar's, Ben & Jerry's) brings on legitimate feelings of depression, then you have a much bigger problem to address than simply being overweight. Take control of your nutrition and your life! Here's some common complaints from newbies (including yours truly about a year ago): </span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: small;">1. "I don't have enough TIME to cook at home."</span></b></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">YES you
do. It's all about priorities. Turn off the TV, don't join the girls
for drinks for the second time this week, maybe skip game night just
this once, put down the laptop and cook yourself (and your family)
something amazing! If your schedule <i>isn't</i> overflowing with entertaining
activities but you <i>still</i> can't find time to cook
every night - <a href="http://paleohacks.com/questions/1857/your-ten-minute-paleo-dinner-hack#axzz27FB3jAlj">YOU DON'T HAVE TO</a>. <a href="http://primalmel.blogspot.com/2012/03/moroccan-chicken-casserole.html">Casseroles</a>, soups, <a href="http://primalmel.blogspot.com/2012/05/butternut-squash-beef-stew.html">stews</a>, whole roasted <a href="http://primalmel.blogspot.com/2012/06/roasted-chicken-with-herb-butter.html">chicken</a> - these are things that can last for several meals a week. Plus there's always the slow-cooker. I find weekly <b>meal-planning</b> (see below) to be a very effective way to stay on track and avoid temptation.</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: small;">2."But I thought saturated fat (like bacon) was bad for your heart"</span></b></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">It is becoming more widely accepted in the scientific (if not the agri-business) community that saturated fat is not nearly as influential to one's risk of heart disease as <a href="http://www.marksdailyapple.com/how-might-inflammation-cause-heart-disease/#axzz27FkJwFYQ">other factors</a>. There are also some recent studies that are finding simple carbohydrates (like bread and refined sugar) to be a <a href="http://www.ncbi.nlm.nih.gov/pubmed/16256003">risk factor</a> for heart disease. Bottom line: cholesterol is not the enemy. A high fat PLUS high carb diet equals high risk. A high fat plus low-carb/non-processed diet does NOT equal high risk.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br /><b>3. "I'm tired of salad/chicken/tuna. This diet offers me no variety in meals."</b></span></span>
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Bullpucky. You have to be willing to expand your palette beyond what you grew up eating. Peruse the produce aisle (or better yet, the stands at your local farmer's market) and find a new vegetable/protein source that you've never tried. Type "Paleo [unknown vegetable/protein]" into Google and you'll find tons of recipes to inspire you. Also, embrace the spice rack. It is your arsenal against bland food.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br /><b>4. "I can't afford to eat organic vegetables and meat all the time."</b></span></span>
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">You don't have to. There's always ways to improve your diet but if your budget doesn't allow for the cleanest ingredients, don't sweat it. You'll still be doing your body a huge favor by simply cutting out grains and processed foods. I do suggest that if you buy conventional produce, make sure to wash it in <a href="http://veggiewash.beaumontproducts.com/">Veggie Wash</a> before cooking or eating.</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: small;">5. "There's too much food left over and I can't finish it all in a week before it goes bad."</span></b></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Stop buying so much produce. You need to PLAN YOUR MEALS. There are some gifted individuals out there who can simply look at a produce aisle, pick up random things and put together amazing dishes. I am not one of these people. I rely on meal-planning. Also, if there's leftovers from a dish you made up to 7 days ago, <a href="http://allrecipes.com/howto/freezing-foods-a-real-time-saver/">FREEZE IT</a>! Frozen leftovers have been a lifesaver during those nights where I'm just too busy/exhausted to cook. I also freeze leftover ingredients to avoid waste. Several recipes I make include 1 cup of red wine and since I don't drink wine, I freeze the rest of a bottle using ice cube trays. Once the wine is adequately frozen, dump the cubes in a freezer-safe Ziploc and store until you need more red wine (1 cube = 1 oz.). I use this same process for beef and chicken broth.</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><b>Anything else?</b></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>1. How I plan my meals: </b></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> - Look up what's in season in your area that month (produce in season is usually more plentiful, cheaper, and more likely to be locally-sourced)</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> - Find recipes (either from cookbooks, your collection of online recipes or straight-up Google search) that feature the in-season produce.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> - Plan to devote two weeknights to cooking or one full day on the weekend. If I'm planning weeknight meals, I usually make sure I have leftovers or takeout* available to eat while cooking, so I'm not starving by the time the meal is done. I get off work at 6 (or later) and sometimes the meal I'm cooking isn't done until 10 or 11 at night so having leftovers/takeout is essential to avoid eating dinner right before going to sleep. If I'm devoting a whole day of my weekend to cooking, I usually do more involved, slow-cooked recipes (like chili, gumbo or pot roast). I will also make anywhere from 3-4 dishes so that I won't have to cook during the week.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">*My go-to pre-made Paleo-approved meals include: a steak salad from one of my favorite local restaurants or the hot food bar at Whole Foods.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> - Write up your grocery list. If you shop at farmer's markets, realize that you will most likely need to make a trip to a brick and mortar store as well for staples like spices, oils and vinegars, canned goods, etc.</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: small;">2. Some great recipe websites:</span></b></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> - paleomg.com</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> - civilizedcavemancooking.com </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> - paleodietlifestyle.com</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> - chowstalker.com </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> - fastpaleo.com</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> - paleoplan.com</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> - nomnompaleo.com</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> - everydaypaleo.com</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> - dessertstalker.com </span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: small;">3. How to clean cast iron*:</span></b></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Step 1: Wash the dirty cast iron in the sink with water and a scrub brush - NO SOAP</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Step 2: Put the cast iron on the stove over low heat until dry</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Step 3: If there are bits stuck to the bottom, add a generous sprinkling of salt to your cast iron and scrub (I use a paper towel). Clean out salt when it turns brown and repeat process until salt no longer turns brown. You may not get every bit off but it will certainly help. And the remaining bits shouldn't affect cooking with it in the future.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Step 4: Dip a paper towel in cooking fat (lard or oil) and grease the entire cooking surface of your cast iron. If you are trying to "season" your cast iron, cook the greased dish in your oven on very low for 30 minutes, then re-apply oil and repeat as many times as you like.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">*if you leave your cast iron dirty overnight, simply re-heat the dish to liquefy the fat and proceed with steps 1-4. </span><b><span style="font-size: small;"><br /></span></b></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: small;">4. Nerdgasm (revelations I've had since going Primal) </span></b></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> - Vegetables taste GOOD! Everything tastes good. I appreciate the flavor and texture of a meal so much more now than I ever did before changing my diet.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> - Physical activ</span><span style="font-size: small;">ity (especially when coupled with sunshine) is fun! It's gotten to a point where I get antsy if a week goes by without doing something active outdoors.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> - Researching and seeking out quality ingredients, as well as cooking a delicious meal with said ingredients, really does encourage you to enjoy the act of eating. I appreciate every bite instead of absent-mindedly filling my gut as quickly as possible.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> - As often as I think about the sugar-laden baked goods of my pre-Paleo days, every time I indulge in one, it never lives up to the taste I remember in my mind. I end up feeling disappointed and can rarely finish a whole pastry because it's just too sweet.</span></span>Melissa Vilardohttp://www.blogger.com/profile/08398869977145930214noreply@blogger.com0tag:blogger.com,1999:blog-3404384253978457772.post-18704825752916040152012-09-08T15:50:00.003-07:002012-09-08T17:17:49.390-07:00Cavegirl in Austin 2012<span style="font-size: small;">I went on a cheap (ish) vacation to Austin, Texas with my Mom for Labor Day Weekend 2012. And it was the best vacation I've been on in quite awhile. I hadn't been to Austin in about 5 years and after spending a weekend there, I fell in love all over again.</span><br />
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNmHwLE9LbGXPeNiZiJ9rZItqgMRFv2sPit8wEKrL-cocld_Vjh7HGI04aQkYLfWuvzq5W_nSp3Wpbrxcy8HbfkHYucyGlPlYnhK7KdZ_TowfJvpYgh8k3G-Bbiw97S_CZNRiY8iZSiLY/s1600/IMG_4635.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNmHwLE9LbGXPeNiZiJ9rZItqgMRFv2sPit8wEKrL-cocld_Vjh7HGI04aQkYLfWuvzq5W_nSp3Wpbrxcy8HbfkHYucyGlPlYnhK7KdZ_TowfJvpYgh8k3G-Bbiw97S_CZNRiY8iZSiLY/s400/IMG_4635.JPG" width="400" /></a></span></div>
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<span style="font-size: small;">I did lots of research on places to eat, fun things to do and cool places to hang out and relax. We achieved about 85% of places to eat, 40% of fun things to do and 100% of places to hang out and relax. I was really excited about the challenge of trying to stay Primal throughout my vacation, especially since my research found TONS of restaurants sporting local, organic produce and meat. I did let some less-than-Primal foods sneak in here and there (mostly corn and potatoes) but I probably was about 75% successful in my attempt to stay Primal, which I am definitely happy about. The longer I eat this way, the easier it is to maintain and the more joy I get out of the TASTE of food.</span><br />
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<span style="font-size: small;"><i>Thursday, August 30</i></span><br />
<span style="font-size: small;"><b>6:30am</b> - After arriving at LAX, I purchased and Odwalla "All-Natural" (who knows what THAT means, nowadays) Orange Juice and Resource "Natural + Electrolytes" (whut?) water. I snacked on mixed nuts (raw almonds, walnuts and pecans) that I brought from home along with a banana and a clementine. I'm optimistic that hunger will not be a problem today, especially since flying makes my stomach a grumpy asshole.</span><br />
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<span style="font-size: small;"><b>4pm</b> (2pm, LA time) - My (hopefully) one cheat meal of the week: <a href="http://www.springcreekbarbeque.com/">Spring Creek Barbecue</a> in Houston, Texas.</span><br />
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj_RogVsfT1bBtXeJtpw7JSn81qi1gMFmrLgBfdgJ71QFuROEnbX6bvROmK6OytUEd0wzLN-9c6PaPZlhRl1nM3CYv78DGjVGaDy8lkAtXf5UH2WSYV-ZqjoSEWGAQJKPC68Lh2NFYVIM/s1600/IMG_3544.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj_RogVsfT1bBtXeJtpw7JSn81qi1gMFmrLgBfdgJ71QFuROEnbX6bvROmK6OytUEd0wzLN-9c6PaPZlhRl1nM3CYv78DGjVGaDy8lkAtXf5UH2WSYV-ZqjoSEWGAQJKPC68Lh2NFYVIM/s400/IMG_3544.jpg" width="400" /></a></span></div>
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<span style="font-size: small;">not pictured: delicious, buttery dinner rolls (I had already eaten them before I thought to take a picture)</span></div>
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<span style="font-size: small;">While the meat may not be cheating, the devilishly sweet barbecue sauce and melt-in-your-mouth dinner rolls definitely are. I've been going to this chain of barbecue restaurants since I started frequenting the original Spring Creek in Richardson, TX at age 7. The taste of the food immediately reminds me of my childhood and eating here is my way of signifying that I have, indeed, arrived home. I loaded up my plate with brisket and (mild) sausage, one small container of barbecue sauce, half an ear of corn (which isn't Paleo, but doesn't seem to have a negative impact on my digestion), green beans, two dinner rolls and a bottle of IBC root beer. I was, at least, mindful of all my food choices: I grabbed the green beans instead of the gooey mac and cheese and I showed IMPRESSIVE restraint by limiting myself to just two of the ridiculously addictive dinner rolls. I even managed to stay away from the Blue Bell Ice Cream being advertised all over the restaurant. It didn't take long for me to feel the weight of my decision in the form of a dull, persistent stomach ache but fortunately, it did not keep me up all night, which is what usually happens when I eat wheat. So, I'm counting that as a success.</span></div>
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<span style="font-size: small;"><b>9pm</b> - I snacked on more mixed nuts and clementines (oh, and one oreo). </span></div>
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<span style="font-size: small;"><i>Friday, August 31st</i></span></div>
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<span style="font-size: small;"><b>1pm</b> - After a 2.5-hour drive from Houston, we were starving. As soon as we arrived in Austin (before even checking in to the B&B), we stopped to eat at <a href="http://www.whollycowburgers.com/">Wholly Cow</a>. </span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSEkKKSNx11eWMQiYgFUwJv3PTPGqPi-fEUrBaZD77VyPETeJPqNSXZYolfaKW1Z9ekRrutNNQPtWanYXKLchDtjH1Lg81I0towscyTVyGUFAPkryAQYSTVRK3Anf1ul4ILISqOqlbYig/s1600/IMG_4562.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSEkKKSNx11eWMQiYgFUwJv3PTPGqPi-fEUrBaZD77VyPETeJPqNSXZYolfaKW1Z9ekRrutNNQPtWanYXKLchDtjH1Lg81I0towscyTVyGUFAPkryAQYSTVRK3Anf1ul4ILISqOqlbYig/s400/IMG_4562.JPG" width="400" /></a></span></div>
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<span style="font-size: small;">After passing the location twice we finally spotted the tiny sign on the storefront of a strip mall. Once inside, I realized that this was THE perfect first stop in Austin. The general store, independently-owned vibe was characteristically Austin, and everything about the place made you want to slow down and chill out - from the super-friendly waitstaff to the relaxed bench seating to the large selection of Artisan and Gluten-Free Beers, Organic/Local Wines, Organic/Local Fresh Produce and All-Natural/Local Bath Products.</span></div>
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<span style="font-size: small;">I ordered the Fit Cross (Paleo) Burger and a small basket of sweet potato fries. I grabbed a Ginger Brew while I waited for my burger. First off, the burger LOOKED amazing. While I'd seen lots of recipes for burgers with portabello mushrooms as buns, I'd never eaten one myself. It came with a grass-fed beef patty, lettuce, pickles, tomato, grilled onions, bacon and the most delicious mustard I've ever had. The portabello mushrooms did make eating a lot more messy than a traditional burger - especially since mushrooms retain a lot of water - but it was completely worth it. The meaty taste of the mushrooms with the juiciness of the burger was so satisfying that I barely touched the sweet potato fries (which weren't the best and probably would've benefited from time in the oven rather than the fryer).</span></div>
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<span style="font-size: small;"><b>7:30pm</b> - After checking in at the <a href="http://staroftexasinn.com/">Star of Texas Inn</a> and taking a short nap, my mom and I were ready for dinner at the newly-opened "head-to-tail" restaurant <a href="http://saltysow.com/">Salty Sow</a>.</span></div>
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<span style="font-size: small;">The place was surprisingly big and sprawling with two complete dining rooms and two areas of outdoor seating as well. It was fairly crowded inside but thankfully we had a reservation so we didn't have to wait. The overall mood of the other diners was fairly relaxed and most people were dressed casual. The service was excellent, attentive and very friendly. After glancing over the menu, I was reminded of my birthday dinner last year at LA's <a href="http://animalrestaurant.com/">Animal</a> restaurant. The portions were small but packed with some of the most mind-blowing flavors I've ever tasted. My mom and I ordered several small plates and shared everything. We started with Roasted Bone Marrow with a parsley salad (I set the toast aside). We then shared a refreshing Arugula Salad with Pecorino tossed with lemon juice and olive oil. Next, we ordered some Crispy Brussel Sprout Leaves with golden raisins and paired that with Petite Bone-In Filets with the best mushroom sauce ever. Not wanting to leave without having tried a little of everything, we ordered a Mexican Vanilla Bean Pot Du Creme with biscotti for dessert. The final bill came out to about $70 which isn't the cheapest, but certainly worth the experience and flavors and would be a perfect location for a special occasion.</span></div>
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<span style="font-size: small;"><i>Saturday, September 1st</i></span> </div>
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<span style="font-size: small;"><b>8:30am</b> - I worked up an appetite doing my bodyweight workout on the balcony (a combination of Nerd Fitness's <a href="http://www.nerdfitness.com/blog/2009/12/09/beginner-body-weight-workout-burn-fat-build-muscle/">Beginner's Bodyweight</a> and Mark Sisson's <a href="http://www.marksdailyapple.com/the-book/references/lift-heavy-things-workout-suggestions/#grok">Grok Workout</a>). My mom and I discussed plans for the day over some Green Chile Egg Casserole, Texas-sized bacon and green grapes.</span></div>
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<span style="font-size: small;"><b>9:30am</b> - We drove into downtown to check out the weekly <a href="http://www.sfcfarmersmarket.org/">Farmer's Market</a> in Republic Square and it was a delightful experience. The farmer's market was spread out over the entire park and didn't feel nearly as crowded as the Santa Monica Farmer's Market. There was also lots of live music, areas for kids to play and local merchants selling everything from t-shirts to soap to compost bins. I munched on some complimentary toasted hemp seeds and washed that down with a Cantaloupe Rosemary Agua Fresca. I also picked up some jerky from locally-raised Bison.</span></div>
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<span style="font-size: small;"><b>1pm</b> - We had planned to spend the afternoon shopping and people watching on South Congress but after 2 hours of walking in the blistering Texas heat we decided to stop for lunch despite not being very hungry. There were two places on South Congress I wanted to try: Hopdoddy Burger Bar and South Congress Cafe. Hopdoddy had a line out the door (with no shade) and while South Congress Cafe was equally crowded, at least we had access to seating and air conditioning while we waited about 30 minutes for a table. The restaurant was actually quite small but worked like a well-oiled machine - constantly stream of busboys and waitstaff cleaning off tables and seating hungry customers trying to escape the heat. I ordered some Texas-Raised Quail wrapped in bacon and served with a blackberry gastrique and habanero jelly. Thank goodness I wasn't all that hungry because, despite the lovely presentation, the portion size left something to be desired. The menu mentioned that the quail would come with watercress and radishes but these ended up being more of a garnish than a salad. It didn't even seem worth mentioning on the menu.</span></div>
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<span style="font-size: small;"><b>9pm</b> - I met up with an old college friend downtown and we stopped in at the <a href="http://www.txchiliparlor.com/">Texas Chili Parlor </a>before heading to a concert. One of the things I miss most about Texas is the chili. I've tried several times to recreate the tastes of authentic Texas chili in my own kitchen in LA but I just can't seem to get it right. I ordered a small bowl of mild Texas chili (or "bowl of red") topped with diced onions. The beef was so tender and saturated with chili sauce that it almost had a creamy texture. It was definitely one of the most definitively Texas meals I had on the trip.</span></div>
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<span style="font-size: small;"><i>Sunday, September 2nd</i></span></div>
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<span style="font-size: small;"><b>8:30am</b> - Our courtesy breakfast consisted of Eggs Florentine, more bacon, grapes and strawberries.</span></div>
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<span style="font-size: small;"><b>1:30pm</b> - After catching a matinee at the Alamo Drafthouse Ritz downtown, we ventured into East Austin for lunch at <a href="http://www.bluedahliabistro.com/">Blue Dahlia Bistro</a>.<i> </i> The restaurant was a cute little cafe tucked in between boutique shops. It was overflowing with people and after waiting half an hour we were crammed into a space hardly big enough for two people to stand in, let alone sit and enjoy a meal in. The restaurant was incredibly noisy (it wreaked havoc on my mom's hearing aid), making it almost impossible to have a conversation. Ten minutes after we were seated, our waitress arrives and takes our order (two entree salads). While we were waiting for our lunch, we tried desperately to ignore the big and tall server for the next table over whose rear end hovered over our table on multiple occasions. 40 minutes after ordering, we finally receive our salads. Our waitress never came by to check on us and I practically had to tackle her in order to ask for the check. After receiving the check, I informed the waitress that my mom never received the bowl of soup she ordered or the dressing for her salad. The waitress muttered "I'll take it off" while hurrying away to deal with other customers. This whole experience was the only unpleasant dining experience of our entire trip. What was most disappointing was that the food was actually really tasty but the terrible service and atmosphere almost made that a moot point. I ordered a flavorful Black Bean Salad with corn, onions, avocado, bell pepper, cilantro and lime (not 100% Paleo, but no unwanted side effects, nonetheless). Their sustainable pedigree was also impressive (making it the primary reason I wanted to eat there to begin with). It's a shame that all of those benefits were completely overshadowed by poor customer service.</span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqJpprhzu05UHQIlmFtschfJutwf_Ol0I6xpWy350pni7HT5EaMUJNso3GmzIhEzU73QRKaef-21a6bOX8dM7rugTFuaH2elp0wulfaBHhCcrilr41HktqNY0uo48rFv5uQjfSuGfdajM/s1600/IMG_4607.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqJpprhzu05UHQIlmFtschfJutwf_Ol0I6xpWy350pni7HT5EaMUJNso3GmzIhEzU73QRKaef-21a6bOX8dM7rugTFuaH2elp0wulfaBHhCcrilr41HktqNY0uo48rFv5uQjfSuGfdajM/s400/IMG_4607.JPG" width="400" /></a></span></div>
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<span style="font-size: small;"><b>7pm</b> - Another college friend of mine joined us for dinner at <a href="http://24diner.com/">24 Diner</a>. This place was such a welcome change from our lunch locale. The place was spacious and much less crowded (although we still had to wait about 10 minutes to be seated). While ordering drinks, my friend mentioned something called a "Doppelganger" and proceeded to fill me in on Dublin Dr. Pepper's <a href="http://blogs.dallasobserver.com/unfairpark/2012/01/buy_up_all_the_dublin_dr_peppe.php">sad conclusion</a> and how a local Austin company made "Doppelganger" as an homage to Dublin Dr. Pepper. I had a taste - it was pretty darn close, but alas, not the real thing. We started off by ordering the Market Plate (local, seasonal vegetables, chef's choice of preparation) for the table: Golden Tomatoes and Zucchini with oil and black pepper. For my entree, I had an inspired Charred Bitters Salad with radicchio, mixed greens, mushrooms, gorgonzola, walnuts and a roasted shallot vinaigrette. I added chicken to it for an extra protein boost. I enjoyed the charred radicchio so much that I'm already looking at recipes to recreate the delicious taste at home.</span></div>
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<span style="font-size: small;"><b>10:45pm</b> - While attending a special screening of "True Romance" in honor of the late Tony Scott, I succumbed to the influence of my favorite libation (Jameson on the rocks) and ordered 3 giant peanut butter and caramelized banana cookies with a scoop of chocolate ice cream. I only ate 1 and 2/3 of the cookies but I devoured all of the ice cream. I was rewarded the next morning with a crippling stomach ache and absolutely no appetite for breakfast.</span></div>
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<span style="font-size: small;"><i>Monday, September 3rd</i></span></div>
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<span style="font-size: small;"><b>10:15am</b> - Since my inebriated dining decisions of the night before were currently wreaking havoc on my digestive system, I decided to forgo the complimentary breakfast and opted for lighter fare. We found a smoothie and juice bar called <a href="http://www.food4fitness.com/">Food 4 Fitness</a>. I ordered a smoothie called "The Greenland": coconut water, mint, coconut oil, chia seeds, hemp seeds, spirulina, pineapple, mango and banana. It was exactly what I needed.<i> </i></span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyNS0XZ7LX4ftamR7WQYStOtTEN_-WhriO2ikKfPSrF1Cq_DYzWIwlfejRYRR_Vzgw7ot7i44ySXPSbRwmMQOb4GttZAIhPF3DTEHHRHLEVHNFpxuYSMM91XKc9jZcdeLxWhXTHk4sxdI/s1600/IMG_4620.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyNS0XZ7LX4ftamR7WQYStOtTEN_-WhriO2ikKfPSrF1Cq_DYzWIwlfejRYRR_Vzgw7ot7i44ySXPSbRwmMQOb4GttZAIhPF3DTEHHRHLEVHNFpxuYSMM91XKc9jZcdeLxWhXTHk4sxdI/s400/IMG_4620.JPG" width="400" /></a></span></div>
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<span style="font-size: small;"><b>1:30pm</b> - Fearing that this may be my last opportunity for Texas barbecue before heading back to the West coast, we grabbed lunch at <a href="http://www.lambertsaustin.com/">Lambert's Downtown Barbecue</a>.</span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRC_EKyT42yEfdRzlWtpQ1dmYltKxz6_jsLVV6n5Qa0XCIYJV7SlbCNPt3wrSmvRF08k3vTPCV37K3CObKR2rZ5j106INk3B2Og_LS7jdyCzjwpy7nTSTRVoMDukWoUdGee3Es-pSTU7U/s1600/IMG_4622.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRC_EKyT42yEfdRzlWtpQ1dmYltKxz6_jsLVV6n5Qa0XCIYJV7SlbCNPt3wrSmvRF08k3vTPCV37K3CObKR2rZ5j106INk3B2Og_LS7jdyCzjwpy7nTSTRVoMDukWoUdGee3Es-pSTU7U/s400/IMG_4622.JPG" width="300" /></a></span></div>
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<span style="font-size: small;">We called ahead and made a reservation about an hour before showing up and we were seated right away. The place was spacious and relaxed and the waitstaff was wonderful. I started off with a Yucatan Burro cocktail: Wahaka Mezcal, Tenneyson Absinthe, Pineapple, Lime, Cointreau, Ginger Beer. For our entrees, my mom and I both ordered the Two-Meat BBQ Lunch Plate with different sides and meats so we could try a little bit of everything. I ordered the pork ribs and chicken with sides of carrot and jicama slaw and spiced waffle fries. The barbecue was solid, but not spectacular, the tastiest meat being the Jalapeno hot link.</span></div>
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<span style="font-size: small;"><b>11pm</b> - Having overdone it a bit at lunch, I wasn't hungry for dinner until quite late (luckily I was out fairly late so I didn't go to sleep right after eating a big meal - never a good idea). After enjoying a Jameson Gold at The Highball, a fantastic vintage bowling alley and live music venue, I knew I should eat something so as not to become overwhelmed by the alcohol. Since my partner in crime this evening was an Austin local who was intrigued by the notion of a hearty 24-hour restaurant, I was happy to return to 24 Diner. I had a perfectly delicious, light and flavorful Pork Belly Salad with spinach, radicchio, green beans, new potatoes, cherry tomatoes, and an herb-lime chili vinaigrette.</span></div>
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<span style="font-size: small;"><i>Tuesday, September 4th</i></span></div>
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<span style="font-size: small;"><b>9:30am</b> - After a late night out, I crawled out of bed at 9am and sleepily scarfed down a plate of complimentary breakfast my mom brought up to the room: a gluten-free pancake, bacon and grapes.</span></div>
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<span style="font-size: small;"><i> </i><b>1:30pm</b> - We once again traveled the 2.5 hours back to Houston and once again, we arrived at our destination completely famished. We headed to one of our favorite restaurants, <a href="http://pappasitos.com/home/">Pappasito's</a>. My mom and I decided to share the "Pappasito's Grill": Grilled skewer of steak, chicken and shrimp, served over grilled onions and pineapple pico de gallo. I left the tortillas, beans and rice untouched but I did have quite a few corn tortilla chips with salsa.</span></div>
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<span style="font-size: small;"><b>7:30pm</b> - Stuck with the bland choices available in the airport, bummed to be leaving Texas and my mom, and frustrated by the increasingly delayed flight, I guiltily snacked on Doritos Cooler Ranch chips and an Izze Blackberry Soda. I arrived at LAX a little after midnight and thus ended my Texas adventure.</span></div>
Melissa Vilardohttp://www.blogger.com/profile/08398869977145930214noreply@blogger.com0tag:blogger.com,1999:blog-3404384253978457772.post-68550246810145109292012-08-05T10:51:00.000-07:002014-07-27T17:21:10.099-07:00Chicken Tikka Masala<div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9_kO5MkfAIoEciQRIBqE4-19lBaKr37d4vvtO3I511djiWr6vUVJ8KZrWakhbghbtEYA3jmSp-Ja4KFW1B4ED1RYefXN1PFzwc3dlnlKUfAwPiEFiwQseqgHpbub22ctUoGCxA-bcdm8/s1600/IMG_4474.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9_kO5MkfAIoEciQRIBqE4-19lBaKr37d4vvtO3I511djiWr6vUVJ8KZrWakhbghbtEYA3jmSp-Ja4KFW1B4ED1RYefXN1PFzwc3dlnlKUfAwPiEFiwQseqgHpbub22ctUoGCxA-bcdm8/s400/IMG_4474.JPG" height="300" width="400" /></a></span></div>
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<span style="font-size: small;"><span id="internal-source-marker_0.7247955442205398" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;"> The spice of life</span></span></span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-size: small;"><span id="internal-source-marker_0.7247955442205398" style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">I spent most of my life refusing to eat vegetables (or anything unfamiliar, for that matter). I
first tried Indian food about 2 years ago, thanks to my good friend
Jeremy. He’s what I would call an “adventurous eater”; always excited
to try new and exotic cuisines. When he heard that I was staunchly
anti-vegetable, the first place he took me to was an Indian restaurant.
I’ve come a long way since warily biting into my first veggie-filled
samosa. Indian food is now one of my favorite ethnic cuisines to cook
in the kitchen, often providing great one-dish meals full of meat and
veggies. I found it at - where else? - Marks Sisson's awesometastic <a href="http://www.marksdailyapple.com/primal-chicken-tikka-masala/#axzz22Xoe0wPE">blog</a>. This recipe is a bit time-consuming, but the end result is
well worth the effort. It yields about 8-10 servings. This dish goes
great with <a href="http://primalmel.blogspot.com/2014/07/cauliflower-sticky-rice.html">Cauliflower Sticky Rice</a>.</span></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;"><b>Special Equipment needed</b>:</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">13x9 baking dish</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">aluminum foil</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">extremely large pan with high sides (big enough to fit all sauce and chicken ingredients)*</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">microplane grater</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">*my largest pan actually couldn't fit the sauce AND the chicken, so I used a stock pot when it came time to combine the two</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;"><b>Ingredients for Chicken:</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">2 tbsp olive oil</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">1 bunch fresh cilantro, chopped</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">1 tbsp lemon juice</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">4 tbsp garlic, minced</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">4 tbsp fresh ginger, grated (best achieved with a microplane grater)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">small pinch of cayenne pepper</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">generous pinch of salt</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">1 tbsp cinnamon</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">1 tbsp chili powder</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">2 tbsp turmeric (tends to stain cookware)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">1 tbsp black pepper</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">1 can coconut milk</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">6-8 boneless, skinless free-range chicken breasts, cut into 1-inch pieces </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;"><b>Instruction for Chicken:</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">1. Preheat oven to 400ºF</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">2. In a medium mixing bowl, combine all ingredients except chicken and coconut milk. Stir, add coconut milk, then stir again. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">3. Evenly distribute the chicken pieces in a 13x9 baking dish, then cover with coconut milk mixture. Stir with a spoon to make sure all chicken pieces get coated in coconut milk. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">4. Cover with aluminum foil and bake for 1 hour.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">5. While your chicken is baking, make the sauce.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;"><b>Ingredients for Tomato Sauce:</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">1/4 cup olive oil</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">1 tbsp coconut oil</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">2 yellow onions, thinly sliced</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">6 oz. tomato paste (or less if you're not big on tomatoes)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">1 can coconut milk</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">28oz. can crushed tomatoes</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">1 tbsp lemon juice</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">3 tbsp garlic, minced</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">1/2 cup water</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">2 tsp paprika</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">1/2 tsp salt</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">1/2 tsp cumin</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">1/2 tsp chili powder</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">1/2 tsp cinnamon</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">1/2 tsp garam masala*</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">1/2 tsp turmeric</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">*available at any Indian market or ethnic food aisle in your local supermarket</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;"><b>Instructions for Tomato Sauce:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">1. Heat olive and coconut oil<b> </b>in a large pan with high sides over medium heat. Add the onions and saute until golden brown (at least 10 minutes).</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">2. Add remaining ingredients, stir, and simmer for 20 minutes, stirring often.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">3. When the chicken is done baking, add it to the sauce and simmer for another 20 minutes. If your pan cannot fit both the sauce and chicken, just dump them both into a small stockpot over medium-low heat and simmer for 20 minutes, stirring constantly.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-mHo-nD3Y4cYFrPq0Y-kIaFNodAkYytnzMWjpcpY4-6MQOTJ5dGhP7dD2nrlxJOnUnj8a8gz1lx1BslxbPEHYtsoRIg1rTqERwm6WgI8Xzsp-XxHEN4l-hPiV1NY-9_S5N4BnF98-2sE/s1600/IMG_3941.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-mHo-nD3Y4cYFrPq0Y-kIaFNodAkYytnzMWjpcpY4-6MQOTJ5dGhP7dD2nrlxJOnUnj8a8gz1lx1BslxbPEHYtsoRIg1rTqERwm6WgI8Xzsp-XxHEN4l-hPiV1NY-9_S5N4BnF98-2sE/s400/IMG_3941.JPG" height="300" width="400" /></a></span></div>
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<span style="font-size: small;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">Yum</span></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">This makes A LOT so if you're not cooking for a big group, make sure to freeze some of it for later. I usually portion out single servings into small ziploc freezer bags. Enjoy!</span></div>
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Melissa Vilardohttp://www.blogger.com/profile/08398869977145930214noreply@blogger.com0tag:blogger.com,1999:blog-3404384253978457772.post-50819652670300076942012-07-26T22:27:00.003-07:002014-07-27T16:17:23.440-07:00Bacon and Rosemary Cauliflower Mash<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGzXyhJ8Qe9T0fWxV2hDcqdUJ_8JTqXvy97tIGOWZprw6PbD4iKMD9CaukucNRWPN9-o5ztGZo3BmFNHGe6BSoqq8Dl5NiT9x5tHTBFq-oQ4L__BxdE2kbGMocXiNuxXgxSv-bzpHAyIg/s1600/IMG_0706.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGzXyhJ8Qe9T0fWxV2hDcqdUJ_8JTqXvy97tIGOWZprw6PbD4iKMD9CaukucNRWPN9-o5ztGZo3BmFNHGe6BSoqq8Dl5NiT9x5tHTBFq-oQ4L__BxdE2kbGMocXiNuxXgxSv-bzpHAyIg/s1600/IMG_0706.JPG" height="223" width="400" /></span></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I don't really miss potatoes. After a year of eating Primal, I've come to the conclusion that sides like rice, pasta and white-fleshed potatoes aren't very tasty. They're merely vehicles for something more flavorful and satiating - like stew, chili, Indian food, or pot roast. I've really enjoyed finding vegetable substitutes for carb-heavy staples. I discovered a delicious <a href="http://primalmel.blogspot.com/2012/06/eggplant-lasagna.html">Meat Lasagna</a> with eggplant instead of noodles, I perfected roasting a spaghetti squash to serve along with my favorite <a href="http://primalmel.blogspot.com/2012/03/bacon-bolognese-over-spaghetti-squash.html">Bolognese Sauce</a> and I make coconut flour tortillas on a regular basis (for tacos and enchiladas). My next experiment is zucchini and squash noodles - yum. I originally found this recipe on <a href="http://robbwolf.com/2011/12/15/cauliflower-puree/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+RobbWolfThePaleoSolution+%28Robb+Wolf+%7C+The+Paleo+Solution+book+and+podcast+%7C+Paleolithic+nutrition%2C+intermittent+fasting%2C+and+fitness%29">Robb Wolf's site</a>. It yields at least 6 servings.</span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br />
<span style="font-size: small;"><b>Special Equipment Needed:</b></span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">food processor (or blender)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">medium stock pot with lid</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br />
<span style="font-size: small;"><b>Ingredients:</b> </span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">2 heads cauliflower; stem removed, cut into florets</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">1 cup chicken stock</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">1/4 tsp black pepper</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">2-4 cloves garlic cloves, peeled and crushed</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">1 sprig rosemary</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">3-4 slices cooked, thick-slice bacon</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">2 tbsp olive oil</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: small;"><br /></span>
<span style="font-size: small;"><b>Instructions:</b></span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">1. Place chopped cauliflower<b> </b>into stock pot along with chicken stock and garlic cloves.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">2. Steam cauliflower until you can easily smush it with a fork (start with 20 minutes and go from there). If you take out the cauliflower before it's "smushable" the mash won't be smooth.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">3. Place all contents of pot into food processor along with olive oil, rosemary and bacon.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">4. Mix until smooth. Do not overmix. When it looks creamy, STOP MIXING.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEjOQF9Rd2BblxdbSI7mJi61YPcUtupnuWmtlMyMzLTfHBgU_4Ohyz3cb3TvCoWgjRDlopKHAnyR6U3ThGDnhURSwRf7N3G0RRV7-DiP-Y2yGtp9U3gfSuKlMWKaZTKhXXLZcnqQKOVk0/s1600/IMG_1187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEjOQF9Rd2BblxdbSI7mJi61YPcUtupnuWmtlMyMzLTfHBgU_4Ohyz3cb3TvCoWgjRDlopKHAnyR6U3ThGDnhURSwRf7N3G0RRV7-DiP-Y2yGtp9U3gfSuKlMWKaZTKhXXLZcnqQKOVk0/s1600/IMG_1187.JPG" height="223" width="400" /></span></a></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">Had to process the cauliflower a bit first, to make room for the bacon and rosemary</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I love serving this alongside my favorite <a href="http://primalmel.blogspot.com/2012/02/bison-chili.html">bison chili</a>. A little bit of rosemary goes a long way and the bacon is well, bacon - so it's awesome. Happy nomming!</span></div>
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Melissa Vilardohttp://www.blogger.com/profile/08398869977145930214noreply@blogger.com0tag:blogger.com,1999:blog-3404384253978457772.post-71950829600119766762012-07-26T08:30:00.001-07:002015-01-03T17:33:17.622-08:00Garlic Green Beans with Toasted Almonds<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">****UPDATE****</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Want to know how it tastes? Check out the episode of <a href="https://www.youtube.com/watch?v=RkWRlhueCJY&list=UUCcMSgpgikeB0V-ODvH8Fmg&index=6">Table Scraps</a> featuring these delicious green goodies.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglTbolrEjH4_zCW_Zrk7REsAYUxw2A_C9Gi27ta5AZCIh1qEdtkbTqxCeoZzdNayTenf0xS1DqpotzjK8G9feKzXP11239d4-pN6ia-jfLRPfnxdb9_RhCWD5ps5UxAMCrQIymjSvRWWQ/s1600/IMG_4358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglTbolrEjH4_zCW_Zrk7REsAYUxw2A_C9Gi27ta5AZCIh1qEdtkbTqxCeoZzdNayTenf0xS1DqpotzjK8G9feKzXP11239d4-pN6ia-jfLRPfnxdb9_RhCWD5ps5UxAMCrQIymjSvRWWQ/s400/IMG_4358.JPG" height="300" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;"><span id="internal-source-marker_0.6658563836914286" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">When
I found out that Primal eating frowned upon consuming legumes, I was
worried I would have to give up green beans. Fortunately, because green
beans are eaten fresh (not dried like most legumes), they are
designated “Paleo-k” by my favorite Primal guru, Mark Sisson.
Hallelujah! When my mom first </span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">made</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> this dish for me a few years ago, I
was blown away with how tasty it was, especially considering how simple
it was to prepare. I slightly tweaked her recipe to make it more
Primal-friendly: fresh, organic green beans instead of frozen,
french-cut beans; and clarified butter instead of conventional butter.</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Special Equipment needed:</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">large skillet/saute pan</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">pasta pot or stock pot</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">small skillet/saute pan</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Ingredients:</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 lb. fresh green beans, trimmed*</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tbsp clarified butter</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ cup - 1 cup almonds, chopped</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 tsp olive oil</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 cloves garlic; minced</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="background-color: transparent; color: black; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">*to trim green beans, simply snap off the stubby, brown ends using your thumbnail</span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: small;"></span><br /></span>
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<span style="font-size: small;"><span style="background-color: transparent; color: black; font-family: Trebuchet MS, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><b>Instructions:</b> </span></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1.
Bring a pot of water to a boil (to save time and energy, put a lid on
your pot to help it boil faster). Add green beans and boil until bright
green, about 8 minutes. I prefer my green beans with a bit of crunch
so make sure to taste test the beans before taking them off the heat.
Drain the green beans and set aside.</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2.
Melt 1 tbsp clarified butter in a small saute pan over medium heat.
Add your chopped almonds and toast until browned slightly. Keep an eye
on them so they don’t burn.</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3.
Heat 2 tsp of olive oil in large saute pan over medium heat. Add
garlic and cook for a few minutes, until fragrant. Add green beans and
toasted almonds, tossing to coat.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC4Azyb5ak63g-D-add35Qxf0Wwk0y7RemzOp9GpSGIkIu9AhbnHk2M_FfS8UDfZ3p8OTMQ78UXMhC1PqZlWhimFNooi9RPJP3bZmfQCZAU3uNxT7WX8V3Xoilruj7CJyAcSa94WgEF28/s1600/IMG_2696.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC4Azyb5ak63g-D-add35Qxf0Wwk0y7RemzOp9GpSGIkIu9AhbnHk2M_FfS8UDfZ3p8OTMQ78UXMhC1PqZlWhimFNooi9RPJP3bZmfQCZAU3uNxT7WX8V3Xoilruj7CJyAcSa94WgEF28/s400/IMG_2696.JPG" height="300" width="400" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span></span>Want to know how it tastes? Click <a href="http://youtu.be/pyPsgaw74Wk">HERE</a> to see a review of this dish by my extremely critical (and extremely bald) friend, Jeremy.</span><span style="font-size: small;"><span style="background-color: transparent; color: black; font-family: Calibri; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC4Azyb5ak63g-D-add35Qxf0Wwk0y7RemzOp9GpSGIkIu9AhbnHk2M_FfS8UDfZ3p8OTMQ78UXMhC1PqZlWhimFNooi9RPJP3bZmfQCZAU3uNxT7WX8V3Xoilruj7CJyAcSa94WgEF28/s1600/IMG_2696.JPG" style="margin-left: 1em; margin-right: 1em;"></a>Melissa Vilardohttp://www.blogger.com/profile/08398869977145930214noreply@blogger.com0