Thursday, May 29, 2014

Sauteed Red Cabbage & Criminis

Have you heard of Diane Sanfilippo' 21-day sugar detox? I have recommended it to multiple health coaching clients of mine as a way to take a break from sugar (even fruit!) and let their bodies recalibrate without the distractions of junky food. The results are pretty astounding. I have completed a 21DSD myself, and it was incredible how sweet tomatoes, peppers, and other vegetables became when they were the only sources of "sweet" food I ate. After the detox/cleanse ended, I did reintroduce many foods into my diet including fruit, but it certainly opened my eyes as to how much certain foods impact my mood, cravings, and overall health. I took one of the interesting recipes I came across during my research and tweaked it for tonight's blogpost. 

On an unrelated note, I have to shamelessly give one final push... my kickstarter campaign for Bowls of Love is ending in 27 hours!! I have raised almost $15,000 in under a month, and I am floored by the responses I have received. I have learned at least a dozen crucial life lessons throughout this process, and I am so proud to have accomplished the first step in fulfilling my dream. It is pretty amazing what happens in life when you fully dedicate yourself to something, and I am so incredibly motivated to keep pushing. If you love my recipes and have a soft spot for soups and sharing amazing food with the people you love (who doesn't?!) please take a minute to watch my video and consider contributing to the campaign so you can get a copy of Bowls of Love!

Sauteed Red Cabbage: Serves 3-4, Prep time: 10 min, Cook time: 20 min

- 1 small head of red cabbage, thinly sliced
- 1 Tbsp. coconut oil
- 3 small onions, sliced
- 8 crimini mushrooms, sliced
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. rosemary
- Salt & pepper to taste

1. Head the coconut oil over medium heat
2. Sautee the onions and mushrooms until soft (about 10 minutes)
3. Add the cabbage and cook for 10 minutes
4. Add the vinegar, rosemary, salt, and pepper, and cook until totally soft (about 10-15 minutes)

Note: You can always add some water if this becomes too dry. Serve warm or cold (I prefer cold!)

Tuesday, May 27, 2014

Italian Salmon Pockets

I am approaching the 72-hour mark for my kickstarter campaign for Bowls of Love, and it is exhilarating! I am shamelessly plugging the cookbook everywhere I can, and I hope you all have had a chance to watch my video and check out some of the pictures from the book. I have connected with incredible people all over the world, each with a unique story why the project touches them. This experience has opened my eyes in so many ways, and the entrepreneur in me is quite happy.

Tonight's recipe was inspired by Giada's and was originally suggested to me by Mal. We went up to Ithaca this weekend for Mal and Mike's MBA graduation at Cornell, and it was incredible. Tons of great times, big laughs, and happy tears all around. More than anything, it made me really realize that Mal is on her way back to Stamford! There will be a few countries/trips in the meantime, but soon enough we will be neighbors sharing recipes (and memories) together just like the good old days.

This recipe is incredibly flavorful and a nice change from my go-to salmon recipe (post to come!). The salmon has a lot of juice from the tomato mixture, so it would be perfect served over zucchini noodles or your favorite gluten free pasta!

Italian Salmon Pockets: Serves 4, Prep time: 10 min, Cook time: 25 min

- 4 salmon fillets (6 oz. each)
- 2 Tbsp. olive oil, divided
- 1 pint cherry tomatoes, chopped
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1/2 lemon
- 1 Tbsp. chopped basil
- Salt & pepper

1. Preheat the oven to 400 degrees
2. Drizzle 1 Tbsp. olive oil on salmon fillets, and season lightly with salt and pepper
3. Mix the tomatoes, onion, garlic, lemon, basil, and 1 Tbsp. of olive oil in a bowl
4. Lay out 4 large pieces of foil on the counter
5. Put each salmon fillet (oil side down) on the foil, and top with 1/4 of the tomato mixture
6. Fold the foil packets closed, and twist the ends tightly (they should be sealed)
7. Bake for 25 minutes, and then serve immediately


Sunday, May 18, 2014

Perfect Paleo Le Creuset Quiche

Last year at work I had a financial services client who was starting up an avocado ranch business, and he was nice enough to send me a box of a dozen beautiful avocados from his backyard in sunny California. It was a pretty exciting day at the office when the box arrived. It's worth mentioning that the client never told me that he sent them, so needless to say, my coworkers and I were quite confused. It turns out that anytime a client sends a box of avocados, it is a good day. My client Tim has fully launched his company and website Red Hawk Ranch and ships freshly picked California avocados across the U.S. for incredibly reasonable prices. I highly recommend ordering a box next time you are in the mood for a guacamole party!

Today's recipe uses my absolute favorite kitchen tool - my teal le creuset pot. Ryan gave this to me for Chrismannukah last year (thank you!!), and it is so beautiful that I actually keep it out our stove at all times. I am not sure if it is a coincidence or not, but every single thing I have ever made in this pot comes out perfectly. I have created quite a few crustless quiches in this pot, and I encourage you to get one and try them out! The recipe below combines some great green veggies, but you can also add some sauteed chorizo, bacon, or any other meat if your breakfast eaters are looking for some extra protein and texture. 

The le creuset pot is also incredible for soups and stews. Friday's creation for my cookbook was a sweet potato and chicken curry stew. I have my third photo shoot on Monday and then will be over halfway through the photographs for the book! You can check out some of the pictures, a video of me, and all of the info on my kickstarter campaign. Don't forget to pre-order your copy! The campaign ends on May 28th, so there are less than two weeks left!

Perfect Paleo Le Creuset Quiche: Serves 3-4, Prep time: 10 min, Cook time: 1 hour

- 1/2 Tbsp. olive oil or coconut oil
- 1 large sweet onion, chopped
- 2 cups broccoli, chopped
- 6 oz. spinach
- 6 organic, cage-free eggs
- Salt, pepper, and garlic powder

1. Heat olive oil over medium-low heat in your favorite Le Creuset dish
2. Add onion, and cook until soft (about 10 minutes)
3. Add broccoli and cook another 5-10 minutes
4. Add spinach and cover for 2-3 minutes until wilted
5. Whisk eggs in a bowl with a dash of salt, pepper, and garlic powder
6. Pour eggs over the veggies, and cook for about 40 minutes until set


Wednesday, May 14, 2014

Parsnip Fries a.k.a. Parsnipples

I love Spring. I don’t think I could be any happier about the warm weather and the bright colors everywhere. I dusted off my bike on Monday after a long (2+ year?) hibernation. I remember when Mal and I used to bike 12-15 miles every morning before work up the steepest hills in Stamford, and it feels like a lifetime ago. I am dabbling with the idea of training for a triathlon this year for some added motivation with my workouts. It has been four crazy years since my last race, and I would love to get back into it and beat my time now that I am an old lady. I will never forget that dreaded “swim” flailing for my life like a lunatic in open water – I would have to think things could only improve after that ridiculous performance. I will share my training plan (once it exists) and keep you posted on my progress.

I am thrilled to announce that I am almost 50% through my kickstarter campaign, and my project has surpassed its initial funding goal and is climbing over $11,000. The outpouring of support has been incredible, and I am so excited to continue the momentum and pre-sell as many copies of the cookbook as possible. I am just over 130 backers, and I hope to get over 200 by the end of the month! You can pre-order a copy of the cookbook and check out the campaign at Huge shout out to my photographer Erica Gannett who has created gorgeous images for the cookbook and campaign. Check it out!

Today’s recipe is a staple in my kitchen: parsnipples. I really have no idea where this name comes from, but I am pretty sure we can blame Ryan for it. Parsnipples (or parsnip fries) are one of the easiest roasted vegetables to make, and they come out incredibly every single time. The sweet/salty flavor combination is irresistible, and they go great with every meal. I am making less and less roasted veggies these days as the weather gets warmer and I turn to salads, but this is a great staple to always keep in your back pocket.

Parsnip Fries: Serves 2, Prep time: 5 min, Cook time: 20-25 min

- 2 parsnips
- 1 Tbsp (or less) olive oil
- Sea salt, pepper, and garlic powder

1. Preheat oven to 400 degrees
2. Peel your parsnips and slice them into pieces that look like your favorite french fries
3. Arrange the pieces on a foil-lined baking sheet
4. Spray or lightly toss the parsnips with olive oil 
5. Season with sea salt, pepper, and garlic powder
6. Bake for 20-25 minutes, turning once

Monday, May 5, 2014

Yellow Mango Salsa

Happy Cinco de Mayo! It is 68 degrees and sunny, and I am counting down to my 5-mile evening walk with Chloe. Walking season is officially underway, and I am trying to get in at least 20 miles a week. I decided a long time ago that I love exercising, but walking will always win as my favorite. My ultimate dream is to be the 90-year-old woman in a head-to-toe matching warmup suit walking all around the neighborhood pumping one-pound hand weights. I figure it is never to early to start reaching for your dreams, and I think I am on my way in more ways than one!

Speaking of reaching my dreams, the Kickstarter campaign for my upcoming cookbook Bowls of Love has been insanely successful! The campaign is only on day 4 of 28, and it crossed the 75% funding line today! The whole experience has been incredible, and I cannot thank my backers enough! 

Now, I am off to tend to the guacamole!   

Yellow Mango Salsa: Serves 4-6, Prep time: 10 min, Cook time: N/A

- 1lb. mini yellow tomatoes (or any other variety of tomatoes), diced
- 2 yellow ataulfo mangoes (or 1 large regular mango), peeled & diced
- 2 small orange bell peppers, diced
- 1/4 cup finely chopped fresh mint
- 1 lime
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/8 tsp. pepper

1. Add all ingredients in a bowl
2. Stir well to combine, and then refrigerate for a few hours (if possible) - the longer it sits, the better the flavors taste!
3. Serve on top of your favorite Paleo tacos or as a fresh side dish all Spring and Summer!

Sunday, May 4, 2014

Primal Meatza w/ Caramelized Onions & Goat Cheese

What a weekend! I officially launched the Kickstarter project for my upcoming cookbook Bowls of Love. Thanks to the incredible generosity and support of my backers, I have already raised over $6,000 of the $10,000 goal in the first 3 days! I have been reaching out to people like crazy spreading the word, and the response has been spectacular. I am so grateful for the interest in my project, and I am incredibly thankful to reconnect with old friends and meet new people with similar interests. I am so passionate about creating beautiful healthy food for the people I love, and now that mission is spreading like wildfire! The rewards for contributing to the project are great and include signed copies of the cookbook, cooking lessons, cooking parties at your home, and an opportunity to get a recipe in the book dedicated to you! You can check out the campaign at

Tonight's recipe is a paleo pizza known as "meatza" that uses organic, grass-fed ground beef as the crust. I made this for Ry, and he loved it! He is a big cheese lover, so I topped his meatza with some fresh goat cheese. If you stay away from the dairy like me, I recommend adding extra veggies of your choice. These are so easy to make and are incredible delicious! Give them a try folks ;)

Primal Meatza w/ Caramelized Onions & Goat Cheese: Serves 2-3, Prep time: 10 min, Cook time: 20 min

- 1lb. organic, grass-fed ground beef
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. garlic powder
- 1 Tbsp. italian seasoning (rosemary, thyme, basil, oregano, etc.)
- 1 large red pepper, sliced
- 1 large sweet onion, sliced
- 1 tsp. olive or coconut oil
- fresh crushed tomatoes or small can of tomato paste or sauce
- 1/4 cup goat cheese, crumbled (optional)

1. Preheat oven to 425 degrees
2. Meanwhile, heat oil in a pan over medium heat
3. Add onions and cook until lightly browned (about 10 minutes)
4. Add peppers and let cook another 10 minutes until cooked through
5. Meanwhile, mix the ground beef and all spices/seasonings in a bowl
6. Press the meat mixture into two pie dishes - the meat "crust" should be very thin
7. Bake the meat pies for 10 minutes
8. Remove the dishes, drain the excess fat, flip the meat, and reduce the oven temp to 375 degrees
9. Top with crushed tomatoes, onions, peppers, and goat cheese
10. Cook for another 5-10 minutes

Note: The meat crusts will shrink a lot when you bake them, so don't be surprised!


Thursday, May 1, 2014

Unbeatable Beet Chips

Today did not turn out as expected. Though I may think I am the most organized human on the planet, I did not realize that Kickstarter campaigns have to be reviewed and approved before launching and that it can take "a few days." I discovered this Tuesday afternoon and worked like a madwoman for 5 hours on finalizing the campaign. I submitted at 10pm on Tuesday and am now waiting to hear back for final approval. My dream of launching on May 1st crumbled, but I have a feeling that May 2nd (or 3rd or 4th...) will be just as exciting. I am so incredibly excited to share my project with the world and give everyone a taste of my upcoming cookbook. It is my first time focusing all of my creativity and ignoring my math brain, and it has been incredible! I am even getting more active on social media to generate the buzz. I am not an expert tweeter by any means, but my goal is to at least triple my followers (@sooopaleo) by the end of the campaign! Stay tuned for updates - I will share all of the information as soon as it's available!

Tonight's recipe is a simple snack or side dish that really is incredible. I just started eating beets about two years ago, and there is no turning back. You can make these for kids in all different colors (using yellow and golden beets as well), and they are so crispy and flavorful. I would've added garlic powder as well (that should go without saying), but I have to admit that I ran out.

Give these a try, and let me know how they come out! Enjoy :)

P.S. If you have disposable rubber/latex gloves, you may want to wear them while peeling and cutting the beets - the juice will stain your hands!

Unbeatable Beet Chips: Serves 2, Prep time: 5 min, Cook time: 25-30 min

- 1 large beet, washed and peeled
2 tsp. olive oil, divided
- fine sea salt
- pepper

1. Preheat oven to 400 degrees
2. Slice beets into thin, even slices
3. Lay all slices on a foil-covered pan
4. Brush the beets with 1 tsp. olive oil, and lightly sprinkle with salt and pepper
5. Flip beets and brush the other sides with the remaining 1 tsp. of oil and salt and pepper
6. Cook for 15 minutes
7. Flip beets and then cook another 10-15 minutes until they reach your desired crispiness