Individual Berry Crumble Cobblers

Happy Spring everyone! It is pouring like crazy in CT, but it is a good night. For the first time in 4 months (a.k.a ever), I am handing over the reigns in the kitchen and allowing a guest chef (Ryan). I am surprisingly calm which is pretty impressive given my OCD control-freak personality :)

It turns out that sometimes I do need a little help, and I am glad to have it! I have been prepping like crazy for my Kickstarter campaign to launch, and the official countdown is on. I was planning to launch early tomorrow morning, but the approval process is taking longer than expected. I will keep you posted, but it may be a Friday/Saturday launch instead. The Kickstarter campaign is for my first cookbook "Bowls of Love: Paleo Soups for the Seasons" and I could not be more excited! I have been writing recipes and working with an incredible photographer Erica (www.ericagannett.com). A lot more information is to come, so stay posted, and follow me on twitter @sooopaleo to get all the updates!

The blog has been resting for a while, so I figured it was only right to bring it back with a delicious dessert. You can easily adjust this recipe to make more or less depending on how many people you are cooking for. If you don't have ramekins, you can bake this all together in a bread pan or small square baking dish. If you are really feeling crazy, you can even make a single serving! Enjoy and stay tuned for more news on my cookbook Bowls of Love!

Individual Berry Crumbles: Serves 4, Prep time: 10 min, Cook time: 30 min

Ingredients:
- 2 cups berries (I used half blackberries, half blueberries)
- 1 tsp. vanilla
- 1 cup cashew flour
- 1/4 cup chopped walnuts

- 1/4 cup unsweetened coconut flakes

- 1-2 tsp. cinnamon

- 1/8 tsp. salt

- 1/4 cup coconut oil, melted

- 2 Tbsp. organic grade B maple syrup

Instructions:
1. Preheat oven to 375 degrees
2. Mix all ingredients other than the berries in a bowl
3. Distribute the berries evenly among 4 ramekins
4. Top each ramekin with the crumble mixture
5. Bake for 30 minutes until berries bubble and crumble is lightly browned

  

  

Butternut Squash Soup

There are pros and cons to every situation including being in a long-distance relationship. While certainly more cons than pros if you ask me, the one good thing is that I am able to continue my absurd love affair with garlic. I used to prefer food very bland without salt, pepper, garlic, or any herbs or spices. These days, my taste buds have adapted, and I can barely eat anything without garlic. I found some organic elephant garlic at the store recently, so I knew I had to try it. As you can see, three of the cloves took up my whole hand, but I still used the entire head. Sauteed sweet onions with loads of garlic makes the perfect base to almost any soup or meal, so you know this is going to be a good one. Aside from the wonderful taste, garlic has antiviral, antibacterial, anti-inflammatory, and anti-cancer properties. These are more than enough reasons for me to eat garlic every day! 

Tonight's recipe was inspired by my Aunt Lauri's butternut squash soup. I took out the milk and tweaked it a bit. If you prefer a thicker/creamier soup, you can mix in 1 cup of coconut milk after blending the soup. This soup is perfect for the fall, but you can't go wrong any time of year with this recipe!

Butternut Squash Soup: Serves: 8-12, Prep time: 20 min, Cook time: 1 hour

Ingredients:
- 6lbs. butternut squash, peeled & chopped
- 2-3 Tbsp. coconut oil
- 3-5 small vidalia onions, chopped
- 1 head elephant garlic, peeled & chopped
- 8 cups organic chicken stock
- salt & pepper to taste

Instructions:
1. Heat coconut oil over medium heat
2. Add onions and garlic and cook for 10-15 minutes until soft and fragrant
3. Add squash and broth to the pot, and bring to a boil
4. Lower heat to low, and cook 45-60 minutes until squash is soft
5. Puree with immersion blender or transfer in batches to a blender or food processor
6. Eat up!

  

  

Pomegranate Mint Cauliflower Rice

Happy Memorial Day! I thoroughly enjoyed the 3-day weekend, and I now have a completed garden on my terrace complete with carrots, tomatoes, peppers, beets, and lettuce. The picture to the right is the start of my carrots just 3 weekends ago. I will post the updated picture this week, and you won't even believe your eyes! I think I shed a tear (or three) when I saw the first sprouts. I am getting a lot of slack from friends and family for talking to my garden, but I am absolutely convinced that the morning pep talks are really doing the trick. I have always wanted a garden, so I am taking advantage of my outdoor space and am fully committed to loving my plants unconditionally until they grow. I will have updates throughout the spring and summer and hope to make some exciting recipes with my home-grown veggies in a couple of months. Since patience is a virtue I do not have, this is the perfect activity to me. Waiting 70 days for a carrot will certainly be a first, and I'm sure the experience will be useful if I can translate the newfound patience to other aspects in my life.

Tonight's recipe is a wonderful side dish for any upcoming BBQ or get-together. The fresh mint and pomegranate seeds give the "rice" a fresh burst of flavor with every bite. Enjoy the flavors of Spring, and don't forget to tell your plants that you love them!

Pomegranate Mint Cauliflower Rice: Serves 4-6, Prep time: 10 min, Cook time: 15 min

Ingredients:
- 1 large head cauliflower, roughly chopped
- 1 Tbsp. coconut oil or olive oil
- 1 medium sweet onion, chopped
- sea salt, pepper, and garlic powder
- 2 Tbsp. fresh mint, finely chopped
- 1/3 cup fresh pomegranate seeds

Instructions:
1. Heat oil over medium heat
2. Sautee the onion for about 10 minutes until translucent
3. Meanwhile, pulse the chopped cauliflower for a few seconds in the food processor until it makes a rice-like consistency
4. Add the "rice" to the onions, stir well, and cover for 10 minutes
5. Season with salt, pepper, and garlic powder to taste
6. Toss with fresh mint and pomegranate seeds

  

  

Cinnamon Apple Onion Pork Chops

It is a cozy rainy Sunday in CT today. I was planning on planting the rest of my garden today, but it may need to wait until the rain stops. In the meantime, my carrots are growing (there are over 20 sprouting!). I don't have a solid plan for today because I was planning to celebrate winning the Powerball with my family. It looks like I will have to get back to reality, do some cooking, get some work done, and get ready for another busy week. 

Today's recipe is a sweet and savory pork chop dish. I can't even remember the last time I made pork chops, but I wanted to switch it up. I love sweet onions and fruit in absolutely everything, so this is a great dish. You could also make this type of recipe in the crockpot if you prefer, but I chose to pan sear and then bake in the oven. This is a great meal for a rainy Sunday. Hope you enjoy!

Cinnamon Apple Onion Pork Chops: Serves: 2, Prep time: 10 min, Cook time: 45 min

Ingredients:
- 2 organic pork chops (I used boneless)
- 1 Tbsp. coconut oil
- 1 sweet onion, sliced
- 1 apple, chopped
- sea salt and pepper
- 1 tsp. cinnamon
- 1/3 cup organic vegetable broth (I used Pacific)

Instructions:
1. Preheat oven to 350 degrees
2. Heat coconut oil over medium heat
3. Season pork chops with salt and pepper on both sides
4. Brown the chops in the oil for about 2 minutes on each side
5. Remove chops from the pan and cover with foil
6. Add the onions to the pan with the oil
7. Cook until soft, about 10 minutes
8. Add apples and cook another 5 minutes
9. Add cinnamon and broth, bring to a boil, and then simmer for 3 minutes until reduced
10. Put chops in a baking dish topped with the apple/onion mixture
11. Bake 20-25 minutes until cooked through

    

Sweet & Salty Fried Plantains

Today marks a huge day in history folks. When I was watering my beloved carrots this morning, I saw about 15 tiny little sprouts of green sticking up through the soil. It turns out that I may just have a green thumb after all! I have lasted over 10 days without digging them up to view (and ruin) any progress, and the patience has paid off. I think 2013 is the year of patience for me; I always knew that good things come to those who wait, but I always say that patience is a virtue that I don't have. Planting a garden is a perfect experiment for me, because I couldn't be more excited to make a meal with home-grown food. I am learning to package up that excitement and distract myself and enjoy my life in the meantime as I wait for 70 slow days for mature carrots! 

Since my patience is being tested in so many aspects of my life this year, sometimes I just need a quick fix! Tonight's recipe is the perfect example. This recipe is simple, quick, and delicious. You can buy the pre-made plantain chips from whole foods, but 1) they aren't as good as homemade, and 2) there is just no way to buy them without eating the whole tub (I dare you). With this recipe you can make as little as a few slices or as many to feed a hungry group of friends at your next party. Either way, you can't go wrong, and you will be going back for more!

Sweet & Salty Fried Plantains: Serves: Varies, Prep time: 5 min, Cook time: 5 min

Ingredients:
- Yellow Plantain(s)
- Coconut oil
- Fine sea salt and pepper

Instructions:
1. Heat coconut oil over medium-high heat
2. Peel and slice plantains to desired thickness
3. Add plantains into hot oil and season lightly with salt and pepper
4. Cook for 2 minutes
5. Flip plantains and re-season with salt and pepper
6. Cook for another 2 minutes and then remove onto a dish with paper towel to drain
7. Eat up because they won't last!

  

Sauteed Kale & Kumatos

Happy Mother's Day! I couldn't be more blessed in the Mom department. Over the years, my mom and I have gotten closer and closer, and I cannot imagine my life without her. She knows me inside and out and has been by my side through absolutely everything. She is one special lady, and she really has taught me how to be a superwoman in every way. She has managed to be a dedicated (and strict) mother, an amazing nurse, an X-rated comedian, an all-star athlete, a fantastic wife, and a loving sister/aunt/friend/etc. Distance may separate us, but nothing could make us any closer. 

I used to hate that my Mom was always right. She was right about every (ex) boyfriend, every big (and little) decision, and the fact that things will always turn out the way they are supposed to. Now I love that I know she is always right, because it makes things a whole lot easier. She promised me when I was a little girl that I would like tomatoes one day, and I promised her I wouldn't. Clearly she was right, and here I am popping a taste of every type of tomato I can get my hands on. Today's recipe is a healthy and delicious side dish to make for your mom (she deserves it!). Kumato tomatoes are a great alternative to your standard pick, and the colors and flavors really compliment the kale. Try it out and let me know what you think!

Sauteed Kale & Kumatos: Serves: 2, Prep time: 5 min, Cook time: 10 min

Ingredients:
- 1 bunch organic lacinto kale (or other kale of choice), chopped
- 1 tsp. coconut oil
- fine sea salt, pepper, and garlic powder
- 2 kumato tomatoes, sliced

Instructions:
1. Heat coconut oil over medium heat
2. Add kale, and cook until soft (about 5-7 minutes)
3. Season lightly with salt, pepper, and garlic powder
4. Top with sliced kumatos 

  

Raspberry Hazelnut Spinach

Today was a great day. I got lots of good news, crossed off some huge items on my to-do list at work, and visited with Joann and her little man Tyler after work. Tomorrow is Friday which is even better, and I am looking forward to the weekend. No major plans at the moment, but I am hoping to take my bike out for another spin if the rain holds out. I went for a ride last weekend for the first real ride in about 2 years. Mal and I used to be pros when we biked every morning before work in our old life. Apparently when you take 2 years off, it isn't nearly as easy. As I finished the first monster hill, I was off the saddle huffing and puffing like a 500-lb. man with asthma. Clearly a beautiful site, and I decided one loop was enough (when the original plan was three). I am determined to build back up to our daily 15-mile rides full of hills before the summer ends. Mal will be back in Stamford for the summer, and I only have 6 more days until she arrives. Reunited again, I am sure we will conquer the biking along with everything else that comes our way! I apologize in advance to my die-hard paleo readers if I am eating delicious baked goods from SoNo Baking Company, bagel sandwiches and cinnamon rolls from Liz Sue, and some good old-fashioned rice pudding from the grocery store. If it happens, just remember... she made me do it!

Raspberry Hazelnut Spinach: Serves 4, Prep time: 5 min, Cook time: 10 min

Ingredients:
- 5 cups spinach
- 1 tsp. coconut oil
- 1 small container raspberries (about 1 cup)
- 1/2 cup chopped hazelnuts

Instructions:
1. Lay chopped hazelnuts on a foil-lined pan
2. Toast nuts for 2-3 minutes, watching carefully so they don't burn
3. Heat coconut oil over medium heat
4. Add spinach and cook until wilted (about 5 minutes)
5. Top sauteed spinach with toasted hazelnuts and fresh raspberries

  

CPG Soup

WHAT a day! I decided my team at work deserved a little home-cooked goodness to kick off our busy season and have a little team bonding. After about ten back-to-back meetings, I left work early, went to the grocery store, and cooked for 2.5 hours straight. I went with a belated Cinco de Mayo theme and made fajitas, guacamole, mango salsa, Mexican stuffed mushrooms, and spiced cantaloupe. We had a great time, and I just finished over an hour of cleaning dishes. Luckily I prepped all my blogposts over the weekend after my insane cooking spree, so I have a great soup to share tonight. The "CPG" stands for carrots, peppers, and greens (not that creative, sorry). I had a ton of leftover veggies (still perfecting meal planning and my new routine), so I figured I would make some soup. Ironically, as I was cooking the carrots, my mom sent me this picture of her with her Kentucky Derby hat with carrots attached to the top. Leave it to the girl from the Bronx to make the most creative (ridiculous) Derby hat. While she didn't win the hat contest she entered, the woman who did win didn't actually make her hat (she borrowed one from a friend!). In my mind, that makes my mom the winner. I am proud to say that I have learned a lot from my mom over the years - everything from my passion of cooking to a love of crazy costumes!

CPG Soup: Serves: 4-5, Prep time: 20 min, Cook time: 50 min

Ingredients:

- 1 Tbsp. coconut oil

- 1 large sweet onion, chopped- 10-12 cloves of garlic, chopped (one large head)- 1 pound baby carrots- 3 sweet peppers, chopped (I used 1 red, 1 yellow, & 1 orange)
- 1 bunch organic rainbow chard, chopped

- 2 quarts organic vegetable broth (I used Pacific)

- 1 bunch organic beet greens, chopped

Instructions:

1. Heat coconut oil over medium heat

2. Add onion and garlic, and cook for 10 minutes until lightly golden brown
3. Add carrots and peppers and cook for another 5 minutes, stirring frequently
4. Add vegetable stock and bring to a boil
5. Cover pot and reduce heat to a simmer for 30 minutes
6. Add greens and cook another 5 minutes

7. Remove pot from heat and blend with an immersion blender (or food processor/blender)
8. Serve immediately or let cool and serve later - tastes best after it has a chance to sit for a few hours or overnight in the fridge!

  

  

  

Fiesta Chicken Bowl

I have spent the last couple of days with a heavy heart thinking about the tragedy that happened in Boston on Monday. I flew to Minneapolis around noon on Monday and landed just after 3pm. I had dozens of texts and messages when I landed, and I quickly learned what happened. I am beyond thankful that everyone I know was OK, but I can't stop thinking about all those who were heavily affected both physically and mentally. My thoughts and prayers are with everyone involved, and I can only hope that nothing like this will ever happen again.

Amidst all of the tragedy, it has been inspirational watching the city come together even from afar. I have mixed emotions for my travel home on Friday with only 4 more days in Boston before I move. In my last few days, I plan on seeing as many friends as possible, feeding people delicious food cooked from my heart, and soaking up all of the positive experiences and energy that Boston gave me throughout the two-year roller coaster. As you reflect on the events from this week, all I can say is to grab your loved ones, make a beautiful meal, and appreciate the little things in life because life and love are as precious as anything.

Fiesta Chicken Bowl: Serves 2, Prep time: 5 min, Cook time: 15 min

Ingredients:- 1 Tbsp. olive oil or coconut oil
- 1 medium sweet onion, sliced
- 6 cloves garlic, sliced
- 1 cup sweet bell peppers, chopped
- 8 oz. poached chicken, chopped or shredded
- Fine sea salt & pepper to taste
- 1/2 avocado, sliced

Instructions:
1. Heat oil over medium heat
2. Add onions and garlic and cook until lightly browned, turning often (about 10 minutes)
3. Add peppers and chicken (chicken should be pre-cooked) and cook for another 5 minuntes
4. Add salt and pepper to taste, and then top with avocado slices

  

  

Banana Almond Flour Muffins

I haven't baked in a while thanks to my new restrictions (no nuts, no eggs), but I found this recipe that I hadn't posted and figured you all probably need a fun treat. I created this muffin recipe by tweaking my banana cake and throwing the batter in muffin tins. If you are open to nuts and eggs, these muffins are awesome - only a tiny of raw honey, and they are perfect for a grab-and-go breakfast. You can add raisins, berries, nuts, or even almond butter if you want to get crazy with these. While you chow down on these, I will be brainstorming some egg-free, nut-free creations. Enjoy!

Banana Almond Flour Muffins: Serves 6, Prep time: 10 min, Bake time: 20 min

Ingredients:
- 1.5 cups almond flour
- 1/2 tsp. baking soda
- 1 tsp. cinnamon 
- 1/4 tsp. salt
- 2 Tbsp. cup coconut oil, softened
- 2 Tbsp. cup organic raw honey
- 2 eggs
- 2 tsp. vanilla
- 1 large banana, mashed
- Optional add-ins: raisins, berries, chopped nuts, cocoa nibs, etc.

Instructions:
1. Preheat oven to 350 degrees

2. Combine almond flour, baking soda, cinnamon, and salt in a bowl and set aside
3. In a separate bowl, mix coconut oil, honey, eggs, and vanilla
4. Mix wet ingredients until fully combined and then add the mashed bananas
5. Combine the wet and dry ingredients in one bowl
6. Pour batter into a greased muffin tin
7. Bake for 20 minutes - tops will be lightly browned and a toothpick should come out clean
8. Let cool and then serve topped with fresh jam, honey, coconut butter, or plain!

  

Rainbow Carrot Cake

Having a blog is perfect for my inner (and outer) math geek. I get limitless entertainment from reviewing my stats. With 10,000 hits last night and visitors from over 50 countries, I get pretty excited. I love seeing what people are searching for like "sooo hungry now paleo" and "paleo dessert asap". I think the common theme is that all you paleo followers out there love good food, want it fast, and are dying for new dessert recipes. With that in mind, I am posting dessert #2 from ladies night this past weekend. The cobbler/crumble was a huge hit, and the carrot cake did not disappoint either. This recipe made a lot of cake, so I sent everyone home with a little piece. I figured that was a better idea than devouring the entire rest of the cake in bed at midnight when they all left! Carrot cake has always been one of my favorite desserts. The frosting is my least favorite part, so I didn't even bother making a paleo version. Next time I will probably attempt it just to see how it comes out. This cake was extra special because it used fresh rainbow carrots and eggs from the farmers market. It was beautiful to make and delicious to eat! If you don't want an enormous cake, you could cut the recipe in half, bake it in a round pie dish or an 8x8 square pan, and bake it for about 40 minutes. Enjoy!

Rainbow Carrot Cake: Serves 12-15, Prep time: 20 min, Cook time: 45 minutes

Ingredients:

- 3 cups almond flour

- 1 tsp. salt

- 1 tsp. baking soda

- 1 Tbsp. cinnamon

- 5 eggs

- 1/3 cup organic grade B maple syrup

- 1/3 cup coconut oil, melted

- 3 cups carrots, shredded

- 1 cup raisins

- 1 cup pecans 

Instructions:

1. Preheat oven to 350 degrees

2. Combine almond flour, salt, baking soda, and cinnamon

3. In a separate bowl, combine eggs, maple syrup, and coconut oil

4. Add carrots, raisins, and pecans to the wet ingredients 

5. Mix wet and dry ingredients together and pour into a 9x12 baking dish

6. Bake for 45-50 minutes until a toothpick comes out clean

7. Let cool, frost if you like, and enjoy!

  

  

Blueberry Peach Cobbler Crisp

I had to take a few days off from blogging after I had my first ever epic kitchen fail last week. I had dreamt up this creative beet chili recipe, and it was a complete disaster. I decided to pre-boil the beets a bit to soften them, and while I was on a 5-minute phone call, the beets absorbed 100% of the water in the pot, and burnt to a crisp. My entire apartment smelled like fiery beet smoke (not very inviting if you were wondering), and I even had to throw my pot away! I soaked and washed it multiple times and even put it through the dishwasher, but I think a layer of the pot itself burnt off, so I had to ditch it. Needless to say, I had some making up to do in the kitchen. 

I took a couple days off and then geared up for a ladies night potluck dinner party I threw last night. Ten wonderful ladies came over, and we had an amazing time. There was a recipe contest, and Sheena won with curried goat. It was my first time trying goat, and it was fantastic. Katherine's Moroccan chicken tagine was a close second - I will definitely be getting the recipes for both dishes and trying to recreate them. I was in charge of dessert, so I made a carrot cake (will be featured in a couple of days) and this blueberry peach concoction. My favorite farm at the Cambridge Winter Farmers Market occasionally has some summer staples that were picked fresh months ago and frozen to last through winter. I have missed out on the peaches every week until yesterday. I was so thrilled, and I decided to make a very summery dish. You can switch this up and use any fruit you have in season (apples, pears, cherries, etc.). This dish was a huge hit, and there wasn't an ounce left over. The peaches tasted insanely ripe, and they brought back amazing memories of my favorite meal of the summer up at Ryan's lake house when we made grilled peaches stuffed with prosciutto and fresh basil. Trust me when I tell you that you should make this cobbler. It is hands down my favorite paleo dessert to date. Summer will be here before we know it!

Blueberry Peach Cobbler Crisp: Serves 10, Prep time: 15 min, Cook time: 45 min

Ingredients:
- 6 peaches, sliced
- 3 cups blueberries
- 1 Tbsp. lemon juice
- 1 Tbsp. vanilla

- 2 1/2 cups almond flour
- 1/2 cup chopped pecans

- 1/2 cup unsweetened coconut flakes

- 1 Tbsp. cinnamon

- 1/2 tsp. salt

- 1/2 cup coconut oil, melted

- 1/4 cup organic grade B maple syrup

Instructions:

1. Preheat oven to 375 degrees

2. Toss the fruit with the lemon juice and vanilla

3. Put fruit mixture in a 9x12 casserole dish

4. In a small bowl, combine almond flour, pecans, coconut flakes, cinnamon, salt, coconut oil, and maple syrup

5. Mix until well combined and then crumble topping over the fruit  (I used my hands)

6. Bake for 45 until fruit is bubbly and the top is golden brown