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

  

  

Summer Chicken Salad

Happy 100th recipe to Sooo Paleo!  It has been a fantastic journey, and I am really just getting started. Over the past 9 months, I have shared my recipes with people in over 100 countries, and the feedback has been incredible. I have learned a lot about cooking (and myself) along the way, and I am excited for everything to come! Spreading the word about delicious food that is healthy, fresh, organic, and local is a mission that I'm proud to be a part of. I have cooked for family, friends, coworkers, and strangers, and I don't plan on stopping anytime soon. I have big dreams for my health coaching business and sizable goals for impacting my community with the tools and knowledge to use food as medicine and make choices every day that benefit their health, loved ones, and the environment we live in. 

I am loving that I live so close to the Stamford French Market. Every Saturday, I can walk outside my door and in less than a minute stroll around the market and pick up some fresh fruits, veggies, herbs, and flowers. I have to say that the market here doesn't even come close to comparing to SOWA in Boston, but it's a start. Sadly there are no rules about the food all being local, so much of it mirrors your standard grocery store options. That being said, I try to buy the fresh-picked local varieties, and it is still great to buy everything outside with neighbors and friends in my community. A new market opens down in the Stamford Harbor area this Sunday, so I will have to check it out and report back. 

Tonight's 100th recipe perfectly represents my cooking style: simple, delicious, fresh, and colorful! An amazing seasonal dish that can be brought to the beach, on a picnic, or served at your next brunch or luncheon. Enjoy!

Summer Chicken Salad: Serves 4, Prep time: 10 min, Cook time: None

Ingredients:
- 1 lb. poached chicken, cooled and chopped or shredded
- 1-2 tsp. olive oil
- 4-6 fresh apricots, chopped
- 1-2 cups grapes, halved
- 1 handful of fresh basil, chopped
- 1/4 cup shredded unsweetened coconut
- Salt and pepper (optional)
- 1 large tomato

Instructions:
1. Drizzle the olive oil on the poached chicken until lightly coated
2. Mix with apricots, grapes, basil, and coconut
3. Season with salt and pepper to taste
4. Serve on 1/2-inch tomato slices

  

Coconut Carrot Sweet Potato Soup

Did you know that I am obsessed with soup? Well, I am - it is really that simple. There is something so comforting about hot soup in the winter. Check out this interesting article about the importance of eating "warming" foods in the winter. Soups with hearty vegetables will keep your body energized and full of nutrition during the coldest months.  

I have decided that I need to create at least one soup for every color of the rainbow, so today's creation is a beautiful orange concoction. The flavors in this are absolutely incredible, and the recipe couldn't be easier. I would've added cinnamon as well, but I keep forgetting to restock when I go to the store. If I haven't convinced you to buy an immersion blender yet, go buy one! This is the one I have http://www.bedbathandbeyond.com/product.asp?SKU=13485062 (thanks Mom!), and it is perfect. If you don't want/need all of the attachments, you can pay a bit less just for the blender itself. It's the holidays people - make it happen!

2012 is winding down, and I don't know about all of you, but I have had the most complicated/transitional year of my entire life. It isn't over yet, and while I reflect on all that happened and all that will come, I plan on curling up in my favorite chair and eating a bowl of this beautiful soup. Soup therapy always does the trick... enjoy! 

Ingredients:
- 1-2 Tbsp. olive oil or coconut oil
- 2 large sweet onions, chopped
- 2+ Tbsp. chopped garlic

- 3 large sweet potatoes, peeled & cubed

- 6-7 large carrots, peeled & chopped

- 1 quart low sodium organic vegetable broth (I use Pacific)
- 1 can low fat coconut milk (I use Trader Joes - only ingredients are coconut milk and water)
- Fine sea salt & pepper to taste

Instructions:
1. Heat oil over medium heat in a large soup pot
2. Add onions, garlic, sea salt, and pepper and cook for 10 minutes, stirring often
3. Add sweet potatoes and carrots and cook for another 10 minutes, stirring every couple of minutes
4. Add vegetable stock and bring to a boil
5. When it boils, cover the pot, and let simmer over low heat for 30 minutes
6. Let the soup cool for a few minutes
7. Using the immersion blender (or whatever else you have), blend the soup until thick and smooth
8. Add the can of coconut milk and stir until well combined
9. Top with some toasted (unsweetened) coconut flakes if you'd like!

  

Paleo Macaroons

I really should be sleeping right now, but I have too many ideas and thoughts racing through my head. My IIN program is teaching the importance of holistic health and happiness, and while nutrition (paleo for me) is a huge factor in my overall wellness, there are so many other aspects of life that require just as much attention and nurturing. Tonight's recipe is the other Thanksgiving dessert I made last week which was inspired by Elana's Pantry blog entry for gluten free coconut macaroons. To keep the Thanksgiving theme alive for a little longer, I want to share the things I am thankful for today:

1. Meaningful connections with new friends
2. Closure
3. Excitement about the unknown
4. Amazing stories
5. Beautiful (non-coincidental) signs from the universe

In terms of my holistic health, today has been a wonderful day. Looking forward to all those ahead. In the meantime, make some paleo macaroons ;)  


Ingredients:
- 6 egg whites
- 1/4 tsp. fine sea salt
- 1/2 cup raw organic honey
- 1 Tbsp. vanilla extract
- 3 cups unsweetened shredded coconut

Instructions:
1. Preheat oven to 350 degrees 
2. Whisk egg whites and salt thoroughly (at least 5 minutes)
3. Add honey and vanilla, and whisk until well combined
4. Fold in coconut
5. Drop rounded tablespoons of batter onto a baking sheet lined with parchment paper
6. Bake for 17-22 minutes until lightly browned

Note: The original recipe says this should make 48 macaroons, but mine made exactly 24, and I used an actual tablespoon to measure. I definitely recommend doubling the recipe if you need to feed a large crowd!

Butternut Squash Casserole

Happy (belated) Thanksgiving! There is a lot to catch up on - I am back in Boston after a few wonderful days with my family. It was so great to see everyone as always, and I feel very thankful to have such an incredible family. 

This was my first Paleo thanksgiving, so it was quite different from a food perspective this year. I had to pass on the stuffing, stuffed mushrooms, mac & cheese, cornbread, marshmallow sweet potatoes, and about 500 desserts, but I made some great paleo-friendly recipes and was able to focus more on the real meaning of thanksgiving. Recipes will be posted all week, and the first one is a quick and easy butternut squash casserole. I am cooking a mini round 2 paleo thanksgiving tomorrow, and I will be serving the leftovers of this along with my first attempt at a turkey. Details will follow... enjoy!

Ingredients:
- 5 lbs butternut squash, cubed
- 1-2 Tbsp. coconut oil
- 1 cup shredded unsweetened coconut (plus more for dusting)
- Sea salt, pepper, garlic, powder, & cinnamon
- 1 cup chopped walnuts

Ingredients:
1. Preheat oven to 375 degrees
2. Boil squash for 20-30 minutes until soft
3. Drain squash in a colander 
4. Add coconut oil to pot and let melt. 
5. Add squash and shredded coconut to the pot with the coconut oil, and mix with a hand blender
6. Add salt, pepper, garlic powder, and cinnamon to taste (I like a lot of cinnamon!)
7. Put pureed squash in a casserole pan, and then top with chopped walnuts and some extra shredded coconut and cinnamon
8. Bake for 40 minutes. If nuts start browning, you can cover the pan with foil for the last 10-15 minutes.

  

Paleo Coconut Bread

OK people - we officially have the mystery of a lifetime. You know the whole OJ Simpson debacle? Well, this isn't exactly the same, but it is equally thrilling. I woke up this morning and noticed a box on my counter from Amazon when I went to get a glass of water. I am assuming my roommate saw it in the lobby and put it there for me. I opened the box and found this cut resistant glove with "maximum protection for employees who cut meat or fish". There was no note, no receipt, no trail of anything. There are only a few people who could have sent this:

1. Ryan - After he sent me the dehydrator, I bought a mandolin, and he is convinced I will sever my hand or at least a few fingers any day now.
2. Evan - He has the perfect sense of humor and has made me crazy with mystery things like this in the past (anyone remember the Scottish voicemail fiasco?!)
3. Steph - She sliced open her hand cutting a bagel on a winter day when we were young, and then proceeded to wave her hand around screaming getting blood everywhere. After that, cutting safety has been a key focal point in our friendship. 
4. Mom - She knows that she somehow raised the clumsiest daughter imaginable, and she is always looking out for my well-being. By the way mom, I am still really sorry about dropping that entire gallon of milk on the kitchen floor!
5. An unknown coworker - I am getting a lot of heat in Stamford for being "Sooo Paleo", so maybe someone is just giving me a hard time...
6. Mal - The list wouldn't be complete without her. I don't think it's her, but she knows me the best and would clearly see the benefits of such a practical gift.

If anyone and I mean anyone has information about this mysterious cut-resistant glove that appeared in my kitchen this morning, please contact me immediately!!

On a very unrelated note, I attempted to make some paleo bread yesterday after watching Ryan make an awesome loaf of bread in Dubai. Some may say I am competitive, but I like to think that I just wanted to get in on the excitement. This bread is interesting... it tastes good, but it has a very unique texture. Picture a dog eating peanut butter smacking its tongue against its mouth and then picture me doing that eating this bread. That pretty much sums it up. With a little almond butter and jam (neither of which I had), this would be fantastic. I will probably tweak this recipe and play with it a bit, but this definitely is a nice breakfast/side bread for anyone looking for a paleo or low carb substitute. 

Ingredients:
- 3/4 cup coconut flour
- 1/2 cup melted coconut oil
- 6 eggs or 3/4 cup egg whites (I used the whites)
- 1/4 cup unsweetened coconut flakes (optional)
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/2 tsp cinnamon (optional)

Instructions:
1. Preheat oven to 350 degrees
2. Mix all ingredients in a bowl (use your hands at the end so it becomes more dough-like)
3. Put dough in a greased loaf pan
4. Bake 30-35 minutes until lightly brown (note - this bread will hardly rise)

  

Recovery Paleo Bars

I know you're thinking that "Recovery Paleo Bars" are probably a post-workout snack full of protein. While they are full of protein (and deliciousness), these actually were made to "recover" from a day in normal society with other human beings. This may sound strange, but for those who don't know, I work from home everyday and have become frighteningly used to being in workout clothes and by myself. I am 100% a people-person, but I now get completely exhausted when I reenter the real world and have a day in the life of a typical business professional. After a solid day of 8+ hours of meetings downtown, I took a cab home and immediately changed out of my suit, heels, and stockings. I ate some leftover chicken soup while I finished my work for the day and knew that I would need to create a recovery masterpiece to get back to my normal self. This recipe was inspired by my love of larabars; you can use any nuts/seeds that you like, and I'm sure I will make a ton of variations with different fruits and spices as well. This is an extremely quick and easy recipe that is great for a snack or dessert. These are also great to make ahead of time before a trip so you know you always have something paleo on-the-go.

Ingredients:
- 8 oz. of whole pitted dates
- 1/3 cup almond flour
- 1 Tbsp. coconut oil
- 1/4 cup unsweetened coconut flakes
- 1/4 cup raw sunflower seeds
- 1/4 cup sliced almonds

Instructions:
1. Chop dates in food processor
2. Add almond flour until combined
3. Put date/almond flour mixture in a mixing bowl and fold in coconut oil
4. Add coconut flakes, sunflower seeds, and sliced almonds and kneed with your hands until fully mixed (it will form a thick ball)
5. Transfer ball onto parchemont paper and flatten (with hands, rolling pin, wine bottle, etc.) until a thin rectangle is formed
6. Trim the edges with a knife to form the shape you want
7. Stick in the freezer for 10 minutes
8. Take the bars out of the freezer, slice, and enjoy! 
9. Wrap the leftovers in plastic wrap, and call a friend to come over so you don't eat them all

My 1st Paleo Meetup & Butternut Squash Casserole

Welcome to the historic SoooPaleo site. My blog has moved to my new website. This recipe can be now found at: http://www.intersectioncoaching.com/blog/2012/10/my-1st-paleo-meetup-butternut-squash.html Enjoy it and please contact me at ali@intersectioncoaching with any questions.