Holiday Detox Soup

Happy Friday, and happy birthday to my brother Evan! Day 2 with the standing desk was mostly a success. I am definitely sore/tired from ungodly amounts of standing, but I am enjoying the benefits of my new workstation. I absolutely feel more alert standing, and I am constantly aware of my posture and my core. I expect to have superhero health status by the end of next year after 12+ months of paleo, crossfit, and standing while working.  

Today's recipe inspiration comes from my mom. We were talking about recipes, weight loss, and weird fad diets, and she asked me if I had ever heard about the Cabbage Soup diet. I had never heard about this, so I read up on the 7-day meal plan here http://www.cabbage-soup-diet.com/eating-plan/. I definitely have no interest in eating eight bananas with a gallon of milk one day and then 20 oz of beef with 6 tomatoes the next, but the recipe for the "magic" soup looked pretty good. I had never made soup with cabbage, so I figured I would give it a solid try. I tweaked a few things, made it paleo-friendly, and here we are. The soup tastes incredibly fresh and healthy, and it is a perfect addition to my paleo eating plan. I am not expecting to lose 10 pounds in 7 days from this soup, but I will be sure to let you know if it happens!

Ingredients:
- 1 sweet onion, chopped
- 6 green onions (scallions), chopped
- 1 leek, chopped
- 1-2 Tbsp. garlic, chopped
- 2 green peppers, chopped
- 5 medium carrots, chopped
- 1 head of celery, chopped (about 6 stalks)
- 10 oz. of mushrooms, chopped
- 1 small head of cabbage, chopped
- Two 14.5 oz cans of organic diced tomatoes (no junk added)
- 1-2 Tbsp. olive oil
- Black pepper (and any other herbs/spices you want)
- 8 cups organic, low sodium vegetable broth (or homemade stock if you have)

Instructions:
1. Make sure everything is chopped and prepped! Chopping this many veggies can take longer than you may expect, so it is much easier to make this soup if everything is ready to go.
2. Heat the olive oil in your biggest soup pot over medium heat.
3. Add onion, scallions, leek, and garlic. Cook for 5-10 minutes until soft
4. Add peppers, carrots, celery, mushrooms, and cabbage. Cook another 10 minutes, stirring often.
5. Add the broth, your cans of diced tomatoes, and the black pepper and any other spices or herbs.
6. Bring the soup to a boil and then cover the pot, turn the heat to low, and simmer for 2 hours.
7. Forget about weight loss, and just enjoy the soup!

Note: This makes a LOT of soup. Be prepared.

  

Eggplant Chips

There was a big change in the McLagan Boston office (aka my home office) today when I converted my desk into a standing workstation. I have been thinking about this for a couple of months since I heard a great lecture at my first paleo meetup about the benefits of standing at work. I hate sitting all day, and I have a huge problem with body parts or entire sections of my body falling asleep from sitting in weird positions or not moving for a long time (sexy? I thought so...). My desk happened to have adjustable legs (thanks Ikea!), so I had no reason not to try it out. It was a bit of a disaster taking everything off the desk and maneuvering it, but it ended up well. My body definitely feels different from standing all day, and it reminds me of the feeling after a long day cooking in the kitchen on my feet. I wore sneakers all day for a little extra padding/support, and I am curious to see how it goes. Luckily tomorrow is Friday, so it is only a two-day standing work week this week! According to the following article (http://ergonomics.about.com/od/office/a/Benefits-of-a-Standing-Desk.htm), my new standing desk should improve my ergonomics, health, focus, mood, and productivity.  I would be ok with any or all of those things!

Today I also attempted round 2 with my dehydrator, and it proved to be much more successful! I attempted to use my mandolin which failed miserably, but I will give that another try next time. I made eggplant chips this time since the slices are so much larger and wouldn't disappear into thin air like the zucchini. The eggplant pieces definitely shrank, but nothing compared to last time. These were a delicious snack, but I am happy and shocked to announce that I didn't eat the whole batch!

Ingredients:
- 1 large eggplant, sliced about 1/4 inch thick
- sea salt, pepper, garlic powder, & paprika

Instructions:
1. Arrange the eggplant slices on the dehydrator trays
2. Season with spices listed above (or any other spices/herbs you want to try)
3. Dehydrate @ 125 degrees for 4-5 hours until desired crispiness is reached

  

So easy, healthy, and delicious! (and Paleo of course...)

Paleo Thanksgiving Turkey

OK, so I know Thanksgiving is almost a week behind us, but I have pounds and pounds of leftover turkey to eat, and I needed to post this recipe. This was my first attempt at making a full turkey, and I was blown away with the result! There is quite a lot to share...

If I focused on the positives, I would tell you that:

• It tasted amazing
• It wasn't dry at all
• I carved it like a pro
• My dinner guests raved about it
• The house smelled amazing all day

If I focused on the negatives, I would explain that:

• I dropped a huge glass bottle of olive oil on the floor when I was elbow-deep in turkey
• I probably need 5 years of therapy to offset my discovery of the 7 inch neck inside the turkey
• I sweat as much carving this turkey as I do in my hardest WOD

Clearly the positives outweigh the negatives, and I will definitely be excited (and more prepared) to make another turkey next year! Best of luck to all the first-timers out there!

Ingredients:
- 16 lb. defrosted turkey (get a pastured turkey from your local farm if possible!)
- olive oil
- balsamic vinegar
- 1 bunch rosemary
- 4 lemons, cut into wedges
- Sea salt, pepper, garlic powder, thyme, oregano, and basil

Instructions:
1. Preheat oven to 325 degrees
2. Make sure your turkey is fully defrosted, and then remove it from the package 
3. Time to clean the turkey - if you have disposable rubber gloves, put them on! (wish I could say that I had some...)
4. Thoroughly rinse the turkey (inside and out) with water. You may find a bag of giblets, a 7+ inch neck, and other surprises, so remain calm, and save those pieces for later (soup, gravy, etc.) or immediately throw them out so you don't have to think about it (my choice)

5. When the turkey is cleaned, empty, and trimmed of any strange things (veins, excess skin, etc.), put the turkey in a roasting pan. I highly recommend buying a disposable foil pan to save with post-turkey cleanup. 

6. Generously rub the whole turkey with olive oil and balsamic vinegar, and then cover it with sea salt, pepper, garlic powder, thyme, oregano, and basil.

7. Put all of the lemon wedges and the bunch of rosemary into the center of the turkey.

8. Bake for 4 hours (15 minutes/pound), basting every 30 minutes. Flip the turkey after two hours so both sides get a nice golden brown color.

9. Take the turkey out of the oven, cover tightly with foil, and then let it sit for 30 minutes.

10. Carve like your uncle taught you!

Note: Since there was no real sauce or heavy marinade, there was next to no juice to baste the turkey with after the first 30 minutes. I re-brushed some oil and vinegar on the outside to keep it moist. By the second round of basting, there was plenty of liquid from the lemons and the natural juices from the turkey.

  

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!

Pomegranate Pecan Brussel Sprouts

My first memory of brussel sprouts was when my mom used to steam them in the microwave when I was a young kid, and the whole house would smell like sewage. I never understood how anyone could even taste such a foul-smelling food. Later in life I realized how amazing brussel sprouts are if you just roast them in the oven. I am still not sure what my mom was thinking back then, but the good news is that she roasts them now too! I can't get enough of these this year; at last night's Thanksgiving potluck, Chris made delicious roasted brussel sprouts with parsnips. It was such a great combination of flavors, and I will absolutely make those together soon. Last week on Thanksgiving, I wanted to make a sweet and savory side dish, so I decided on roasted brussel sprouts with toasted pecans and fresh pomegranate seeds. This was probably one of my favorite creations to date! Sorry to mom and Aunt Randi for giving them stomach aches for making such a delicious side dish... I didn't mean for them to eat so many!


Ingredients:
- A lot of brussel sprouts (filled up two 9x11 pans)
- Seeds from 2 pomegranates
- 1 cup chopped pecans
- Olive oil
- Sea salt, pepper, & garlic powder

Instructions:
1. Preheat oven to 400 degrees (convection if you have it)
2. Wash brussel sprouts, cut off the ends, and cut in half (keep all the leaves that fall off - these are the best part!)
3. Put the sprouts in a baking dish, and drizzle with olive oil, salt, pepper, and garlic powder. Toss until well combined.
4. Add pecans to the sprouts and mix
5. Bake for 20-30 minutes depending on your crispiness preference, stirring every 5-10 minutes
6. When sprouts come out of the oven, mix in the pomegranate seeds, and serve immediately

Paleo Brownies

It is officially Thanksgiving round 2 today! Chris and I have had quite the afternoon tending to the turkey for our paleo potluck feast tonight. My first experience prepping a turkey was certainly an interesting one. I got some much-needed advice from Mom and Aunt Randi beforehand, but nothing could have truly prepared me. I will spare you the gory details, but let's just say I was mortified when I "discovered" the neck hanging out in the inside of the turkey. The only other disaster was when I dropped an entire glass bottle of olive oil on the floor and glass and oil went everywhere. Mom nicknamed me "Helpful Hannah" for a reason, and I have a feeling that will stick with me for a while. The good news is that the floor is cleaned, the house smells amazing, and in about an hour, my first attempt at a (paleo) turkey will be done! I will post the recipe later this week. You all may be detoxing from turkey recipes for now, but there is always next year!

In the meantime, you can check out this recipe inspired by The Wannabe Chef's almond flour brownies with some paleo tweaks. I made these for Thanksgiving with my family. They were definitely a hit, and my non-paleo family members recommended these warm brownies with a scoop of ice cream to pump up the sweetness that they are used to. These brownies are very rich and absolutely will satisfy your sugar/dairy/gluten-free chocolate cravings! 

Ingredients:

- 3/4 cup almond flour

- 1/4 tsp. salt

- 2 Tbsp. unsweetened cocoa powder

- 1/2 tsp. baking powder

- 2/3 cup raw organic honey

- 3 eggs

- 1 tsp. vanilla

- 1/2 cup coconut oil

- 4 oz. unsweetened baking chocolate squares

- 1/2 - 1 cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350 degrees

2. Mix almond flour, salt, cocoa powder, and baking powder

3. In a separate bowl, melt the 4 ounces of baking chocolate with the coconut oil

4. While chocolate melts, beat eggs, honey, and vanilla in a separate bowl

5. Slowly add the melted chocolate mixture to the egg mixture. Whisk thoroughly, and make sure to add slowly so the eggs don't start to cook

6. Add the dry ingredients to the bowl as well, and mix completely

7. Fold in walnuts if using nuts

8. Pour the batter into a greased 8x8 pan

9. Bake for 30 minutes until a toothpick comes out clean. Let cool completely, and then slice and serve!

  

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.