Paleo Chia Pudding

 24 hours until Mal's arrival! We haven't seen each other since July, so this reunion is long overdue. Mal hasn't even seen me since I started my paleo transformation, so she hasn't had the pleasure of tasting any of my new creations. I wanted to make sure she gets fed well when she arrives, so I cooked a great crockpot chicken recipe that I will post tomorrow, and I did my best attempt at "Rice Pudding" paleo style which is really chia seed coconut pudding. Back in the day in Stamford, Mal and I used to eat rice pudding every night after dinner together, so I thought I would finally try to recreate our favorite treat. The recipe is inspired from Deliciously Organic, and it came out great. The texture and flavor differ quite a bit from your standard rice pudding, but this is a simple and delicious dessert good for ice cream and rice pudding lovers like me!

Ingredients:

- 1 can coconut milk

- 1 Tbsp. vanilla

- 2 Tbsp. organic maple syrup

- 1/3 cup chia seeds

Instructions:

1. Whisk together coconut milk, vanilla, and syrup until well combined

2. Add chia seeds, and stir consistently for a few minutes so all seeds are coated

3. Let sit for 1-2 hours so the seeds can expand in the liquid. 

4. If you prefer it cold (I do), stick the mixture in the fridge or freezer. Note that this will significantly harden the pudding since the coconut milk solidifies at cold temperatures.

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)

  

The Health Coach Revolution

Have you heard about the health coach revolution? If not, check this out... http://www.wellandgoodnyc.com/2012/11/15/the-coming-of-the-health-coach-revolution/# I am proud to announce that I am three weeks into the Institute for Integrative Nutrition (IIN) program, and it has been a fabulous experience so far. The program is extremely flexible, so I am able to get all of the reading and assignments done on nights and weekends while still working full-time. I have done a lot of unofficial health and wellness coaching over the years (meal plans, workout programs, emotional healing, etc.), and I finally decided to dive into the world that I have always been so passionate about. The best parts so far have been meeting enthusiastic, like-minded people and taking a deep-dive look at my own life and treating myself as my first official client. In a matter of a few short weeks, I have already felt the benefits. 

One of the things I am tasked with is to complete some health history sessions with prospective clients (or friends/family that want to help!). If anyone is curious, definitely shoot me an email or leave a comment. You will have a chance to fill out a simple health history form (everything is confidential), and then we will discuss things relating to sleep habits, nutrition, cooking habits, family health history, and overall wellness. I need to practice as many of these as possible, so don't be shy!

On an unrelated note, I woke up this morning to the best email from my aunt:

Ms. Paleo:

What can I prepare for you for Thanksgiving?

Yours truly,
Ms. Veg

I hope that all paleo people with non-paleo families are as lucky as I am! My vegetarian aunt couldn't be more accommodating, and I am counting down the days until thanksgiving.  I am planning on making a brussel sprout dish with pomegranate seeds and toasted nuts inspired by my new favorite restaurant The Gallows along with some sort of squash/coconut casserole. For dessert there will probably be an apple pie/crisp and maybe a paleo cookie/bar of sorts. Stay tuned for all of the recipes!

Frittatas 3 Ways

On the road again! It is that time of year with a lot of travel, so tons of eating out and not a lot of home cooked meals over the past few days. Paleo on the road has luckily become second nature, and I always plan some backup snacks/meals just in case. As I was packing up my stuff at work today to head back up to Boston, Steve came into my office and asked why I had a can of cat food in my suitcase. While he should clearly know better not to be looking in a female colleague's suitcase, he totally caught me - it wasn't cat food, but I did have an "emergency" can of wild salmon just in case I was unable to get a paleo meal throughout my travels. The moral of the story is that you can never be too prepared, but you also need to be willing to take a little heat from your not so paleo friends! 

I have experimented with a ton of frittata / egg casserole recipes, and tonight I am sharing three that I made in my first month or two of experimenting with paleo. They each make enough for five solid servings, so it is the perfect thing to make Sunday night and have five quick and easy breakfasts for the work week. The possibilities are endless, but here is a trio of recipes to get the wheels turning. Enjoy!

Mushroom & Onion Frittata 

Ingredients:

- 1 carton egg whites or 10-12 eggs, beaten

- 16 oz. mushrooms, chopped

- 1 large sweet onion, sliced & chopped

- 1 Tbsp. coconut oil

- Salt, pepper, & garlic powder

Instructions:
1. Preheat oven to 375 degrees
2. Saute onion and spices in melted coconut oil over medium heat until soft (7-10 minutes)
3. Add mushrooms and cook another 5 minutes
4. Pour into greased 9x12 casserole pan, top with eggs of choice, and cook for 30 minutes or until set.

Kale, Pepper, & Asparagus Frittata w/ Avocado

Ingredients:

- 1 carton egg whites or 10-12 eggs, beaten

- 1-2 cups kale, stems removed

- 1 red pepper, chopped

- 1 bunch asparagus

- 1 Tbsp. coconut oil

- Salt, pepper, & garlic powder
- 1 avocado 

Instructions:

1. Preheat oven to 375 degrees

2. Saute kale, pepper, asparagus, and spices in melted coconut oil over medium heat until soft (7-10 minutes)

3. Add mushrooms and cook another 5 minutes

4. Pour veggies into greased 9x12 casserole pan, top with eggs, and cook for 30 minutes or until set

5. Top with sliced avocado

Sweet Potato, Spinach, & Onion Frittata w/ Grass-Fed Ground Beef

Ingredients:

- 1 carton egg whites or 10-12 eggs, beaten

- 1lb. grass-fed ground beef

- 2 small-medium sweet potatoes, chopped

- 2 cups+ spinach

- 1 large sweet onion, sliced & chopped

- 1 Tbsp. coconut oil

- Salt, pepper, & garlic powder

Instructions:

1. Preheat oven to 375 degrees

2. Cook ground beef over medium heat

3. In a separate pan, saute onion, sweet potato, and spices in melted coconut oil over medium heat until soft (10-15 minutes)

4. Add spinach and cook another 2-3 minutes until soft

5. Pour drained meat into a greased 9x12 casserole pan, cover with the veggie mixture, top with eggs, and cook for 30 minutes or until set

Note: For those who don't want ground beef for breakfast, this version makes a perfect lunch or dinner!

Roasted Delicata Squash

Thank you, thank you, thank you to the random woman at the farmer's market who told me how delicious delicata squash is. She was an innocent shopper and just thought I should know that delicata squash is "reliably sweet" and never disappoints. She said to cut it, scoop the seeds, and then roast slices with the skin on. I couldn't say no, so I bought two squash and tried it out. This recipe will make your kitchen smell like cinnamon heaven in less than five minutes of cooking time. Leaving the skin on gives it a unique crunch, and this is by far my new favorite squash. Kids (and adults) will love eating this as a snack, and if you are paleo like me and avoid sugar, this hands down can be eaten as dessert. I will definitely pick up a few more next week to roast for Mal when she comes to visit! Counting down the days...

Side note - I just finished an amazing interview with Jordan Brown, the CEO/Founder of Hu Kitchen in NYC. Stay tuned later this week for the interview!

Ingredients:
- 2 medium delicata squash
- 1 Tbsp. coconut oil
- Cinnamon
- Dash of salt and pepper

Instructions:
1. Preheat oven to 450 degrees
2. Wash squash and cut vertically
3. Scoop out seeds
4. Slice into 1/2-inch pieces, and arrange on a foil-lined baking sheet
5. Melt coconut oil and brush the tops of the squash lightly with the oil
6. Season generously with cinnamon, and add a small sprinkle of salt and pepper
7. Flip the squash and repeat steps 5&6 on the other side
8. Bake for 25 minutes, flipping squash half way. They should smell super sweet and be nice and crisp on both sides. You eat the entire thing (including the skin) - you will not be disappointed with these!

  

Grass-Fed Standing Rib Roast

 Today's recipe is a long-time favorite for my family: a standing rib roast. To add the paleo effect, I got a grass-fed rib roast from the John Crow Farm stand at the opening day of the winter's farmers market in Jamaica Plain. I ventured out to JP with my new friend Salin (thanks to Sanjida for introducing us!) to check out the market. Sadly, SOWA isn't hosting an indoor winter market this year, so I am going to have to check out all the others in the area. The Egleston Market was much smaller than what I'm used to at SOWA, but it did the job. The market was inside a little church, and there was a parking lot with free parking next door. There were two farm stands, two meat vendors, a few specialty vendors (cheeses, honey, cupcakes, etc.), and a section doing bike tune-ups and repairs. We bought some fresh broccoli and butternut squash along with the meat to cook a little feast. This meal was good enough to serve for the holidays. My entire house smelled like crispy roasted garlic just like my mom used to make it. It couldn't have been easier to make or more delicious to eat. If you ever want to impress a meat-lover, this is the recipe to do it!

Paleo Grass-Fed Standing Rib Roast
Ingredients:
- 3lb. standing rib roast (2 bones) - this feeds about 4 people
- loads of crushed garlic (about 4 heaping tablespoons)
- sea salt and pepper

Instructions:
1. Let roast sit out on the counter for about 1 hour to bring to room temperature
2. Preheat the oven to 450 degrees
3. Rub the roast with crushed garlic (about a tablespoon per side) - don't be shy!
4. Season generously with salt and pepper on all sides
5. Bake for 20 minutes at 450 then turn oven down to 350 and cook for another 70 minutes for medium rare
6. Take roast out and let sit uncovered for 25 minutes
7. Slice and drool with anticipation!

  

Mashed Butternut Squash

Ingredients:

- 1 extra large or 2 medium butternut squash (about 4 lbs.)

- 1 Tbsp. coconut oil

- Cinnamon, salt, pepper and garlic powder

Instructions:

1. Boil big pot of water

2. Wash, peel, and cube squash

3. Boil for 20 minutes until tender

4. Drain squash and mash with a potato masher or with your immersion blender

5. Add coconut oil and spices to taste (I did heavy on the cinnamon and light on the salt/pepper/garlic)

Roasted Broccoli
Ingredients:
- 1 large head of broccoli
- splash of olive oil
- salt, pepper and garlic powder

Instructions:
1. Preheat oven to 375 degrees
2. Wash and chop broccoli
3. Put broccoli in ziploc bag or bowl and add olive oil and seasonings
4. Shake/mix to evenly coat, and put on a foil-lined pan
5. Bake for 15-20 minutes for desired crispiness

Paleo Veggie Chips!

It's official! I received my first birthday present for 2012. While my 27th birthday isn't for another 27 days (ironic?), I was thrilled to come back from a work trip and unwrap this exciting gift. Thanks to Ryan, I am now a proud owner of an Excalibur 2400 Food Dehydrator (yes, every little girl's dream). It sort of looks like a hardcore VCR/8-track from the 80s, but in reality, it is a magic machine that will now allow me to make my own dried mango, grass-fed jerky, veggie chips, and more! I was dying to try it out, so for the first recipe, I tried some simple zucchini and summer squash "chips". They took less than 10 minutes to prep, and when I came back from crossfit and peaked inside the machine, I couldn't stop laughing because the chips were TINY. The pictures at the bottom show the size of the chips, and that plate of chips is a small salad plate and has the entire batch that was created from a whole zucchini and squash (excluding any I may have tasted along the way...). These tiny little midget chips were adorable and delicious, and now I will almost certainly need to buy a mandolin. I am known to be quite clumsy, so mandolins scare me (a lot), but I think it is essential for becoming a dehydrating queen. By the way, if you think calling myself a dehydrating queen is lame, you are probably right, but it isn't going to stop me!

 Ingredients:
- 1 zucchini
- 1 summer squash
- splash of olive oil
- Sea salt, pepper, garlic powder, & dried herbs of choice

Instructions:
1. Wash veggies, and slice with food processor or (carefully) with a mandolin
2. Put veggies in a ziploc bag or a bowl to mix, and add olive oil and spices
3. Mix thoroughly and then arrange on the dehydration trays
4. Cook at 130 degrees for 4-6 hours depending on thickness
5. Eat them all! Note: this step doesn't last long since the chips belong in a miniature dollhouse...

  

  

P.S. That zucchini ring is not a wannabe wedding ring; it is just strategically placed to see the size/scale of the chips! However, this does make me wonder about making a new line of jewelry to be sold at farmers markets across the country...