Summer Steak Salad

Organization, preparation, and time management have always been part of my skill set, but lately I have been taking these things to the next level. I am a busy woman these days between work, my personal life, building a health coaching business, and focusing on my own health and wellness. I have been dabbling in the health coaching arena in a few areas, and one of my first experiments was running a corporate cleanse. I cooked 5 meals per day for 3 days for some clients that wanted to "cleanse" but didn't want juices. The five meals included:

• Creamy broccoli soup with avocado
• Fruit salad
• Sweet potato & lentil curry stew
• Roasted vegetables with olive oil and garlic
• Carrot, string bean, and spinach soup

I have to admit that I spent about 8 hours shopping, prepping, cooking, and organizing these meals. I learned a ton, and I had a blast doing it. With a bigger kitchen and more free time, I could do some serious damage in the kitchen with future cleanses. My fridge ended up looking like a tetris game, and I was proud of my efforts. I was thrilled to show people how good it feels to eat clean and gain awareness of cravings and habits that may otherwise be hidden. Feel free to reach out if you ever have questions on how to do a cleanse and spend a few focused days (or weeks) on using food as medicine and treating yourself to health!

Summer Steak Salad: Serves 1, Prep time: 10 min, Cook time: 10 min

Ingredients:
- 4-6oz. grass-fed flank steak at room temperature
- 1 tsp. grass-fed butter or coconut oil
- salt & pepper
- Handful of strawberries, raspberries, and blueberries
- 1/4-1/2 avocado, chopped
- 2-3 cups spinach

Instructions:
1. Heat oil in frying pan over medium heat until hot
2. Season both sides of the steak with salt and pepper
3. Cook the steak for 3-4 minutes on each side (do not move it while cooking!)
4. Let the steak sit for 5 minutes to rest
5. Chop the steak, and toss your salad with all of your ingredients 

Spring Spinach Salad

Happy May! I have been beyond MIA, and my poor blog has been neglected (I think I have said this one too many times lately...). The past couple of weeks have been nonstop madness, mostly due to my move back to Stamford. Thanks to a lot of help (thank you family!), I was able to move, unpack, decorate, and get totally settled in 96 hours. I have a lot of scratches and bruises to show for it, and I am so thrilled with my new place. Home to me should be a place of serenity and love; I am so grateful to have my own apartment again and build a home in the exact way that makes me feel fulfilled and comforted. I was able to sell most of my furniture before the move so I could get a fresh start in all respects. I am loving the new furniture, my wonderful building, and most importantly being closer to family, friends, and colleagues again. In the midst of all the greatness, I am learning to readjust to office life. This is the fourth day in a row that I have dressed up, worn heels, blowdried my hair, and engaged with dozens of people - definitely a record for the past 2 years! As the weeks go on and I adjust, I will find a way to make time for my cooking and blogging and share some wonderful spring meals with all of you. My first recipe is a great spring salad for those on the go. My cooking is much more strategic now since I am planning many meals in advance to bring to work with me. I love a good salad, so I prepped all of the ingredients on Sunday night and then threw a fresh salad together each night to bring the next day to the office. The ingredient options are endless, and I will be sure to share all future creations!

To the right you will see my brand new dining area in my new place. The chairs are missing (they will be delivered on Saturday), but you can see the table is just dying for some visitors and a dinner party! I can only imagine all of the meals and wonderful times that will happen around this table over the years to come. There are two leaves hanging out in my closet, so I can seat up to 10 people! There are many great things ahead, and I am very excited for this new chapter of my life. Looking forward to feeding you along the way!

Spring Spinach Salad: Serves 4, Prep time: 30 minutes, Cook time: N/A

Ingredients:
- 8 cups organic spinach, washed
- 1 lb. cooked organic chicken, chopped or shredded (I poached mine)
- 1 avocado
- 4 kumato tomatoes
- 3 small sweet peppers, chopped (use red, orange, and yellow for a beautiful mix!)
- 1/2 cup pomegranate seeds
- 1/4 cup ground flaxseed

Instructions:
1. Grab 4 tupperware containers (if you are packing these to-go)
2. Put 2 cups of spinach in each container
3. Split remaining ingredients equally amongst the 4 containers
4. Top with your favorite homemade paleo salad dressing or a little lemon juice, olive oil, and/or balsamic vinegar

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

  

  

Spring Sea Bass Ceviche

Lots of updates from blog central! Since my last post, I have decided I am moving out of Boston and subsequently got my apartment rented, found a new one, worked in Stamford, went to a baby shower, and celebrated Passter/Eastover with the fam. It has been a wonderful and crazy week, and now the countdown for the big move is on. I am so excited for my next chapter, and I am looking forward to sharing my new adventures (and recipes) that I have along the way. 

Tonight's recipe is a beautiful spring sea bass ceviche that Ryan and I made in Dubai during a cooking class at the Taste of Dubai. It was an amazing food festival with all of the top restaurants and shops, famous international chefs, cooking demonstrations, classes, live music, and more. We had a great time, and we learned how to make our first ever ceviche. It is the simplest dish imaginable, and it is perfect for the warmer spring and summer days ahead! This recipe passes my test for freshness, color, texture, and taste. The recipe was a small one for two tasting plates, so feel free to double (or triple) the recipe if you are making it for a bigger group. Be amazed as the fish naturally "cooks" on its own when mixed with the lemon juice!

Spring Sea Bass Ceviche: Serves 2, Prep time: 5-15 min, Cook time: none!

Ingredients:
- 5 oz. sea bass fillet
- 1/4 cup chopped avocado
- 1/3 cup chopped hearts of palm
- 1/2 cup chopped papaya
- 1/4 cup sliced radish
- 1/4 cup diced red onion
- 1/3 cup chopped tomatoes
- 1 small chopped jalapeno
- 1 Tbsp finely diced garlic
- Juice from one lemon
- Sea salt & pepper

Instructions:
1. Slice the skin off the sea bass, and cut it into bite-sized pieces
2. Lightly season with salt and pepper, and squeeze lemon juice over the fish
3. Stir the fish so it is coated well, and let sit for about 5 minutes
4. Add all other ingredients, mix well, and serve!

  

  

Spinachy Egg Nests

The day has finally come! Tonight is the first PaleOMG cooking class in Boston. I signed up for both nights because 1. I'm obsessed, and 2. I couldn't choose between sweet and savory (shocker). I can't wait to meet Juli, see what recipes we are going to make, and make some more paleo friends in Boston. I will try to snag some great pictures, and I'll be sure to post about both classes over the weekend. 

On another note, last weekend I had a crazy stomach reaction after going out to eat - it reminded me of the pre-paleo days. Pretty sure I had some gluten and dairy by mistake, and I was feeling sick, bloated, and sluggish. I decided to try a one-day juice cleanse to load up on organic veggies and clear out the toxins in my system. I tried the BluePrint cleanse because they are sold at Whole Foods now. It was $58 for the day which is pretty great compared to other brands on the market. I went with the Foundation Cleanse which is the "intermediate" level. I am so used to green juice now, and I actually loved it. They are so filling, and since it took me almost an hour to finish each bottle, I never once had food cravings in the entire day (definitely not my typical situation). The cashew milk at the end of the day was such a good treat and tasted like a rich milkshake. I felt so amazing and energized all day, and I woke up the next morning feeling completely rejuvenated. I had to get back to real food, so I made these spinach egg nests and a popcorn shoot salad. A guy at the farmers market convinced me to buy these shoots because he promised the flavor was as sweet and complex and he was. He was right - these shoots have such an insanely sweet flavor, and the taste changes as you chew them. I threw on some avocado and blueberries to make a "salad" - it was a bizarre combo but nice to switch it up. Definitely try these micro-shoots next time you're at the market - it is like a mix between alfalfa sprouts and kettle corn popcorn, and you'd need to taste it to believe it!

Spinachy Egg Nests Serves 1, Prep time: 5 min, Cook time: 10 min

Ingredients:
- 1 tsp. olive oil
- 2 cups spinach
- 2 eggs
- 1/4 tsp. garlic powder
- sea salt & pepper to taste

Instructions:
1. Heat olive oil over medium heat
2. Cook spinach with salt, pepper, and garlic powder until soft
3. Make two holes/nests for the eggs, and crack the eggs in the holes
4. Cover the pot, turn the heat to low (2-3), and cook for about 5 minutes (+/- depending on your egg preference)

Paleo Gigi Salad

Happy Friday! I can't believe it, but I am officially on vacation. My week at Canyon Ranch starts on Sunday, and I am so excited! I just signed up for all of my services which include a detoxifying ritual, marma chikitsa, acupuncture, and a healing energy treatment. I will report back on everything when I return. I am just shy of a 10-year reunion for my last visit to the ranch, and I cannot wait. I will be trying over 2 dozen exercise classes, listening to amazing lectures on health and wellness, taking cooking classes, and spending a significant amount of time reflecting on the new year and everything I am grateful for. I have to say I am pretty thrilled 2012 is behind me, and I have such a wonderful list of things to celebrate and appreciate for the years ahead. 

Tonight's recipe is my take on the Gigi salad which comes from the Palm Restaurant. I made this recipe as part of my cooking duties on Christmas, and I fell in love with it. I remade it on New Years Day for my dinner party, and it was a big hit. I have to admit this would be a perfect addition to a summer BBQ, but it is delicious in the winter too. The recipe is incredibly easy, only has 5 minutes of cooking time, and is a gorgeous addition to any meal. Give it a shot at your next dinner party or potluck!

Ingredients:
- 1 lb. green beans, trimmed and cut in half
- 1 lb. beefsteak tomatoes, chopped
- 1 small sweet onion, chopped
- 3/4 lb. wild-caught shrimp, peeled & chopped
- 1 avocado, chopped
- Olive oil
- Balsamic vinegar
- 1 lemon
- Sea salt & pepper 
- Optional add-ins: hard-boiled egg & crumbled bacon

Instructions:
1. Boil green beans for 5 minutes, drain, and then rinse with cold water so they stop cooking
2. Mix green beans in a large bowl with the tomatoes, onion, shrimp, and avocado
3. Dress the salad lightly with olive oil, balsamic vinegar, juice from one lemon, and salt and pepper
4. Top with hard-boiled egg and crumbled bacon if desired

Grass-Fed Beef Taco Salad

Hello from Stamford! December is a month full of travel, and I still have another four mini trips before the month ends. I also am insanely excited to report that I booked a week-long trip to Canyon Ranch in the Berkshires. I spend a week at there ten years ago, and I am well overdue for a return visit. I honestly think that Canyon Ranch is a slice of heaven on earth, and I would recommend every single person to experience it at some point if at all possible. I am about to call my program coordinator to sign up for lectures, healthy cooking demonstrations, and spa/medical services ranging from Ayurveda and ancient Chinese medicine techniques to detoxifying rituals and hypnotherapy. I am going to have a lot of stories when I return, so you should be excited too!

This is a quick recipe tonight - the last of the Florida meals. Mom and I needed a very quick dinner after almost 10 hours of shopping last week. We tag-teamed dinner and were eating in under 15 minutes. This is a perfect dinner for a rushed night that can comfortably serve 3 hungry people!

Ingredients:
- Spinach
- 1 lb. grass-fed ground beef
- 1+ Tbsp. chopped garlic
- 1 large onion, sliced
- 1 large red bell pepper, sliced
- sea salt, pepper, and any other spices of choice
- 1 avocado

Instructions:
1. Cook grass-fed ground beef over medium heat until cooked through (6-9 minutes)
2. Drain the excess fat from the pan
3. Add garlic and onion and cook for another 5 minutes
4. Add red bell pepper and all spices
5. Cook for a couple more minutes - as this cooks, set all plates with a layer of spinach
6. Scoop the mixture on top of the spinach leaves and top with sliced avocado

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!

Mexican Chicken Crockpot Soup

I've said it before, and I'll say it again: I LOVE PaleOMG. Juli Bauer writes the blog, and while she doesn't know it yet, we know someone in common. She also doesn't know that Colorado is tied for my favorite state (neck and neck with California!). I am reallyyy hoping that I can make it to the PaleoFX Symposium in March so I can meet the amazing paleo presenters (including Juli), see what all the great vendors have to offer, meet some awesome new paleo friends, and explore Austin since I've never been. 

After catching up on my PaleOMG reading this morning after returning from some travel, I got inspired to create a slightly tweaked crockpot version of Juli's Chicken Tortilla Soup. It turned out to be a perfect dinner for the nasty weather. Granted it was so spicy that I sweat profusely the entire time while eating, but I am certain it was worth it. Luckily my shower was planned for after dinner, so no harm done there. I will make sure to eat the leftovers in my standard blow-drying outfit (light-weight robe with ice packs in all of the pockets to keep my body temperature down - and no, this is not a joke). I can promise this soup will keep you nice and toasty during the first snow of the season. Enjoy!

Ingredients:

- 1 sweet onion, chopped
- 1/2 giant shallot (or 1 normal shallot)
- 1 red bell pepper, diced

- 2 lbs chicken breast (fresh or frozen)

- 2 teaspoons cumin

- 2 teaspoons cayenne pepper (use less if you don't own a blow-drying outfit...)

- 1 teaspoon garlic powder

- salt and pepper, to taste

- juice of 2 limes
- 1 (4oz) can diced green chiles
- 1 (28oz) can fire roasted tomatoes
- 32 oz of broth (I used organic low sodium veggie broth)

- sliced avocado and chopped tomato, to garnish 

Instructions:
1. Arrange chopped onion, shallot, and red pepper on the bottom of the crockpot
2. Put raw chicken on top (mine was frozen)
3. Add cumin, cayenne pepper, garlic powder, salt, pepper, and lime on top of the chicken
4. Add green chilis, fire roasted tomatoes, and broth
5. Cook on high for 4 hours (or low 6-8)
6. Remove the chicken, shred it, and return it to the crockpot
7. Serve a bowl with sliced avocado and fresh chopped tomatoes (the extra tomatoes were a last-minute idea to help cut the spice a bit)
8. You can also add cilantro if you remember - I didn't!

  

Paleo Taco Tuesday

It's Tuesday, so you should be eating tacos! Growing up, I absolutely hated Mexican food, and I moaned and groaned when my mom said we would be heading to our local Mexican restaurant Senor Panchos. The only thing I was willing to eat was a plain chicken and cheese quesadilla with no salsa, veggies, or guacamole. I have clearly seen the light since then, and now my family misses the days when they had one less person to fight over the guacamole with!

Tacos are a perfect paleo meal that can be scaled down for one or doubled/tripled for a big group. The more the merrier, so grab some friends and enjoy some post-election Tuesday tacos! If you are feeling really dangerous, you can serve with raw veggies + guac and some refreshing NorCal margaritas (tequila, lime juice, and soda/sparkling water). 

P.S. ¡Ahora adoro comer la comida mexicana, y disfruto de hablar en español también! ¡Puedas escribir un comentario en español en el pie de página si quieras! ¡Viva el Paleo!

Ingredients:
- 1lb. grass-fed ground beef
- 1 onion, sliced
- 1 Tbsp. garlic, chopped
- 16oz. mushrooms, chopped
- 1 red pepper, chopped
- 2 avocados
- 1 lime
- 1 tomato
- Salt, pepper, garlic powder, & cilantro
- Lettuce (boston/bibb cups or romaine sleeves)

Instructions:
1. Cook ground beef with onions and garlic over medium heat (7-10 minutes). While it cooks, add salt, pepper, garlic powder, cilantro, and any other herbs/spices (I am a wimp when it comes to spicy food!)
2. When meat is cooked to your preference, add mushrooms and peppers, and cook for another 3-5 minutes
3. Squeeze a lime over the mixture and mix thoroughly
4. Serve taco mixture in lettuce cups, and top with avocado or guacamole

Slammin' Salmon Cakes w/ Strawberry Avocado Salsa

Good morning from rainy Boston! Yesterday's cooking class was quite an experience. The turnout was lower than expected, but I still gained the experience of cooking food for 12 people for a solid 7 hours. Needless to say, my feet and back are tired, but it was great. I am separating the three courses into three different posts, and I hope you all enjoy the recipes. Before everyone came, I took out some interesting reading materials and also laid out some of my go-to paleo products so people could see some of the food I eat and ingredients I use. 

We started off the feast with salmon cakes/patties/burgers/whatever. I am going crazy over this canned wild salmon I found at Trader Joes, and I'm sure I will come up with some other salmon recipes over the next few weeks. Salmon cakes are incredibly easy to make, and they are perfect for leftovers. You can have one over scrambled eggs for breakfast, with a salad and sliced avocado for lunch, and with some roasted broccoli and a sweet potato for dinner! This is making me hungry...

Ingredients:

- 1 avocado, chopped

- 2 medium tomatoes, chopped

- 5-7 strawberries, chopped

- 1 lime

- Salt, pepper, & garlic powder

- Two 14.5 oz. cans of wild salmon

- 1 large onion, diced

- 3 eggs

- 1/4 cup + 2 Tbsp. coconut flour

- 2 Tbsp. dill

- 1 lemon

- Salt, pepper, & garlic powder

Instructions:

1. Preheat oven to 375 degrees

2. Mix avocado, tomatoes, strawberries, and lime juice in a mixing bowl

3. Add salt, pepper, and garlic powder to taste

4. Refrigerate so flavors meld while you prepare the salmon cakes

5. Add canned salmon to a large mixing bowl. Note that this wild salmon from Trader Joes (only $2.99!) has skin and bones. You can mash it all together to get the full health benefits.

6. Add onion, egg(s), coconut flour, dill, lemon, salt, pepper, and garlic powder

7. Mix well with a fork, and then dive in with your hands to solidify the mixture

8. Form into patties and arrange on a foil-lined baking sheet

9. Bake for 30 minutes and then remove from oven and let sit for 5 minutes

10. Serve with a dollop (or two) of salsa

   

   

Egg-y Avocado w/ Sweet Potato

It has been quite the week! My first ever paleo cooking class is tonight (wish me luck), so I have a million things to prepare before all of the people arrive. I still haven't created the recipes for two of the three dishes, so I better get to it. All I know is that I will be wearing my cutest apron because I have learned over the years that looking the part is half the battle! Before I leave you this morning, I wanted to share a high and low moment from this past week. A little reflection on the past week is always a good thing, so here you go:

I have been thinking about my upcoming Avon walk a lot this week. One week from today, I will be walking 40 miles with my mom, Aunt Randi, and the rest of our "flock" to raise awareness for breast cancer. Last year was my first time participating in the Avon walk, and I can't wait for round two. I was doing a training walk on Wednesday, and as I was daydreaming about the walk and thinking about how great it will be, I crossed one of the walking bridges in the esplanade and came across my favorite heart puddle. This puddle is always here, rain or shine. It is always in the shape of a heart, and now it has a perfect autumn outline thanks to the falling trees. 

Switching gears, yesterday's Crossfit class really tested me for the first time. I was struggling with my box jumps during the warm-up and had a feeling I needed to scale down. As I practiced, I was feeling more confident, so I decided to keep the 20-inch box for the WOD. The workout was 18 min AMRAP of 15 box jumps, 12 push presses, and 9 toes to bar (ouch). After my fourth box jump in the very first round, I somehow lost focus and found myself laying on top of the box... for a long time. I took a second to get my bearings and realized that while everyone else was pushing hard, I was laying over the box like roadkill. My arm was scraped and bleeding, and I was totally disoriented because I didn't even know what happened. Christina came over to see if I was alright (thank you!), and I decided all I could do was scale down my box, push through the pain (and embarassment), and get back into my WOD. I ended up completing the entire workout and left with a really proud feeling. I think this is exactly what Crossfit is all about. 

   

As for this morning's recipe, the inspiration shout-out goes to Mal. While she is so busy up in Ithaca getting her MBA (and acing every test and winning every case competition...), she still manages to send me pictures of delicious food that help inspire new recipes. She refuses to eat a runny egg, but I will convince her to try this eventually!

Ingredients:

- 1/2 avocado, pitted

- 1 farm fresh egg

- 1 small sweet potato

- Olive oil

- Sea salt & pepper

- Sliced almonds

Instructions:

1. Preheat oven to 425 degrees

2. Spoon out a little bit of the inside of your avocado to make the whole big enough for your egg

3. Make a foil "boat" for your avocado (see above) so it catches the spillage

4. Crack your egg into the avocado (note: a decent amount of my egg white spilled over into the foil - next time I will use a bigger avocado or scoop more out first)

5. Top with sea salt, pepper, and any other spices/herbs you like and bake for about 15 minutes (watch for desired consistency of the egg)

6. While the eggy avocado is cooking, heat a little olive oil over medium heat and add the chopped sweet potatoes

7. Stir reglularly and toss with sea salt and pepper. When potatoes are softening and getting a golden brown outside, sprinkle a few sliced almonds on top. 

8. When egg is done to your liking, carefully remove the foil boat out of the oven (be careful not to spill it!) and serve with sweet potatoes.

Time to prep for my cooking class! Updates will follow :) 

Paleo Seafood Trio

Huge news people! After meeting some great fellow paleo Bostonians last weekend, I was asked to teach a cooking class this weekend for a "Healthy Boston Adventures" meetup. There should be around 13 people coming to my apartment, and I will be cooking/teaching a 3-course paleo feast consisting of:

- Slammin' salmon cakes with avocado, strawberry, tomato, & lime salsa
- Acorn squash and grass-fed beef autumn casserole
- Crispy apple crisp (creative name, I know)

I just got home from Trader Joes after a huge shopping spree, and I can't wait for the class! I obviously love to cook, but this is my first attempt at a cooking class. I'm looking forward to teaching the group about paleo and showing them how easy and healthy the recipes can be. If it goes well, I would love to do more of them. I will post all of the recipes and a recap this weekend after the class! It should definitely be interesting because I have never made any of these things before, and I have to actually create the recipes before the group gets here. I decided to go with a salmon cake appetizer because it should be an easy, affordable seafood appetizer (and I just learned that Trader Joes has wild canned salmon). I absolutely love seafood, so on that note, I thought I would share a few summer seafood recipes I have made over the past few months. I highly recommend all three!


Wild Cod Lettuce Wraps topped with  Organic Peach/Avocado Salsa 

Ingredients:
- Wild cod (I used one frozen package from TJ - about 1lb)
- Olive oil
- Sea salt, pepper, & garlic powder
- 2 organic peaches, chopped
- 1 organic avocado, chopped
- Juice from 1/2 lime
- 1-2 cups brussel sprouts, halved
- Bibb/Boston lettuce cups

Instructions:
1. Preheat oven to 350 degrees
2. Brush cod with a little olive oil and spices
3. Coat brussel sprouts with olive oil and spices
4. Bake cod and brussel sprouts for about 15 minutes
5. While fish and veggies are cooking, prepare salsa by combining peaches, avocado, lime, salt, pepper, and garlic powder
6. When the fish is cooked (should easily flake with a fork), pull apart pieces and put them in the lettuce cups. Top with salsa and serve with brussel sprouts. Perfect feast for roomie bonding night, right Katie? :)

Pecan Pesto Mahi Mahi w/ Summer Vegetables

Ingredients:
- Wild mahi mahi (I used one frozen package from TJ - about 1lb)
- Homemade pecan pesto (will post recipe separately - includes pecans, fresh basil, olive oil, lemon, salt, and pepper)
- 1 zucchini, sliced
- 1 summer squash, sliced
- 1 lb mini heirloom tomatoes, quartered
- Olive oil
- Sea salt & pepper

Instructions:
1. Preheat oven to 350 degrees
2. Brush mahi mahi with a little olive oil and top with a dollup of homemade pesto. Bake for 15-20 minutes depending on thickness of the fish
3. While the fish is cooking, head some olive oil over medium heat and sautee the zucchini and squash for about 10 minutes or until cooked to your liking
4. Plate your fish on top of the summer veggie mixture and top with heirloom tomatoes


Very Berry Nutty Salmon Salad

Ingredients:
- 1 4-5oz piece of salmon
- 1-2 cups mache lettuce
- 1/4 cup raspberries
- 1/2 tomato, chopped
- 1 Tbsp. sliced almonds
- 1 Tbsp. raw sunflower seeds
- 1-2 Tbsp. paleo salad dressing (optional) - I used Steve's Original Wild Berry and love it!

Instructions:
1. Boil a pot of water. When boiling, add your salmon, cover the pot, and turn off the heat. 
2. Let cook 12-15 minutes
3. While your salmon poaches, arrange your lettuce, raspberries, tomato, almonds, and sunflower seeds on a plate
4. Top salad with salmon and add your favorite paleo salad dressing (or olive oil & lemon)