Perfect Paleo Le Creuset Quiche

Last year at work I had a financial services client who was starting up an avocado ranch business, and he was nice enough to send me a box of a dozen beautiful avocados from his backyard in sunny California. It was a pretty exciting day at the office when the box arrived. It's worth mentioning that the client never told me that he sent them, so needless to say, my coworkers and I were quite confused. It turns out that anytime a client sends a box of avocados, it is a good day. My client Tim has fully launched his company and website Red Hawk Ranch and ships freshly picked California avocados across the U.S. for incredibly reasonable prices. I highly recommend ordering a box next time you are in the mood for a guacamole party!

Today's recipe uses my absolute favorite kitchen tool - my teal le creuset pot. Ryan gave this to me for Chrismannukah last year (thank you!!), and it is so beautiful that I actually keep it out our stove at all times. I am not sure if it is a coincidence or not, but every single thing I have ever made in this pot comes out perfectly. I have created quite a few crustless quiches in this pot, and I encourage you to get one and try them out! The recipe below combines some great green veggies, but you can also add some sauteed chorizo, bacon, or any other meat if your breakfast eaters are looking for some extra protein and texture. 

The le creuset pot is also incredible for soups and stews. Friday's creation for my cookbook was a sweet potato and chicken curry stew. I have my third photo shoot on Monday and then will be over halfway through the photographs for the book! You can check out some of the pictures, a video of me, and all of the info on my kickstarter campaign. Don't forget to pre-order your copy! The campaign ends on May 28th, so there are less than two weeks left!

Perfect Paleo Le Creuset Quiche: Serves 3-4, Prep time: 10 min, Cook time: 1 hour

Ingredients:

- 1/2 Tbsp. olive oil or coconut oil

- 1 large sweet onion, chopped

- 2 cups broccoli, chopped

- 6 oz. spinach

- 6 organic, cage-free eggs

- Salt, pepper, and garlic powder

Instructions:

1. Heat olive oil over medium-low heat in your favorite Le Creuset dish

2. Add onion, and cook until soft (about 10 minutes)

3. Add broccoli and cook another 5-10 minutes

4. Add spinach and cover for 2-3 minutes until wilted

5. Whisk eggs in a bowl with a dash of salt, pepper, and garlic powder

6. Pour eggs over the veggies, and cook for about 40 minutes until set

 
  

Broccoli Butternut Soup

Today is a great day for so many reasons. Most importantly, I started my day with a 5-mile run. I haven't written anything in my blog about my running challenge because I wanted a solid month under my belt to erase any fear of quitting. Many of you know that running is my absolute least favorite activity. It makes me feel like a 300-lb. elephant flopping around, and my poor little flat, bunion-filled feet get miserable. I love essentially all other exercise, but I have never been a runner. In a moment of madness last month, I decided that I should create a 20-week running challenge for myself building up to 10 miles. The thought of running 10 miles seems so insanely impossible, but I am constantly reminding myself that it is purely mental. I try to exercise every day and have a great fitness level, so there is no reason I can't overcome my arch nemesis (the treadmill). I am proud to say that tomorrow completes my fourth week without a single slip from my training schedule and a total of 57 miles logged. I am now officially accountable to reach my goal, so I will keep you updated on my progress! 

Today's recipe is another soup! I know I am a little obsessed with creating new soups, but they have been so great for breakfast since I strayed from my old go-to of oatmeal. I decided to make broccoli butternut soup because I liked the way the name rolled off my tongue. I had to include a picture from my recent trip to Florida because the scenery matches this soup perfectly! I don't know about you, but I think this is the sign of a great day. Time to cook up a feast for tonight's farewell paleo potluck... have a fantastic weekend!

Broccoli Butternut Soup: Serves 8+, Prep time: 15 min, Cook time: 65 min

Ingredients:

- 1-2 Tbsp. olive oil

- 2 large sweet onions, chopped
- 1 large head of garlic, peeled & chopped

- 1 bag baby carrots, chopped

- 1 bag celery hearts, chopped

- 4 large broccoli crowns, chopped

- 1.5 lbs. butternut squash, cubed
- 5-6 cups organic vegetable broth/stock

- Sea salt and pepper to taste

Instructions:

1. Heat olive oil over medium heat

2. Add onions and garlic and cook for 10 minutes until soft
3. Add carrots and celery and cook for another 10 minutes
4. Add broccoli, squash, and broth to the pot
5. Bring to a boil and then cover the pot and cook on low for 45 minutes
6. Remove the pot from the heat and puree using your immersion blender or food processor.

  

Turkey & Veggie Mash Bowls

There are 22 days until the big move, and I have about 5,000 things to do in the meantime! Most important of all will be celebrating the birthdays of my mom and Mal down in Florida. I can't think of a better weekend plan than being down in Naples with my two favorite ladies (and Rosey) for some quality workouts, pool time, farmers markets, dinners out, and nonstop chatting/hugging. It doesn't get much better than that in my book.

I have to share something very gross with you. I was on Amtrak this afternoon heading back to Boston after a meeting in Providence, and the guy in front of me was scratching his head. He must have had a cut or bump or something, because he picked at it, and then ATE it! I should've apologized in advance for this story, but it just boggled my mind. He was a successful-looking businessman in his 40s, and he straight up ate his head scab. In hindsight, this probably isn't the best story for a food blog, but I really had no choice but to share it :)

Switching gears (hopefully you can build your hunger back), tonight's recipe is a turkey and veggie mash bowl. I had made something similar with sweet potatoes on the bottom, so I figured I would switch it up and try the carrots. I have to admit that I prefer the sweet potato version, but this was still great. I actually ate this for breakfast for a full work week which was perfect because I made it all in advance. If you aren't into a savory breakfast, try it out for lunch or dinner!

Turkey & Veggie Mash Bowls: Serves 5, Prep time: 10 min, Cook time: 25-30 min

Ingredients:
- 6 large carrots, peeled and roughly chopped 
- 1 Tbsp. olive oil

- 1 large onion, diced

- 1 Tbsp. garlic, chopped

- 2 large green peppers, chopped
- 2 heads of broccoli, chopped
- 1lb. mushrooms, chopped
- 1 lb. organic ground turkey
- Fine sea salt and pepper

Instructions:
1. Boil a pot of water. When boiling, add carrots and boil for 20 minutes or until soft
2. Meanwhile, heat olive oil over medium heat 
3. Add onions and garlic and cook 5-10 minutes until soft. 
4. Add ground turkey and cook about 10+ minutes until cooked through (no more pink)
5. Add peppers, broccoli, and mushrooms, and cook another 5-10 minutes until everything is cooked
6. Season with salt and pepper to taste
7. Drain the carrots, return them to the pot and mash with a potato masher
8. Split the carrot mash among 5 containers/bowls, and then evenly distribute the turkey/veggie mixture on top.

Steamed Veggies

The countdown is on. In exactly one week I will be on a 13-hour plane ride to Dubai freaking out. I have actually always liked flying, but anything over 5 hours makes my brain do crazy things. I start thinking about the fact that I am basically in a floating school bus above the ocean and will magically land on the other side of the world. Maybe this seems like a normal concept to you, but it certainly doesn't to me. Once I tried talking about these feelings with the person next to me, and it did not go very well. I luckily have great seats for the flights (aisles all the way), and I promised my mom I would do stretches, plane yoga, and walk around a little so I don't explode. I have never gone anywhere so far away before in my life, and I am sure it will be the experience of a lifetime. 

While I await my trip and try to keep busy, I have been experimenting with my newest kitchen toy - a metal steamer basket. I got this for $6 at Bed Bath & Beyond, and it is absolutely fantastic. If you can believe it, I had never steamed anything before in my life, and it is my new favorite way to cook veggies. I used to bake sweet potatoes all the time, and they took an hour minimum to really cook through. Steaming a sweet potato takes TEN minutes - if you don't realize how much of a game-changer this is, you clearly aren't paying attention.

Steamed Veggies: Prep time: 5 min, Cook time: varies

Ingredients:
- Any veggies you want! My favorite lately is a broccoli/carrot/celery medley or sweet potato

Instructions:
1. Boil 2 inches of water
2. Place the metal basket inside of the pot and add in your veggies
3. Cover the pot leaving it slightly open for the steam to escape
4. Steam until the veggies reach the desired consistency (carrots & sweet potatoes take about 10 min, celery 7-8 minutes, broccoli 4-5 minutes)

  

Warm Winter Paleo Pot Pie

Happy February! It's a new month, so it's time to share my new routine. January was a cold, dreary month, so I needed to switch things up a bit. Working from home can be a challenge at times because there is less motivation to get up early, get in a good workout, and stay on schedule. I am experimenting with a new plan that consists of either a long walk or yoga first thing in the morning and then a stroll to the Five Seventy Market to get a shot of wheatgrass. By the time I get home, I am so energized and ready to start the day - all before 8am. The benefits of wheatgrass are extensive and include:

1. Detoxification
2. Improved thyroid function
3. Lowered blood pressure
4. Weight loss
5. Improving pH in the body
6. Better digestion
7. Oxygen supply
8. Cancer treatment
9. Anti-aging
10. Increased vitamins and nutrients

I don't know about you, but I like the looks of that list. I have been dealing with stomach issues my whole life, and I am hoping this is going to be a nice little addition to my paleo lifestyle for overall health and wellness. The picture above was from my first experience. I got the juice to-go so I could experiment at home (next to the sink just in case it was disgusting). It was actually super fresh and sweet, and the orange slice is a perfect finisher. Now I am hardcore and get the juice at the cafe - they serve it in a shot glass, and it is kind of hysterical to take a shot at 7am, suck on an orange slice, and walk home. It's no tequila and lime, but it sure is doing the trick!

The wheatgrass is great, but it still is winter, and that means we all need a little comfort food. Warming foods are great for you in the coldest months, and this recipe will not disappoint. The recipe was adapted from Paleo Comfort Foods - a great cookbook my mom got me. I made this recipe for ladies night earlier in the week, and it was a big hit. The leftovers are keeping me warm and well-fed, and I will definitely make this again before winter is over. 

I'm off to PaleOMG cooking class #2, and I will post all the great details this weekend!

Warm Winter Paleo Pot Pie Serves 8-10, Prep time: 45 minutes, Cook time 75 minutes

Ingredients:
- 2 cups almond flour (I used Trader Joes almond meal)
- 1/2 cup olive oil
- 1 tsp. baking soda
- 1/2 tsp. sea salt

- 2 Tbsp. olive oil
- 2 sweet onions, chopped
- 2 Tbsp. garlic, chopped
- 2 cups mushrooms, chopped
- 1 bunch celery, chopped (about 5 stalks)
- 5 carrots, peeled & chopped
- 2-3 cups broccoli, chopped
- 2 lbs. poached chicken, cubed
- 2 cups organic vegetable stock
- 1.5 Tbsp. coconut flour
- 2 tsp. parsley
- 1 tsp. pepper

Instructions:
1. Mix the almond flour, olive oil, baking soda, and sea salt in a bowl
2. Roll the mixture on wax paper (I ended up using a rubber spatula and then my fingers - much easier) - you want it to be the size of whatever casserole dish you are making
3. Cover the crust with another piece of wax paper and refrigerate while you prep the rest of the dish
4. Heat olive oil over medium heat
5. Add onions and garlic and cook for 5-10 minutes until soft
6. Add mushrooms and cook another 5 minutes
7. Add carrots, celery, and broccoli, and cook another 10 minutes
8. Add stock, parsley, and pepper, and stir well
9. Add coconut flour and cook on low for 10 minutes
10. Pour mixture into a casserole dish 
11. Top with the crust (not as easy as it looks - used my fingers to help quite a bit)
12. Bake for 30 minutes and then let sit for 10 minutes before serving

  

  

  

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

Breakfast for Dinner

Everybody loves breakfast, and after a busy week when your leftovers run out, it can be the the perfect paleo dinner. While I have experimented with many breakfast recipes like paleo pancakes and muffins, tonight's post highlights three quick and easy egg dishes that can be made with a moment's notice. A short and sweet post, but hopefully helpful when you run out of food and ideas! This is just another reason to buy an extra dozen of farm fresh eggs from your local farmers market each week. Enjoy!

Scrambled SOWA Eggs with Bacon & Herbed Tomatoes

Ingredients:

- 2 eggs

- No-sugar-added bacon (I used fresh bacon from Westminster Meats)

- 1 tomato

- Mixed herbs (basil, oregano, etc.)

- Salt & pepper

Instructions:
1. Cook bacon in pan or on a griddle
2. Scramble eggs with salt & pepper
3. Slice fresh tomato and top with herbs of choice

Fried Eggs w/ Sauteed Asparagus & Mashed Sweet Potato

Ingredients:

- 2 eggs

- 1 small sweet potato, baked & mashed

- 1/2 cup asparagus, chopped

- Olive oil

- Cinnamon, salt, pepper, & garlic powder

Instructions:
1. Sautee asparagus in olive oil with salt, pepper, and garlic powder
2. Head up sweet potato (can microwave, bake, or boil it if it isn't pre-prepared), and top with cinnamon
3. When asparagus is done, remove from pan and fry two eggs in the leftover oil & 
spices

Simple Omelet Topped w/ Broccoli & Portobello Mushrooms

Ingredients:

- 3 eggs or 1/2 cup egg whites

- 1 small head of broccoli, chopped

- 1/2 portobello mushroom cap, chopped

- 1 Tbsp. olive oil

- Salt, pepper, & garlic powder

Instructions:
1. Heat olive oil in omelet pan
2. Cook veggies in the oil with salt, pepper, and garlic powder
3. When veggies are cooked to your liking, remove them from the pan
4. Pour eggs (or whites) into the pan, and cook slowly over medium-low heat. Note: you will be tempted to flip! DON'T DO IT! Mal and I learned this the hard way from years of ruining omelets. Be patient, and when the bottom is fully set, flip the omelet, top with veggies, and serve.