Spaghetti Squash & Red Pepper Meatballs

Happy early Passover to all of my fellow Jewish and non-Jewish readers who may be celebrating! Lexi and I celebrated tonight by going to Zaftigs in Brookline. I have to admit it was the first time I ever ordered gefilte fish at a restaurant, but it was delicious! I even tried the homemade beet horseradish, but sadly I still found that violently disgusting (sorry Zaftigs). 

Last week when Lexi came over for dinner, we made spaghetti squash with meatballs. Channelling my Italian roots (aka spending a lot of time with the Martinos) comes pretty naturally to me, or so I thought. This dinner was delicious, but the initial taste of the meatballs was a bit bizarre to say the least. When I asked Lexi how they were, she said "they taste Jewish". A week later, we still don't know exactly what that meant, but I did decide against naming them mini Jew balls. If you're daring, try them out, and let me know what you think! FYI - the longer they sat in the fridge, the better they got. Apparently mini Jew balls taste better with age! Happy Passover everyone :)

Spaghetti Squash & Red Pepper Meatballs: Serves: 4, Prep time: 30 min, Cook time: 45 min

Ingredients:
- 1 spaghetti squash
- 1 lb. ground turkey
- 1 red pepper
- 1 yellow onion
- 6 large button mushrooms
- 1 Tbsp. chopped garlic
- 1 Tbsp. coconut flour

Instructions:
1. Preheat oven to 375 degrees
2. Cut the squash in half lengthwise, and bake face down for 45 minutes
3. Meanwhile, add pepper, onion, and mushrooms into the food processor, and pulse until finely chopped
4. Mix ground turkey, pepper mixture, chopped garlic, and coconut flour until well combined
5. Place 16-20 meatballs on a foil-lined cookie sheet
6. Bake for 30 minutes until cooked through
7. When squash finishes, string it out of the skin with a fork
8. Serve squash with your favorite homemade tomato sauce (thanks Lexi!), and top with meatballs

  

  

  

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

  

  

  

Carrot Sweet Potato Latkes

Happy (belated) Hanukkah! My family is a bit non-traditional when it comes to holiday celebrations. We have quite the melting pot in the family, and our favorite celebrations include Paster (Passover + Easter) and Chrismanukkah (Xmas + Hanukkah). I celebrated Chrismanukkah with mom and Ron a bit early this year in Florida, and I tried to make a paleo latke (potato pancake) for my paleo meetup this past weekend. 

I have to admit that these do not taste anything like potato pancakes - they are mostly made of carrots, so the flavor is clearly different. I was pleasantly surprised by these, and they were a great addition to the potluck. I ate the leftovers for breakfast with eggs & spinach.  This is definitely a new and interesting tasty treat! I will probably try these again with a higher proportion of sweet potato and some sauteed onion. An update will follow after the next attempt!

Ingredients:
- 8-10 large carrots, peeled & shredded
- 2 large sweet potatoes, peeled & shredded
- 6 eggs
- 5-6 Tbsp. coconut flour

- Salt, pepper, and cinnamon

Instructions:

1. Preheat oven to 450 degrees

2. Mix all ingredients in a very large mixing bowl - make sure everything is well combined

3. Drop rounded tablespoons of batter onto a parchment paper lined baking sheet

4. Bake for 10 minutes, flip over, and bake for another 10 minutes

5. Latkes/pancakes should be golden brown on both sides

  

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)

  

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