Italian Salmon Pockets

I am approaching the 72-hour mark for my kickstarter campaign for Bowls of Love, and it is exhilarating! I am shamelessly plugging the cookbook everywhere I can, and I hope you all have had a chance to watch my video and check out some of the pictures from the book. I have connected with incredible people all over the world, each with a unique story why the project touches them. This experience has opened my eyes in so many ways, and the entrepreneur in me is quite happy.

Tonight's recipe was inspired by Giada's and was originally suggested to me by Mal. We went up to Ithaca this weekend for Mal and Mike's MBA graduation at Cornell, and it was incredible. Tons of great times, big laughs, and happy tears all around. More than anything, it made me really realize that Mal is on her way back to Stamford! There will be a few countries/trips in the meantime, but soon enough we will be neighbors sharing recipes (and memories) together just like the good old days.

This recipe is incredibly flavorful and a nice change from my go-to salmon recipe (post to come!). The salmon has a lot of juice from the tomato mixture, so it would be perfect served over zucchini noodles or your favorite gluten free pasta!

Italian Salmon Pockets: Serves 4, Prep time: 10 min, Cook time: 25 min

Ingredients:
- 4 salmon fillets (6 oz. each)
- 2 Tbsp. olive oil, divided
- 1 pint cherry tomatoes, chopped
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1/2 lemon
- 1 Tbsp. chopped basil
- Salt & pepper

Instructions:
1. Preheat the oven to 400 degrees
2. Drizzle 1 Tbsp. olive oil on salmon fillets, and season lightly with salt and pepper
3. Mix the tomatoes, onion, garlic, lemon, basil, and 1 Tbsp. of olive oil in a bowl
4. Lay out 4 large pieces of foil on the counter
5. Put each salmon fillet (oil side down) on the foil, and top with 1/4 of the tomato mixture
6. Fold the foil packets closed, and twist the ends tightly (they should be sealed)
7. Bake for 25 minutes, and then serve immediately

  

  

Rainbow Beet Salad

Happy Spring! I have been convincing myself it is warmer than it really is and have boycotted wearing jackets in the middle of the day. Probably not the best decision, but I am preparing myself for the sunshine to come. I got very used to the 85-90 degree weather in Dubai, and with my upcoming Florida trip, there is no need to accept the cold weather. I even got a little taste of winter when I was in Dubai - Ry and I went skiing in the Mall of the Emirates at Ski Dubai. 

It was the most ridiculous experience imaginable, and we all know I have had my share of ridiculous experiences. I was in a tank top and sandals and was waiting in line with the most diverse group of people all waiting to get fitted for our snowsuits and skis. We bought some matching striped hats and purple gloves and then suited up. We carried our skis up an escalator and then walked into the world's largest refrigerator. The "mountain" wasn't huge, but it definitely did the trick. The best part was when I went on the "advanced" lift and fell off (FYI - I have skied since I was 4 years old...). Ryan was in front of me and didn't see, and I rolled down the mountain into the guy behind me cracking up. After the fall, my lips turned purple and my teeth wouldn't stop chattering, so we went inside, got back into our summer clothes, and returned to the dessert - pretty standard if you ask me.

Tonight's recipe was inspired by my dear friend Naima. I met her through my IIN health coaching program, and she is a wonderful cook. She is from Tunisia, and she has so many wonderful recipes using fresh, seasonal ingredients. The first time she came over for dinner she brought a gorgeous beet salad with potatoes and tomatoes. I switched it up a bit using rainbow beets from today's farmers market and nixed the potatoes. This is an amazingly light and fresh side dish that goes great with any meal. This is the perfect addition for your next dinner party because it can be made in advance. Thanks Naima!

Rainbow Beet Salad: Serves 4-5, Prep time: 10 min, Cook time: 30 min

Ingredients:
- 1 white beet
- 1 golden beet
- 1 red beet
- 20 cheery tomatoes, chopped
- 1 Tbsp. olive oil
- 1/2 lemon
- 2+ Tbsp. chopped parsley
- Sea salt and pepper

Instructions:
1. Peel each beet and chop into large pieces
2. Boil uncovered for 30 minutes until soft
3. Chop tomatoes and cooled beets into bite-sized pieces
4. Toss with olive oil, lemon juice, sea salt, and pepper
5. Serve at room temperature or chilled 

  

  

Blueberry Peach Cobbler Crisp

I had to take a few days off from blogging after I had my first ever epic kitchen fail last week. I had dreamt up this creative beet chili recipe, and it was a complete disaster. I decided to pre-boil the beets a bit to soften them, and while I was on a 5-minute phone call, the beets absorbed 100% of the water in the pot, and burnt to a crisp. My entire apartment smelled like fiery beet smoke (not very inviting if you were wondering), and I even had to throw my pot away! I soaked and washed it multiple times and even put it through the dishwasher, but I think a layer of the pot itself burnt off, so I had to ditch it. Needless to say, I had some making up to do in the kitchen. 

I took a couple days off and then geared up for a ladies night potluck dinner party I threw last night. Ten wonderful ladies came over, and we had an amazing time. There was a recipe contest, and Sheena won with curried goat. It was my first time trying goat, and it was fantastic. Katherine's Moroccan chicken tagine was a close second - I will definitely be getting the recipes for both dishes and trying to recreate them. I was in charge of dessert, so I made a carrot cake (will be featured in a couple of days) and this blueberry peach concoction. My favorite farm at the Cambridge Winter Farmers Market occasionally has some summer staples that were picked fresh months ago and frozen to last through winter. I have missed out on the peaches every week until yesterday. I was so thrilled, and I decided to make a very summery dish. You can switch this up and use any fruit you have in season (apples, pears, cherries, etc.). This dish was a huge hit, and there wasn't an ounce left over. The peaches tasted insanely ripe, and they brought back amazing memories of my favorite meal of the summer up at Ryan's lake house when we made grilled peaches stuffed with prosciutto and fresh basil. Trust me when I tell you that you should make this cobbler. It is hands down my favorite paleo dessert to date. Summer will be here before we know it!

Blueberry Peach Cobbler Crisp: Serves 10, Prep time: 15 min, Cook time: 45 min

Ingredients:
- 6 peaches, sliced
- 3 cups blueberries
- 1 Tbsp. lemon juice
- 1 Tbsp. vanilla

- 2 1/2 cups almond flour
- 1/2 cup chopped pecans

- 1/2 cup unsweetened coconut flakes

- 1 Tbsp. cinnamon

- 1/2 tsp. salt

- 1/2 cup coconut oil, melted

- 1/4 cup organic grade B maple syrup

Instructions:

1. Preheat oven to 375 degrees

2. Toss the fruit with the lemon juice and vanilla

3. Put fruit mixture in a 9x12 casserole dish

4. In a small bowl, combine almond flour, pecans, coconut flakes, cinnamon, salt, coconut oil, and maple syrup

5. Mix until well combined and then crumble topping over the fruit  (I used my hands)

6. Bake for 45 until fruit is bubbly and the top is golden brown

  

  

  

Lemon Rosemary Salmon

Madness: I leave for my Dubai trip 3 weeks from tomorrow. To say I'm excited would be an understatement. I feel pretty sorry for whoever has to sit next to me on the flight over. The longest flight I've ever taken was 7 hours, so I think 14 will be interesting to say the least. I'll try to keep busy with movies, airplane yoga, paleo snacks, and hopefully some solid sleep. I watched Sex and the City 2 this past weekend, and I learned exactly what not to do while I'm there thanks to the shenanigans the girls had in Abu Dhabi. I will be full of stories (and new recipes) when I return, so get excited!

I had to share this picture on my blog. The other morning I woke up for yoga and the sun was rising and shining into my living room. That statue on the end table was my grandmother's, and it is the one thing in my apartment that I have of hers. The gorgeous sunrise created such a beautiful picture with the shadow of the statue. I felt like a little piece of my grandma was there that morning, and it was a perfect way to start the day.

Tonight's recipe is a quick and easy dish - beautifully cooked salmon in 10 minutes. You can buy some tasty wild-caught salmon frozen from Trader Joes for half the price of the fresh alternative from Whole Foods. It only takes a few extra minutes to cook, so give it a try!

Lemon Rosemary Salmon: Serves 3, Prep Time: 5 min, Cook Time: 10 min

Ingredients:
- 1 lb. fresh wild-caught salmon
- Olive oil
- 1 lemon
- 1 sprig of rosemary

Instructions:
1. Preheat oven to broil
2. Place salmon filets on a foil-lined cookie sheet
3. Brush very lightly with olive oil
4. Cover filets with juice from the lemon and then cover in rosemary
5. Broil for 10 minutes or until fish is cooked through and flakes with a fork

  

Roasted Chicken w/ Sweets & Beets

So if you're wondering, I am still upset about my poop sneaker. I am trying to pretend it never happened, but it isn't working. I don't have a padded mat under my standing desk yet, so I really need to wear sneakers in the house while I work. After yesterday's incident, I think my days of wearing sneakers in the apartment are over. The good news is that I will have a padded mat delivered and ready to go by the time I'm back from Stamford this week AND I found out that my sneakers are on sale on Zappos. I need another pair anyway, so this may just work out perfectly. I realize that if you are here for a delicious recipe, you probably don't want to hear about my dirty sneaker, but I just really needed to share!

I had a wonderful visit from my Dad today, and I wanted to make him a special meal before he headed out to London for business. I channeled my Grandma and went with my first ever roasted chicken. While I mastered the turkey back in November, I was still nervous about roasting the whole chicken. I threw it together with some roasted sweet potatoes and beets from the Siena Farm farmstore, and it was amazing! The one issue with beets is that their juice gets everywhere. The color is gorgeous, but I'd recommend wearing an apron (and a poncho) to avoid getting beet juice all over your clothes. Don't say you weren't warned!

Roasted Chicken w/ Sweets & Beets: Serves 4, Prep Time: 15 minutes, Cook Time: 90 minutes

Ingredients:

- 4-5lb. free-range organic chicken

- 2 sweet potatoes, peeled

- 2 beets, peeled

- Olive oil

- 1 lemon, halved

- 2 sprigs each of rosemary, thyme, & sage

- Sea salt, pepper, garlic powder, and dried onion

Instructions:

1. Preheat oven to 425 degrees

2. Chop sweets & beets into 1-inch cubes and arrange in a baking dish. Toss with olive oil, sea salt, pepper, garlic powder, and dried onion (or onion powder).

3. Rinse and pat dry chicken. Make sure you clean out the inside (luckily this one didn't have any surprises inside)

4. Coat the chicken with a little olive oil, the juice from the two lemon halves, and some of the spices.

5. Stuff the chicken with all of the herbs and the leftover lemon halves

6. Bake for 75 minutes, basting every 15-20 minutes

7. Flip over the chicken and cook for another 15 minutes

8. Let the pan sit for 5-10 minutes and then carve and enjoy!

  

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

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.

  

Crispy Apple Crisp

No (good) party or cooking class would be complete without a paleo dessert. I know some paleo followers stay away from paleo-ized versions of baked goods, but I personally like to indulge every once in a while. I created this apple crisp recipe, and you will see there is no honey, maple syrup, or sweetener. You can use those if you like, but I found that the sweetness of the baked apples was enough. Next time I will definitely need to make a little homemade paleo ice cream on the side for the full experience.

I did give the leftovers to my gracious hosts, but it is key to note that they could be eaten for breakfast without a single ounce of guilt. Check out the ingredients - you won't be disappointed!

Ingredients:

- 2 lbs. apples (about 6 small apples)

- 1 cup almond flour/meal

- 1/2 cup crushed pecans

- 1/2 cup chopped walnuts

- 1 Tbsp. + 1 tsp. cinnamon 

- 2 tsp vanilla

- 1/3 cup coconut oil

- 1/2 lemon

Instructions:

1. Preheat oven to 375 degrees

2. Chop apples (I left the skin on) and put in a big ziploc bag. Add lemon and 1 tsp. of the cinnamon. 

3. Shake the bag, and when evenly coated, arrange the apples in a pie dish or 9x9 pan

4. In a mixing bowl, mix almond flour, pecans, walnuts, and 1 Tbsp. of cinnamon

5. Add vanilla and coconut oil

6. Use your hands to fully combine the ingredients - you are looking for a somewhat soft/crumbly mixture. If it is too try, you may need to add another dollop of coconut oil

7. Pour topping mixture evenly over the apples

8. Cover with foil and bake for 45 minutes

9. Remove foil and bake for another 15 minutes to make your apple crisp nice and crispy

10. Serve plain or with some paleo ice cream

   

   

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