Sauteed Red Cabbage & Criminis

Have you heard of Diane Sanfilippo' 21-day sugar detox? I have recommended it to multiple health coaching clients of mine as a way to take a break from sugar (even fruit!) and let their bodies recalibrate without the distractions of junky food. The results are pretty astounding. I have completed a 21DSD myself, and it was incredible how sweet tomatoes, peppers, and other vegetables became when they were the only sources of "sweet" food I ate. After the detox/cleanse ended, I did reintroduce many foods into my diet including fruit, but it certainly opened my eyes as to how much certain foods impact my mood, cravings, and overall health. I took one of the interesting recipes I came across during my research and tweaked it for tonight's blogpost. 

On an unrelated note, I have to shamelessly give one final push... my kickstarter campaign for Bowls of Love is ending in 27 hours!! I have raised almost $15,000 in under a month, and I am floored by the responses I have received. I have learned at least a dozen crucial life lessons throughout this process, and I am so proud to have accomplished the first step in fulfilling my dream. It is pretty amazing what happens in life when you fully dedicate yourself to something, and I am so incredibly motivated to keep pushing. If you love my recipes and have a soft spot for soups and sharing amazing food with the people you love (who doesn't?!) please take a minute to watch my video and consider contributing to the campaign so you can get a copy of Bowls of Love!

Sauteed Red Cabbage: Serves 3-4, Prep time: 10 min, Cook time: 20 min

Ingredients:
- 1 small head of red cabbage, thinly sliced
- 1 Tbsp. coconut oil
- 3 small onions, sliced
- 8 crimini mushrooms, sliced
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. rosemary
- Salt & pepper to taste

Instructions:
1. Head the coconut oil over medium heat
2. Sautee the onions and mushrooms until soft (about 10 minutes)
3. Add the cabbage and cook for 10 minutes
4. Add the vinegar, rosemary, salt, and pepper, and cook until totally soft (about 10-15 minutes)

Note: You can always add some water if this becomes too dry. Serve warm or cold (I prefer cold!)

  

  

Garlic Chicken Vegetable Soup

I am sorry to admit that I have been neglecting my blog! With the upcoming move, craziness at work, and loads of travel, I am a bit behind on sharing my recipes. Before I fully shift into Spring gear, I need to share a few leftover recipes that I have enjoyed over the past few weeks. Soup has been a regular part of my weekly routine for the past few months, and this great take on chicken soup was a perfect breakfast (yes, breakfast) a couple of weeks ago. I sadly missed the farmers market due to travel, so I stopped into Foodies, grabbed every veggie that looked good, and threw them together to make soup. As I prepare for life back in the office, I am going to be doing a lot of meal planning and cooking ahead like this!

On another note, I am thrilled to announce that I am officially pre-certified as a health coach and can start seeing clients. I am really looking forward to working with people on adding balance and happiness to their lives by adopting healthy and holistic lifestyles. It is a busy time for sure, but it feels great to know that I am working on something that is making a difference in the world. Anyone interested in a free consultation should fee free to reach out. I look forward to hearing from all of you!

Garlic Chicken Vegetable Soup: Serves 8, Prep time: 20 min, Cook time: 70 min

Ingredients:
- 1-2 Tbsp. olive oil
- 2 large sweet onions, chopped
- 1 leek, sliced
- 1 head of garlic, diced
- 1 bag baby carrots, chopped
- 1 bag celery hearts, chopped
- 2 turnips, peeled & chopped
- 16 oz. mushrooms, chopped
- 2 lbs. chicken breast
- 2 quarts organic, no-sugar-added vegetable or chicken broth/stock
- 1 large bunch of kale, stems removed & chopped
- salt and pepper to taste

Instructions:
1. Heat olive oil over medium heat
2. Add onions, leek,and garlic and cook for 10 minutes until soft
3. Add carrots, celery, turnips, and mushrooms and cook for another 10 minutes

4. Lay raw chicken breasts on top of the veggies, and then add the broth/stock

5. Bring the pot to a boil, then cover the pot and let simmer on low for 45 minutes

6. Add the kale and let cook on low for another 5 minutes

7. Season with salt and pepper to taste and serve!

      

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.

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

  

  

  

Lamb, Mushroom, & Onion Stuffed Pumpkin

The Dubai farmers market didn't compare to SOWA in Boston, but it was still awesome to check out. The quality of the local produce was pretty good considering the climate. We picked up some onions, mushrooms, tomatoes, apples, pumpkins, broccoli, and aloe vera. I decided to make a stuffed pumpkin recipe with ground lamb. Apparently the local food movement in Dubai is really growing, and they have 2 mini markets and 1 pretty large one every week. The main company is called RipeME, and everything is organic and grown around the UAE. Unfortunately the people running the market were not the farmers, so they weren't able to answer all of my questions. That being said, I was thrilled to check it out and felt right at home strolling through the market on the other side of the world. 

On a somewhat unrelated note, I am pleased to say that I have somehow avoided jetlag. My first day back I did try to shut off the sink by turning the light off (FYI - that does not actually work), but other than that my mind has been clear and my sleep has been great. I forced myself to stay up as late as possible the first night and then made sure to work out, eat clean, and hydrate like crazy. Not too shabby after a 24 hour journey back home! 

Lamb, Mushroom, & Onion Stuffed Pumpkin: Serves 4, Prep time: 10 min, Cook time: 50-55 min

Ingredients:
- 2 small pumpkins
- 1 lb. ground lamb
- 1 lb. mushrooms, chopped
- 4 small onions, thinly sliced
- 1 Tbsp. olive oil
- 1-2 Tbsp. chopped garlic
- Sea salt & pepper

Instructions:
1. Preheat oven to 375 degrees
2. Slice pumpkins in half, scoop out the seeds, and lie flat (cut-side down) on a cookie sheet
3. Bake for 30 minutes
4. Meanwhile, heat olive oil over medium heat
5. Add garlic and onions and cook until soft (5-10 minutes)
6. Add mushrooms and cook another 5-10 minutes
7. Add ground lamb, and cook until pink/red is gone (about 10 minutes)
8. After the pumpkins cook for 30 minutes, flip them over (cut-side up), and cook for another 10-15 minutes until lightly browned
9. Scoop the lamb mixture into the pumpkins and bake for another 10 minutes

  

  

Breakfast Mash Bowl

I was forced to give my breakfasts a serious makeover. As some of you know, I have battled a variety of stomach issues my whole life. I finally decided to get to the bottom of everything in 2012 when I started the paleo diet last July. While certain aspects of my digestion got much better, I knew things still weren't right so I went to a new integrative physician to get checked out. I got a ton of testing done, and it turns out that I have leaky gut syndrome. Note that this isn't as gross as it sounds - read about it here. The good news is that the paleo diet is helpful in healing leaky gut, but the bad news is that I also found out I have a load of paleo-friendly food intolerances I never knew about. The top tier sensitivities are asparagus, avocado (almost cried over this), cantaloupe, cashews, cauliflower, cucumbers, egg whites, egg yolks, eggplant, lemon, pineapple, sesame, squash, walnuts, and watermelon. The second tier (which I also will need to avoid) includes almonds, cabbage, chicken, and sunflower. I am meeting with an RD, but sadly I will need to cut out all of these foods for at least 4-8 weeks while I take probiotics and digestive enzymes to try to heal my gut. These foods may be fine over time, but for now they have to go. As you can imagine, it was an overwhelming conversation because I already limit my foods so dramatically with paleo. To now cut out eggs, chicken, nuts, and so many fruits and vegetables will be an added challenge. The food sensitivity testing is complicated because there can be false positives, but I will still need to eliminate these foods temporarily to be safe.

The first major change had to be breakfast. No baked goodies with almond flour, and no omelets/casseroles/quiches. The good news is that this recipe creation turned out absolutely amazing. The flavors were perfect for breakfast, and I loved the color combination. 

I have a few posts on deck that will be posted in the next week with some newly forbidden ingredients (almond flour, chicken, etc.), but after those are shared I will be sharing my new adventures in the kitchen according to these new guidelines. I am determined to prove that I can still make beautiful and delicious food even with the new restrictions. Best of luck to me and all of my other nut, egg, and chicken-free paleo friends out there!

Breakfast Mash Bowl: Serves 4-6, Prep time: 15 min, Cook time: 20 min

Ingredients:
- 4 small sweet potatoes 
- 1 lb grass-fed ground beef
- 1 onion, sliced
- 1 Tbsp. garlic
- 1 lb. mini portobello mushrooms, chopped
- 1 large bunch kale, stems removed & chopped
- sea salt & pepper (optional)

Instructions:
1. Bake or steam your sweet potatoes. To bake, poke holes in the potatoes, wrap in foil, and bake at 375 degrees for one hour. To steam, cut into chunks and steam for 10 minutes.
2. Cook ground beef over medium heat until cooked through 
3. Drain excess fat from the beef, and then set the beef aside
4. Use the same pan to cook the onions and garlic until soft (about 10 minutes)
5. Add the portobello mushrooms and cook another 5 minutes
6. Add back the meat and the kale and cook for 2-3 minutes until kale cooks down
7. Mash the sweet potatoes (one in each bowl), and then drop a scoop of the veggie/meat mixture in the middle
8. Add salt and pepper to taste if desired
9. Enjoy your new and improved breakfast!

  

Spinach & Mushroom Turkey Pie

I have inadvertently become the gadget queen. My latest addition to the kitchen is an awesome Misto sprayer that I use for olive oil. It was only $9.99 from Bed, Bath, and Beyond ($8 with the coupon!). It basically sprays your oil like traditional cooking sprays but without the chemical additives. It was a little stiff at first, but after a few uses, it is really perfect now. You can save a lot of olive oil by using one of these - you can perfectly cover pans, veggies, salads, etc. with a fraction of the oil. 

Today's recipe was supposed to be a traditional turkey meatloaf, but I got a little creative (aka carried away) in the kitchen. I decided the meatloaf should have a lot of veggies in it, and then I realized my food processor has been lonely lately, so I threw everything in there. The finely chopped spinach/veggie mixture turned my meatloaf green, and then I decided to bake it in a pie dish. The meatloaf quickly transformed into a spinach pie/quiche lookalike. In reality, the consistency is similar to your typical meatloaf, but the added veggies and herbs give it a great distinct flavor. This is an incredibly quick and easy dinner to prepare - mix all the ingredients in a bowl, and then pop it in the oven. Serve with salad or some freshly steamed veggies, and you're good to go!

Spinach & Mushroom Turkey Pie Serves 5, Prep time: 15 min, Cook time: 30 min

Ingredients:
- 1.25 lb. ground turkey (or other ground meat of choice)
- 1 small onion, chopped
- 1 Tbsp. garlic, chopped
- 4 medium button mushrooms
- 1 cup spinach
- 2 eggs
- 1/2 cup almond flour
- 2 Tbsp. dried basil
- 1 Tbsp. dried parsley
- 1 tsp. garlic powder
- 1/2 tsp. sea salt
- 1/2 tsp. pepper

Instructions:
1. Preheat oven to 375 degrees
2. Add spinach to food processor and pulse until finely chopped
3. Add mushrooms and onion and pulse until chopped 
4. Put veggie mixture, ground meat, and all other ingredients in a bowl, and mix until well combined
5. Press meat mixture into a pie dish or arrange it on a cookie sheet in the shape of your choice (heart for Valentine's day anyone?)

6. Bake for 45 minutes until cooked through (toothpick should come out clean)

7. Let sit for 5 minutes, and then slice and enjoy!

  

  

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

  

  

  

Sweet Celeriac Root Hash

Happy Sunday people. Today was an interesting and informational day for many reasons:

1. (I thought) I bought a rutabaga for today's recipe, and it turned out to be celeriac root (see recipe below) - such an interesting vegetable that I've never had before!
2. I stepped in a huge pile of dog sh*t on the street at the very end of my 5+ mile walk with Chris, and we discovered that it isn't that easy to clean a poop sneaker when you live in a city.
3. I practiced my qigong in the shower tonight which was awesome - I must warn you that it can be very dangerous when your feet are slippery while harvesting your qi ;)
4. The nutrients in a 1oz. shot of wheatgrass are equivalent to those in 2.5 cups of green vegetables... I still haven't tried it yet, but I think this will be my next experiment. 

I have been loving all of the winter root vegetables, so I tried to get creative this morning. I created this sweet and savory breakfast hash and threw a dollop of it on top of a spinach and mushroom frittata. The final picture didn't come out too beautifully, but it tasted fantastic. The recipe below will serve two people, and you can make a really delicious mash with the leftover half of the celeriac root. It is an awesome potato substitute with way more flavor and great nutrients.

Ingredients:
- 1/2 celeriac root, peeled & shredded
- 1 small sweet potato, peeled & shredded
- 1 small apple, peeled & diced
- 1 small onion, diced
- Olive oil

- sea salt, pepper, and garlic powder to taste

Instructions:

1. Heat olive oil over medium heat

2. Add diced onions and cook for about 5 minutes until soft

3. Add shredded celeriac, sweet potato, and apple (use a cheese grater or food processor for these)

4. Season with a little sea salt, pepper, and garlic powder
5. Cook for 15-20 minutes until it fully cooks through and gets a little crisp like hash browns. I stirred it quite a bit at first but then let it sit for a few minutes at a time so the bottom would brown.
6. Serve on top of your favorite frittata or topped with poached eggs.

   

  

Mushroom Mish Mosh Soup

So much news, I don't even know where to start! Thank you for your patience as I spent the week relaxing and rejuvenating at Canyon Ranch. I soaked up every minute of the trip, and it was fantastic. I will share some highlights over the next week along with some great new recipes. 

These two pictures are my two of my favorite spots at the ranch - on a cozy couch in front of the fire where I did some quality reading (and napping) and the indoor track above the spa where I walked about 20 miles over the course of the week. It was very warm up on the track, so I almost always had it to myself which allowed for some good meditation, singing, and random gymnastics moves as I circled the track over 250 times. 

When I got home this afternoon, I decided it was time to go for a walk to get inspired for a new soup recipe. Instead of brainstorming soups I just walked in circles around my neighborhood while I talked to Mal. I don't think I convinced her to meet with a psychic, energy healer, and acupuncturist, but I think she at least appreciated the stories! When I got to the store, I saw that they had an amazing variety of mushrooms (button, portobello, oyster, crimini, and shitake). I bought all of them and decided on a mushroom soup. I added the head of cabbage and celery to bulk it up a bit, but I would definitely try it again omitting those two ingredients so the mushroom flavor is stronger. The most exciting part of this recipe was when I had to peel the garlic. One of my many wonderful Christmas gifts from Ryan was this silicone garlic peeler. If you haven't tried one, it really works like magic. You put a clove in the silicone sleeve, press down on it, roll it back and forth for a second or two, and then it just falls out of the sleeve fully peeled! A wonderful invention worth trying out...

Ingredients:
- 2 Tbsp. Olive oil
- 2 sweet onions, chopped
- 1 large leek, chopped (whites & greens)

- 1 shallot, chopped- 1 head garlic, peeled & chopped
- 1 bunch of celery, chopped
- 1 small head cabbage, chopped

- 1 lb. white button mushrooms, chopped

- 10 oz. baby portobello mushrooms, chopped

- 6 oz. crimini mushrooms, chopped

- 6 oz. oyster mushrooms, chopped

- 6 oz. shitake mushrooms, chopped- 1 bunch of fresh organic herbs (I used thyme, rosemary, and sage)
- 2 quarts of organic vegetable stock
- pepper to taste

Instructions:
1. You know what to do... chop it all (preferably while watching the season premiere of the Bachelor on DVR like I did...)
2. Heat olive oil over medium heat
3. Add onions, leek, shallot, and garlic and saute for about 10 minutes until soft
4. Add all other veggies and pepper and cook for another 10 minutes
5. Add herbs and broth and bring to a boil
6. Cover pot, turn heat to low, and cook for 45 minutes until everything is soft
7. Remove herbs from pot and then puree soup with your immersion blender