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 

  

  

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