Deconstructed Garden Pesto "Pasta"

What a week! I truly believe that I have had the most productive days of my life recently, and it is all paying off. My upcoming cookbook Bowls of Love is FINALLY coming together! It has been months and months (and months) of some serious hard work, and I am overflowing with excitement as I see it becoming a reality. Thanks to the hard work and brilliant creativity of my incredible designer Margot, the book looks so professional, colorful, and just my style. I released a sneak peak of the cover on Monday, and the response has been incredible. The books should be delivered to me by mid-October and in your hands before Halloween just in time for cool Fall nights and the holiday season. If you want to get your hands on a first-edition signed copy of the book at 20% off, you can order a pre-sale copy at my Square shop - don't forget to enter PRESALE20 at checkout to get your discount.

I am also eagerly awaiting some big-named Paleo celebrities to review my manuscript! I am hoping for at least one review/endorsement for the book, and I will keep you all posted on the progress. In the midst of all of the craziness, I wanted to make a simple yet perfect summer dinner tonight. I was eating alone because Ry had to work late, so I made some zucchini noodles and threw in a tomato and some basil from our balcony garden. It tasted AMAZING, and while the picture wasn't perfect, I decided I should share it with all of you! Go pick some tomatoes and give it a try! 

Deconstructed Garden Pesto "Pasta": Serves 1, Prep time: 5 min, Cook time:  10-15 minutes

Ingredients:

- 1 small zucchini, peeled into "noodles"

- 1 tsp. olive oil

- 2 cloves garlic, chopped

- 1 medium tomato, chopped

- 1 Tbsp. pine nuts

- 5-10 small basil leaves

- salt and pepper to taste

Instructions:

1. Heat the oil over medium heat

2. Add the garlic and saute for 5 minutes until fragrant

3. Add the zucchini noodles, and cook for 3-5 minutes until soft

4. Add the tomato, pine nuts, and basil, and cook another 2-5 minutes until well combined

5. Season with salt and pepper to taste

YOU WILL LOVE THIS! 

Summer Shrimp Salad

Life. Is. Good. Thanks to the help and support of 199 incredible backers, I successfully funded my Kickstarter campaign for my first cookbook, Bowls of Love. The book is in progress, and it will be published this Fall. Now that the campaign is over, I can get back to recipe writing, cooking, story-telling. I decided I needed a super summery lunch today while I worked on the book outside on the balcony. I crafted a summer shrimp salad bursting with flavor from mango, lime, and lemon balm. You could serve this over a bed of lettuce or in martini glasses as an appetizer for your next dinner party. It is the perfect meal or snack when you aren't in the mood for a hot dish on these beautiful Spring and Summer days. For an extra refreshing treat, refrigerate it for 30 minutes prior to eating..

Summer Shrimp Salad: Serves 4, Prep time: 10 min, Cook time: 10 minutes

Ingredients:

- 1 pound raw shrimp, peeled & deveined

- 3 small ataulfo mangoes, diced (about 1.5 cups)

- 1 large cucumber, diced (about 1.5 cups)

- 2 Tbsp. finely chopped fresh lemon balm or mint

- 1 Tbsp. olive oil

- zest and juice from 1 lime

- 1/2 tsp. salt

- 1/4 tsp. pepper

Instructions:

1. Boil a pot of water

2. When water is rapidly boiling, add raw shrimp (with the tails still on)

3. Cook for 2 minutes then cover pot and remove from heat

4. Let shrimp cook for 5-10 additional minutes until shrimp is pink and cooked through

5. Strain and rinse the shrimp and set aside

6. Add mango cucumber, lemon balm, olive oil, lime zest, lime juice, salt, and pepper in a bowl

7. Remove the tails from the shrimp, chop into bite-sized pieces, and add them to the bowl

8. Mix well to combine and serve! Note - this tastes extra good if you refrigerate it for 30 minutes so it is extra chilled and the flavors can meld

  

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!)

  

  

Parsnip Fries a.k.a. Parsnipples

I love Spring. I don’t think I could be any happier about the warm weather and the bright colors everywhere. I dusted off my bike on Monday after a long (2+ year?) hibernation. I remember when Mal and I used to bike 12-15 miles every morning before work up the steepest hills in Stamford, and it feels like a lifetime ago. I am dabbling with the idea of training for a triathlon this year for some added motivation with my workouts. It has been four crazy years since my last race, and I would love to get back into it and beat my time now that I am an old lady. I will never forget that dreaded “swim” flailing for my life like a lunatic in open water – I would have to think things could only improve after that ridiculous performance. I will share my training plan (once it exists) and keep you posted on my progress.

I am thrilled to announce that I am almost 50% through my kickstarter campaign, and my project has surpassed its initial funding goal and is climbing over $11,000. The outpouring of support has been incredible, and I am so excited to continue the momentum and pre-sell as many copies of the cookbook as possible. I am just over 130 backers, and I hope to get over 200 by the end of the month! You can pre-order a copy of the cookbook and check out the campaign at http://kck.st/1fMYQDo. Huge shout out to my photographer Erica Gannett who has created gorgeous images for the cookbook and campaign. Check it out!

Today’s recipe is a staple in my kitchen: parsnipples. I really have no idea where this name comes from, but I am pretty sure we can blame Ryan for it. Parsnipples (or parsnip fries) are one of the easiest roasted vegetables to make, and they come out incredibly every single time. The sweet/salty flavor combination is irresistible, and they go great with every meal. I am making less and less roasted veggies these days as the weather gets warmer and I turn to salads, but this is a great staple to always keep in your back pocket.

Parsnip Fries: Serves 2, Prep time: 5 min, Cook time: 20-25 min

Ingredients:
- 2 parsnips
- 1 Tbsp (or less) olive oil
- Sea salt, pepper, and garlic powder

Instructions:
1. Preheat oven to 400 degrees
2. Peel your parsnips and slice them into pieces that look like your favorite french fries
3. Arrange the pieces on a foil-lined baking sheet
4. Spray or lightly toss the parsnips with olive oil 
5. Season with sea salt, pepper, and garlic powder
6. Bake for 20-25 minutes, turning once

Yellow Mango Salsa

Happy Cinco de Mayo! It is 68 degrees and sunny, and I am counting down to my 5-mile evening walk with Chloe. Walking season is officially underway, and I am trying to get in at least 20 miles a week. I decided a long time ago that I love exercising, but walking will always win as my favorite. My ultimate dream is to be the 90-year-old woman in a head-to-toe matching warmup suit walking all around the neighborhood pumping one-pound hand weights. I figure it is never to early to start reaching for your dreams, and I think I am on my way in more ways than one!

Speaking of reaching my dreams, the Kickstarter campaign for my upcoming cookbook Bowls of Love has been insanely successful! The campaign is only on day 4 of 28, and it crossed the 75% funding line today! The whole experience has been incredible, and I cannot thank my backers enough! 

Now, I am off to tend to the guacamole!   

Yellow Mango Salsa: Serves 4-6, Prep time: 10 min, Cook time: N/A

Ingredients:

- 1lb. mini yellow tomatoes (or any other variety of tomatoes), diced

- 2 yellow ataulfo mangoes (or 1 large regular mango), peeled & diced

- 2 small orange bell peppers, diced

- 1/4 cup finely chopped fresh mint

- 1 lime

- 1/2 tsp. garlic powder

- 1/2 tsp. salt

- 1/8 tsp. pepper

Instructions:

1. Add all ingredients in a bowl

2. Stir well to combine, and then refrigerate for a few hours (if possible) - the longer it sits, the better the flavors taste!

3. Serve on top of your favorite Paleo tacos or as a fresh side dish all Spring and Summer!

Summer Zucchini Succotash

Over the past few weeks I have been noticing that some of the greens on my carrot plants were turning reddish/brown. I know I am supposed to wait until August to pick my carrots, but I just couldn't resist! I had the most dramatic drumroll, and then I picked my first ever home-grown vegetable. From the picture, you will see that I wasn't exactly blown away by their growth :) I am fairly certain that I will not be winning any farmer-of-the-year awards this year, but for an apartment balcony, I am still chalking this up as a success. I served these carrots as an appetizer for my dinner guests (no, I am not joking), and we had a good laugh. Luckily they still had room for the main course, and we had a great time. I am now working on my patience, watering everything, and trying to wait until August to pick the rest of my goodies! 

Tonight's recipe is a simple summer succotash that I threw together with some beautiful farm-fresh ingredients Mal brought me from the farms in NJ. While I don't typically eat corn anymore, I threw it in in the spirit of eating locally and supporting our Jersey farmers. Try this out, feel free to add/switch some of the veggies, and enjoy it at your next BBQ! 

Summer Zucchini Succotash: Serves 3-4, Prep time: 10 min, Cook time, 15 min

Ingredients:
- 1-2 Tbsp. olive oil
- 2 zucchini, sliced
- 2 large tomatoes, chopped
- 2 ears of corn, kernels removed
- 2 Tbsp. Italian seasoning
- Salt & pepper

Instructions:
1. Heat olive oil over medium heat
2. Add zucchini and corn and cook for 10-15 minutes
3. Add tomatoes, italian seasoning, salt, and pepper, and cook 2-3 minutes
4. Bring to a summer BBQ and enjoy!

Sweet & Salty Fried Plantains

Today marks a huge day in history folks. When I was watering my beloved carrots this morning, I saw about 15 tiny little sprouts of green sticking up through the soil. It turns out that I may just have a green thumb after all! I have lasted over 10 days without digging them up to view (and ruin) any progress, and the patience has paid off. I think 2013 is the year of patience for me; I always knew that good things come to those who wait, but I always say that patience is a virtue that I don't have. Planting a garden is a perfect experiment for me, because I couldn't be more excited to make a meal with home-grown food. I am learning to package up that excitement and distract myself and enjoy my life in the meantime as I wait for 70 slow days for mature carrots! 

Since my patience is being tested in so many aspects of my life this year, sometimes I just need a quick fix! Tonight's recipe is the perfect example. This recipe is simple, quick, and delicious. You can buy the pre-made plantain chips from whole foods, but 1) they aren't as good as homemade, and 2) there is just no way to buy them without eating the whole tub (I dare you). With this recipe you can make as little as a few slices or as many to feed a hungry group of friends at your next party. Either way, you can't go wrong, and you will be going back for more!

Sweet & Salty Fried Plantains: Serves: Varies, Prep time: 5 min, Cook time: 5 min

Ingredients:
- Yellow Plantain(s)
- Coconut oil
- Fine sea salt and pepper

Instructions:
1. Heat coconut oil over medium-high heat
2. Peel and slice plantains to desired thickness
3. Add plantains into hot oil and season lightly with salt and pepper
4. Cook for 2 minutes
5. Flip plantains and re-season with salt and pepper
6. Cook for another 2 minutes and then remove onto a dish with paper towel to drain
7. Eat up because they won't last!

  

Sauteed Kale & Kumatos

Happy Mother's Day! I couldn't be more blessed in the Mom department. Over the years, my mom and I have gotten closer and closer, and I cannot imagine my life without her. She knows me inside and out and has been by my side through absolutely everything. She is one special lady, and she really has taught me how to be a superwoman in every way. She has managed to be a dedicated (and strict) mother, an amazing nurse, an X-rated comedian, an all-star athlete, a fantastic wife, and a loving sister/aunt/friend/etc. Distance may separate us, but nothing could make us any closer. 

I used to hate that my Mom was always right. She was right about every (ex) boyfriend, every big (and little) decision, and the fact that things will always turn out the way they are supposed to. Now I love that I know she is always right, because it makes things a whole lot easier. She promised me when I was a little girl that I would like tomatoes one day, and I promised her I wouldn't. Clearly she was right, and here I am popping a taste of every type of tomato I can get my hands on. Today's recipe is a healthy and delicious side dish to make for your mom (she deserves it!). Kumato tomatoes are a great alternative to your standard pick, and the colors and flavors really compliment the kale. Try it out and let me know what you think!

Sauteed Kale & Kumatos: Serves: 2, Prep time: 5 min, Cook time: 10 min

Ingredients:
- 1 bunch organic lacinto kale (or other kale of choice), chopped
- 1 tsp. coconut oil
- fine sea salt, pepper, and garlic powder
- 2 kumato tomatoes, sliced

Instructions:
1. Heat coconut oil over medium heat
2. Add kale, and cook until soft (about 5-7 minutes)
3. Season lightly with salt, pepper, and garlic powder
4. Top with sliced kumatos 

  

Raspberry Hazelnut Spinach

Today was a great day. I got lots of good news, crossed off some huge items on my to-do list at work, and visited with Joann and her little man Tyler after work. Tomorrow is Friday which is even better, and I am looking forward to the weekend. No major plans at the moment, but I am hoping to take my bike out for another spin if the rain holds out. I went for a ride last weekend for the first real ride in about 2 years. Mal and I used to be pros when we biked every morning before work in our old life. Apparently when you take 2 years off, it isn't nearly as easy. As I finished the first monster hill, I was off the saddle huffing and puffing like a 500-lb. man with asthma. Clearly a beautiful site, and I decided one loop was enough (when the original plan was three). I am determined to build back up to our daily 15-mile rides full of hills before the summer ends. Mal will be back in Stamford for the summer, and I only have 6 more days until she arrives. Reunited again, I am sure we will conquer the biking along with everything else that comes our way! I apologize in advance to my die-hard paleo readers if I am eating delicious baked goods from SoNo Baking Company, bagel sandwiches and cinnamon rolls from Liz Sue, and some good old-fashioned rice pudding from the grocery store. If it happens, just remember... she made me do it!

Raspberry Hazelnut Spinach: Serves 4, Prep time: 5 min, Cook time: 10 min

Ingredients:
- 5 cups spinach
- 1 tsp. coconut oil
- 1 small container raspberries (about 1 cup)
- 1/2 cup chopped hazelnuts

Instructions:
1. Lay chopped hazelnuts on a foil-lined pan
2. Toast nuts for 2-3 minutes, watching carefully so they don't burn
3. Heat coconut oil over medium heat
4. Add spinach and cook until wilted (about 5 minutes)
5. Top sauteed spinach with toasted hazelnuts and fresh raspberries

  

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 

  

  

Plantain Chips

Am I excited that I am leaving for Dubai in 72 hours? YES. Can I believe it is real? ABSOLUTELY NOT. Someone over there must have been preparing for my visit because I just saw this great article from Time Out Dubai talking about the increasing demand of local, organic produce in Dubai over the last year. There are now 3 farmers markets running every week, so I am sure I will feel right at home! The journey of packing has officially begun, and I am certain I will continue to shove things in the suitcase up until 30 seconds before I have to leave. 

I need to get back to my list-making, but I wanted to share a new recipe for plantain chips. Buying the container from Whole Foods is way too dangerous, so I bought one lonely plantain and made a reasonable serving size of chips for myself. I hadn't used the dehydrator in a while, and it continues to amaze me. I am definitely going to try out some fruit leathers, dried veggies, and jerky when I am back from my trip. Stay tuned!

Plantain Chips: Prep time: 5 min, Cook time: 8 hours

Ingredients:

- Plantains

- Fine sea salt

Instructions:

1. Slice the ends off of the plantains, and then make a slit length-wise through the skin/peel (avoid slicing all the way through into the plantain itself). 

2. Remove the peels from the plantains and then slice the plantains into very thin pieces

3. Arrange the plantain pieces on your dehydrator trays, and lightly sprinkle with sea salt

4. Dehydrate for 8 hours at 130 degrees until crunchy

  

  

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)

  

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.

   

  

Garlic Sesame Kale Chips

I am officially ready for my big vacation! I'm all packed, I got 4 new tires for my car, got my nails done, made CDs for the car ride, gassed up, and mapped out the trip. I have to admit that this 130-mile drive is going to be the longest drive I have ever done in my life! That may seem hard to believe, but I usually draw the line at 30 miles. My mix CD has a big job of keeping me awake and alert on the road. It is quite the eclectic mix:

1. "I Will Wait" by Mumford & Sons
2. "Home" by Phillip Phillips
3. "Get Back to Ya" by Casey Hurt
4. "Madness" by Muse
5. "Some Nights" by Fun
6. "Pretty Wings" by Maxwell
7. "The a Team" by Ed Sheeran
8. "Overwhelmed" by Tim McMorris
9. "This Woman's Work" by Maxwell
10. "Fast Car" by Tracy Chapman
11. "Hall of Fame" by The Script & will.i.am
12. "Why" by Annie Lennox
13. "Climax" by Usher

Between this and my Lumineers CD, I should be good to go. I most likely won't be doing much blogging over the next week, but I will have loads of stories and new recipes when I'm back. In the meantime, here is a simple recipe for garlic sesame kale chips. I have made these four days in a row, and they never get old. Feel free to switch up the seasonings for a new twist if you don't like eating the same thing all week like I do! Enjoy these as a snack, appetizer, or side.

Ingredients:
- 2 bunches kale, stems removed
- olive oil
- garlic powder
- fine sea salt
- pepper
- sesame seeds

Instructions:
1. Preheat oven to 325 degrees
2. Put kale leaves in a mixing bowl and break into chip-sized pieces. Be sure to discard any stems/crunchy bits
3. Drizzle a little olive oil in the bowl and rub the oil into the kale leaves with your hands
4. Arrange on a foil-lined cookie sheet, and sprinkle with garlic powder, sea salt, and pepper
5. Bake for 10 minutes, toss the leaves, sprinkle with sesame seeds, and bake for another 5-15 minutes based on your crispiness preference

  

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

Perfect Veggie Quiche

I'M BACK! I hope you haven't missed me too much over these past two weeks. I had quite the traveling adventure visiting so many of my favorite people for the holidays. After bouncing from house to house in CT, I headed up to Vermont for almost a week. I had to work for some of it, but I have no complaints. Apparently Waitsfield got close to five feet of snow over the week we were there, and I had the most beautiful views from the house while I worked. The fire was going nonstop every day, and I got in some great skiing over the weekend. I also visited an amazing natural food store called Sweet Pea that had an unbelievable selection of paleo-friendly foods. I was a bit under the weather for most of the trip, so I loaded up on echinacea teas, fresh-pressed organic green juices, and a few treats like trailmix and "nut buddies". 

  

When I finally got back to Boston I was dying to get back in the kitchen and whip up some delicious home-cooked meals. I have plenty of material to share now, and I am starting up with a delicious vegetable quiche. You can feel free to switch up the veggies, add meat (or cheese if you do that), and get creative. This recipe is very simple and came out so well. I have had a few quiche recipes that are a bit too moist/watery, and this one cooked perfectly in exactly 30 minutes. Enjoy the leftovers for breakfast the next day!

Ingredients:

Crust

- 1.5 cups almond flour

- 1/4 cup olive oil

- 1/2 tsp. baking powder

- 1/2 tsp. fine sea salt

- 1/4 tsp. garlic powder

- 1/2 tsp. dried onion (or onion powder)

- 2 tsp. parsley

Filling

- 1 large sweet onion, chopped

- 1 shallot, chopped

- 1 Tbsp. garlic, chopped

- 1 Tbsp. olive oil

- 10 white mushrooms, chopped

- 1 bag spinach

- 4 eggs

- Sea salt & pepper 

Instructions: 

1. Preheat oven to 350 degrees

2. Mix all crust ingredients in a small mixing bowl until dough forms

3. Press the dough into the pie dish working it into the dish so it fills out the full pan

4. Bake for 15 minutes until lightly brown and set aside to cool

5. Heat olive oil for filling over medium heat

6. Add onion, shallot, and garlic to oil and cook for about 10 minutes until lightly browned

7. Add mushrooms and cook for another 5 minutes

8. Add spinach and cook for another 5+ minutes until some of the liquid cooks off

9. Whisk eggs in a bowl and then add veggie mixture and S&P

10. Pour filling into the crust and bake for 30 minutes

11. Let sit at least 10-15 minutes before slicing