Roasted Delicata Squash

Thank you, thank you, thank you to the random woman at the farmer's market who told me how delicious delicata squash is. She was an innocent shopper and just thought I should know that delicata squash is "reliably sweet" and never disappoints. She said to cut it, scoop the seeds, and then roast slices with the skin on. I couldn't say no, so I bought two squash and tried it out. This recipe will make your kitchen smell like cinnamon heaven in less than five minutes of cooking time. Leaving the skin on gives it a unique crunch, and this is by far my new favorite squash. Kids (and adults) will love eating this as a snack, and if you are paleo like me and avoid sugar, this hands down can be eaten as dessert. I will definitely pick up a few more next week to roast for Mal when she comes to visit! Counting down the days...

Side note - I just finished an amazing interview with Jordan Brown, the CEO/Founder of Hu Kitchen in NYC. Stay tuned later this week for the interview!

Ingredients:
- 2 medium delicata squash
- 1 Tbsp. coconut oil
- Cinnamon
- Dash of salt and pepper

Instructions:
1. Preheat oven to 450 degrees
2. Wash squash and cut vertically
3. Scoop out seeds
4. Slice into 1/2-inch pieces, and arrange on a foil-lined baking sheet
5. Melt coconut oil and brush the tops of the squash lightly with the oil
6. Season generously with cinnamon, and add a small sprinkle of salt and pepper
7. Flip the squash and repeat steps 5&6 on the other side
8. Bake for 25 minutes, flipping squash half way. They should smell super sweet and be nice and crisp on both sides. You eat the entire thing (including the skin) - you will not be disappointed with these!

  

Grass-Fed Standing Rib Roast

 Today's recipe is a long-time favorite for my family: a standing rib roast. To add the paleo effect, I got a grass-fed rib roast from the John Crow Farm stand at the opening day of the winter's farmers market in Jamaica Plain. I ventured out to JP with my new friend Salin (thanks to Sanjida for introducing us!) to check out the market. Sadly, SOWA isn't hosting an indoor winter market this year, so I am going to have to check out all the others in the area. The Egleston Market was much smaller than what I'm used to at SOWA, but it did the job. The market was inside a little church, and there was a parking lot with free parking next door. There were two farm stands, two meat vendors, a few specialty vendors (cheeses, honey, cupcakes, etc.), and a section doing bike tune-ups and repairs. We bought some fresh broccoli and butternut squash along with the meat to cook a little feast. This meal was good enough to serve for the holidays. My entire house smelled like crispy roasted garlic just like my mom used to make it. It couldn't have been easier to make or more delicious to eat. If you ever want to impress a meat-lover, this is the recipe to do it!

Paleo Grass-Fed Standing Rib Roast
Ingredients:
- 3lb. standing rib roast (2 bones) - this feeds about 4 people
- loads of crushed garlic (about 4 heaping tablespoons)
- sea salt and pepper

Instructions:
1. Let roast sit out on the counter for about 1 hour to bring to room temperature
2. Preheat the oven to 450 degrees
3. Rub the roast with crushed garlic (about a tablespoon per side) - don't be shy!
4. Season generously with salt and pepper on all sides
5. Bake for 20 minutes at 450 then turn oven down to 350 and cook for another 70 minutes for medium rare
6. Take roast out and let sit uncovered for 25 minutes
7. Slice and drool with anticipation!

  

Mashed Butternut Squash

Ingredients:

- 1 extra large or 2 medium butternut squash (about 4 lbs.)

- 1 Tbsp. coconut oil

- Cinnamon, salt, pepper and garlic powder

Instructions:

1. Boil big pot of water

2. Wash, peel, and cube squash

3. Boil for 20 minutes until tender

4. Drain squash and mash with a potato masher or with your immersion blender

5. Add coconut oil and spices to taste (I did heavy on the cinnamon and light on the salt/pepper/garlic)

Roasted Broccoli
Ingredients:
- 1 large head of broccoli
- splash of olive oil
- salt, pepper and garlic powder

Instructions:
1. Preheat oven to 375 degrees
2. Wash and chop broccoli
3. Put broccoli in ziploc bag or bowl and add olive oil and seasonings
4. Shake/mix to evenly coat, and put on a foil-lined pan
5. Bake for 15-20 minutes for desired crispiness

Paleo Veggie Chips!

It's official! I received my first birthday present for 2012. While my 27th birthday isn't for another 27 days (ironic?), I was thrilled to come back from a work trip and unwrap this exciting gift. Thanks to Ryan, I am now a proud owner of an Excalibur 2400 Food Dehydrator (yes, every little girl's dream). It sort of looks like a hardcore VCR/8-track from the 80s, but in reality, it is a magic machine that will now allow me to make my own dried mango, grass-fed jerky, veggie chips, and more! I was dying to try it out, so for the first recipe, I tried some simple zucchini and summer squash "chips". They took less than 10 minutes to prep, and when I came back from crossfit and peaked inside the machine, I couldn't stop laughing because the chips were TINY. The pictures at the bottom show the size of the chips, and that plate of chips is a small salad plate and has the entire batch that was created from a whole zucchini and squash (excluding any I may have tasted along the way...). These tiny little midget chips were adorable and delicious, and now I will almost certainly need to buy a mandolin. I am known to be quite clumsy, so mandolins scare me (a lot), but I think it is essential for becoming a dehydrating queen. By the way, if you think calling myself a dehydrating queen is lame, you are probably right, but it isn't going to stop me!

 Ingredients:
- 1 zucchini
- 1 summer squash
- splash of olive oil
- Sea salt, pepper, garlic powder, & dried herbs of choice

Instructions:
1. Wash veggies, and slice with food processor or (carefully) with a mandolin
2. Put veggies in a ziploc bag or a bowl to mix, and add olive oil and spices
3. Mix thoroughly and then arrange on the dehydration trays
4. Cook at 130 degrees for 4-6 hours depending on thickness
5. Eat them all! Note: this step doesn't last long since the chips belong in a miniature dollhouse...

  

  

P.S. That zucchini ring is not a wannabe wedding ring; it is just strategically placed to see the size/scale of the chips! However, this does make me wonder about making a new line of jewelry to be sold at farmers markets across the country...

Mexican Chicken Crockpot Soup

I've said it before, and I'll say it again: I LOVE PaleOMG. Juli Bauer writes the blog, and while she doesn't know it yet, we know someone in common. She also doesn't know that Colorado is tied for my favorite state (neck and neck with California!). I am reallyyy hoping that I can make it to the PaleoFX Symposium in March so I can meet the amazing paleo presenters (including Juli), see what all the great vendors have to offer, meet some awesome new paleo friends, and explore Austin since I've never been. 

After catching up on my PaleOMG reading this morning after returning from some travel, I got inspired to create a slightly tweaked crockpot version of Juli's Chicken Tortilla Soup. It turned out to be a perfect dinner for the nasty weather. Granted it was so spicy that I sweat profusely the entire time while eating, but I am certain it was worth it. Luckily my shower was planned for after dinner, so no harm done there. I will make sure to eat the leftovers in my standard blow-drying outfit (light-weight robe with ice packs in all of the pockets to keep my body temperature down - and no, this is not a joke). I can promise this soup will keep you nice and toasty during the first snow of the season. Enjoy!

Ingredients:

- 1 sweet onion, chopped
- 1/2 giant shallot (or 1 normal shallot)
- 1 red bell pepper, diced

- 2 lbs chicken breast (fresh or frozen)

- 2 teaspoons cumin

- 2 teaspoons cayenne pepper (use less if you don't own a blow-drying outfit...)

- 1 teaspoon garlic powder

- salt and pepper, to taste

- juice of 2 limes
- 1 (4oz) can diced green chiles
- 1 (28oz) can fire roasted tomatoes
- 32 oz of broth (I used organic low sodium veggie broth)

- sliced avocado and chopped tomato, to garnish 

Instructions:
1. Arrange chopped onion, shallot, and red pepper on the bottom of the crockpot
2. Put raw chicken on top (mine was frozen)
3. Add cumin, cayenne pepper, garlic powder, salt, pepper, and lime on top of the chicken
4. Add green chilis, fire roasted tomatoes, and broth
5. Cook on high for 4 hours (or low 6-8)
6. Remove the chicken, shred it, and return it to the crockpot
7. Serve a bowl with sliced avocado and fresh chopped tomatoes (the extra tomatoes were a last-minute idea to help cut the spice a bit)
8. You can also add cilantro if you remember - I didn't!

  

Paleo Taco Tuesday

It's Tuesday, so you should be eating tacos! Growing up, I absolutely hated Mexican food, and I moaned and groaned when my mom said we would be heading to our local Mexican restaurant Senor Panchos. The only thing I was willing to eat was a plain chicken and cheese quesadilla with no salsa, veggies, or guacamole. I have clearly seen the light since then, and now my family misses the days when they had one less person to fight over the guacamole with!

Tacos are a perfect paleo meal that can be scaled down for one or doubled/tripled for a big group. The more the merrier, so grab some friends and enjoy some post-election Tuesday tacos! If you are feeling really dangerous, you can serve with raw veggies + guac and some refreshing NorCal margaritas (tequila, lime juice, and soda/sparkling water). 

P.S. ¡Ahora adoro comer la comida mexicana, y disfruto de hablar en español también! ¡Puedas escribir un comentario en español en el pie de página si quieras! ¡Viva el Paleo!

Ingredients:
- 1lb. grass-fed ground beef
- 1 onion, sliced
- 1 Tbsp. garlic, chopped
- 16oz. mushrooms, chopped
- 1 red pepper, chopped
- 2 avocados
- 1 lime
- 1 tomato
- Salt, pepper, garlic powder, & cilantro
- Lettuce (boston/bibb cups or romaine sleeves)

Instructions:
1. Cook ground beef with onions and garlic over medium heat (7-10 minutes). While it cooks, add salt, pepper, garlic powder, cilantro, and any other herbs/spices (I am a wimp when it comes to spicy food!)
2. When meat is cooked to your preference, add mushrooms and peppers, and cook for another 3-5 minutes
3. Squeeze a lime over the mixture and mix thoroughly
4. Serve taco mixture in lettuce cups, and top with avocado or guacamole

Great Friends & Great Meat

Vegetarians beware! No time for a recipe tonight, but I had to share this beautiful picture with all of my paleo followers. 

Breaking news! Two of my most wonderful friends Sarah and Mark are getting married next year. We all went to college together, and I worked at my first job with Sarah and now my current job with Mark. I am visiting them for a fun-filled weekend of shopping for wedding and bridesmaids dresses with Sarah's mom and sister. After a fantastic day of shopping and manicures, we met up with Mark and went out for a great dinner at Les Halles in NYC. Mark asked if anyone would share the romantic prime rib for two, and I couldn't resist. I had half a prime rib and some perfectly grilled vegetables. I awkwardly asked the waiter if we could bring the bone home with us, and luckily he wrapped it up in a giant shopping bag. We got home, staged our paleo photo shoot, and finished off the meat for dessert.

A perfect end to a perfect day for me... now it's your turn to go find a good friend to gnaw on a bone with! Enjoy ;)

Breakfast for Dinner

Everybody loves breakfast, and after a busy week when your leftovers run out, it can be the the perfect paleo dinner. While I have experimented with many breakfast recipes like paleo pancakes and muffins, tonight's post highlights three quick and easy egg dishes that can be made with a moment's notice. A short and sweet post, but hopefully helpful when you run out of food and ideas! This is just another reason to buy an extra dozen of farm fresh eggs from your local farmers market each week. Enjoy!

Scrambled SOWA Eggs with Bacon & Herbed Tomatoes

Ingredients:

- 2 eggs

- No-sugar-added bacon (I used fresh bacon from Westminster Meats)

- 1 tomato

- Mixed herbs (basil, oregano, etc.)

- Salt & pepper

Instructions:
1. Cook bacon in pan or on a griddle
2. Scramble eggs with salt & pepper
3. Slice fresh tomato and top with herbs of choice

Fried Eggs w/ Sauteed Asparagus & Mashed Sweet Potato

Ingredients:

- 2 eggs

- 1 small sweet potato, baked & mashed

- 1/2 cup asparagus, chopped

- Olive oil

- Cinnamon, salt, pepper, & garlic powder

Instructions:
1. Sautee asparagus in olive oil with salt, pepper, and garlic powder
2. Head up sweet potato (can microwave, bake, or boil it if it isn't pre-prepared), and top with cinnamon
3. When asparagus is done, remove from pan and fry two eggs in the leftover oil & 
spices

Simple Omelet Topped w/ Broccoli & Portobello Mushrooms

Ingredients:

- 3 eggs or 1/2 cup egg whites

- 1 small head of broccoli, chopped

- 1/2 portobello mushroom cap, chopped

- 1 Tbsp. olive oil

- Salt, pepper, & garlic powder

Instructions:
1. Heat olive oil in omelet pan
2. Cook veggies in the oil with salt, pepper, and garlic powder
3. When veggies are cooked to your liking, remove them from the pan
4. Pour eggs (or whites) into the pan, and cook slowly over medium-low heat. Note: you will be tempted to flip! DON'T DO IT! Mal and I learned this the hard way from years of ruining omelets. Be patient, and when the bottom is fully set, flip the omelet, top with veggies, and serve.