Perfect Paleo Banana Bread Cake

Last night's ladies night was a Trumbull reunion. Claire, Ali, Sarah, and I proudly represented three classes of retired field hockey players. Our last pasta party was over 10 years ago, so we had a new and improved pasta-free version with an arugula salad, paleo chicken pot pie, and roasted butternut squash. I wanted to whip up a dessert, so I decided to go with a banana bread cake. I used to love making banana bread, and this was my first paleo attempt. The cake was moist, sweet, and cooked perfectly. I will definitely make this again - it would be great for a brunch party or anytime you need a quick and easy dessert. I gave away all the leftovers because I knew I would eat the whole thing! You could make this in a loaf pan and cook it for an extra 15 minutes, but I think it cooks more evenly in a pie dish. This recipe is perfect to try out on the paleo critic - it is as good or better than the traditional recipe!

Perfect Paleo Banana Break Cake:  Serves 8, Prep time: 15 min, Cook time: 40 min

Ingredients:
- 3 cups almond flour
- 1 tsp. baking soda
- 1 tsp. cinnamon 
- 1/2 tsp. salt
- 1/4 cup coconut oil, softened
- 1/4 cup honey
- 3 eggs (I used 2 eggs + 3 Tbsp. egg whites)
- 1 Tbsp. vanilla
- 3 medium or 4 small bananas, mashed

Instructions:
1. Preheat oven to 350 degrees
2. Combine almond flour, baking soda, cinnamon, and salt in a bowl and set aside
3. In a separate bowl, mix coconut oil, honey, eggs, and vanilla
4. Mix wet ingredients until fully combined and then add the mashed bananas
5. Combine the wet and dry ingredients in one bowl
6. Pour batter in a 9-inch pie dish (I didn't grease it but will next time for easier cleanup)
7. Bake for 40 minutes - top will be lightly browned and a toothpick should come out clean
8. Let cool and then serve topped with chopped walnuts and with your favorite cup of tea

Winter Farmers Market Chicken Soup

Big things have been happening in my kitchen lately. Winter has been brutal, so I have had to increase my tea intake - I am drinking at least 4 cups a day, and in the spirit of accepting cool gadgets (and avoiding the microwave) in 2013, I got a few new things for my tea-drinking. I had been looking for some new mugs that are huge with a big handle, and I got some great ones at Marshalls with a very old store credit. There was a fourth one that said "Crazy Cat Lady", but that one was for Mal of course. I also got this great cuisinart electric tea kettle. It has six temperature settings and heats up in just a couple of minutes. It is faster than a standard tea kettle and safer than the microwave, so really a win-win. Lastly was the most romantic gift a girl could get from her boyfriend - an infrared thermometer. You may be wondering why it is such a life-changing gift, but we discovered in Vermont that my ideal tea temperature is 140 degrees (very hot still but not hot enough to burn my mouth). Even though the tea kettle has temperature settings, you have to steep the tea after the water is heated, so I couldn't take the chance of drinking my tea at the wrong temperature! Now all my cups of tea are perfect, and I can check the temperature of my computer, walls, feet, etc. when I'm bored. Any guys out there stuck on a Valentine's gift for your girlfriend/wife... you're welcome!

    

I had another great trip to the Cambridge Winter Farmers Market on Saturday. I was craving soup (like always), so I decided to go with a winter chicken soup - all ingredients (other than olive oil and broth) can be found at the market, and the soup is fantastic. It is hearty, sweet, and perfect for these 10-degree nights we've been having. Heat yourself up with some 140-degree tea and a bowl of chicken soup, and you'll be good to go! Spring will be here in no time...

Winter Farmers Market Chicken Soup Serves 10ish (it's a lot), Prep time: 30 min, Cook time: 2 hr

Ingredients:
- 1-2 Tbsp. olive oil
- 2 medium sweet onions, chopped
- 2 shallots, chopped
- 1 head garlic, chopped
- 5 carrots, peeled & chopped
- 5 parsnips, peeled & chopped
- A 5lb. free-range organic chicken
- 2 quarts low sodium organic vegetable broth
- Sea salt, pepper, paprika, & thyme
- 2 bunches kale

Instructions:
1. Heat olive oil over medium-low heat and add onion, shallots, and garlic for 5-10 minutes

2. Place whole chicken on top of onions and season generally on both sides with salt, pepper, paprika, and thyme

3. Add the carrots and parsnips 

4. Cover the chicken and veggies with your broth (can use half broth and half water if you want) 

5. Bring the pot to a rapid boil and then cover the pot and cook on low for at least 90 minutes 

6. Take the chicken out of the pot, remove skin and bones, and add all shredded meat back into the pot

7. Break your kale into 1-inch pieces, add to the pot, and cook for another 5 minutes

8. Enjoy your local soup!

  

Pure & Simple Dry Roasted Almond Butter

I am on a roll! After yesterday's success with homemade almond milk, I decided to move onto almond butter today. I really hope my future children appreciate all of the hard work I'm putting in now so I will be prepared to feed them the most healthy and delicious food in the future! The only thing that would make this recipe more fulfilling would be if I grew the almonds myself. I thoroughly enjoyed my afternoon snack of a local apple with homemade almond butter and a cup of lemon herbal tea. It was a great choice considering I had all the ingredients in the house and didn't have to go outside into the 10 degree weather!

I am so excited to share that I am almost pre-certified as a health coach through the Institute for Integrative Nutrition. In a few more weeks I will be able to start meeting with clients and will be offering an introductory 6-month program. The best part is that I will be able to do this in person, over the phone, or over Skype, so location doesn't matter. I have been loving the program, and it is definitely keeping me busy on nights and weekends along with my full-time job! I am looking forward to helping people with their health goals with everything from wellness coaching to meal planning. I have a lot of fun ideas for the road ahead and can't wait to share them with all of you. In the meantime, go make some almond butter!

Pure & Simple Dry Roasted Almond Butter Makes 1.5 cups, Prep time: 2 min, Cook time: 15 min

Ingredients:
- 2.5 cups raw almonds

Instructions:
1. Preheat oven to 350 degrees
2. Cook almonds for 10-12 minutes on a cookie sheet lined with parchment paper
3. Transfer warm almonds into the food processor
4. Process almonds for about 5 minutes until smooth and buttery - you may need to scrape down the sides of the food processor every minute or two so it blends evenly

  

  

Ali's All-Natural Almond Milk

I have been dying for some fresh almond milk ever since I tried it for the first time at Organic Avenue in NYC. The problem is that all of the almond milks in standard stores (including Whole Foods and Trader Joes) sadly have tons of additives and preservatives. I knew I would need to make it myself, so I finally bought some cheesecloth so I could make it happen. 

I am going to try some out in my oatmeal tomorrow morning - you heard it here first that oatmeal has reentered my life. I have been suffering from some stomach problems for the past couple of months, and after my trip to canyon ranch, I made the decision to try to reintroduce small amounts of certified gluten free oats and brown rice back into my diet. I am on my second week of the experiment (1/2 cup oats in the morning and 1/4 cup brown rice mid-day), and I am feeling a lot better. I had a very hard time eating them at first since I have gone over six months without a single grain. I had to remind myself that my goal isn't about being 100% strictly paleo - it is about being the healthiest version of myself possible. Every person is different in terms of what their body needs, so I plan to continue to experiment until I feel fully healthy. I have battled stomach issues my whole life and am committed to find what truly works for me. For now, I am Sooo Paleo + Oats & Rice... I'd change the website, but it doesn't have the same ring to it ;)

Ali's All-Natural Almond Milk: Serves 4 (32oz.), Prep time: 15 min, Wait time: 12 hours

Ingredients:

- 1 1/2 cups raw almonds

- water for soaking

- 3 1/2 cups fresh water

Instructions:

1. Soak almonds in a bowl of water for 12 hours

2. Drain the almonds, and put them in the blender along with the fresh water

3. Blend for 1-2 minutes until fully blended.

4. Put a strainer on top of a bowl, and line the strainer with cheesecloth.

5. Pour in the almond milk - all of the chunks will collect in the cheesecloth. 

6. Squish out all of the excess milk using your hands or a spoon. 

7. Seal the milk in an air-tight container, and refrigerate. Sources say it should last 4-7 days. 

For almond meal, spread the leftover almond pieces from your cheesecloth on a cookie sheet lined with parchment paper. Bake at 175 degrees for 2-3 hours until dry. You can then run it your food processor, and you have homemade almond meal!

  

  

  

Chicken & Brussel Bowl

I never thought my love for the 80's could be any stronger, but it has reached an all-time high. Thanks to one of my lovely coworkers (hi Moaky!), I now appreciate and miss that beautiful decade more than ever. I am not ashamed to admit that I have dabbled with online dating in the past, and it always was an experience to remember. I did meet some wonderful people along the way, but I also have many hilarious stories (think allergic reaction + bloody nose + shrieking). I am lucky to have the online dating chapter of my life behind me, but after seeing this video from Moak, I am not so sure. Before eHarmony, Match, and OKcupid, apparently there were VHS movies you could get with video clips of potential suitors. I cannot stop watching this video... it just doesn't get old: Single Hotties in the 80's.  

I wasn't sure what to make for dinner tonight, so I just took a few ingredients from the fridge and threw them together. This turned out to be one of my favorite dinners in a while. The toasty garlic was delicious, and I loved the combo of flavors. I really think the spinach from the farmers market this week is the best spinach I have ever tasted. The leaves are enormous (almost the size of my face), and they are thick with almost a little crunch. I snacked on some leaves while I was cooking, and it tasted like I was eating them fresh out of the garden. Try this recipe out next time you are in a rush and don't have a dinner plan. You won't regret it!

Chicken & Brussel Bowl Serves 2, Prep time: 5 min, Cook time: 20 min

Ingredients:
- 6 cloves garlic, chopped
- 1-2 tsp. coconut oil
- 8 oz. chicken, poached & shredded
- 1 cup brussel sprouts, quartered
- 1 cup spinach
- Sea salt & pepper to taste

Instructions:
1. Melt coconut oil over medium heat
2. Add garlic and cook for 5 minutes until fragrant and lightly browned
3. Add brussel sprouts and cook for 10 minutes, stirring often
4. Add shredded chicken and spinach and cook for another 3-4 minutes
5. Add salt & pepper to taste, and serve in a bowl. That was easy!

Creamy Carrot & Kohlrabi Soup

I am thrilled to report that I survived two days of back-to-back Bikram yoga. It feels so good to attempt a new workout routine after four straight months of crossfit. I definitely miss the camaraderie at the box, but I felt like I needed to give my body a break and switch it up a bit in the midst of all of my travels. I think Bikram yoga is as mentally challenging as it is physically. All of the yoga, meditation, and breathing classes at Canyon Ranch really seemed to have helped with my focus during class, and it has been a great experience so far. 

I am almost done with the book Animal, Vegetable, Miracle which tells the story of a family who commits to a 100% locavore lifestyle for a full year. It has given me so many ideas, and I am dying to have my own garden one day. In the meantime, I will be supporting all of the local farmers markets. I tried out the Cambridge Winter Market for the first time yesterday and loved it. The farmers were all so friendly, and even though I got there on the later end, there was still a great selection. I was talking to one of the farmers and she convinced me to try kohlrabi (aka German turnip). She said that she eats them raw, roasted, pureed, and in any recipe that needs a little extra flavor. I tasted a bite of the raw vegetable, and it tastes like a mix between cabbage, cauliflower, and brussel sprouts but with the texture of a radish or almost a water chestnut. I decided to make soup with these along with the multi-colored carrots, onion, and garlic. The soup turned out great, and you could add some curry or other spices if you want a little more flare. 

Creamy Carrot & Kohlrabi Soup Serves 6-8, Prep time: 15 min, Cook time: 50 min

Ingredients:
- 1 Tbsp. coconut oil
- 1 large sweet onion
- 6 cloves of garlic, chopped
- 1 large purple kohlrabi bulbs, peeled & chopped
- 3 small green kohlrabi bulbs, peeled & chopped
- 3 orange carrots, peeled & chopped
- 3 golden yellow carrots, peeled & chopped
- 1 tsp. sea salt
- 1 tsp. paprika
- 1/2 tsp. pepper
- 1 qt. vegetable stock
- 1 can light coconut milk (I used Trader Joes)

Instructions:
1. Heat coconut oil over medium heat
2. Add onion and garlic, and cook for 5-10 minutes until lightly golden brown
3. Add kohlrabi, carrots, and spices and cook for another 5 minutes, stirring frequently
4. Add vegetable stock and bring to a boil
5. Cover pot and reduce heat to a simmer for 30 minutes
6. Remove pot from heat and blend with an immersion blender
7. Mix in the coconut milk, and serve!

  

Spiced Meatballs w/ Balsamic Fig Reduction

Happy Saturday! I had a great week in Stamford and am Back in Boston. I realized that I haven't been home for a full week since before Thanksgiving, so it is nice to be back. I have had quite the whirlwind with friends, family, holidays, vacation, and work trips, and now it is time to get back in the swing of things. I checked out the Cambridge Winter Farmers Market today with Chris which was awesome. It's closer than the one in Somerville and just as big. We made friends with some of the farmers and got great stuff. I bought a couple new things that I haven't tried (anyone tried kohlrabi before?), so I will be experimenting with some new recipes this week.

I am off to Bikram yoga for a 10-day trial at Bikram Yoga Boston. I have had some wonderful experiences with Bikram in the past, but I have also had a few nightmare classes. When I went in Naples with mom, I think she almost punched the teacher in the face at one point. Between the instructor, the damp smelly carpet, and the atmosphere, it wasn't pretty. Fingers crossed for this studio!

Today's recipe is a slight variation of an amazing recipe from Practical Paleo. You can check out information on the book here. I got the cookbook as a holiday gift from Evan & Catherine, and it is amazing. These meatballs smell great thanks to all of the spices, and the fig compote is absolutely delicious. I have never made a reduction before (seemed a little intimidating), but it was actually one of the more simple recipes to make. Try this out as an appetizer at your next dinner party to wow your guests!

Spiced Meatballs w/ Balsamic Fig Reduction: Serves 4, Prep time: 10 min, Cook time: 25 min

Ingredients:
- 1lb. ground lamb or grass-fed beef
- 1 tsp. cumin
- 1 tsp. dried minced onion
- 1/2 tsp. garlic powder
- 1/4 tsp. cinnamon
- 1/4 tsp. allspice
- Sea salt & pepper
- 1/2 cup balsamic vinegar
- 1/2 cup water
- 6-8 dried figs, sliced (I used organic extra large Turkish figs)
- 2 sprigs of fresh organic rosemary

Instructions:
1. Preheat the oven to 375 degrees
2. Mix the meat and all spices together in a mixing bowl
3. Form into 16 small meatballs, and lightly brown the edges in a pan over medium heat (about 15-30 seconds per side)
4. Bake on a foil-lined sheet for 20-25 minutes until cooked through
5. While baking, add vinegar, water, figs, and rosemary to your pan on the stove
6. Simmer (I cooked on a level 3 of 10) for about 15 minutes or until the compote reduces. It will seem very watery at first, but over time, it will turn into a thick sweet compote.
7. Serve the meatballs fresh out of the oven on top of the compote

  

P.S. I swear the meatballs weren't hot pink... the camera got crazy!