When I started eating paleo two years ago Lunch was definitely the hardest of the three meals to convert over. Dinner was easy, we had already cut out grains from dinner and were eating protein and vegetables for most meals. Breakfast – piece of cake! We love eggs and pretty much eat them everyday. It was that darn sandwich driven meal that was really giving me challenges. I was a sandwich queen! I loved making them; panini, grilled, cold, hot, small, large, you name it! It was hard for me to switch my train of thought and I wasn’t a huge fan of dinner leftovers for lunch. So over the past two years I have learned to embrace leftovers and have found many lunch items I love. Here are two of my favorites; Salmon salad and chicken salad! You can serve these over an avocado or a bed of lettuce; I have even taken some sweet potato chips and eaten them like a dip from time to time. Heck just take a fork to them by themselves, they are that good! To top it off these two recipes are really easy to make and take little time to prepare! [Read more…]
CONTEST IS CLOSED! Congratulations to Melinda for winning a copy of Make Ahead Paleo!
Wait, there’s a book out there that can make my life easier you ask? YES is the answer! YES!! With all the gazillions of paleo books out on the market (my own included) I was honored and delighted when Tammy Credicott approached me and asked if I would write the forward for her new book Make Ahead Paleo. I’ll be honest with you. I don’t/can’t read every single paleo book that crosses my desk but because Tammy asked me to write the forward for her latest masterpiece, I of course read the manuscript and recipes that she sent to me. JOY! HOORAY! USEFULNESS! DELIGHT! All words that filled my head as I read. (Yes, I’m a poet…) I couldn’t wait to get my hands on the real printed book and with zestfulness I wrote Tammy’s forward because this my friend is a book worth diving into.
Our bell pepper and zucchini crop runneth over. We have tons of peppers, or maybe more appropriately, we have pecks and pecks and pecks of peppers flooding from our garden! We also have more zucchini than I know what to do with and don’t forget our chickens which means we have a daily supply of fresh EGGS! So, what better thing to do than marry it all together? I took onions, pancetta, our zucchini, and some portobello mushrooms; stuffed some roasted bells with this mixture, added an egg, and baked them in the oven. The result? Beautiful little eggs in a bell pepper nest. Delicious and delightful not to mention fun! This is more of a concept than an actual “recipe” so get creative and most importantly; enjoy!
Arugula is probably one of my favorite greens. There is something about that peppery taste that I LOVE and I was excited to try out a pesto with arugula as the base. All of the flavors of this spinach and salmon salad blend together so well and it’s a wonderful light and fresh summer meal for lunch or dinner.
Ok, I’ll confess. I’m not entirely sure if all three of these things are supposed to go together, but the combination tastes like heaven so BAM there you have it. Tostones con carnitas y pico de gallo was born when my brother Mark’s Venezuelan friend, Eva, came to town for a visit. I cooked her dinner and for dessert we had fried ripe plantains. She told us how her mom used to make tostones (which are made with green plantains) and they would top them with meat and sauce or various other options. The way she described the tostones sounded to me like what I know as tostadas. I wanted to make them IMMEDIATELY but we only had ripe plantains, and we had eaten them all, not to mention we were stuffed from dinner.
Since the fateful night that we discussed tostones, I have traveled to Thailand, launched my new Italian Cuisine book, amongst other various activities like taking care of three kids, three dogs and nine chickens. So, last week I finally made them and they were awesome, fun, and delicious. We also made a spicy aioli to top them off with which you don’t have to include but I highly encourage you to take that extra step.
Below are the directions that will take you to a tasty paradise; now go have fun in the kitchen!
Most of you know my Brother Mark from his now world famous Brother Mark BBQ sauce found in the Everyday Paleo Family Cookbook and he is also mentioned in all of my books as my amazing partner in crime in the kitchen, and in life in general. John, myself, and the kiddos have no clue what we would do without Mark and not only is he the best brother a girl could ask for but he’s also an amazing uncle and an absolute whiz in the kitchen. Mark has been on a mission to make tamales in such a manner that allows us grain free eaters to enjoy them and I literally laughed out loud when he announced he was going to attempt a “masa” made with spaghetti squash as the base. Mark ignored my laughter and went for it. After a few tweaks, a couple of fails, and ultimately, a lot of tamales coming out of my kitchen; HE FREAKING DID IT!!!!!! I wish I could take some credit because this recipes is so legit I have a feeling that Mark’s Tamales are going to make some serious paleo waves once you all have a chance to try them. My only contribution was a tip here and there and well, I ate a lot of them….
Ok, enough rambling, go make some tamales and amaze your friends and family who sigh about how “boring” your way of life is.
(Never mind how awesome you feel, how great you look, and how absolutely delicious everything you eat actually is. These tamales will only add fuel to your paleo is awesome fire…)
When we woke up this morning John said to me, “Holy Cow, it’s Monday!” Yes, it’s Monday, which means tomorrow is Tuesday, which means tomorrow you can have the Italian Cuisine book in your hands and that’s exciting, scary, nerve wracking, and crazy! It’s crazy that time has once again played it’s little dirty trick of going so darn FAST! The Italy trip that we are giving away is also coming together and as most of you probably know; even if you do not win – you can still join me on the trip so click here for details and sign up today! This trip will be life changing for all of us…