Non-Acai Bowl For When You Have a Summer Cold That Feels Like Death

Non-Acai Bowl For When You Have a Summer Cold That Feels Like Death

1/4 c. coconut milk
1/2 banana
2 whole strawberries
3/4 c kale/spinach mix
1/4 c frozen blueberries or cherries
1/2 c frozen mango
1/2 c frozen pineapple
(can also add protein powder, acai smoothie packet in lue of blueberries, more green things)

Blended in my new birthday Vitamix (variable 1 – 10, then high for 40ish seconds). Makes a very thick sorbet consistency – therefore may need to be pressed down and/or scrapped depending on the blender.

Topping (creativity a plus)
1/2 banana sliced
3 strawberries sliced
hand-full of blueberries
GFC Granola (any granola will due, my favorite is KIND brand)
Coconut shavings
Agave or Honey drizzle (optional, well, it’s all optional really)

Serve Immediately and hope your children stay distracted by the Teen Beach Movie playing on Netflix.

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But, William you could get drunk. You could get addicted … to Paleo Chili

This is a tale of a girl (Erin) and her love affair with chili.

Oh, chili. My earliest chili memory is going to Wienerschnitzel after a mommy manicure date at the local beauty school. I had red nails. I ordered a chili dog. I was seven. After this encounter with salty meaty tasty wonderful, I became a chilli girl. Baked Potatoes became Chili Potatoes. Soup, nah, Chili. For the next fifteen years I ate chili from the can. Searching for favorites, Hormel was a winner for a while, then came Trader Joe’s (have you noticed that we’re fans), turkey was good, beef was better.

Then, a revelation: a husband, a kid, and twenty years later I woke up and thought: I think I can do better than TJ’s. I love to cook, but had never made chili. Bizarre for a connoisseur like myself. So, I went to the stove and tried my hand. After a little tweaking, success! Spicy flavorful AND healthy chili right in my kitchen.

Here’s the deal though, I make it almost every week and have never once used a recipe. Honestly, recipes drive me crazy – the measuring, the lack of creativity, plus the notion that an artist (is there another word for a chef) could itemize their process and it would turn out the same in my kitchen rings false. I make exception for baking – recipes are necessary for baking. I also loathe baking. (baked goods on the other hand…yum)

In the spirit of recipes being of the devil, here’s mine for the Paleo Chili I made last night.

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BEANLESS PALEO CHILI (serves 10)

7ish qt stock pot or french oven

2 onions chopped (saute in a little olive oil or bacon fat till transluscent)

3 Tbs Chili Powder, add more if you like spicy tasty chili. If you are sensitive to spice you probably don’t really like good chili – there are powder mixes that are less spicy, find those and thank me later.  (the kind you use makes a BIG difference. If you want to have kick ass chili get creative. I like to mix it up and buy mine in bulk at rainbow grocery in SF. Favorites are Chipotle, New Tex Mex and Ancho.)

1 tsp Smoked Paprika

1 tsp garlic salt

1 tsp ground cumin

* very important to add the chili powder, paprika and cumin in during the onion saute period. these types of dry spices need to open up to their full flavor and cannot do so if added during the liquid stage.

2 packages ground organic beef (costco)

1 package ground turkey (brown with onions)

1 red/yellow/orange pepper chopped (add after onion and spices and meat)

2 cans diced & fire roasted tomatoes (from TJs)

2 BIG cans of diced tomatoes

1 can of fire roasted diced green chile (from TJs)

Bring all to a boil and simmer for at least 30 minutes if not for hours. You can also use a crock pot after browning the meat – Low for 6 hrs, High for 2-3 hrs.

Serve with a garnish of chopped white onion, fresh tomatoes and CILANTRO.

And voila, chili glory.

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True confession: the above picture is not of my chili bowl, it is what I wanted to eat yesterday, but didn’t.

1 point for self control.

and, yes, that’s my child’s half eaten donut from church. i wanted it bad. for shame. for shame.

xoxo,

erin

Egg Cups of Champions

This is the first time the mister is going full paleo with me (usually he eats paleo at home, but at work he consumes mcdonald’s dollar menu items like it’s going out of style). But, in a show of solidarity and for his own beach vacation goals he is all in. After scrambling around the kitchen every morning and he sometimes starving through lunch, I realized that it would be helpful to do a bit more preparing and cooking. Starting at the beginning of the day seemed like a good plan. So, I made egg muffins/cups/faux-quiches to last the week.

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There are a few recipes around the interwebs. I made up my own. And, verdict is in… YUM.  I had mine warm since I was the one to take them out of the oven, the mister had them cold and said they are better warm, but eatable cold too.  Served up with some sliced red pepper and a handful of cherry tomatoes, it was a breakfast delight.

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INGREDIENTS (all from trader joes):

18 egg cups

Olive Oil Cooking Spray (prep muffin tins)

Turkey Bacon (rip in half longways and place in muffin cups)

Precut onions (lazy option, i know. but who wants to cry over onions at 7 am. place in bottom of cup)

any of these: spinach, peppers, jalapenos, asparagus, salsa, tomatoes…

2 Cartons egg whites from TJ’s or 24oz larger container from the market (pour over the veggie and t.bac cups a few millimeters from the top)

sprinkle spices on top: cayenne pepper, salt, black pepper, crushed red pepper

Cook @ 350 for 25-30 minutes.

Acorn Squash Magnifique

Got an awesome recipe from my awesome friend Sarah. She’s also on a quest to get healthy and hawt, just finished her first 30 day challenge this week. Solid work! She passed on the following recipe and I made it for another friend named Sarah and my mom for lunch today. It was delicious, lemme tell ya.

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Doesn’t that look lovely. Because it is! Now here’s the recipe:

Preheat oven to 375

2 acorns squashes cut in half and de-seeded. Brush with coconut oil and sprinkle cinnamon generously.
1 lb ground meat (we had ground turkey thighs) browned with any spices you want (I used splashes of smokey paprika, fennel seeds, oregano and salt)
1/2 cauliflower head diced in a food processor.
1 1/2 cups food processor diced kale.
8 slices of uncooked bacon.

Combine fine diced veggies with browned seasoned meat. Stuff into squash holes making a small mound. Cover with 2 slices of bacon. Place on greased Pyrex casserole pan. Bake for 30ish minutes. I put the broiler on for 5 at the end to get the bacon a little crisp.

Enjoy.

Here’s em tonight eating a very un-paleo mac’n cheese with a side of hot oatmeal.

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