We have spent the Summer loving the warm weather, friends and healthy food. This morning we headed off to our local farmers market with coffees in hand and empty bags to be filled with organic produce. The Seattle area is famous for gorgeous bouquet of flowers wrapped in paper. Our farmers market always has a beautiful selection. Today wasn't any different. My youngest daughter picked out this lovely bunch. It is filled with dahlias, zinnias, stock, dianthus and foxglove to name a few. These bouquets will last for a week or two and cost $10. Score! I always pick up my meat from Olsen Farms. I use it at home and lately for my my business. They are from Coleville, WA and make a 6 hour drive to our market and I'm sure glad they do! Their beef, lamb and pork is grass-fed and grass-finished. Their dried meat is amazing! To learn more about Olsen Farms http://potato1123.blogspot.com/2011/02/love-potato.html?m=1 I picked up a few pounds of pablano peppers. During this time of year I make pablano pepper sauce. After it is freshly made, it will store for months in Mason jars. Our family uses it to add flavor to egg scrambles, soups and roasted vegetables. I will write a blog post after this one and share the recipe. I tried something new today, Bubblegum plums. They are pink and round and incredibly sweet. These won't last long in our house.
Saturday is the day my daughters look forward to homemade crêpes. That was before we decided to live a Paleo lifestyle. It has taken me a lot of trial and error but I finally made a recipe that works. I serve my crepes with strawberries, blueberries, banana, raspberries or any other fruit you love! I get fancy and melt some dairy free chocolate chips for a drizzle. My girls love it! Taste like a chocolate covered strawberry. "Coconut Crêpes" 1 cup coconut flour 1 egg 1 egg yolk 1 1/2 cup coconut milk 1 teaspoon vanilla extract 2 teaspoons Kerrygold melted butter Place coconut flour in a bowl. Make a well in the middle; see picture below. Place egg plus the yolk. Slowly add coconut milk while constantly stirring with a whisk. Slowly combined until smooth. Add melted butter. Heat medium sized fry pan. I melt a small ramekin with butter. I use the butter to coat the pan before I put in the crêpe batter. I pour a small amount of batter in the center of the hot pan. Tilt the pan back-and-forth until it completely covers the bottom. Wait a few minutes and then flip over when they are light golden brown. Repeat this process and you should have approximately 10 to 12 crêpes.
As a child growing up I really disliked zucchini. My mother used to grow it in the garden and we had it with every meal! I think it was the only vegetable that she was good at growing. As an adult I love it! But winning my daughters over is a battle worth winning! I have succeeded in making it two ways. The first is grilled. The second is baked. I take zucchini and cut into large wedges. The larger wedges seem to hold up better in the oven. They get a chance to crisp without turning to mush. I season mine with Italian seasoning that I buy in the bulk section at Whole Foods Market. You may use whatever you like. Preheat oven to 350. Place zucchini wedges on a baking sheet, lightly tossed with olive oil and arrange in a single layer. Lightly dust with coconut flour and your seasonings. Bake for 20 to 25 mins.
Every Friday or Saturday I make a huge pan of roasted vegetables. They are vegetables that I bought with the intention to make something with but sat alone in the refrigerator until they are just about to go bad. Instead of wasting food, I clean them up, cut them up and cover in melted coconut oil. I keep it interesting by adding different seasons like Italian one week or Greek the next. This batch contains sweet potato, carrots, yellow beets, garlic and Brussels sprouts. The next time you have a bunch of vegetables on the verge of going bad don't throw them out, roast them up!
Our family always wants a salty crunchy snack. Kale chips are an easy and inexpensive way to snack healthy. Pre-heat oven to 350 degrees. I start with washed and very dry kale. The kale needs to be dry or it will not crisp properly instead it will burn. I wash my kale in the morning and let it air dry on a towel for a few hours. I add it to a large bowl and drizzle with olive oil. I toss it thoroughly, rubbing all the leaves together with your hands. Place kale on a cookie sheet. You can sprinkle anything you like on your kale, it is a blank canvas! I use curry, salt, pepper, cumin or Greek seasoning to name a few. Bake at 350 for 15 to 20 minutes. Keep an eye on it, kale will go from crispy to burned real quick! Watch for the kale to brown. I leave some of the stems on mine but you don't have to. Enjoy!
When we started Whole 30 for the first time I went crazy adding cauliflower to my mashed potatoes. Well with all that practice we were becoming a little sick of having them. I saw these strange but familiar looking things at my local Farmers Market. I started a conversation with the man that grew them. He told me the most common uses. The one that stood out was mashed celery root. He said it tastes just like a potato! "Celery Root Mashed Potatoes" 5 Small Red Potatoes peeled and diced 1 (about 1 1/3 pounds) Large Celery Root Peeled and Diced Salt Pepper 2 Teaspoons Grassfed Butter (Kerrygold) Start with your Celery Root. It looks like a real bugger to tackle but a sharp knife will make short work of it! Peel, chop and dice. In a large pot add the peeled, diced red potatoes and the celery root. Bring the water to a boil and cook until fork tender. Drain but save some of the cooking water (1/3 cup) for the mashing. Return cooked red potatoes and celery root to the pot. Add salt, pepper and butter. I hand mash mine but using your own method will work too. I add a tablespoon of the cooking liquid as I go until desired consistency.
Making beet chips is new for me. I am learning as I go. Slicing the beets as thin as possible results in a crisper chip. Thicker is chewier. All about your preference. I love to use red beets and golden. This is the link to the recipe I am currently using. Civilized Caveman is the bomb! I will post more of my own pictures once I make more than a few batches. http://civilizedcavemancooking.com/sidessoupsdrinks/oven-roasted-beet-chips/
I am so happy eggs are not getting a bad rap anymore! We need some fat in our diet! Eggs are so nutritious and easy to make for any meal! Making some this morning was a big smile maker in my house! Ways we enjoy are; guacamole and salsa, bacon and brussels sprouts, ham and scallions to name a few. I always use a spoonful of unrefined cold pressed organic coconut oil. It helps us get our coconut fat in for the day. The flavor is delicious. I always buy Organic Brown Eggs that come from chickens on a non corn or soy diet. Check your area for local Farmers Markets they are a great source for these!
August 1st our family started our second round of Whole 30. For more information please go to whole30.com. This website helped me and I know it will help you too. Whole 30 is like hitting the reset button on your body. You will eat meat, seafood, eggs, tons of vegetables, some fruit, good fats, nuts and seeds. no dairy, grain, sugar (honey, agave maple and anything synthetic), corn or legumes. Ta Da you're Paleo! There are so many ways to do this the ways are endless!
Me and My Mini were at Whole Foods getting our Coho Salmon. The little wild caught bay shrimp looked good! So a pound later, mini shrimp cocktail.. I make my cocktail sauce from no added sugar tomato puree, horseradish and garlic. If you want the recipe let me know! Divided the wild caught bay shrimp into five small ramekins. Spooned on cocktail sauce and added a lemon wedge. Appetizers done!
Giving up the processed salad dressing was hard, Hidden Valley Ranch users, big time. When our family did The Whole 30, I learned and loved making my own. This recipe is our favorite. "PaleAvocado Dressing" 1 Ripe Avocado 4 Tablespoons Water 2 Tablespoons Olive Oli 1/2 Lemon 1 Teaspoon All Purpose Seasoning Salt I use my Bullet Blender for this. You can use a hand blender, food processor or bowl and a fork. I have done them all. Add all ingredients. Squeeze lemon and blend until whipped, 1 to 2 minutes. One Minute............ Two Minutes.............. Done! Thick and creamy ready to use!