Halibut Fillet with Italian Veggies

Today marks the first day of the Whole30 Challenge. I’m super excited – eating paleo isn’t all that difficult for me… but I’ve been cheating and have been less compliant with the whole sugar thing (sugar is a toxin to the body). A 30 day detox is going to be wonderful!

To mark day 1, here’s something I made a few days back and am eating today for leftovers. It’s delicious. I love fish. I love halibut. I love Italian (organic) veggies. I love combing the two. My mouth is a veritable explosion of delicious goodness right now… but maybe that’s the side of homemade sauerkraut talking… errr – effervescenting. So here ya go! Day 1’s breakfast. (I turned it into a hash this morning and served it over a bed of arugula – it’s a bit different than how I served it up a few nights back.)

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Halibut Fillet with Italian Veggies and Arugula

  • 1 wild-caught halibut fillet, about ¾#
  • 3 small, organic, non-GMO zucchini, diced
  • 1 medium onion, diced
  • 1 pint organic, non-GMO grape tomatoes, quartered
  • 3 garlic cloves, minced
  • 3 tbsp fresh organic basil, minced
  • ½ tsp fresh ground black pepper
  • ¼ tsp sea salt
  • 1 tbsp extra virgin olive oil
  1. Preheat oven to 450 degrees Fahrenheit.
  2. Heat olive oil in a skillet over medium heat and add onion, zucchini, and garlic and saute until soft. Stirring occasionally.
  3. Remove from heat and add tomatoes, basil, salt and pepper. Toss until evenly distributed.
  4. In an oven-safe dish (I used my cast iron skillet), lay out the halibut. Spoon the veggies over the top of the halibut and cook for about 15 minutes, or until the halibut is flakey.
  5. Serve hot, with veggies over-top.

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New Format and a Simple Paleo Egg Skillet Breakfast

Finally! I think I found a format that I like… err… love! What do you think? 🙂 I have some more work to do on it so please excuse the messiness but it’s a bit more convenient than it was before and the features are SO much better! Hooray for a print function! And a “Serves” and “Time” function!

Okay. Enough with that. Let’s get down to the good stuff. I haven’t been creating new recipes much lately – I’ve been busy training for a few races and went to the beach with my family. Where we did this:

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And I did this: 

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And my dad and I went kayaking for an afternoon: 

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And we caught this guy (he was delicious by the way): 

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So you could say that cooking hasn’t been high on my priority list… unless it’s steaming crab. In which case, that’s first on my priority list. I have been making, however, a delicious egg scramble in the morning. It’s not very complex (as in my 10 year old sister does stuff like this all the time) and isn’t all that original but the bouquet of aromas and the colors just make me happy… especially when it’s summer and the tomatoes are amazing and sweet and so bountiful. Also, it only takes 5 minutes to make, especially if you saute your garlic and onions at the beginning of the week and cook your bacon once a week, too.  So here you go. 

Simple Egg Scramble

  • 2 organic, free-range eggs, beaten
  • ¼ onion, diced,
  • 2 garlic cloves, minced
  • 3 strips, organic, nitrate-free and gluten-free bacon, sliced
  • 1 ½ cups organic baby spinach
  • 1 organic roma tomato, seeded and diced
  • sea salt and fresh cracked pepper, to taste
  1. Cook the bacon in a skillet and remove once cooked. Keep grease in the pan.
  2. Saute the onions in the bacon grease until translucent, add garlic and continue to saute for a few minutes.
  3. Add spinach and tomatoes and cook until wilted. 
  4. Add eggs and fold until eggs are cooked. Salt and pepper to taste.

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Superfood Smoothie

Sounds… amazing. Doesn’t it? This is my favorite post-workout drink and might be my favorite pre-race healthy carb-loading beverage… at least the day or two before the race. Speaking of races, I have a 10k tomorrow at the Coast. Now, I live an hour and a half away from where the race will be and, thankfully, packet pick-up is at 8:30. But that still means that I’m up and out the door at the crack of dawn. I’m totally going to be stopping by Dutch Bros to pick up my decaf coconut milk honey latte (the poor baristas) and hoping it doesn’t affect my performance.

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But back to the race. It’s a 10k. Not too bad. When I signed up for it, it was before my detox and I had no idea how much that was going to affect my body – basically it annihilated any and all energy and strength I had. So when I realized that the trail run (pretty innocent, I’ve done plenty of those) was actually a half trail/half sand run, I almost cried. Here’s hoping that my arches and calves can keep up with me. I might have to slow my time a bit to get over the dunes but I will finish… hopefully in under an hour. Really, though. I am pumped. I love running at the Coast, especially in the morning. The air is fresh and crisp and super oxygenated. I can go for miles and miles and miles and not tire. It’s one time where my joints fatigue before my muscles or lungs. So, here’s praying for a bit of rain overnight to harden the dry sand and no breeze to fight. Let’s do this thing. Oh, and I guess you need the recipe, too. 🙂

 

Superfood Smoothie

  • 1 scoop Green Superfood 
  • 1 scoop Protein Powder (I use this one because it contains no dairy or soy or gluten)
  • 1 tbsp Beef Gelatin (I use Great Lakes Gelatin
  • ¼ cup Ground Flax Seeds
  • 2 cups packed Organic Spinach
  • 5 Frozen Organic Strawberries (for sweetness)
  • ½ banana (for sweetness)
  • ¾ – 1 cup Unsweetened Coconut Milk
  1. Put all ingredients in a blender and blend well. Enjoy!

Chipotle Salad Dressing

I love Chipotle. It’s where I go when I want a cheat day. And by “cheat day,” I mean that I have rice. Living life on the edge! This is basically what’s going through my head those days:

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So when I tried their new salad dressing, I was hooked. Except that it was a bit too sweet and a bit too salty for my taste. Also, they used adobo sauce – which sometimes contains gluten due to “natural flavors.” There was only one thing to be done. Make my own. So I did. And it’s fabulous and my new favorite. I really want to try it as a wings marinade next – tailgating season is right around the corner!

Chipotle Salad Dressing

  • ¼ cup Raw Honey
  • ½ cup Red Wine Vinegar
  • 1 tbsp Adobo Seasoning
  • 1 tbsp Dried Oregano
  • ¾ tsp Black Pepper
  • 1 1/3 cup Extra Virgin Olive Oil

Mix all ingredients in a blender or using a hand mixer, slowly drizzling in oil at the end. Or, do what I do and put everything in a mason jar, seal with a rubber-rimmed lid and shake it like crazy until the honey is dissolved. Note: Ingredients will separate between use and it can be stored in a sealed container for up to two weeks in the fridge.

 

I Love Arugula Salad and Herb BBQ’d Chicken

Arugula just might be the best leafy green out there…. beside baby spinach. It’s spicy, the texture is pleasant, and it’s spicy. So when a friend of mine celebrated his 30th birthday on Sunday with a BBQ and I knew there were going to be a few paleo (or modified) people there, arugula salad seemed to be the logical choice. And it’s vegan.

For those friends who asked for this recipe, this one’s for you.

But really, the rest of you should make this salad – it’s fabulous. The recipe is from my Mom so I take no claim to this one. But, really, it’s fabulous. Times ten.

As for the chicken, well, here you go to my friends who asked. It was yummy. And I ate too much – but when you eat paleo, eating too much doesn’t really exist in your vocabulary.

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Arugula and Onion Salad

  • ½ onion, chopped
  • ¼ cup olive oil
  • ½ to 1 tsp sea salt, to taste
  • 6 cups organic baby arugula, rinsed (or pre-rinsed)
  1. Saute onion over medium heat in half of the olive oil until translucent and just starting to caramelize.
  2. Add remaining olive oil and allow to sit for a minute longer and let the onions cool slightly, stirring so all of the oil is incorporated with the onions.
  3. Toss with the arugula in a large bowl and add sea salt, to taste.
  4. Serve while onions are still a bit warm.
  5. That’s it! Seriously.

Herb BBQ’d Chicken

  • 6 organic, free-range chicken thighs
  • ¼ cup olive oil
  • ¼ cup fresh organic,thyme, chopped
  • 2 tbsp fresh organic rosemary, chopped
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper
  1. Mix the marinade together until blended.
  2. Toss all of the ingredients in a container (plastic ziploc, glass dish and cover with plastic wrap, or a plastic container) and allow to sit for about an hour in the fridge.
  3. Throw on the BBQ until juices run clear and the meat is cooked, about 4 minutes on each side. Unless you happen to have a Traeger (smoker BBQ) – let it sit a bit longer and that’s even better.

Enjoy!

Roasted Cabbage

So I started writing this while I was in the throes of my new diet and decided to not edit what I had written before. I’m feeling much better, but I had zero energy… which is why I didn’t finish a single blog post. Any ideas of grandeur and working out were kicked to the curb and instead, my life consisted of working, eating (barely anything – I felt like I had the flu) and sleeping like Rip Van Winkle. Now on to the original blog post…

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My naturopath has me on a new diet… and it zapped my energy times a million until today. I might even get a short run in. Thankfully, this one is a 10 day crash course and then I can start getting back to normal. And by “normal,“ I mean a less-restricted paleo. In the meantime, no bacon (WHAT?!), no vinegar (HECK NO!!!) and no fruit/chocolate/wine/decaf coffee/hard cider/gluten-free beer/honey/paleo brownies/coconut milk ice cream/all things that bring my life joy.

So. You’re probably wondering, “What CAN she eat?” I’m glad you asked. Meat. As long as it’s not pork or bacon. And green leafy veggies. Like arugula, broccoli, cauliflower, zucchini and cabbage. And nuts/nut butters/coconut oil/coconut butter/olive oil. And really, that’s about it. Sounds daunting, doesn’t it? It’s mostly paleo. But I love to make my own salad dressings… and they have vinegar. Or I’ll have half an avocado with my breakfast – and that’s off the list. And no eggs. None. So… what does one eat for breakfast if there are no eggs and bacon? Today it looked like a few cucumbers and a handful of almonds. I need to figure this thing out. Luckily, it’s only a week and a half to two weeks. And thankfully, lunch was easy to figure out – roasted chicken breast (salt and peppered) and roasted cabbage (hoping the doc says that roasting veggies is okay otherwise, I’m just going to get a nasogastric tube for the rest of this time). Anyway, done complaining. I hope you enjoy the roasted cabbage as much as I do!

Roasted Cabbage

  • 1 head of cabbage, outside leaves removed, rinsed, and sliced ¾-1" thick
  • 2 tsp caraway seeds
  • 1 tsp sea salt
  • 10 peppercorns
  • Organic Extra Virgin Olive Oil (EVOO)
  1. Preheat the oven to 400 degrees Fahrenheit. Place a piece of parchment paper on a jellyroll pan (cookie sheet with sides).
  2. Pour enough EVOO on the parchment to spread evenly on the parchment paper.
  3. Using a mortar and pestle (or something that will smash up the spices), smash up the spices and set aside.
  4. Sprinkle half of the spice mix on the pan and lay the cabbage in a single layer on the pan and sprinkle with the remaining spice mix on top.
  5. Bake for 15-20 minutes. Remove from the oven and serve hot.

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Adobo Sweet Potato Fries

I had you at sweet potato, didn’t I? If there is one vegetable that I can binge on, and really, there are many, it would be a sweet potato. I mean, seriously. They’re glorious. I’ve been on a sweet and spicy kick lately and have been craving chocolate with cayenne peppers or sweet and spicy chicken (I really need to paleo-ize that) or… you get my drift.

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Just a quick note: Sweet Potatoes aren’t part of the Dirty Dozen. In fact, they’re really low on the pesticide scale so you don’t have to buy organic. (And the Environmental Working Group, link above, has a great app you can download on your smartphone to help you remember!) They are not a GMO product so feel free to save a few dollars and buy conventional on this one.

Also, I make my own adobo seasoning blend and use it in just about everything. I’ll make it in large batches and store it in a pint sized mason jar with the ingredients and measurements written on the lid. The recipe for the adobo seasoning is below.

Enjoy!

Adobo Sweet Potato Fries

  • 5 small Sweet Potatoes, scrubbed and de-eyed, sliced into thin strips (no more than 1/2” x 1/2”)
  • 2-3 tbsp Adobo Seasoning (see below for seasoning mix)
  • 3 tbsp Coconut Oil, melted
  1. Preheat oven to 400 degrees Fahrenheit and place a sheet of parchment paper onto a jellyroll pan.
  2. In a large bowl, toss the sweet potato strips, coconut oil and 2 tbsp adobo seasoning until well coated.
  3. Lay out in a single layer on the prepared pan and toss with the remaining adobo seasoning – or as much as you see fit.
  4. Bake for 15 minutes, remove pan from oven and toss, and bake for another 10 minutes or until desired.

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Adobo Seasoning

  • 1 1/2 tsp salt
  • 1 tsp paprika
  • ¾ tsp ground black pepper
  • ½ tsp onion powder
  • ½ tsp dried oregano
  • ½ tsp ground cumin
  • ¼ tsp garlic powder
  • ¼ tsp chili powder

Mix together and store in a sealed container (I use a mini mason jar or a clean and empty spice jar).

PIZZA!!!!!! (and it’s paleo!)

A few months ago, I tried to make paleo pizza dough but it was an abysmal failure. After scouring Pinterest (yes, I’m addicted to that as much as I am to running), I decided to modify a recipe and lose the cheese.

Apparently you really do need cheese sometimes – it was barely palatable to say the least.

This last week, the cravings for carbs and protein hit like none other thanks to my new attempts at CrossFit (I look like a flailing goat or some other highly pathetic animal but I plan on mastering it). Grocery shopping was not in the gameplan – it’s the end of the month which equals time to get creative, make mistakes (hopefully they taste good), and only get messy enough that I don’t destroy my kitchen…. oh, and not spend any money.

The pizza was delicious and both paleo and non-paleo roommates enjoyed it thoroughly, with a request to make it again soon. If the non-paleo likes it,  you know it’s good!

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Paleo Pizza
For the crust:

  • ½ head of caulflower, “riced”
  • 2 ½ tbsp coconut flour
  • 2 eggs, beaten
  • dash of salt

Toppings:

  • 1 bottle Trader Joe’s Artichoke Antipasto Pesto (or whatever it was called – it’s not paleo because of the oil type but it was on my shelf from who knows when and I wanted to get rid of it) OR you can do my Tomato-Free “Tomato” Marinara
  • ½ medium Onion, sliced very thinly
  • 5-6 cloves of Garlic, sliced thin
  • a few handfuls of Arugula
  • ½# Ground Chicken sauteed with 3 cloves minced garlic, salt and pepper
  • A handful of Organic Grape Tomatoes, halved (omit if on SCD or anti-inflammatory diets)
  • Kalamata Olives, halved and pits removed
  • salt and pepper
  • Seriously. Whatever you have in your fridge.
  1. Preheat oven to 425 degrees Fahrenheit.
  2. In a food processor, process small amounts of cauliflower until they are the size of small tapioca, scraping down the sides as needed. You may need to remove any large pieces and put them in the next batch so you don’t juice your cauliflower. Remove and dump into a bowl. Repeat until all cauliflower has been riced.
  3. Mix in remaining ingredients (you could put some herbs in for some extra something).
  4. Line a pan with parchment paper and pat out a crust. Precook for 15 minutes, or until the sides of the crust are starting to turn golden brown.
  5. Remove from the oven and place toppings on. Place back in oven for 15 min, or until the bottom of the crust is a light golden brown.
  6. Let cool for a few minutes, cut and serve! Note: This is an"eat with fork and knife" crust – I haven’t perfected the crunchy crust quite yet but am working on it!image

Paleo Pumpkin Bread

I don’t know why I have been craving pumpkin bread lately but I have. Some things are better unargued and simply embraced. So when this morning was surprisingly cool at the homeplace, I decided YOLO. Why not. Why not make paleo pumpkin bread (and get rid of that last can of organic pumpkin puree gracing my shelf)? And now you know the real reason I wanted to make pumpkin bread is out and in the open.

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No matter, it had to be done – Autumn will be here before you know it and I’ll be really really craving pumpkin bread… to go along with my pumpkin spice rooibos tea. And pumpkin orange scarf. While carving pumpkins. AND back to summer. Okay. I’m going to get my summer on – I hope you all enjoy this deliciousness!

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Paleo Pumpkin Bread

  • 1 cup Pumpkin Puree – either fresh or canned, organic
  • 5 Eggs, beaten
  • 1 tbsp Apple Cider Vinegar
  • 2 tbsp Coconut Oil, melted
  • ¼ cup Raw Honey
  • ½ cup Coconut Flour
  • 1 tsp Baking Soda
  • ¼ tsp sea salt
  • 1 tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • ¾ tsp ground allspice
  1. Preheat oven to 400 degrees Fahrenheit. Rub coconut oil (not included in the 2 tbsp) or spray coconut oil cooking spray (from Trader Joe’s) on a metal loaf pan.
  2. In a mixing bowl, beat wet ingredients together until well blended using either a mixer or a wooden spoon.
  3. In a separate bowl, combine the dry ingredients and mix.
  4. Fold dry ingredients into the wet and stir until incorporated.
  5. Pour into prepared loaf pan and bake for 30-40 minutes, test for doneness with a toothpick, which should come out of the middle clean.
  6. Remove from pan when slightly cooled and place on cooling rack.
  7. Enjoy with organic sweet cream butter. And go back for another slice.