Today’s post will be several in a series I am doing with a company called SunBasket. They are one of several home-cooked meal kit delivery services that have popped up as of late. I am particularly fond of SunBasket because you can order strictly Paleo meals that are organic and non-GMO. I also love the story behind the company.
Additionally, all meals are developed by top San Francisco chef Justine Kelly (formerly of The Slanted Door) in partnership with Sun Basket’s in-house nutritionist Kaley Todd, ensuring that each dish is balanced, nutritious and delicious.
Also, I am excited to bring this company to your attention because the Paleo diet is something that is only truly sustainable if you 1.) Can cook at least a little or 2.) Can carve out the time to cook at least a little. Andy and I are a little spoiled because we alternate shopping and cooking to churn out Paleo/Primal meals everyday. But, we don’t have kids and have pretty flexible schedules to allow the time to do so.
I am thrilled to help introduce SunBasket because they can take the thinking/guess work out of dinner for three nights a week and even do the shopping for you. The meals come complete with everything you need to make three full meals for two people. The only thing you will have to do is the dishes!
For my first box, I was sent 3 meals, one of which was Winter Albondigas with Shredded Cabbage. I was pretty impressed with the way everything was labeled and the pre-printed recipe cards that came in the package.
And chop away I did, as I chopped the onion, carrot, cilantro, cabbage and segmented the lime. The butternut squash used in the meal was already peeled and chopped for me. OK, now that’s easy, because if you have ever cooked a butternut squash, you know what a pain it can be to peel and remove the seeds.
Following the recipe, I sauteéd the vegetables (as you can see below). Meanwhile, I prepared the meatballs that were to go in the soup:
The meatballs were a blend of ground pork and beef (antibiotic and hormone free) with chopped cilantro, egg, and a provided spice packet. I was able to make 11 pretty decent-sized meatballs from the meat and ingredients given.
After simmering and reducing for about 30 minutes, you end up with a delicious meal for two. The soup preparation was so simple, yet the flavor was as if I had spent hours in the kitchen!
Winter albondigas with shredded cabbage
- 1 onion
- 1 carrot
- 1 bunch cilantro
- 4 ounces cabbage
- 1 lime
- ¾ pound butternut squash cubes
- 1 tablespoon tomato paste
- 1 cup diced tomatoes
- 1 cup chicken stock
- 6 ounces ground beef
- 6 ounces ground pork
- 1 egg
- Meatball spice blend (oregano-cumin-coriander-garlic)
1. Prep the vegetables
Peel the onion and cut into ½-inch-thick pieces.
Scrub the carrot and cut into ¼-inch-thick half moon slices.
Finely chop the cilantro.
Cut the cabbage into thin strips.
2. Cook the soup
In a sauce pot over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the onions, carrots, and squash. Season with salt and pepper and cover, stirring occasionally until the vegetables start to soften, 6 to 8 minutes. Add the tomato paste, stirring to coat the vegetables. Add the diced tomatoes, chicken stock and 2 cups of water. Bring to a boil and reduce to a simmer. Cook until the soup slightly thickens, 2 to 3 minutes.
3. Make the meatballs
In a mixing bowl, combine the ground beef and pork. Add the egg, spice blend and half of the cilantro. Season with salt and pepper, and mix well until combined.
Add the meatballs to the soup. Bring the soup back to a boil, reduce to a simmer, and cook until the meatballs are just slightly pink in the center, 5 to 7 minutes.
Cut the lime into wedges. Divide the soup between two bowls and top with the remaining cilantro and cabbage. Serve with lime wedges.
Nutrition per serving: Calories 710, Protein: 37 g, Total Fat: 44 g, Monounsaturated Fat: 21 g, Polyunsaturated Fat: 6.5 g, Saturated Fat: 12 g, Cholesterol: 185 mg, Carbohydrates: 43 g, Fiber: 12 g, Added Sugar: 0 g, Sodium: 490 mg
Last Sunday, I ran into Catherine (of Munchie Musings) at Cochon Heritage Fire Napa (held at Charles Krug Winery). She was happily grazing the wonderful offerings at the annual festival of all things grilled meat, just as Andy and I were. Over full bellies, we discussed some of the upcoming food events in Sacramento. While chatting she mentioned her festival Have an Offal Day 3, and I agreed I would pass the information about the event to you! :)
Have an Offal Day #3 takes place on Sunday, August 16th from 2 to 5 p.m. at Mulvaney’s Next Door (1215 19th Street, Sacramento, CA 95811).
What is Have an Offal Day? Well, it’s a day that honors offal. You know, the nasty bits. The parts of animals that are left when all the pretty and prime parts are butchered and sold. It’s things like hearts, kidneys, blood, intestines, from animals such as lambs, ducks, chickens, beef, and pigs, well, you get the idea.
The lineup of chefs this year includes:
Carina Lampkin (Blackbird Kitchen & Beer Gallery)
Danny Origel (Roxy)
Tyler Bond (Dirty Feet Dining, Kru)
Keith Breedlove (Culinerdy Cruzer)
Patrick Mulvaney (Mulvaney’s B&L)
Brian Mizner (Hook & Ladder)
Brenda Ruiz (Biba’s)
Brock MacDonald (Block Butcher Bar)
Wes Nilssen (de Vere’s Pubs)
Don Dickonson (Yang’s Noodles and instructor at IOT Culinary School)
Andrea Reiter (Capital Dime, soon The Patriot)
Hank Shaw (James Beard winning author)
TICKETS are $68 (no additional fees)
Your ticket price covers the venue and other event expenses, as well as benefitting the Food Literacy Center. Thank you to the chefs that jump at the chance to play with offal for a day and to the audience willing to try it! :) That’s so Paleo! Thanks, Catherine for all the meaty details.
We enjoyed this homemade soup (my own recipe) on Saturday night paired with delicious gluten free and vegan sandwiches from Pushkins Bakery. If you haven’t tried their “adult grilled cheese” or “the buzz”, please do. Both sandwiches are vegan and gluten free and are utterly delicious. It was fun to have a completely vegan meal for a change. :)
1 large sweet potato (peeled)
1 large onion
3 to 4 large red bell peppers
1 head of garlic
4 roma tomatoes
1 quart vegetable stock
1 1/2 tsp cumin
1 1/2 red pepper flakes
1 1/2 tsp coriander
1 1/2 tsp paprika
salt to taste
1-2 Tbs olive oil per baking sheet
Preheat oven to 385°F.
Prepare 2 half sheet trays by greasing them liberally with olive oil.
Chop all vegetables into uniform pieces. Place the onion and the sweet potato on one tray. On the other tray, you should be able to fit the chopped tomatoes, peppers, garlic and shallot. Important because the potato and onion will take slightly longer to bake. Bake the vegetables in the oven for about 40 minutes, checking to make sure nothing is burning and rotating them on the pan to prevent burning.
The peppers and tomatoes will be ready to remove from the oven when the peppers blister slightly and the garlic is roasted and tender. From the time you remove the peppers and tomatoes, leave the potato and onion tray in the oven ten minutes longer.
In a blender, begin to blend all the vegetables. There will be more than one blender can hold, so blend a little at a time with the vegetable stock. Since you will be enjoying the soup, add the stock to the consistency you like (I used all but about 1/2 cup of the stock), as thick or as thin. Empty each round of blended vegetables into a very large bowl so that they will mix together.
Then add all of your spices and flavorings. The crushed red pepper, paprika, coriander, and the cumin and salt to taste. Stir the spices in the bowl manually. Then in batches, return the vegetable mixture to the blender and mix until completely smooth. Pour the smooth soup into a new large bowl.
This soup can be made up to a day ahead of time. Just simply ladle into serving bowls and reheat. I’m confident this will be one of the easiest, yet most tasty soups you will ever make! :) We paired the soup with a 2011 Handley Pinot Noir, Anderson Valley and a 2012 St. Rey Celeste, Candyhill Vineyards (Revolution Wines).
Thanksgiving 2014. Last week, Andy and I celebrated a little early because we will be in Mexico for the actual holiday, and I couldn’t resist making something special to pair with Georges Duboeuf’s new release of Beaujolais Nouveau—the inveterate red wine made from Gamay grapes produced in the Beaujolais region of France, that is only fermented a few weeks before being released for sale annually on the third Thursday of November.
Retailing at $10.99 nationwide, the 2014 Georges Duboeuf Beaujolais Nouveau complements an abundance of holiday dishes, from savory roasts to cranberry sauce. Suggested serving temperature for the Nouveau is between 62°F – 66°F, which is just slightly cooler than room temperature, to enhance the aromas and fruit flavors.
Our spread included:
turkey roulade stuffed with shitake mushrooms, shallots, chorizo and bacon, on a bed of carrots, celery, mushrooms and onions
sweet potato latkes
bacon wrapped persimmons and bacon wrapped dates
2014 Georges Duboeuf Beaujolais Nouveau
Thanks to Georges Duboeuf for providing the bottle of Beaujolais!
Now the recipe for the latkes—skip the sweet potato casserole and give these a shot!
Sweet Potato Latkes
3 sweet potatoes
1 yellow onion
2 tsp salt
2 tsp baking powder
1/4 cup coconut flour
1 cup coconut oil (melted)
Preheat oven (425°F)
Peel sweet potatoes and grate them, using the large holes on the grater, into a large bowl—I cheat and use a food processor on the shredder setting.
Grate the onion, too. Then, squeeze out as much liquid from the potatoes as you can and then add the grated onion to the bowl with the potatoes.
Add all other ingredients and combine. Using your hands works best, so keep a towel nearby or work close to the sink.
Prepare two baking sheets by pouring melted coconut oil on them and coating the entire tray.
Then form the potato mixture into 4-inch (or so) discs and place on the baking sheets until you have filled them up.
Brush the tops with a little melted oil and bake to desired crispness. I recommend checking on them and flipping them midway through baking to get both sides crispy.
Remove from oven and drain on paper towels prior to plating/serving.
ENJOY!! Happy Thanksgiving :)
I wanted you to meet the entry winners, so you might perhaps comment below and cheer them on for the upcoming race on October 19th! Maybe you’ll even look them up in the race results following the race.
The second entry winner is Karla Euler from Jackson, GA. I asked Karla to share a little bit about herself, her daily diet, and how she is preparing for the race:
I am a 52 year old US Army Vet, mother of 3 grown daughters and grandmother to two beautiful grandchildren, both age 5. I grew up in Southern California and now live in Jackson, GA. I work as a Deputy Court Clerk so I spend most days inside a building which drives me to spend my off days outside as much as possible! I enjoy yard work, hiking, swimming, biking, pretty much anything that will keep me outside and spending time with my family :)
I have always tried to maintain a healthy life style and I did up until my 2 grandchildren were born. I found myself making many excuses not to eat right or exercise just so I could spend all my spare time with my grand kids. The Nike Women’s Half Marathon will be my first and has given me the motivation and determination to get myself back into a healthy life style. I have ran numerous 5k and 10k’s in the past, but I am super excited about the SF Half!! I have been diligently training for this and have loved getting back into exercise and healthy eating. I have more energy overall and feel better physically and mentally both.
The following is a typical day of eating for me:
A Cup of Black Coffee and then out for a run; I find that I do better when I don’t eat before a long run as I tend to eat dinner pretty late at night.
Bowl of Oatmeal and a Banana, Black Coffee
Deli sandwich on wheat bread, cottage cheese with fruit
Baked Fish, yellow rice, garden salad, glass of milk
Additionally, I do take a multi-vitamin, fish oil, calcium supplement, and glucosamine tablet daily as well as drink plenty of water throughout the day to stay hydrated.
Thanks to Karla for submitting her story to cavegrrl.com. I am hoping to meet her on the day of the run and wish her luck in person! :) Thanks to Nike and Whole Foods for allowing me to give two other women the chance to run in the race.
You can find the Run Nike Women’s Series and more information on the race on Facebook here.
I wanted you to meet the entry winners (I’ll be featuring one today and one next week), so you might perhaps comment below and cheer them on for the upcoming race on October 19th! Maybe you’ll even look them up in the race results following the race.
Hi my name is Cathy. I am a 34 year old mother of 3 girls ages 9, 4 and 1.5. I am a stay at home mom with the girls now, but I previously worked as a pediatric physical therapist. I love to be active, and enjoy all outdoor activities. As a family, we love to go to the beach, the pool, and Disneyland.
The Nike Women’s half marathon will be my second half. I’ve completed many shorter distance races, but have actually come to enjoy the training and actual race of the 13,1 miles. I try to eat pretty healthy in general, as I am still nursing my youngest child, but I often find it difficult to keep it as healthy as I’d like because of how busy I am.
I find that when I food prep I eat much healthier, that is something I am striving to get more consistent with. I’ve also noticed that when I “eat clean” I feel so much better both physically and mentally, that is real motivation for me to try and keep it up.
The following food journal is what I ate today and is pretty typical of what I normally eat.
Breakfast: Yogurt with strawberries and blueberries
Snack: Baked mini flat pretzels and dill havarti cheese, honey crisp apple (shared with the littlest)
Lunch: Grilled chicken breast with side salad
Dinner: BBQ’d hamburger with lettuce and avocado, baked sweet potato fries
Water throughout the day, as well as a multivitamin, glucosamine supplement, calcium, and a broad spectrum antioxidant supplement.
On days that I run, I also have a protein bar or shake following my runs.
Thanks to Cathy for submitting her story to cavegrrl.com. I am hoping to meet her on the day of the run and wish her luck in person! :) Thanks to Nike and Whole Foods for allowing me to give two other women the chance to run in the race.
You can find the Run Nike Women’s Series and more information on the race on Facebook here.
When Andy and I visited San Jose a few weeks ago, we dined at a Brazilian churrascaria called Fogo de Chão (pronounced fo-go dée shown). It’s located in Santana Row close to Hotel Valencia, our host hotel for that weekend. A churrascaria is a place where meat is cooked in churrasco style (Portuguese for ‘barbecue’), and it’s pretty much like Paleo heaven. :)
If you have never dined at a Brazilian steakhouse before, there is a procedure to the meal, and it’s really quite fun. After being seated, diners are given a cardboard token (looks like a drink coaster) that is green on one side and red on the other. This token is used to signal the gaucho chefs to begin meat service to your table. But first, it’s off to the salad bar!
The salad bar features premium items such as 24 Month, Aged Parmesan, Aged Manchego Cheese, Prosciutto, Brazilian Hearts of Palm, Artichoke Bottoms, Sun-Dried Tomatoes, Fresh Mozzarella, Smoked Salmon, Italian Salami, Jumbo Asparagus, Tabbouleh and Shitake Mushrooms, not to mention at least large bowls full of different lettuce mixes to use for the base of your salad. It would be easy to get full on just the salad bar alone, so pace yourself.
When you are ready for the meats to be served, turn your token green side up, signaling that you are ready for our gaucho chefs to begin tableside service. This continuous service is known as “Rodizio” style.
There are 16 cuts of fire roasted meats to choose from including top sirloin, filet mignon, rib eye, bottom sirloin, beef ribs, lamb, chicken, pork ribs, pork loin (encrusted in parmesan cheese and linguica (a Brazilian-style, cured pork sausage). The gaucho chefs are very attentive and efficient. I would advise you to come not only hungry, but starving! Below are some of the meats the gaucho chefs serve on a nightly basis:
Pictured from left to right: Lamb (cordeiro), Chicken (frango) Pork Ribs (costela de porco), Pork Loin (lombo), Pork Sausage (linguica), Top Sirloin (picanha), Beef Ribs (costela), Bacon Wrapped Filet and Bacon Wrapped Chicken. Wow! So very Paleo! :)
When you are full, you flip the token to the red side until you are ready for more offerings.
The meal also includes limitless service of traditional Brazilian side dishes, including: pão de queijo (warm cheese bread), crispy hot polenta (like polenta fries), garlic mashed potatoes and caramelized bananas. (not so Paleo) :(
Fogo de Chão is a recipient of the prestigious Wine Spectator Magazine Award of Excellence for eight consecutive years. I chose a reasonably priced Cabernet made by Trapiche (a label I had at least heard of before). It was quite good.
Below, the gaucho chef serves Andy a bacon wrapped filet mignon, and a bacon wrapped chicken.
Then, after we had signaled we were done with our meal, one of the gaucho chefs brought out this cake to celebrate Andy’s birthday. What a fun dinner! Thanks so much to the staff at Fogo de Chão, San Jose for taking such good care of us! :)
Lunch at Fogo de Chão San Jose is $34.50 | (Salad Bar Only – $24.50) and is served Mon-Fri 11:30-2:00.
Dinner is $54.50 | (Salad Bar Only – $29.50) and is served Mon-Thur 5:00-10:00, Fri 5:00-10:30, Sat 3:00-10:30, and Sun 12:00-9:00.
Children 6 and under are complimentary. Children 7 to 12 are half price. Any beverages, desserts, tax, and gratuity are additional. An 18% gratuity is added to all parties of 6 or more.