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.
Every year Andy and I get together with another family for a nice dinner party on the back deck at our house in Incline Village. We collaborate on a menu for our guests and make a fuss over the food and wine. The first year, we tricked everyone into eating a fully Paleo meal. Since then, all the guests know it’s a Paleo meal, and no one seems to mind. :) No one misses the bread or the sugar!
Typically, I am in charge of two side dishes, and Andy grills the meat (main course), makes a big salad, and makes his classic Bacon Wrapped Dates.
I have to say, Summer Solstice Party Number Three was a success and for one of my sides, I made and served these carrots.
I used a stevia sweetener called Pyure Sweet in the recipe. Many thanks to the manufacturer for sending me the samples.
(feeds about 8-10 as a side dish)
1 cup pecans
5 pounds carrots
8 Tbs coconut oil (or butter)
1/4 cup Pyure Sweet
1 Tbs molasses
1 Tbs curry powder
1/2 cup lemon juice
Sea Salt to taste
Cracked black pepper
First, you’ll need to toast the pecans. You can do this in the oven or in a skillet on low heat. Whatever works for you. Just be careful not to burn them. Let them cool once toasted, and give them a rough chop. Set aside.
So, I personally choose the oven to toast my pecans, because it heats up the oven for my carrots that go in next. I have the temp at about 375°F for toasting the pecans. I heat it up to about 400°F when it is carrot roasting time.
Before the carrots go in, you’ll need to clean them up by peeling and cutting them into “french fry” shapes. It’s up to you what size you cut them down, but make sure they are uniform so they will cook evenly. Then, put them on a sheet tray (or two) that’s well oiled/greased (coconut oil or olive oil works best), salt liberally with sea salt, and roast until browned. I would tell you how long to leave them in the oven, but it all depends on how thick you have cut them, so I am leaving that up to you.
While the carrots are roasting away, you can make the curry sauce. Melt 8 Tbs of coconut oil (or butter) together over low heat in a saucepan with 1 Tbs molasses, 1/4 cup of Pyure Sweet stevia blend, 1/2 cup lemon juice, and 1 Tbs curry powder. Make sure all ingredients have combined over the heat (without boiling) and set aside.
Remove the carrots from the oven when they are close to being done. Drizzle the curry sauce over the pan/pans of carrots. Return to the oven and roast an additional 5-10 minutes.
Then the sauce has saturated and cooked into the carrots, remove them from the oven, and sprinkled the toasted pecans over them.
Serve the carrots warm or room temperature. A perfect party side dish and a true crowd-pleaser! :)
So, I finally had time to get out to Whole Foods and start using the gift card they gave me to feed myself during my half marathon training (the Women’s Nike Half Marathon in San Francisco on October 20th). For about $65 dollars, here’s what I bought:
- 1/2 Gallon So Delicious Unsweetened Coconut Milk
(will use in smoothies, sometimes morning coffee)
- 1 pound bag frozen raspberries
(will use in protein shakes with protein powder, ice and coconut milk)
- 1 package Diestel sliced herbed turkey breast
(love their products, a healthy splurge indeed!)
- 1 head of organic cauliflower
- 1 small block of Parmigiano-Reggiano cheese
(.25 pounds or so, my biggest splurge on the list!)
- 3 pound bag frozen triple berry blend
(will use in protein shakes with protein powder, ice and coconut milk)
- 2.87 pounds of broccoli crowns
- 1.17 pounds of organic bananas
(will use in protein shakes with protein powder, ice and coconut milk)
- 1.82 pounds of Grenache grapes
- 1 pound of Organic Girl Super Greens
- 1.5 pounds of parsnips
- .75 pounds of coconut flour
(will use in occasional treats after long runs)
- ,75 pounds of almond meal
(will use sparingly to make gluten free bread or occasional treats)
- 1 orange flesh honeydew melon (my favorite fruit!!)
This was my awesome dinner tonight, almost all of it made from the ingredients on my shopping list today from Whole Foods. It was a Diestel Turkey salad (2 1/2 slices), on a bed of Organic Girl Super Greens (dandelion, arugula, spinach mix), 2 hard boiled eggs, 1-2 Tbs grated Parmigiano-Reggiano cheese, eggplant “croutons” and studded with about 1/2 cup of organic Grenache grapes. I don’t typically use dressing because the egg and cheese make everything so flavorful I don’t need it. :)
As far as the running goes, I have an app called Runkeeper to log my daily mileage. Here’s a look at my run this past Sunday. I wanted to put in a long run on the roads because I had not done one in a while. I was even wondering if I could make it past 10 miles! Followed by the map are my mile splits:
1 mi: 9:05
+12 ft elevation climb
2 mi: 9:07 +1 ft elevation climb
3 mi: 9:01 -10 ft elevation loss
4 mi: 9:18 -3 ft elevation loss
5 mi: 8:44 -18 ft elevation loss
(water stop at 5.25 miles)
6 mi: 8:59 +23 ft elevation climb
(ran kinda through the mall and through the tunnel into Old Sac… AWESOME)
7 mi: 8:09 +15 ft elevation climb
8 mi: 8:20 -5ft elevation loss
9 mi: 8:35: +4ft elevation climb
(water stop around 9 miles)
10 mi: 8:36 -3ft elevation loss
11 mi: 8:47 +4ft elevation climb
12 mi: (last .24 of my run in front of the Sacramento Zoo) 9:38 -8ft elevation loss
I am planning on running a short race the first weekend of October, but otherwise will mostly be concentrating on building my road tolerance and endurance.
If you would like to check out my profile and my running on Runkeeper, click here.
Look for another post using my groceries from Whole Foods, coming this week and more on my training as well!
But, it wasn’t a dream. It was real…
The latest cavegrrl.com getaway was to the idyllic Stonepine Estate Resort, located in Carmel Valley. Carmel Valley is twelve miles inland from Carmel, (its more celebrated sibling). To be honest, I preferred Carmel Valley because of the sunshine and warmer temperatures.
The Estate boasts 330 secluded acres of gently rolling oak-studded hills, an affiliation with the Historic Hotels of America (formerly Relais & Chateaux). The Mediterranean-style Chateau (pictured above) is framed by 12 formal gardens. Chateau Noel includes eight luxuriously appointed suites, each lavishly named and decorated (with namesakes’ approval) after the Hentschels’ (the current owners of the Estate) favorite designers, champagne, china, jewelry, honeymoon location, philosopher and artist. There are also four cottages on the property: the Briar Rose, the Paddock House, the Gate House and the Hermes House.
Our visit was tailored to one of the packages now offered at Stonepine called the Carmel Valley Wine Discovery, which included:
- 2 Nights in One of Stonepine’s Houses or Cottage Accommodations
- Welcome Amenity Upon Arrival
- Full European Breakfast Each Morning
- Romantic Fireside Dinner for Two in the Chateau Noel
- Chauffeured Carmel Valley Wine Tour in the Stonepine Rolls Royce (optional upgrades to Cachagua Vineyards are available)
- Wine, Cheese and fruit at One of Stonepine’s Picturesque Venues
We were treated to a stay in the Don Quixote suite, which is actually hidden behind the wall of the library on the first floor of the Chateau Noel. The suite features a separate sitting room with fireplace, king bed, two bathrooms and French doors leading to a secluded garden and patio.
Andy and I already felt welcome and knew we were in for one of the best hosted trips I have ever experienced.
Our room boasted 2 bathrooms (a his and hers).
After rubbing our eyes and giggling in delight about the state of our room, we got ready for dinner. Typically, dinners are held in the dining room, but the staff at Stonepine had something more special in mind for us. Here’s a shot of the dining room, which is the setting for the Estate dinners.
There is another dining table alongside this one that is identical to it. There are wine bottles of everything (Palmaz, Far Niente for example)
randomly decorating the room… just waiting to be opened… :)
We were led into the great room which has a beautiful fireplace and a piano, to enjoy a glass of wine and some appetizers before our dinner.
Dessert was a chocolate mousse (Andy polished off both of them, and I didn’t get any photos, because dessert just isn’t my thing (anymore) ;) However, I did enjoy another glass of wine and time together in front of the fireplace with Andy. The whole setting was just unbelievable/surreal, and you have to experience it someday yourself.
The next day, we worked out and ran around the Estate. It was some of the hardest running I have done in a while… basically like a cross country course. Here’s the map:
Then it was off to breakfast. I loved the buffet spread. Plenty of Paleo options!! My favorite was the fruit salad. It had the best raspberries I have ever tasted, so I am pretty sure they were local and probably picked within a day of serving them.
Andy and I also ordered two poached eggs each, which I have found is the safest way to order eggs so that they don’t come cooked in butter or some strange oil. :) They were served with a sautéed spinach and onion mix and some tomatoes.
Then a few hours later, our concierge Jordan took us wine tasting in downtown Carmel Valley. That’s him on the right. :) He’s from France and pretty familiar with the grape! Our first stop was Mercy Vineyards Tasting Room located at 40 W Carmel Valley Road, Unit A, Carmel Valley. All the wines at Mercy showcase the Monterey County Arroyo Seco AVA and are sourced from three contiguous vineyards, all located in a specific part of the appellation – the dried riverbed.
The partners at Mercy come from Foley Estates. The vintners Mark and Mike have known each other over ten years and combined have been in the wine industry for over 45 years. They specialize in chardonnay and pinot noir, but also make a sauvignon blanc and a syrah. They are open for wine sales and tasting Thursday-Sunday, 11:30am-4pm.
Our next stop was Talbott Vineyards. (25 Pilot Road, Carmel Valley Village) Their tasting room is decorated with a menagerie of bikes and things with wheels, all lining the walls and hanging from the ceiling!
Talbott Vineyards is an estate winery that grows & produces Chardonnay & Pinot Noir from two of Monterey County’s grand cru sites: their Diamond T Vineyard in Carmel Valley & the Sleepy Hollow Vineyard in the Santa Lucia Highlands. The winery was founded by Robb Talbott, and the wines are crafted by Dan Karlsen.
The tasting menu at Talbott has two columns. One for Chardonnay and the other for Pinot Noir. The wines from Talbott were really something to experience. Especially the Pinot Noirs. My favorite was the RFT Pinot Noir, while Andy favored the Sarah Case Pinot. $75 per bottle. Yowza! Thanks 30% industry discount. Like a boss, Andy bought a bottle of each of them plus whatever else I liked. Thanks, Andy. ;)
Our third (and final) stop was Cima Collina. Their tasting room was also impressive, but in a different way. It looked very country-rustic. The wines were impressive as well. The winemaker at Cima is Annette Hoff and she specializes in Pinot Noir, Chardonnay and Cabernet blends. Andy and I also found some really nice wines to buy there, too. One of our favorites was their Chalone Pinot Blanc, and I really liked their Non-Vintage “Howlin’ Good Red (of which 25% of the profits from the sale of this wine goes to the local SPCA), so again, I made Andy buy some. ;)
The folks at Cima really made an impression on me, and I wanted to let you know about their event on October 12th. It’s a fundraiser for the Monterey County SPCA, so if you are in the area and are an animal lover, this is the event for you! See the poster in the photo below for details!
After all that tasting, I was ready to relax. Jordan drove Andy and I back to the chateau at Stonepine. We relaxed in our room for a little while ;), then shortly after, we walked across the lawn to the Waterfall Pavilion and were treated to an afternoon happy hour wine and cheese presentation. Jordan prepared several cheeses for us to sample along with a bottle of local Chardonnay by Heller. #magic #ilovecheese #jordanhowdidyouknow??
You know those moments in life you wish you could just freeze and live in forever? The afternoon at the Waterfall Pavilion was just like that. :) Here’s a picture from my view sitting in the Pavilion:
This was a book I stumbled upon in the collection of books at the Waterfall Pavilion. It was a great read! I got a kick out of reading some of the passages to Andy because he already practiced them (like a good gentleman) ;)
After our time at the Waterfall Pavilion, we decided to head out to dinner. We ended up at a place recommended by Jordan called Cafe Rustica. I will recommend the restaurant, too. We sat outside on the patio and were warmed by a little heat lamp. The food was good and my company was even better. It was a charming European bistro. I can’t wait to come back to Carmel Valley and try another one of many dining establishments. I also hear Corkscrew Cafe is a great lunch place. :)
The next morning we went on another run, this time a little longer. Here’s the map of that run:
Not the fastest run of my life, but at least it was a workout. :) After we cleaned up, we headed for breakfast number two. I was feeling a little sad because it was almost time to leave Stonepine, and this is not a place one is eager to leave! This time for breakfast Andy and I ordered an omelet and two bowls of fruit. OK, I eat like a truck driver sometimes. Don’t judge. ;) I gave Andy my croissant (he needed it more than I did, although I did take one bite of it). It was superb, but my omelet was even better, and once again, the fruit was so good: a mixture of 3 kinds of melon, pineapple, strawberries and raspberries. And bottomless coffee. We were spoiled!
Andy and I have agreed we will come back to Stonepine (annually, perhaps), as we love Carmel Valley so much. It’s funny because I didn’t know such a place existed even a year ago, yet so many celebrities ( Johnny Depp, Clint Eastwood, Tom Cruise, Nicole Kidman, Diane Sawyer, Brooke Shields, Bill Gates, Jim Carrey, Renee Zellweger, Warren Buffet, The Rolling Stones, Shakira and Joe Montana) have made Stonepine their destination. Now I know why. It’s a very special and private place. Once you are past those gates (and believe me, it’s a high security place for people who don’t want to be seen), it’s like stepping back in time, even into another country.
I can’t say enough about the kindness of the staff at Stonepine. They are all people I hope to see year after year. Thank you to Relevance PR for arranging my visit and a huge thank you to Gordon and Noel Hentschel for accommodating us. Stonepine Estate is one of the most lovely places we have ever experienced and I look forward to our return.