It was actually Andy who found Juli’s site PaleOMG and brought it to my attention when he saw her recipe for Chocolate Waffles, sent me the link and said, “Let’s make THESE!”
I started following Juli and really liked her down-to-earth personality and writing style. (Which actually encourages me to write more like myself and not so formally.) I especially loved her cooking videos. It takes a lot of courage to be on camera like that!
Some of her instructions on the website make me snicker (because I sometimes feel like writing them in my own recipes), such as this line in a recipe for Easy Chicken Dinner in 1…2…3:
“Bake for 20-25 minutes or until chicken is cooked through. Not sure if it’s totally cooked through? Cut it open and look. Duh.”
A year later, and Juli has an entire cookbook! I have flipped though it and am looking forward to making her version of the popular Canadian dish poutine, as well as Bacon Chicken Alfredo. I especially appreciate the book’s 5 Ingredient Meals section (in which today’s recipe is included).
There is even space below each recipe to make notes if you change something in her recipes to suit your own tastes. The recipe for the Avocado Pudding is below, though since I was making it for dessert for both Andy and myself, I doubled the recipe. Also, it can be made vegan by sweetening the avocado with maple syrup or stevia drops (to taste) instead of honey.
Thanks to Juli for sending me a copy of OMG That’s Paleo? for review. You can buy it on Amazon here.
1 avocado, mashed
1 Tbs + 1 tsp raw honey
2 teaspoons sunbutter (or other nut butter)*
pinch of salt
dark chocolate chips (optional, but rather necessary in my case) Procedure:
Mash up the avocado.
Add in powder, raw honey (or syrup), sunbutter, pinch of salt and mix thoroughly.
Top with dark chocolate chips. Yes, please.
*TIPS: I used a pistachio nut butter in the recipe. Trust me on this. It’s gooood. Also, for best results, use a food processor to purée the avocado and remaining ingredients. Refrigerate before serving. Top with chocolate chips just before serving.
If you’d like to see Juli herself prepare the above recipe, her video tutorial is below:
Last Saturday was the annual Komen Race for the Cure at Cal Expo, and Andy won his division! (Race photo by Morinico Photography)
To celebrate the win, I made one of his favorite foods (pizza!) these Cauliflower and Sweet Potato Tots (the pizza was a primal-ized BBQ Chicken Pizza, which I will share with you later this week). I had made an earlier version of the tots last week for myself, but was not satisfied with the texture or really, the flavor. This time, I used a combination of cauliflower and sweet potatoes, and it was a success! I also coated the tots in almond meal for extra crunch. Here’s the recipe!
1/2 head caulflower
2 medium sweet potatoes
3 large eggs
1/4 cup So Delicious unsweetened coconut milk
1/4 cup parmesan cheese
1/8 cup coconut flour or gluten free flour (to use as a binder)
cracked pepper (to taste)
1/4 cup olive oil or a can of olive oil spray
1 cup raw almonds
1 Tbs coconut flour
1-2 tsp your favorite spice mixture (you can be creative here: chili powder, curry, rosemary, cumin)
Peel and cut potatoes into cubes and microwave until soft. While the potatoes are microwaving, pulse the (raw) cauliflower in a food processor until it’s texture is finely “crummed”, do not purée. Set aside in a large mixing bowl. When the potatoes are tender, set aside and allow them to cool.
Rinse out and dry the food processor, then pulse the almonds until they are almost breadcrumb consistency, then pulse in the coconut flour. Then if you wish, add in your favorite spices or extra parmesan cheese to finish off the breading. Set mixture aside on a plate and rinse and dry the food processor again.
Preheat oven to 385°F
Then place the sweet potatoes in the food processor and pulse to mash them up. Then add the cheese, the coconut milk, the eggs and the coconut flour, and pulse until smooth. Then remove the potato mixture and add it to the cauliflower crumbs. Stir until well combined.
Coat a baking sheet with olive oil or olive oil spray. Form the cauliflower and sweet potato mixture into little cylinder shapes and then roll in the almond/coconut flour/spice mixture. Set each shape on the baking sheet. This recipe will probably yield about 24 tots. Lightly drizzle the tots with olive oil, or pulse them lightly with the spray. This will help them get extra crisp.
Bake in oven until golden brown. (30-40 mins) Salt to taste.
A few weeks ago I was sent two varieties of Wonderful® Pistachios to sample and tell you about. Their new flavors are Salt & Pepper and Sweet Chili. I am pretty “nutty” about pistachios to begin with, but these new flavors piqued my interest even more!
Did you know that pistachios have only 160 calories per serving (30g), are an excellent source of vitamin B6, copper and manganese and a good source of protein, dietary fiber, thiamin, and phosphorus?
I prefer pistachios because they are about 3 calories less per nut than an almond. We used both varieties as an emergency salad topping a few nights ago when we were out of walnuts! They were so good. Other recipe uses: Coarsely grind the pistachios in a food processor and use them as a coating on lamb or turkey, grind them even further into a nut butter, or just enjoy them right out of the bag.
By themselves, the Salt and Pepper variety make a flavorful and satisfying snack. You can swap Wonderful® Pistachios Salt & Pepper for popular kettle-fried Salt & Pepper chips – pistachios give you 49 nuts per serving; compare that to just 15 potato chips per serving (who eats just 15 potato chips?)
I preferred the Sweet Chili. They had an exotic sweet and spicy flavor and a great crunch. A perfect substitute for flavored tortilla chips with three times the fiber and protein.
I have to say: I am the luckiest unlucky person I know. I just got the boot from my job, but that allowed me to go on a (pretty much) free trip to Anaheim to attend the Natural Products Expo West. So, I guess when one door slams in your face, another one opens and it leads to Disneyland!
The Natural Products Expo West showcased a record number of new natural and organic product launches, and provided the definitive community platform for brands, retailers and influencers in the natural, organic and healthy living sector.
Natural Products Expo West drew more than 63,000 industry members and 2,428 exhibiting companies at the Anaheim Convention Center, March 7-10, 2013 in Anaheim, CA. Engredea and Nutracon, the ingredient and supply chain’s most comprehensive trade show and conference were co-located with Natural Products Expo West.
Natural Products Expo West provided a unique view into the forces and product trends fueling the growth of the global natural products industry in every category, including food, beverage, supplements, beauty, household and pet products.
Trends prominent at Natural Products Expo West, with significantly more product options launching into the market, include gluten- and allergen-free products, sprouted foods, healthy snacks, non-dairy alternatives, vegan and paleo offerings, and healthier, cleaner kids’ products.
Natural Products Expo East 2013 will return to the Baltimore Convention Center, Sept. 25-28, 2013 in Baltimore, MD. Follow @NatProdExpo or #ExpoWest on Twitter for ongoing conversations or connect on their Facebook page to keep up with their latest developments.
My favorite products at Expo West? Well, I just love the Diestels and their line of deli meats. And I picked Sante Nuts Pistachios as Best of the West. Other favorites were True Bar (Hazelnut especially!!) and the Zing bar. I especially love it when the marketers give me a whole case of their product!! The aforementioned bars are not completely Paleo, but are gluten-free and non-GMO and totally appropriate for an occasional treat. Especially on heavy training days.
During my time in Anaheim, I stayed at Ayres Hotel Anaheim. The hotel is located close to everything! It is directly across the street from the Honda Center (where the Mighty Ducks play) and walking distance from Angels Stadium. It is a short shuttle ride (ART!!) from the Anaheim Convention Center, Disneyland and California Adventure.
I loved staying at Ayres I will stay there every time I visit Anaheim. I enjoyed the nightly wine and guacamole reception from 5:30-6:30pm. You’d think they’d planned this just for me as much as I love wine and guacamole! My room was spacious and was equipped with a refrigerator and microwave. Very useful for Paleo people and having to bring your own food along when traveling. There is free breakfast available daily with fresh fruit, oatmeal, cereals, eggs, sausage, bacon, coffee, tea, milk, juices, and more. I was able to enjoy the eggs because they don’t add any weird oils or butter to them.
One of the best things about Ayres was the staff. They were so nice and accommodating. They allowed me to leave my bags at the hotel during Expo West. I drive a Smart car with no trunk, and I didn’t want things in my car left visible to potential thieves (I had to park at Angels Stadium to shuttle to the convention center). Also, during my stay they explained to me how Anaheim Resort Transportation works to me (and a few other guests), so I was able to save $10 on parking at Disneyland.
I worked out in the gym two days of my stay and discovered a great bike path to run on directly beside the hotel. So, if you like to run outdoors or if you are a cyclist, take note. This is a great place to stay for you! I ran three miles out and back. It’s a semi-hilly and fun run that will definitely burn some calories. There’s also an outdoor pool and a spa.
So Ayres Hotel and staff… thanks. You guys are rad. Follow them on twitter here and like them on Facebook here. They run a lot of deals and do a lot of giveaways. It’s such a great place to stay and I will definitely be back!
Lastly, I want to thank Disneyland. I was able to be a kid again for a day with my press credential. I had so much fun. I rode so many rides! Space Mountain, The Matterhorn, It’s a Small World, Pirates of the Caribbean, Snow White’s Scary Adventures, Haunted Mansion and Mr. Toad’s Wild Ride. I was even able to find a Paleo friendly snack at Bengal Barbecue! They have meat and vegetable skewers!!
I think my favorite ride is at California Adventure. It’s called Radiator Springs Racers and based on the Cars movie. I also checked out Mickey’s Fun Wheel and Twilight Zone Tower of Terror while I was there. It was definitely the Happiest Place on Earth for me and my only regret is that Andy or my nieces were not there with me to enjoy it. Here are a few pictures I took while I was there. I got my picture with Donald Duck because we share the same birthday. Thank you so much, Disneyland! Catch them on twitter here and on Facebook here.
To be honest, I didn’t really think the meals Andy and I were sent from FITzee Foods were going to be that much to write home about. I have NEVER liked frozen food meals (Lean Cuisine, Weight Watchers, etc) because quite frankly, they all taste God-awful. Also, I believe in taking the time to cook something free of additives and preservatives that are in most frozen meals. Blech. However, since FITzee Foods meals seemed to be atypical of the aforementioned brands, I agreed to have some shipped to me for a review (even though I was a little concerned about their flavor, texture, etc).
After some trepidation, I thawed out our meals from FITzee Foods, heated them up, and tried to plate them the best I could for a picture. I will admit I even made a salad and parsnip chips as a back-up meal in case the meals were inedible–by the way, the salad and parsnips ended up being great side dishes. Apologies to FITzee Foods for my slight doubt of their product. Blind tasted, I would not have known the meals were pre-packaged or frozen.
FITzee Foods‘ meals are prepared daily with fresh, organic, and all-natural ingredients. All meals and snacks are available in a variety of specifically portioned sizes to fuel each individual’s unique lifestyle. All you need to do is heat and eat. They have a full menu with breakfast, lunch, and dinner that caters to special dietary needs, including meals that are Paleo-friendly. They also list the calorie content of different-sized portions for each item. The meals can be picked up in their store in San Diego, or shipped nationwide.
The two meals we tried were the BBQ Pulled Pork with Garlic Red Potatoes and Creamy Spinach (557 calories) and the Thai Coconut Curry Chicken (447 calories). I couldn’t believe how fresh the meals tasted after being frozen for at least a month. The Thai Curry still had vibrant flavors of cilantro and red curry paste with a coconut milk broth, and the BBQ Pulled Pork was sweet, spicy and tender, and the spinach was a fresh bright green. The medium-sized meals we sampled were the perfect dinner portion for a female about my size (5’1″, 120-125 pounds). Since our taste test, the company has added a few more Paleo options I am looking forward to trying.
I found Simple Squares at the Fancy Food Show last January, and they were also featured at the Gluten & Allergen Free Expo last month. The makers of Simple Squares were kind enough to send a sample package to me. I was really impressed with the quality of ingredients and the different/unique flavors. Each flavor is made with five ingredients, and they happen to be all natural and organic.
The flavor line-up includes Cinna-Clove, Coconut, Coffee, Rosemary (my favorite), and Sage. Coming soon will be Ginger. The bars are not overly sweet and actually a little bit savory. With those components, I could almost see them cut into small pieces on a cheese plate, and paired with wine as an appetizer or a dessert.
But the company’s founder Kimberly Crupi Dobbins (whom I met at the Fancy Food Show) says she developed Simple Squares after traveling extensively (42 straight days) and being advised to follow an elimination diet. Which I am sure if any of you have tried to cut wheat, sugar, and dairy from your diet and tried to have a snack at an airport or even on a plane, you know it’s pretty tough. Kimberly says, “Refusing to compromise yet recognizing the need to indulge, I set out on a mission to create great tasting and healthy snacks.”
Simple Squares are high in protein, low in sodium and sugars, contain no wheat, gluten, dairy, soy, or corn, and no refined sugar brown rice syrup, or agave nectar. Sounds perfectly Paleo to me.
Today’s recipe is from The New York Times Wine Club website and was brought to you by the makers of Tazah Extra Virgin Olive Oil. We were introduced to Tazah at the Winter Fancy Food Show in San Francisco. Andy coordinated the product sample at the show, picked the monkfish recipe, and even prepared it for us. I didn’t have to do anything but smile and pose with the bottle of Tazah Extra Virgin Olive Oil. Sometimes I have it pretty easy. The recipe is fantastic and Tazah Extra Virgin Olive Oil is versatile enough to use in a recipe and also use in a salad dressing (which we also did the very same evening).
One of the photos is the monkfish with the marinade, and the finished plate includes one of our favorite sides: parsnip chips, sautéed eggplant (both prepared with Tazah Extra Virgin Olive Oil, and a garnish of kiwi. I was really impressed with Andy’s cooking (he’s above average to start, especially when preparing meat, but this time was a real treat!!). The meal turned out so great! The flavor component that is key is the orange zest. It really amplifies the flavor of the sauce.
To make this recipe completely paleo you can use coconut aminos in place of the soy sauce.
Grilled Monkfish Medallions with Mustard
3 tablespoons Dijon mustard
1/3 cup orange juice
1 teaspoon soy sauce
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste
6 thick slices of monkfish, each about 6 ounces
1 medium onion, finely chopped
Grated zest of 1 orange
Combine the mustard, orange juice and soy sauce with 1 tablespoon of the olive oil. Beat well. Season to taste with salt and pepper.
Place monkfish in a glass or ceramic dish and pour 6 tablespoons of mustard mixture over fish, turning each piece to coat both sides. Set aside at room temperature.
Preheat a grill or broiler.
While the grill is preheating, place the remaining olive oil in a small skillet over medium heat. Add the onion and sauté until golden. Stir in the grated orange zest and the remaining mustard mixture. Remove from the heat and set aside.
Grill or broil the monkfish 3 to 4 minutes on each side, until lightly browned. Briefly reheat the sauce to a simmer, stir it and spoon it over the fish.
For more information on Tazah, you can call (323) 664-8956 and find them on Facebook here.
Whole Foods Market and Cook Taste Eat, a website created by Michael Mina and fellow foodie friends dedicated to helping everyone cook and eat better, have teamed up to offer food bloggers across the Continental U.S. the opportunity to become a Cook Taste Eat TV star.
This is my entry for the contest. It’s a dessert to celebrate Cinco de Mayo using Whole Foods Market 365 Everyday Value™ Coconut Milk.
Chocolate & Cinnamon Pepita Butter Ice Cream with Chocolate Chunks
2 – 14 oz. cans Whole Foods Market 365 Everyday Value™ Coconut Milk (full fat, not light variety)
¼ cup + 2 Tablespoons cocoa powder
3 Tbs agave nectar
2 Tbs Patron XO Cafe Dark Cocoa
For the cinnamon pepita butter:
1 1/2 cups toasted pepitas
2 Tbs coconut oil
2 Tbs agave nectar
1 Tbs cinnamon
1/2 tsp salt
For the chocolate chunks:
6 ounces semi-sweet chocolate
1/2 cup coconut oil
For the ice cream: Combine all the ice cream ingredients in a blender or food processor and pulse/blend until smooth and creamy. Place in a bowl and set in the freezer so that mixture will get extremely cold. Chill but do not freeze while you prepare the cinnamon pepitas butter.
For the cinnamon pepitas butter: Toast raw and unsalted pepitas in the oven on a cookie sheet until they are lightly browned. Then transfer them to a food processor and pulse until they become a grainy texture. Add the coconut oil and pulse until mixture becomes the texture of peanut butter or almond butter. Add the agave nectar, cinnamon, and salt, and blend until well combined. Set aside.
At this point you can remove the ice cream mixture from the freezer and pour it into your ice cream maker. Follow individual manufacturer’s instructions, but the mixture should start to resemble ice cream within about 20 minutes if you have an electric model. While the mixture is in the machine, you can prepare the chocolate chunks.
For the chocolate chunks: Melt the chocolate and coconut oil in the microwave and stir until fully incorporated. Chocolate will be a thin, syrupy texture. Spread on a wax paper lined baking pan and place in the freezer or refrigerator and allow to harden. Once the chocolate is firm, break it up into little chunks and set aside. Reserve a little to use as a topping when you serve the ice cream.
Once the ice cream is made, transfer it from the machine into a large bowl and set in the freezer for 10 minutes to allow it to firm a little more. After 10 minutes, remove the ice cream and stir in spoonfuls of the cinnamon pepitas butter and the chunks of chocolate. I love big chunks of ingredients in my ice cream, so a little stirring will do. Then place the ice cream back into the freezer one last time for 20-30 minutes and allow to harden. Serve with a little of the melted chocolate.
In exchange for writing this blog and tweeting a link to this blog, I received an entry into the Food Blogger to Media Star Promotion. For the Official Rules, click here.
PS: This recipe is paleo friendly and gluten free. You can use honey or stevia in place of the agave nectar. You can leave out the chocolate chunks to make it completely dairy free!
On the evening of January 31st, I made my favorite meal–a Cobb salad–so that I could enjoy chicken and bacon one last time until March 1st (at least, maybe longer… we’ll see how it goes). During the month of February, I’ll only be eating seafood and eggs as my main sources of protein. Gone are the days of bacon-wrapped dates, at least for a while…
Why am I going mostly vegetarian? I just felt like I was eating too much meat, that’s all. It was getting to be pork or chicken or beef almost every single night for dinner. I don’t feel like it’s very good for me or for the environment, even though I buy organic and grass-fed meats when at all possible. I asked myself if I would have been willing to kill and butcher every single piece of meat that I had eaten since my diet has been so meat heavy (in the last two years). And, though I would have definitely been willing to hunt/forage/kill/clean some of the meats in the meals Andy and I have enjoyed (especially the holiday ones), I have to admit I would not want to have to kill something everyday or clean it everyday. I’d rather go pick an apple and get down with some almond butter!
I decided since February is the shortest month, it would be completely doable to cut out feathers, fur, or animals with snouts. I’ll be enjoying seafood once or twice a week, nuts (in moderation), some cheese (organic), Greek yogurt, and rarely–organic beans/lentils for protein. Not as Paleo, but again… I am always questioning why salami or bacon is Paleo and some other things like organically grown beans, corn, or rice aren’t…
I had a charcuterie plate for dinner about 2 weeks ago, and I was just sitting there thinking, man… I probably shouldn’t be eating this. So many calories and cholesterol… So much meat… So much salt. Need. To. Cut. Back!
So veggies for a month it is! But first…
I studded my last meaty meal with Santé Roasted Salted Pecans, sent to me after attending the NASFT Winter San Francisco Fancy Food Show. What I liked best about this variety of Santé is that it didn’t have any added sugar like some of the other varieties do. I rarely buy pecans because of their high calorie content, so when I get them sent to me, it’s a rare treat.
In addition to the Roasted Salted variety, Santé also offers Candied Pecans, Cinnamon Pecans, Sweet & Spicy Pecans, Candied Walnuts, Cardamom Cashews, Chipotle Almonds, and Garlic Almonds.
Some fun nut and wine pairings can be found on their website here.
You can buy Santé Nuts local to Sacramento at Whole Foods market and at Draeger’s in the Bay area. There is also a product locator you can use on their website. You can find them on Facebook here and follow them on Twitter here.
This month, stay tuned for some vegetarian recipes using more products from manufacturers I met at the Fancy Food show! It will be exciting to use my creativity in the kitchen and share with you here… maybe even gain some vegetarian readers while I am at it.
The 1st annual San Francisco, CA Gluten & Allergen-Free Expo (www.gfafexpo.com) will be held on February 9 and 10, 2013 at the San Francisco Marriott Airport Waterfront Hotel. Jenny McCarthy’s non-profit organization Generation Rescue is the primary sponsor for the event (www.generationrescue.org). In addition, Dr. Peter Green from Columbia University will be the keynote speaker (www.celiacdiseasecenter.org).
The Gluten and Allergen-Free Expo was started by Jen Cafferty of gfreelife.com in 2008. Jen’s team is excited to include San Francisco as part of their “road show” in 2013. More than 2,500 people are anticipated to attend the Bay Area’s first sizeable gluten-free event in years!
The following gluten-free experts will be at the expo:
Silvana Nardone (www.silvanaskitchen.com), founding editor-in-chief of Every Day with Rachael Ray magazine
Cybele Pascal (www.cybelepascal.com), who has appeared on The Martha Stewart Show
Kyra Bussanich of Crave Bake Shop (www.cravebakeshop.com), who won two episodes of Cupcake Wars on the Food Network
Kathy Smart of Live the Smart Way (livethesmartway.com), who has appeared on the Dr. Oz show and will be the face of GlutenFreeFind.com
Brandy Wendler, Mrs. Alaska 2011 (brandywendler.blogspot.com)
Amy Fothergill (www.amythefamilychef.com), who is a chef in San Francisco
The Gluten and Allergen-Free Expo is the largest and fastest growing gluten-free consumer event in the United States. Their growth continues in 2013 as the GFAF Expo expands its event locations as well as their focused demographic.
The Gluten & Allergen-Free Expo will bring the nation’s leading chefs, best-selling cookbook authors, and highly regarded nutrition and health experts to help people learn how to prepare healthy, tasty meals and baked goods without gluten and some of the most common allergens. With over 100 vendors, attendees can sample products before buying them at the store.
“Living on a restricted diet doesn’t have to mean living without the joy of cooking, baking and eating foods that look and taste great,” said Jen Cafferty, mother of two and founder of the Gluten & Allergen-Free Expo. “There is nothing like this in the area – a place where individuals, parents, and others can spend from a few hours to a full day sampling hundreds of products, and discovering that special dietary needs and cookies that taste like cardboard are not synonymous.”
I can’t wait to connect with other gluten-free people as well as gluten free product manufacturers, and bring some of their products to this website!
Open to the general public, the event features themed cooking sessions that will enlighten both beginners and more experienced home chefs, as well as a vendor fair, where attendees will meet and sample among more than 100 gluten-free companies under one roof. All of the vendors are 100 percent gluten-free and many also will showcase products free of the top eight allergens: milk, egg, peanut, tree nut, fish, shellfish, soy and wheat.
The Expo will include a dedicated area featuring nut-free products. The Expo is not just for those who are gluten sensitive and have food allergies. It is a great resource for those who have celiac disease, arthritis, autoimmune diseases, food intolerances, anti-inflammatory diseases and those who are autistic. The Expo is a perfect platform for athletes and those who are health-conscious. Offerings will include raw foods, supplements, health foods, protein bars and shakes, and detox options.
A variety of experts will give presentations on topics including:
-Pie Crust 101
-The Science Behind Gluten-Free Baking
-Safely Eat Out & Travel Gluten & Allergen-Free
A detailed schedule can be found at http://www.gfafexpo.com/san-francisco/classes
The Gluten & Allergen-Free Expo Vendor Fair will be held 10 a.m. to 4 p.m., Saturday, February 9 and Sunday, February 10, 2013 at the San Francisco Marriott Airport Waterfront Hotel. The cost to attend the Vendor Fair is $20 for adults and $5 for children ages 3 – 12. Early admission tickets (9 a.m.) are available for an additional fee online. General tickets are available online or at the door. The ticket price also includes an allergen-free arts and crafts area for kids, as well as staged presentations related to gluten-free living and cooking.
To purchase tickets or obtain additional information, including vendors, presenters’ bios and the full schedule of classes and stage presentations for each day, visit www.gfafexpo.com.
There are 45 million people with food allergies and intolerances. More than 18 million Americans are on a gluten-free diet. Over 3 million Americans have celiac disease. Celiac disease is two times more common than Type 1 Diabetes and seven times more common than Multiple Sclerosis. About 1 in every 133 people has celiac disease – a condition in which the body cannot tolerate gluten, a protein found in wheat, barley, rye and commercially available oats. More than 300 symptoms ranging from digestive issues to depression are linked to celiac disease, and more than 95 percent of people who have it are undiagnosed or misdiagnosed, according to the National Foundation for Celiac Awareness. A gluten-free diet is essential for those with celiac disease, which many sufferers erroneously believe or have been told by medical professionals is irritable bowel syndrome or lactose intolerance. In addition, many families with autistic children are reporting a reduction in their children’s symptoms with a gluten-free diet. The Centers for Disease Control and Prevention estimates that an average of 1 in 110 U.S. children has an Autism Spectrum Disorder.
# # #
About the Expo:
The Gluten and Allergen-Free Expo is the premier gluten and allergen free event in the United States. The GFAF Expo serves over 20,000 people with celiac disease, gluten sensitivities, auto-immune/anti-inflammatory diseases and autism as well as athletes and the health conscious community each year.
As founder of the Gluten & Allergen-Free Expo and President of Gluten Free Classes, Jen Cafferty is a nationally recognized expert on cooking and living gluten & allergen-free. She considers it her personal mission to help others who follow a restricted diet learn delicious, nutritious and convenient ways to live a happy and healthy life.
OK, maybe I’ll write a few words.
The above slideshow are shots of a few meals Andy and I have had so far in 2013. All we need is a monster salad, a slab of meat and perhaps some root vegetables. I often enjoy these dinners more than dining out because we control all the ingredients, portion size and the cost of our meal. I even made parmesan “chips” to go on our salads in one of the photos.
Do you have a favorite Paleo/Primal meal? Please share in the comments section below! I found this recipe for cauliflower breadsticks, and I am thinking of trying them tonight!
If you’ve never heard of St. Amant Winery, here’s an introduction. They are located in Lodi where lately, especially the last 3 years, some of my favorite red wines have also originated.
I first discovered St. Amant wines at a tasting at Treasure Island (in San Francisco of all places) during Fleet Week. I had the St. Amant Barbera and I thought it was the best red wine there. So, my recent interest in local Tempranillos has me searching around Lodi to see what I can find. It’s becoming more and more popular of a varietal there. It turns out that St. Amant has been growing Tempranillo a long time. Their 2009 was their 8th vintage, so I’m guessing they’re not just trying to be trendy.
In fact, St. Amant was growing grapes prior to the beginning of commercial wine sales in Lodi. In 1979, Tim Spencer (the late father of the current owner, Stuart Spencer) owned a couple of acres of Zinfandel vines and grafted them to five Douro Valley Portuguese varieties: TintaCao,Touriga, Alvarelhao, Souzao, and Bastardo. By 1981, he produced his first vintage port.
In 1996, the winery relocated to Lodi. St. Amant (named after Stuart’s mother’s maiden name) is one of the first wineries in Lodi to list Lodi on their label. Since the move, Stuart has been making some of the most interesting and food friendly wines including: a Verdelho, the aformentioned Barbera and Tempranillo, a Touriga, a red blend: Speakeasy Red, and of course the ever popular Old Vine Zinfandel (2 varieties). The current lineup also includes 3 different kinds of Port.
Last night’s food pairing (with the 2008 Tempranillo) was a baked sweet potato topped with broccoli, onions, hard boiled egg, and Diestel Turkey Chorizo. I also added a little Greek yogurt and black pepper.
I encourage you to visit St. Amant this weekend, especially if you are looking for a special bottle of wine as a gift. They are located at 1 Winemaster Way, Lodi, CA. You can also find them at Total Wine & More or fax your order from this form here.
You can like Lodi Wine on Facebook here.
WARNING!! Do not make this bread. It will only make you crave more of it. I got the recipe from my friend and fellow food blogger Julia Mueller who writes the wonderfully delicious blog The Roasted Root. I met her during the Diestel Turkey Ranch visit–she and her boyfriend were sitting across from Andy and I at dinner. It’s great to meet people who have heard of Paleo or even slightly follow the diet. They asked me if I had ever heard of “spinach bread”, and I said, yes, I think I had heard about it on Mark’s Daily Apple, but I never made it and kind of just forgot about it. They gave me the URL to her website and the link to the recipe. Recipe tweaks such as using collard greens instead of spinach were discussed, as well as using half spinach/half collards. Whatever you do, MAKE A DOUBLE BATCH! It’s like…”Spinach bread…where have you been all my life?” It’s not that it tastes like bread… but the texture is flexible and you can pick it up and it doesn’t fall apart… making it perfect to cut into squares or use as a wrap… a spinach blanket… oh, it’s just wonderful…
And then…what did I make to fill the bread? I met Joan and Heidi Diestel in Davis a few nights ago to buy some of their chicken eggs (not really available/distributed except in Sonora) because they are the best eggs I have ever eaten. Hey, eggs are like one of my favorite foods. I didn’t know when I would be able to meet up with my egg suppliers again, so I bought 4 dozen. I told you, I love eggs.
Instead of just eggs, Joan and Heidi sent me home with 4 varieties of ground turkey to try. They call this line of turkey product “chubs”. On Saturday night, I cracked open the regular variety and decided that since the spinach bread was flavored with sundried tomatoes and mushrooms, I would flavor the turkey with herbs and spices found in Italian cuisine. On the side, Andy and I had one of our favorite things: Parsnip Chips–which also happen to be addictive. Below is what I came up with:
Spinach Bread (this is the recipe doubled)
3 pounds frozen chopped collard greens (1.5 bags)
6 tablespoons butter or olive oil
2 tablespoon oil from the sun-dried tomatoes
10 cloves garlic
1/2 cup sun-dried tomatoes, chopped
2 cups mushrooms, chopped
salt, pepper to taste
Put the oven on at 350 degrees. Spread the greens out on a sheet pan and for 10 minutes or until the greens thaw out. Heat the oils and butter (if you are using butter) garlic, mushrooms, sun-dried tomatoes. Cook the ingredients until the mushrooms have reduced and absorbed the garlic and the oils. (5-7 minutes) You’ll be able to smell when they are done.
After you remove the greens from the over, squeeze the water out of them. Show everyone how mighty you are by doing it with your bare hands. . Beat the eggs in a large mixing bowl, then place the greens in the mixing bowl with the beaten eggs. Add the sauteed ingredients into the mixing bowl and mix all ingredients well, ensuring the eggs are well incorporated.
Line a sheet pan with parchment, and spread the “bread” batter across it. Bake until the bread dries out in the middle and the edges begin to brown. This will take about 40-45 minutes. Now for the meat filling!
Italian-O Diestel Turkey Patties (makes 4-5)
One “chub” Diestel ground turkey (regular variety)
2 Tbs fresh or dried basil
3 Tbs chopped garlic
2 tsp red pepper flakes
1/2 chopped onion
2 Tbs dried oregano
2 tsp thyme
1/2 cup pasta sauce
salt and pepper to season
Brown the onion in a skillet with 1 Tbs olive oil. Add the herbs to the pan and heat them slightly to bring out their flavor. Allow to cool slightly and then add the egg and the onion mixture to the ground turkey in a bowl, and add 1/2 cup of your favorite pasta sauce (we used 365 Organic from Whole Foods). Mix with your hands until well combined and form into patties. Then use the same skillet you used to brown the onion to heat some more olive oil and cook the patties. You only need to flip them one time and they will be fragile, so make sure the pan is hot and you give the patty enough time to cook on the first side. Flip and brown the other side and remove from the pan.
Then cut the cooled spinach bread and assemble your turkey patties. Top with more pasta sauce and another slice of spinach bread. And there you go!
One thing that I took away from my tour of The Diestel Family Turkey Ranch last week is that people don’t really eat all that much turkey. As Americans we probably only enjoy it a few times a year. Maybe the problem is that we associate a lot of fear in cooking such a large and expensive piece of meat. Traumatized by an overcooked bird or a fried turkey explosion? Do we brine or do we not brine? Do we cook it breast side down first? What do I do with the carcass?!?! Maybe we overeat so much during the holiday turkey dinners and have so many incarnations of turkey leftovers, that the thought of having a turkey once a week sounds completely unappealing.
But forget about the larger 20-pound creatures for a moment. If you didn’t have to prepare a monstrosity every time, wouldn’t you love to have turkey once a week or even every couple of days? Think about all the possibilities…. not just turkey lunch meats, but turkey burgers, turkey bacon, turkey sausages, and even turkeys that are the size of roasting chickens? What if you didn’t even have to cook the turkey?
After the Diestel tour, Andy purchased a Diestel turkey breast (from their store on the ranch) to have for dinner at some point the following week. He marinated overnight (Greek style) and then grilled it. The next day he brought some over so I could make a version of my latest obsession, a Cobb salad, only this time, it would be a turkey Cobb salad!
I’m not sure why I am so in love the the Cobb right now. It could be because I love everything in one and the only thing non-Paleo in it is the cheese (I don’t use dressing either because to me it’s not needed with so many other toppings).
The Cobb originated in 1937 at the Brown Derby, when the restaurant’s owner Bob Cobb wanted a late night snack. I imagine it was a kind of TV’s Chopped moment when he raided the cooler and the pantry and combined what he could find inside: head of lettuce, an avocado, some romaine, watercress, tomatoes, some cold breast of chicken, a hard-boiled egg, chives, cheese, and of course bacon. Even Cobb knew that bacon makes everything better. The salad dressing Cobb invented ontained red wine vinegar, lemon juice, salt, pepper, Worcestershire sauce, sugar, garlic, olive oil, dry mustard, and salad oil. Soon everyone was asking for The Cobb Salad, and since 1937, more than 4 million salads have been sold at Brown Derby restaurants.
And that’s what I have had for dinner the past three nights! Last night I wanted to see how wonderful the Diestel Turkey would be in a Cobb. And it was everything I hoped. My Cobb salad had organic Earthbound Farms lettuce (herb blend–with dill in it, my favorite!!), heirloom tomatoes from Feeding Crane Farms, avocado, hard boiled Diestel chicken eggs, blue cheese, bacon, and of course the grilled Diestel turkey breast. We also had sauteed onions and mushrooms on the side, which I enjoy with almost anything.
We enjoyed the salad paired with a Domaine Carneros Pinot Noir. By the way, both chardonnays and pinot noir work very well with a Cobb Salad.
So it’s that easy. Just take the chicken out of your favorite recipe and put turkey up to bat! Turkey Cordon Bleu, Turkey and Dumplings, Turkey Chili, Turkey enchiladas… the list goes on. And, if you are gluten free or Paleo, there are tons of chicken recipes on the internet that you can swap in turkey meat instead.
I made this duo (the pumpkin breads were my own recipe and I borrowed the soup recipe from Cooking Light) for a wine party Andy and I went to last Friday.
I always make sure to bring Paleo friendly food to a potluck, but I especially like making comfort-type foods that non-Paleo people think they might miss if they cut wheat or sugar from their diet. The Pumpkin and Pecan Breads are such a treat!
Pumpkin & Pecan Breads
This recipe makes about 18 cupcake-sized breads. Each one can be served with the soup. You can place the bread in the bottom of the bowl and pour the soup over, or you can pour the soup in the bowl first and tear apart the breads using them as croutons.
2 cups pumpkin
1 1/2 cups chopped pecan
1/2 cup coconut flour
1 1/2 cups almond flour
1/4 cup honey
1/4 cup coconut oil
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 1/4 teaspoons nutmeg
3/4 teaspoon salt
3/4 teaspoon cloves
1/2 teaspoon allspice
1 teaspoon crushed ginger
Preheat oven to 325. In a large bowl, combine all the dry ingredients except for the pecans. In another bowl, whisk together eggs, pumpkin, and coconut oil. Add wet ingredients to the dry mixture and fold until just combined. Incorporate the pecans and then pour the batter into a loaf pan or into a cupcake pan with liners.
Bake until the middle of the breads gently spring back and the tops of the bread are golden brown.
Now for the soup….
Last week, I was sent a variety pack of snacks made by Allgood Provisions. The samples came in 8 ounce pouches and included cranberries, pistachios, and trail mix. Other varieties include: Organic Almonds, Maple Roasted Cashews, Organic Cherries, Organic Raisins and Banana Chips.
I was reading the Sacramento Bee on Saturday morning (Wednesday’s Taste section) and I found this recipe that just happens to have all Paleo ingredients. It’s authored by Chef Sara Moulton, former editor of Gourmet magazine. It also calls for pistachios, so it was a perfect opportunity to try the pistachios Allgood Provisions sent me!
This salad is sweet and savory and just phenomenal. I love it because it takes boring carrots and brings them to a new flavorful level. Andy and I both were scheduled for long runs the following day, so instead of typical carby runner fare: bread, pizza, pasta, we had beef, eggplant and the carbs came from this salad. It’s the perfect fuel for running! Andy did the math and figured the entire recipe was equivalent to eating three Powerbars. People always ask me where I get my carbs while eating Paleo, and here’s my answer.
Grated carrot salad with dates and pistachios
Prep time: 20 minutes
Cook time (for cumin seeds): 4 minutes
3 tablespoons extra-virgin olive oil
1 teaspoon whole cumin seeds
1 teaspoon paprika, sweet, hot or smoked, or a combination
1 teaspoon honey
1 pound carrots
1/4 cup chopped pitted dates (about 4 whole)
2 tablespoons fresh lemon juice
1/3 cup shelled natural pistachios, walnuts or almonds, chopped
1/2 teaspoon kosher salt
1 tablespoon shredded fresh mint
In a small skillet over medium-low, heat the oil. Add the cumin seeds and cook, swirling the pan occasionally, until they turn a shade darker and become fragrant, about 4 minutes.
Remove the pan from the heat and stir in the paprika and the honey.
Let the mixture cool to room temperature.
Meanwhile, coarsely grate the carrots, preferably using the coarse grating disk on a food processor. In a large bowl, toss the carrots with the cooled oil-cumin mixture, the dates, lemon juice, pistachios and salt, using your hands to incorporate the dates.
Stir in the mint just before serving.
Recipe photo credit: Matthew Mead/Associated Press
Allgood Provisions products are available at Whole Foods Market.
In today’s blog, I am featuring Peeled Snacks. They’re a troupe of organic, dried fruits with no added sugar that I am pretty crazy about. A few months ago, the people who market Peeled Snacks sent me 4 pouches to taste and review.
I handily scarfed down my favorite: Go Figure. It’s a combo pack of dried apricots, figs, and dates. Yes, please!
Peeled Snacks are gently dried, organic fruit snacks that are tasty, healthy and have no added sugar or other preservatives.
Peeled Snacks are available at Whole Foods Markets as well as online. They are great for kids’ school lunches, on a road trip, or when you need to fuel up for a race.
Peeled Snacks are made with ingredients we all recognize and can pronounce! Gently-dried fruit with no sugar added. The snacks provide a natural source of fiber, vitamins, and minerals. They have no artificial flavors or colors and are gluten, wheat, cholesterol and dairy free. Peeled Snacks sources from the U.S. whenever possible, and as part of its commitment to sustainability, has partnered with the American Farmland Trust to promote and save American farmland.
In fact, I used Peeled Snacks to make decorations on the Citroën cake I made for RB. The cake was Paleo friendly with the only sugar in it being in the white chocolate I used for the frosting and the natural sugar in the fruit.
1 package Peeled Snacks Farmer’s Market Trio (dried apple, grapes, and cherries)
About 1 cup orange juice
1 Tbs honey
2 Tbs unsweetened cocoa powder
White Chocolate or Dark Chocolate discs
In a glass bowl, combine the contents of the Peeled Snacks Farmer’s Market Trio and pour enough orange juice over it to cover the fruit. Microwave the fruit in 15 second intervals until it is rehydrated. Then place the fruit in a food processor with the cocoa and the honey. Pulse until the fruit is completely blended and comes together. It will be pliable (like Play-Doh). Then you can form it into tire shapes and place a disc of chocolate on the tire to form a rim.
It was a fun way to decorate the cake without using fondant, which I would have normally used on a cake like that if I were still baking with sugar. I have to say, the tires were my favorite part of the cake! The best thing is, I used the fruit on a whim…I just happened to have it on hand.
I also used the Dried Mango from the Peeled Snacks line to dip in chocolate and lay it all around the cake, as if the car were driving through the French countryside. Perfection! I wish I had more Peeled Freakin’ Snacks in the house right now!!
About Peeled Snacks
In 2004, Noha Waibsnaider noticed that something was missing in the snack market. Why? She could get salty chips, over-processed fruit, or energy bars with mysterious ingredients, but she couldn’t find something that made her feel good about snacking. So she set about to fix that problem. Her solution? Tasty and nourishing treats that are now Peeled Snacks. Noha’s vision for Peeled Snacks was to make healthy snacking as close to natural as possible and a satisfying part of life.
A few weeks ago, Chevys Fresh Mex (no apostrophe, not my typo ) hosted me and RB for dinner to introduce all of you to their updated menu choices that meet the nutritional guidelines of the National Restaurant Association’s Kids LiveWellSM program. I asked them if we could take things a bit further and show cavegrrl.com readers that Paleo is possible at Chevy’s! Before I tell you about the new menu items for kids, I’ll show you our amazing Primal (I had cheese on my salad, so not completely Paleo) meal:
First up, we had the citrus-infused Ceviche Mixto. It was a combination of shrimp and calamari lightly cooked in lime and orange juices and infused with chile arbol and cilantro mixed with red onion and red bell peppers. Instead of the corn tortilla crisps, we opted for a bed of lettuce. That’s probably about the easiest tip I can give you. Just ask for your meal on lettuce instead of chips!
I ordered the Santa Fe Chopped Salad: A Mesquite-grilled chicken breast, bacon, avocado, fire-roasted red peppers, crumbled bleu cheese served on hearts of romaine. I used salsa and avocado as my “dressing”.
RB had the Carne Asada with Shrimp Skewer: a chile-rubbed carne asada, mesquite-grilled to your liking, served on a bed of San Antonio veggies and topped with a fuego-spiced shrimp skewer. We asked for extra avocado and veggies instead of the side of rice.
Paleo/Primal can definitely be done, as well as gluten-free, even at a major chain restaurant. Just make sure you tell your server or get a manager what you need.
As for the kids menu, that debuted on July 17th at Chevys Fresh Mex, Carlos Franco (executive chef for all Chevys locations) says, “These exciting new menu and promotional offerings underscore our ongoing pledge to making dining out a healthy, fun activity for kids and their families. In keeping with all Chevys fare, our entrees for kids incorporate exciting flavor profiles and only the freshest local ingredients.”
The National Restaurant Association’s Kids LiveWell program launched one year ago in collaboration with HealthyDining to help parents and children select healthful menu options when dining out. Restaurants like Chevys that participate in the voluntary program commit to offering healthful meal items for children, with a particular focus on increasing consumption of fruit and vegetables, lean protein, whole grains and low-fat dairy, and limiting unhealthy fats, sugars and sodium. Though the menu items are not Paleo, I like the healthier direction they take by serving grilled vegetables and apple wedges instead of deep-fried sides. Here are some of the new menu choices:
- Chicken Fajita with carrots, celery sticks and apple wedges (water for beverage)
- Soft Beef Taco (without cheese) with grilled veggies, and carrots and celery sticks ( apple juice for beverage)
- Soft Chicken Taco (with 1 tablespoon cheese), sweet corn tamalito, grilled veggies (pineapple juice for beverage)
In addition to making dining out healthier, Chevys also recently instituted new elements that make the restaurant experience more fun for kids, adding games like the Burrito Maze, Sabroso Mad Lib and Be the Artista; menu items such as Build Your Own Taco. The restaurant will also continue its Kids Eat Free promotion on Tuesdays, where guests receive one free under-12 kid’s meal with the purchase of one regular adult entrée.
Chevys Fresh Mex’s new kids’ menus and Tuesday Kids Eat Free promotions are available in all 42 company locations.
And now: The Giveaway!!
Chevy’s Fresh Mex has generously offered a “Be Our Guest” card to one of my readers.
The card is good for an entrée and a non-alcoholic beverage!
To enter to win the card, please comment below on the Chevys Mex menu item you would most like to try! I will announce a winner next Friday.
Happy Labor Day Weekend!!
Mom, I’m in the Bee again today and guess what? It’s a Paleo recipe!!
3 large zucchini, cut lengthwise into 1/8-inch-thick slices
1 tablespoon olive oil
1/8 teaspoon salt, plus more to taste
Ground black pepper
Cherry almond chicken salad:
3 cups cooked chicken, cut into 1/2-inch cubes
1/2 cup chopped fennel bulb
2 tablespoons finely chopped shallot
1/2 cup diced red onion
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon lemon juice
1 tablespoon poppy seeds
3/4 cup mayonnaise
1 cup pitted dark cherries, chopped
1 cup sliced and toasted almonds
For zucchini: Preheat grill or grill pan to medium.
Brush the slices of zucchini with oil on both sides. Sprinkle the zucchini slices with salt and pepper.
Grill until tender, about 4 minutes per side. Allow to cool completely in the refrigerator.
For chicken salad: In a large bowl, combine the chicken, onions, fennel, shallot, salt and pepper; set aside. In a small bowl, add the lemon juice and poppy seeds to the mayonnaise and stir to incorporate. Then pour the mayonnaise mixture over the chicken mixture and combine the two. Then fold in the cherries gently, followed by the toasted almonds.
To assemble the roll-ups, take a grilled slice of zucchini, and place 2 teaspoons to 1 tablespoon of the chicken salad on its edge. Then roll up the slice tightly around the chicken salad, like a piece of sushi, and fasten the end with a toothpick. You might need two toothpicks per roll-up. Continue this process until you are out of zucchini slices.
Now you can enjoy that abundance of zucchini instead of giving it away to your neighbors.
Just thought I would show off what I have been working on for the past few evenings in between three jobs and the workout schedule. As you can see, Andy has a 1961 Citroën, and I did my best to recreate it for this birthday cake.
It turned out rather well considering fondant and food coloring are completely off limits with Paleo. On the other hand, I did use copious amounts of white chocolate (organic) and some butter in the blue frosting. Oh, and the blue coloring is made with red cabbage (weird, I know) and a bit of baking soda.
Check back on this post if you are interested, and I will post the recipes techniques I used on the fillings and components of this cake. Many things were tweaked from other websites and somethings just came to me as I was making it.
BTW, happy 10 month-aversary, Andy!
I wanted to leave out the agave nectar (decided NOT paleo, and I wanted to make enough batter to fill the car pan, so I adapted the recipe for German Chocolate Cake (adapted from Elena’s Pantry) to suit my needs. Here’s what I did:
1 1/4 cup coconut flour, sifted
3/4 cup cocoa powder
1/3 cup xylitol
2 teaspoon celtic sea salt
1.5 teaspoons baking soda
1.5 cups coconut oil
1 ½ cups honey
1/4 coconut milk
1.5 tablespoons vanilla extract
In one bowl, combine the dry ingredients: coconut flour, cocoa powder, xylitol, salt and baking soda
In the mixer bowl, mix eggs, oil, honey, and vanilla.
Add dry the ingredients into the mixer bowl, rotating additions of the coconut milk and continue to blend until well combined, but not overly mixed. Oil the pans you’ll be using and dust with coconut, almond flour, or flax seed. Pour batter into pans and bake at 350° for 35-45 minutes.
Check back for the filling and frosting recipe as well as what I did to make the windows and tires.
This weekend is mah caveman’s special day. His birthday is August 5th, and we are throwing a party for him on August 4th (don’t worry, it’s not a surprise!!). Well, he just loves ice cream. But, ice cream is decidedly NOT Paleo, as it is made with dairy and loads of sugar.
Well, OK then. An ice cream-like substance ye shall have.
I modified this recipe from all recipes.com to make it Paleo friendly. Of course I used a totally Paleolithic blender, food processor, and ice cream maker to make the ice cream happen. Well, ya know. At least it’s all natural.
1 1/2 cups So Delicious (unsweetened) coconut milk
1 cup coconut cream (skim the cream off the top when you open the can of coconut milk, and purchase the full-fat, not “light” variety)
1/3 cup xylitol
2 (1/2 pound) avocados, peeled and pitted
3/4 teaspoon lemon juice
1 cup flaked unsweetened coconut
1 cup toasted and chopped pecans
3/4 cup dark chocolate discs
1/4 cup coconut oil
Puree milk, coconut cream, xylitol, avocados, and lemon juice in a blender until smooth. Pour into a cold metal bowl, cover, and chill for about an hour. Then pour the mixture into an electric ice cream freezer and process according to the directions on your machine. Once the mixture has thickened, place back into the freezer and allow to harden slightly (keep in mind that you will will want it stirring consistency).
Toast the coconut and pecans at 350 until they are browned. Be careful not to burn either, as they brown quickly. Remove from oven and allow to cool completely.
For the chocolate chunks, place the chocolate in a bowl and pour the coconut oil over the chocolate and microwave in 10 second pulses to allow the chocolate to melt. Then spread over a piece of wax paper in a thin layer and allow to firm up in the refrigerator. Drag a knife or spoon over the hardened chocolate and break into pieces.
Take the bowl of ice cream out of the freezer and stir in the pecans, chocolate pieces, and the coconut. Serve immediately or store in the refrigerator. I am not sure how long it will last there, since the ice cream is so good it is typically gone within a few days!
Happy Birthday, Andy!
Join Denio’s for a fun-filled day as they celebrate the area’s largest Farmers Market in a whole new way!
The “Salsa Showdown” will be a “Chopped” style competition with local culinary students and judged by some of the area’s top professional chefs.
Receive complimentary produce tastings, salsa-making tips and recipes, and so much more. Plus, the kids will enjoy their own exclusive “Fun Zone.”
Denio’s Farmer’s Market and Swap Meet open at 7am. They are located at 1551 Vineyard Road, Roseville. You can visit them online at Denio’sMarket.com
This recipe will serve 6 hungry cavemen/cavewomen.
This recipe is my own concoction
3 to 4 medium-sized white sweet potatoes, peeled cut into 3/4-inch chunks
1 cup Paleo Mayonnaise (recipe to follow)
2 Tbsp. apple cider vinegar
1-1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 cup thinly sliced fennel bulb
1/2 cup chopped red onion
2 hard-boiled eggs, chopped (optional)
2 slices bacon
Cook the bacon in the microwave and drain on a paper towel.
Cover potatoes with water and bring to a boil. Reduce heat to low and cook until potatoes are tender, about 10 minutes. Drain and cool slightly.
Combine your the paleo mayonnaise, vinegar, salt and pepper in large bowl. Add potatoes, fennel slices, onion, eggs, then the bacon. If you like a little chill on your potato salad, you can refrigerate for about a 1/2 hour. However, I like mine room temperature so I pretty much eat the salad right after I put it together.
2 cups light tasting olive oil or walnut oil
2 tablespoons apple cider vinegar
1 teaspoon yellow mustard
1 teaspoon sea salt
1/3 teaspoon cayenne pepper
In a blender, add the eggs, vinegar, and mustard and blend together well – leave the blender running and slowly slowly slowly drop by drop or very slow drizzle add the oil. BE PATIENT!! Do not dump all the oil in quickly and give up!! When the mixture begins to emulsify or thicken, only then can you be a bit faster about pouring in the olive oil but still take your time. Turn the blender off once all the olive oil is in and the mayonnaise is thickened to your desired consistency. Add the salt and cayenne pepper and mix well or blend again for another few seconds.