Paleo & Primal Food, Wine, Travel & Living

Posts tagged “primal

Scary Good Pesto and Blue Cheese Potatoes (sponsored by Whole Foods Market)

 

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Last Saturday, Andy and I went to a Halloween party and I took these potatoes. They were inspired by a dip that Andy buys for us (occasionally as a treat) at Taylor’s Market. The dip/spread is called Walnut Basil and Blue Cheese Spread, and it’s rather addictive. I thought I would take the same flavor components and make them into bite-size little party treats. It was a big deal that I make a good culinary impression at this party, and I knew these would be well received. PS: They were all gone within a half an hour! :)

Ingredients:
2 pounds red, blue, & yellow mini potatoes–if you can’t find these, red ones will do.
1 jar 365 (Whole Foods private label) Pesto Sauce
1/4 cup So Delicious Coconut Milk (or sour cream)
1/2 cup Crumbled blue cheese
1/4 cup olive oil
salt/cracked pepper to taste

Preheat the oven to 400°F and slice the potatoes into bite sized pieces. Generously oil a baking sheet and place the chopped potatoes it. Drizzle some oil over the potatoes (how much you use is up to you). Bake the potatoes until they are golden and crispy. Set aside while you prepare the pesto and blue cheese mixture.

For the blue cheese/pesto mixture, combine the pesto and the blue cheese in a bowl large enough to eventually hold the potatoes, too) and mix together with the back of a spoon, add the coconut milk (you can also use sour cream) to thin the mixture so that you can easily spread it on the potatoes.

Then add the potatoes in the bowl with the pesto/blue cheese mixture, and fold them in until the potatoes are well covered. Then place the potatoes back on to their original baking sheet and turn the oven on to the broil setting.

Broil the potatoes until the pesto and blue cheese mixture forms a crust and they look browned/crispy.

Go forth and be the hit of your party!! :)

Thanks to Whole Foods Market for sponsoring the food used in this recipe!! :) You can find Whole Foods on Facebook here and on twitter here. My local store is in Roseville on Facebook here.


Fueled by Whole Foods! (Nike Women’s Half Marathon Series)

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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!!)

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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:

run map

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!

You can find Whole Foods on Facebook here and on twitter here. My local store is in Roseville on Facebook here. The Nike Women’s Series is on Facebook here. Now get out there and go running! :)


Pig of the Month: The Gift that Keeps on GIving

At cavegrrl.com headquarters, I frequently get emails from different marketing representatives offering to ship me samples of their client’s product, hoping I will love it and tell all of you about it. Often, I get pitched for products that are gluten-free (but not grain-free) and still get several offers from people to send me candy, cake and the like from my old blog, which I rarely even update. So, it’s refreshing to get a request from a company that offers a line of products I really love.  And this time it’s worth the extra miles on the treadmill.

I bring to you the Pig of the Month.

Pig of the Month has taken your favorite meats and snacks and made them even better. Pig of the Month is an online retailer specializing in world famous barbecue.  Their products have been featured in several top national media outlets AND personally endorsed by The Chew’s Iron Chef, Michael Symon, and now, me! :)

Established in 2010 by Lea Richards after leaving her high stress job in finance, Ohio Based Pig of the Month BBQ is the product of a beloved family tradition and the result of one family’s insanely wild goose chase for the best barbecue. With a smoking technique that was perfected over decades, the company ships homemade, all natural BBQ products ranging from a variety of meats, sides, and sauces straight to your door!

I have now had the chance to try 3 of the products sent to me by Pig of the Month. Here’s the care package I received about a month ago:

pigpackageIt contained:
1. 1 pound of Duck, Pear, and Port Sausages
2. 1 package of 6 slices chocolate covered bacon
3. 1 pound Applewood Smoked Bacon
4. 1 pound Garden Herb Bacon
5. 1 rack (2 lbs.) Memphis Style Baby Back Ribs

The first item Andy and I tried were the ribs.

ribs
We put together a little dinner around them with mashed sweet potato & cauliflower, as well as grilled vegetables:

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Then we tried the Duck, Pear & Port Sausage. I also made Brussels sprouts l’orange and sweet potato wedges with a grapple balsamic ketchup.

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With the Garden Herb Bacon that came in the package, I made an apple, bacon, toasted walnut and arugula salad. I made the dressing with: 1 tsp crushed garlic, 1 part lemon juice, 2 parts apple cider vinegar, and 2 parts extra virgin olive oil, salt to taste.

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I gave the Chocolate Covered Bacon to Andy for a part of his birthday present. The bacon is made of nitrate free applewood smoked bacon, draped in a layer of 72% Swiss chocolate.

Other bacon cooking ideas include:
1. Use the bacon as a wrap around your favorite items when grilling: asparagus, scallops, meats.
2. Wrap around a feta-stuffed fig or pecan stuffed date and bake in the oven to create an amazing appetizer.
3. Lay on a rack inside of a baking pan, coat with date sugar, cinnamon, and a little maple syrup or honey and bake at 375° for 15-20 minutes: candied bacon!

For more ideas, there are a ton of recipes on the Pig of the Month recipe page here.  Use the coupon code “ILOVEPIG” for 15% off your next order. PS: If you live in Dayton, Ohio (where I happened to spend the first 25 years of my life) or the surrounding area, you can pick up your order at their facility!!

You can find Pig of the Month on Facebook here and on twitter here.


Recap of the California State Fair Cooking Demo & Recipes

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Look at that beautiful crowd! I want to thank all the people who came out to our cooking demo at the California State Fair. I realize many people were just passing through the kitchen and saw a place to sit down for a while, but there were a lot of people who stayed through our class, and many who actually new about Paleo, and wanted more information.

I was impressed there were a few couples in the crowd that showed up to see the demo because they already practice the Paleo/Primal diet/lifestyle. They were so nice to us (important because of my semi-stage fright/shyness), and it was fun to compare notes and results. It was a real encouragement to have like-minded people in the audience cheering us on!

Andy made a dish from last year, his ever-popular Bacon Wrapped Dates, which are simply three of the best ingredients you can find, bundled in a little package and secured with a toothpick. Pecan halves, Medjool dates and thick-cut premium (preferably applewood-smoked) bacon. Below is Andy making a tray to be baked in the oven (while we are actually doing the cooking demo) so some samples would be ready to be passed around before the end of the class.

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We were supplied with pitted Medjool dates (along with the rest of our ingredients) this year thanks to Savemart. The pitted dates saved a step in prepping those trays, as Andy places half a pecan in place of the pit, and wraps the date in one half slice of thick cut bacon, then secures each piece with a toothpick.

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After your tray looks like this, place in the oven at 400°F and bake for 12-15 minutes (start checking them when it gets close). The bacon should be cooked and browned.

For my part of the demo, I made this Paleo Mud Pie. Recipe is below:

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Serves 30-40 people

Crust:
3 cups almond flour/almond meal
1 stick of butter or 1/2 cup coconut oil (melted)
1/2 cup coconut sugar
1/4 cup coconut flour
1 tsp cinnamon

Combine crust ingredients and spread on a large baking/jellyroll pan (you’ll want the pan to be at least 2″ deep).

Bake the crust for 20 mins at 375°F, or until you can smell the butter and the crust has turned golden brown. Remove from the oven and allow to cool completely.

Meanwhile, prepare your filling:

For the Filling:
8 medium -10 large Avocados
1 cup honey (ohhh yeahhhh)
8 Tbs Almond butter (once again, ohhh yeahhh)
1 cup cocoa powder
3 Tbs instant coffee
1/4 cup hot water
2 tsp vanilla extract

Topping:
1-2 cups semisweet chocolate chips

Place the instant coffee in the hot water and allow to dissolve completely.
So, since there are a lot of ingredients quantity wise, you’ll want to split the recipe into half and then mix it all together in a big bowl. For instance: In a food processor, pureé the 4-5 avocados in a food processor, add 1/2 cup honey, 4 Tbs almond butter, 1/2 cup cocoa powder, then 1/2 the coffee mixture and 1 tsp vanilla. Transfer the mixture into one big bowl, then repeat with the remainder of the ingredients.

Then you’ll combine both chocolatey mixtures into one big bowl and stir together to incorporate fully. When the two mixtures are combined completely, spread them over the cooled crust, and then refrigerate the pie for 2-3 hours before serving.

To serve, sprinkle 1-2 cups chocolate chips over the pie. If you can get mini-chips, even better. I prefer the Enjoy Life brand because they are dairy free.

Paleo. Chocolatey. Mocha. Goodness.

The State Fair experience makes me want to do some local cooking demos/classes. Would anyone be willing to attend/pay for that sort of thing? Just curious. Leave me a note and tell me your thoughts!! xo


Black Tie Bacon Wrapped Dates and California State Fair Cooking Demo Date Announcement!

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Happy Wednesday! I thought I would quickly share with you a few desserts I brought with me to a party last night. I know, the whole chocolate covered bacon is passé, but I’ve been putting bacon where it doesn’t belong (tee hee) SINCE JUNE 2009;) Anyway, here’s what I’ve got:

“Suit and Ties” (Black Tie Bacon Wrapped Dates with Pistachio and Chocolate Chip Filling):
Pit some Mehjool dates (one per person you would like to serve), stuff with pistachio butter (1 cup ground pistachios with 1 Tbs coconut oil) and mini chocolate chips. Roll in bacon. Bake at 350°F until bacon is brown and crispy. Dip in white and dark melted chocolate or simply drizzle with melted chocolate. Voilà!

Cookie Dough Bites:
Make the recipe for Gluten Free Cookie Dough. You can substitute mini-chocolate chips for added cute factor. Roll the dough into bite sized pieces, dip in melted chocolate.

I’ll be doing a live cooking demo with Andy at the California State Fair this year: Saturday, July 27th at 7pm!! Any requests? What would you like to see Paleo-ized?


Gluten Free Chocolate Chip Cookie Dough

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I have a problem. It’s this recipe I invented for cookie dough. It’s addictive and I have had it, ahem… for breakfast the past two three days. But only a little bit at a time, with fruit. I swear. Can’t. Stop. Eating it.

You don’t bake it. You just eat it. You know, like you would straight out of the tube an institutional-sized tub. Sigh. Yes, because it’s way easier to stick your face in a vat of dough than it is to actually have to measure ingredients and use any muscle at all to stir it around in a bowl. I know you are stronger than me and none of you have ever purchased this product or eaten it only by candlelight the light from the fridge on your face at midnight. ;)

Anyway, to avoid the sugar, wheat and all the unnatural ingredients that cookie dough normally contains, I came up with this recipe over the weekend (as I was making a recipe from OMG it’s Paleo? called 5 Ingredient Avocado Pudding.) I made the pudding with the idea that Andy and I would use it as a dip for bananas and apples. The recipe called for chocolate chips, and it made me think of chocolate chip cookie dough and a possible recipe for that… we could dip the fruit in that, too! Oh joy!

The secret in the cookie dough is Mehjool dates. They’re probably one of my biggest indulgences (60 calories apiece!). Not only do they give the dough sweetness, they also provide a molasses/caramel flavor. And, for diehard Paleos, I have made it two ways. Some people don’t believe in using butter at all, some people don’t eat any legumes at all. I myself, enjoy organic garbanzo beans once in a while. So, review the recipes below and tailor them to your own needs. :) Each one serves 2-4 people. Enjoy.

PS: You’ll need a food processor for this one. Puréeing dates is tough on the forearms. ;)

Recipe One: Paleo Version
Ingredients:
5-6 pitted dates (chopped)
3/4 cup toasted almonds
1 Tbs coconut oil
2 tsp vanilla
3 Tbs honey
1/3 cup So Delicious unsweetened coconut milk
1/3 cup coconut flour
pinch salt
1/2 cup dark chocolate chips or chunks (this brand is great!)

Procedure:
Pulse the almonds in the food processor until they are a fine meal consistency, then add the coconut oil. Process until the mixture turns into almond butter, then add the chopped dates, honey, the vanilla and the salt. Then remove the mixture and transfer into a small bowl. Add the coconut flour and some coconut milk until the dough is the consistency you like. Then stir in the chocolate chips. Refrigerate until you are ready to eat. OK, I’m ready. What about you? :)

Recipe Two: Primal Version
Ingredients:
5-6 pitted dates (chopped)
1/2 cup toasted almonds
1/2 cup organic garbanzo beans
2 Tbs greek yogurt (I use 0% fat)
2 packets stevia
1 Tbs grass fed butter
2 tsp vanilla
1/3 cup coconut flour
pinch salt
1/2 cup dark chocolate chips or chunks

Procedure:
Pulse the almonds in the food processor until they are a fine meal consistency, then add the butter. Process until the mixture turns into almond butter, then add the garbanzo beans, the greek yogurt, the stevia, the vanilla and the salt. Then remove the mixture and transfer into a small bowl. Add the coconut flour and some coconut milk until the dough is the consistency you like. Then stir in the chocolate chips. Refrigerate until you are ready to eat! As I stated earlier, I love to use the dough as a dip for apples, but you can form into little pieces and use as a topping for Greek yogurt or as a treat on ice cream. There are also plenty of recipes out there in the paleosphere for “paleo” ice cream using coconut milk. Here’s one from PaleoOMG :)


OMG That’s Paleo? Cookbook Preview & Recipe: 5 Ingredient Avocado Pudding

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Today’s recipe for 5 Ingredient Avocado Pudding is brought to you by PaleOMG’s Juli Bauer and her new cookbook, OMG That’s Paleo?

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.” :P

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.

5-Ingredient Avocado Pudding
Prep time:  3 mins
Total time:  3 mins
Serves: 1
Ingredients:
1 avocado, mashed
3 1/2 tablespoons unsweetened cocoa powder
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.

You can follow Juli on twitter here and like PaleOMG on Facebook here.

If you’d like to see Juli herself prepare the above recipe, her video tutorial is below:


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