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Southwestern-style Caprese Salad

This past weekend, I needed to make something to bring to a birthday party for a good friend of mine. Since Saturday was packed full of fun activities (including 7.5 miles of running, a tour of the Roush Residence hosted by Sac Mod, and a “wine-by” of Raley’s Grape Escape), I didn’t have a big block of time to spend on the dish. Still, I wanted to bring something that looked inviting and would stand out on a potluck table. Something that would look and taste like I spent more time than I did ;), and something light that would pair well with the hot weather.

So, I was looking on the Nugget Market website for some sort of direction, and this recipe emerged. Thank you, Nugget!!

Of course, I never follow a recipe exactly, so I changed up a few things. Also, it’s not completely Paleo since there is cheese in the dish, but cheese is my little cheat.

Here’s my version:

Southwestern Caprese
Ingredients:
2 Heirloom tomatoes, sliced
2 organic tomatoes, sliced
4 Tablespoons cilantro (finely chopped)
1/2 cup Casero cheese (crumbled like bleu cheese)
1 tsp cumin
2 Tbs olive oil
cracked black pepper
lime juice

When you are prepping the avocados, squeeze some lime juice over them after you slice them to prevent them from browning. To prepare the salad, pretend you are making a lasagna or moussaka. You will have enough ingredients to make two layers.

Layer the bottom of a 9×13 in. baking dish with both kinds of tomatoes and one of the sliced avocados, then drizzle with a tiny bit of olive oil over the layer. Add half of the cilantro over that, followed by half of the cheese crumbles. Then sprinkle half of the cumin and then crack some pepper over that. You won’t need salt because the cheese will be salty enough to season the salad. Repeat the process to form the top layer.

Make this salad within a few hours before you plan to serve it, or right before you plan to serve it, if possible. Organic tomatoes and avocados taste amazing, but their lifespan is extremely short. 🙂

You can follow Nugget Market on twitter here and like them on Facebook here.

Posted by  |  June 4, 2012 | Categories: Recipes | Tags: , , , | 1 Comment

Updated: Tanka Bars: Ain’t no Bull, It’s Buffalo!

Mmm… meat candy. That’s how I would describe the Tanka Bar. It’s a jerky-type bar made of buffalo and dried cranberries. Flavor-wise, it’s got a sweet and savory combination that I really love.

I also love the small amount of ingredients used to make them: Buffalo, Dried Cranberries (cranberries, sugar), Water, Salt & less than 2% of Flavorings, Red Pepper, Granulated Garlic, Granulated Onion, Lactic Acid Starter Culture.

They are surprisingly low calorie, and make a great breakfast or afternoon snack. They are small and compact, and perfect to pack on a camping or hiking trip.

Tanka…What a funny little name. What does it mean? From the Tanka website: “In Lakota, Tanka means large or great. It changes depending on how it is used when spoken. What Tanka means to me is a little different. When I see people doing good for themselves and their families, that is Tanka.

When I see people saying good words and backing it up with good actions — when there is no separation in someone’s belief and their reality — that is Tanka.”

The only thing not so “Tanka” is the price of the bar. 😉 They retail for about $3 apiece. However, if you use the promo code CAVEGRRL during checkout when you shop the Tanka store, you’ll get 15% off on REGULARLY-priced items. The code is not valid on specials and is good until June 30th!

You can follow Tanka Bar on twitter here and find them on Facebook here.

Posted by  |  June 3, 2012 | Categories: Uncategorized | Tags: , , , , | 1 Comment

Parsnip Chips

I know, this plate doesn’t look like much. But please trust me when I tell you it might change your life. It will definitely make you fall in love with parsnips if you are not already.

All you need:
5 or 6 parsnips
Olive oil
Sea salt

Preheat your oven to 355°F.

Slice the parsnips into little “coin” shapes. Arrange them on a baking sheet and douse them liberally with olive oil.

Bake in the oven for about 30 minutes, then flip each one with a spatula. Bake 20-30 more minutes. Some of the parsnips will get really browned and crunchy… some will just get crispy on the edges. It’s a really great texture contrast.

Take them out of the oven when they are browned and crispy and coat them lightly with sea salt. Toss and serve.

Paleo doesn’t have to be expensive or difficult. 🙂

Posted by  |  May 31, 2012 | Categories: Recipes, Uncategorized | Tags: , , | 5 Comments

Spiced Lamb and Vegetable Kabobs

Probably my favorite thing to make for dinner during summer is kabobs. They’re simple, healthy, and take very little time to prepare. I put together this spice rub for lamb we bought last weekend from Taylor’s Market. It was London broil, and the butcher even cubed the meat for us.

Spice Mix:
1 Tbs Chili powder
1 Tbs Cumin
2 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Cinnamon
1 tsp Curry
1/2 tsp Salt

London broil Lamb (cut into cubes for kabobs) from Taylor’s Market

Assorted Vegetables
(mushrooms, peppers, red onion, squash)

Mix all the spices together in a small bowl. Place the cubed meat in a medium-sized bowl and pour about 1/8 to 1/4 cup olive oil over the meat. Sprinkle the spice mixture over the meat and oil and mix together with your hands until well combined.

Marinate the meat for about 20-30 minutes.

Chop the vegetables and if you are using wooden skewers rather than metal, allow them to soak in some water while you are chopping the vegetables, so that they won’t burn when exposed to the grill.

Arrange the vegetables and meat on the skewers. Of course, this isn’t rocket science… however you arrange the skewers is up to you. We had a lot of extra meat left, so we ended up doing a few skewers with meat and onions only.

Grill the kabobs until the vegetables are slightly charred and the meat is cooked to your liking.

We paired the kabobs with a Tempranillo from Fall Line Winery.

Posted by  |  May 30, 2012 | Categories: Recipes, restaurant | Tags: , , , | Leave a comment

Artichoke Pizza with Bacon, Chicken, & Pesto Dipping Sauce

Pizza? Yes. It’s all Paleo. The crust is made of cauliflower and almond. Before you shake your head and walk away, just try it. 🙂

So this is sort of a long recipe, but it’s highly worth it.

I promise you it tastes better than real pizza and you will get full on 2 pieces rather than eating 4 or 5 from a delivery joint.

Artichoke Pizza with Bacon, Chicken, & Pesto Dipping Sauce

8 ounces cooked and diced chicken
4 slices thick cut bacon, chopped into bite-sized pieces
1/2 cup sautéed bell peppers
1/2 cup cooked onions
1/2 cup cooked mushrooms

So, before you begin the crust or the sauces, I highly recommend you sauté the onions, mushrooms, and bell peppers in some olive oil and garlic and pre cook them before you use them as toppings on this gorgeous thing I call a pizza. You can cook the chicken however you want (grill it for the best results)… and the bacon will do just fine in the microwave or in the oven baked on parchment paper.

Now that you have your toppings mise en place, you can begin to prepare the crust:

Crust:
2 cups almond meal
1/4 cup coconut flour
1/8 cup ground flax seed
1 1/2 cups cauliflower, cooked and pulsed into couscous-like consistency
2 eggs
3 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tbsp fresh rosemary chopped

Place all ingredients in a large bowl and mix with hands until well combined.
Press into a well-oiled baking pan and then bake in pre heated oven for 15 minutes while you prepare the artichoke spread and the pesto topping/dipping sauce.

Artichoke Spread (this will be one of the pizza “sauces”)
1/3 cup pitted green olives
2 15-oz cans/jars artichoke hearts, drained
1 Tbsp capers, drained
2 tbs crushed garlic
1 Tbsp fresh parsley
1/8-1/4 tsp red pepper flakes

Pulse all ingredients in a food processor and set aside.
This spread can be used as a “hummus” type dip for vegetables, or as the first layer of spread on this pizza.

Red Sauce
This is the only step where I took a little teeny shortcut.
I used an organic pasta/tomato sauce in a thin layer over the artichoke spread before I topped the pizza with the cooked toppings and about 3/4 cup of shredded parmesan cheese.

When you have all your toppings on the pizza, put it back in the oven and bake until the pizza is warmed through and the cheese is melted and golden brown.

Then, remove it from the oven and allow to cool slightly before topping it with dollops of the homemade pesto.

Pesto Topping
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves
Salt and pepper to taste

Pulse all ingredients in a food processor and set aside. You will use this “topping” on the pizza after it comes out of the oven and you are ready to eat it.

Ding! It’s not delivery… it’s Paleo… 😉

Posted by  |  May 24, 2012 | Categories: Recipes, Uncategorized | Tags: , , , | 1 Comment

Being Paleo at the Ballpark

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Special guest wine excerpt by the BF aka RB (Running Bum):

RB:

I was going to start writing about the food and wine parings at the ball park, but couldn’t find anything that looked like the wine list we saw at the concession stand.  I probably should have had you take a photo of the board with the wines written on it.  I get the feeling that the wine list is subject to change, but is nonetheless local, interesting and eclectic.  The one cabernet I liked in particular was called something like “Jason”.   However, I couldn’t find any reference to it at the ball park, but saw a pretty nice, but somewhat different wine list on their catering menu whereby they probably stage private parties in suites, and sell wine by the bottle.  The wines were a good value, too, averaging about $8.00 per glass for about a 4-ounce pour.  The servers were extremely knowledgeable, friendly and helpful, too.

I have some pretty good recollections, though.  Generally speaking, they have very good quality wines that pair well with chicken and ribs, such as chardonnays from Kendall Jackson and Sonoma Cutrer, along with Merlots from Bogle and Clos du Bois and Zinfandel by Ravenswood.  A whole side of ribs with two sides of baked beans and an excellent potato salad was only $22.00, and enough to feed two moderate eaters.  A ½ side was $18.00, but for only $4.00 you get a much higher value for the whole side, and you can ask for all dressings and barbeque sauces on the side.

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As you can see from the photo montage above, you can stay Paleo at the ballpark. I chose a salad topped with chicken and tomatoes, and RB chose the ribs. As he ordered, I gouged him in the ribs and reminded him to order the sugary BBQ sauce on the side. 😉

Also, you can bring your own SEALED water, and a SMALL bag of almonds (or other nuts) to the game… just don’t get crazy and bring in a Costco size bag.

We are coming up on a home stand, so below are this weekend’s and this upcoming week’s highlights:

Fri. May 25 (7:05 p.m.) vs. Reno | Tickets

Wine in the Park Ticket Package: Package includes wine tasting from 5:30-7:30 p.m. and a Gold ticket for $25. To purchase, click here.
Toyota Family Value Night: Enjoy $1 hot dogs & $1 desserts with the family, compliments of Toyota.

Player Autographs: Stop by the On Deck Shop between 6:15 and 6:45 p.m. for player autographs.

Sat. May 26 (7:05 p.m.) vs. Reno | Tickets

Showdown Hoedown Block Party: Starting at 4 p.m., enjoy a free pregame block park on Ballpark Drive, complete with live music and dancing.
Sutter Health Fireworks Saturday: After the game, enjoy a fireworks display presented by Sutter Health.

Xfinity Family Packs: Starting at only $60, Xfinity Family Packs include four Saturday night River Cats tickets, four Raley Field meal vouchers, four Fairytale Town tickets and four tickets to the Sacramento Zoo. To purchase this special, click here.

Sun. May 27 (6:05 p.m.) vs. Reno | Tickets

Run, Bike, Swim presented by California Family Fitness: The River Cats honor the great endurance athletes in the Sacramento Region. The first 2,500 fans in the ballpark will receive a collapsible water bottle!
U.S. Bank Sunday Funday: Enjoy a pregame autograph session and kids get to run the bases after the game!

Mon. May 28 (1:05 p.m.) vs. Reno | Tickets

Military Appreciation Day presented by U.S. Army: Players will wear special camouflage uniforms as the River Cats honor the military members who protect our freedom. Military members and their families will take part in between-inning fun. Active or retired military members can save up to $11 off the day-of-game ticket price by showing proper military identification at Raley Field’s Round Table Pizza Ticket Office.

Seniors Eat Free presented by Cache Creek Casino Resort: Fans age 60+ eat free with a free Silver Cats Club membership. Also, Baseball Bingo will be played!

Tue. May 29 (7:05 p.m.) vs. Fresno | Tickets

Kids Eat Free presented by California Family Fitness: Kids 12 and under eat free at Raley Field.

Wed. May 30 (12:05 p.m.) vs. Fresno | Tickets

Thu. May 31 (7:05 p.m.) vs. Fresno | Tickets

Fri. June 1 (7:05 p.m.) vs. Fresno | Tickets

Disco Dance Party: Grab you go-go boots and enjoy a “Disco Inferno” at Raley Field. After the game, boogie the night away at a postgame dance party in the Jack Daniel’s Solon Club! To purchase, click here.

Rally Mohawk Night presented by Supercuts: Rally Mohawks are back! Supercuts will be providing FREE Rally Mohawk haircuts to fans, so be sure to visit their stylists on the concourse and show your River Cats team spirit!

Player Autographs: Stop by the On Deck Shop between 6:15 and 6:45 p.m. for player autographs.


To keep up with the River Cats’ progress, follow the team’s daily game information by clicking here.

Go Rivercats!


Posted by  |  May 24, 2012 | Categories: Uncategorized | Leave a comment

Sacramento Magazine Interview and Photo Shoot, plus Chilled Avocado Soup Recipe

Ready or not, Kristy DeVaney. You’re the face of the Paleo diet  in Sacramento.

Wow. I never realized that a little over a year after being on the Paleo diet, that I would be interviewed by Sacramento Magazine and taking up a page and a half of real estate in their June issue.

It was a great honor to be spotlighted, and I hope that people will understand why I made the shift to the new website and the new lifestyle. Kudos to Cathy Cassinos-Carr for depicting me pretty much dead on (using some exact quotes and not misquoting me or taking me out of context while doing it), and thanks to Mandy Draper for taking the great photos (that appeared in the magazine).

I am also happy to announce that Nugget Markets, Casque Wines, and Piatti Ristorante are continuing as my sponsors as the cakegrrl.com URL will redirect to this one at the end of June. No more Pepto pink background or sickly sweet recipes!! 🙂

For the photo shoot I made stuffed bell peppers with grass-fed beef, pork, and cauliflower rice, and a chilled avocado soup with Latin-spiced prawns.

Since there wasn’t enough room in the magazine to include the recipe, I decided I would give it to you here (below):

Chilled Avocado Soup with Latin-spiced Prawns

Servings: 4

Cooking Time: 30 minutes from start to finish

You’ll prep the spicy shrimp first so they can marinade in spices before you cook them.

Shrimp Ingredients:
12 Prawns, peeled and deveined
1⁄4 teaspoon ground cumin
1⁄4 teaspoon chili powder
1⁄4 teaspoon garlic powder
¼ onion powder
1/8 tsp cinnamon
1/8 tsp cayenne pepper
sea salt

Prepare the shrimp:
Add cumin, chili powder, garlic powder, onion powder, cinnamon, cayenne pepper, and salt together in a small bowl. Stir in the prawns and coat them with the spices. Refrigerate and allow to marinate for 20 minutes. Prepare the avocado soup while shrimp is in the refrigerator.

Soup Ingredients:
3 ripe avocados, peeled and diced
1/2 cup So Delicious coconut milk
1/4 cup organic chicken broth or vegetable broth
1 Tbsp freshly squeezed lime juice
1 Tbsp freshly squeezed orange juice
2 Tbsp chopped fresh cilantro
1/2 tsp ground cumin
1/4 tsp chili powder
sea salt (to taste)

Prepare the soup:
Place avocados, coconut milk, lime and orange juice, cilantro, cumin, and chili powder in a blender. Pulse until well blended, add chicken broth to the consistency of your liking. Add salt and season to taste. Place into the refrigerator to chill.

Cook the shrimp:
Heat 2 Tbs olive oil in a skillet. When oil gets hot, add the shrimp and cook them 3-4 minutes (or until they turn color). Remove from heat and allow to cool slightly.

Serve:
Remove the soup from the refrigerator, and spoon it into small bowls. Top each serving with the spicy shrimp. Serve immediately… the cold soup and the warm shrimp are a delicious combination.

Posted by  |  May 23, 2012 | Categories: Uncategorized | Tags: , , | Leave a comment

Black & White Affair to Benefit Camellia Symphony Orchestra on June 10th, 4:30-7:30pm

A Black & White Affair Annual Food & Wine Benefit to support the Camellia Symphony Orchestra will be held on Sunday, June 10, 2012, 4:30-7:30pm at Scribner Bend Vineyards: 9051 River Road, Clarksburg, CA 95832 (Just 15 minutes from downtown Sacramento)

Enjoy a warm summer evening at Scribner Bend sampling award winning regional wines and amazing culinary creations. Camellia Symphony ensembles will provide the music making it a perfect evening on the Delta.

Cost per person: $35 in advance, $40 at the door. You can purchase tickets here.

Black and white attire encouraged.

There will be a silent auction at the event complete with spa packages for two, winery tours and fine wines, designer jewelry, weekend getaways to the coast and foothills and much more!

Participating wineries will include many of the Clarksburg appellation wineries as well as other regional wineries.

Food tastings will be provided by area caters and some of Sacramento’s most popular eateries. You won’t want to miss the food and wine pairings.

For more information about Camillia Symphony Orchestra, check out their Facebook page here.

Posted by  |  May 21, 2012 | Categories: Uncategorized | Tags: , , , , , , | Leave a comment

Treat Yo Self: Chocolate Covered Gingersnap Truffles

What do you do when you made a little too much gingersnap dough from the gingersnap crusted ham recipe?

Well in this case, I used it to make chocolate covered gingersnap truffles! Let me reiterate that if you are using Paleo to lose weight, you might not want to make these just yet. But, if you are at an ideal weight, need to gain weight, or you are celebrating a special occasion, these are a great dessert! 🙂

Paleo Gingersnaps
1.5 cups Blanched Almond Flour
1 tablespoons ground ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp clove
1/2 tsp Baking Soda
1/2 tsp Salt
1/8 tsp cracked black pepper
1 tablespoon lemon zest
1 Tbs fresh ginger or ginger paste

1 omega 3 Egg
1/4 cup honey
1 tsp Vanilla Extract
1/8 cup molasses

1/4 cup Coconut Oil (Tropical Traditions for best results!!)

Preheat oven to 375 degrees.
In a medium sized mixing bowl, combine dry ingredients (including lemon zest).
In a small mixing bowl beat eggs, honey, molasses, and vanilla extract with a hand mixer.
Pour wet ingredients into dry and beat with hand mixer until combined.
Add coconut oil into batter, and continue to blend until combined.
Press the dough out flat on a parchment lined baking sheet, about a tablespoon in size. Bake cookies for 15 minutes at 375.

Let cool completely then break the cookie into crumbs and set aside.

Chocolate Coating:
TCHO chocolate discs
Coconut Milk
Vanilla, or your favorite liqueur

To melt the discs, I heated some coconut milk in a bowl in the microwave (not boiling, but hot enough to melt the chocolate. Place some of the chocolate discs in another bowl and add the heated milk (about 1/4 cup per 6-8ozs of chocolate). Stir the chocolate until it is smooth and add 1/2 to 1 tsp of your favorite liqueur.

Then pour some of the melted chocolate into the cookie crumbs, just enough to make them stick together (reserve the leftover chocolate for dipping). Then form them into balls (ping pong ball sized) until you run out of crumbs. Place on a cookie sheet (lined with parchment or wax paper), and place into the freezer to set. This will also aid your next and final step in preparation. Chill for about a half an hour. If you’re like me, maybe you will use this time to run a 5K and shower up after. 😉

After 30 minutes is up, take the gingersnap balls out of the freezer, and microwave some of the leftover chocolate in 5 second pulses to re-melt it. Dip each ball into the chocolate and set back on the cookie sheet. After you have dipped them all, you can place the cookie sheet back in the freezer to firm them up, or if you have more time, you can place in the refrigerator.

Now, treat yo self, but try not to eat them all in one sitting. 😉

Posted by  |  May 17, 2012 | Categories: almonds, Recipes | Tags: , , , | 1 Comment

A Divine Affair on May 25th, 6pm at Jackson Rancheria

Wine lovers are invited to enjoy A Divine Affair on Friday, May 25, from 6 p.m. to 9 p.m. in the Grand Oak Ballroom and Garden Terrace at the Jackson Rancheria Hotel.

The event features dozens of Northern California wineries, plus food and entertainment.

List of participants

Tickets are $30 in advance and are available online or at the Dreamcatcher’s Club® in the Casino.

To purchase tickets, click here.

The day of the event tickets are $35 and must be purchased at the Dreamcatcher’s Club® (no tickets available online or by phone on May 25). Must be 21 to attend.

Tickets include a complimentary wine glass and tray, wine tasting and food. Wine purchases may be ordered, but must be shipped by or picked up at the winery.

Live entertainment will include a smooth unplugged show by the Rhythm Vandals and acoustic melodies by Manny Sousa.

A portion of the proceeds benefit the Amador County Recreation Agency and the Jackson Rancheria Parks and Fields Restoration Fund.

Posted by  |  May 15, 2012 | Categories: Uncategorized | Tags: , , , , , | Leave a comment