Monday, August 30, 2010


Let's take a trip back in time folks.  To a simpler time, when I wasn't living in my parents' basement awaiting to sell one house and buy another.  To a time when I had my own kitchen.  To a time where I actually posted on this blog.  :) 

I thought I'd do a little rehatch post today with a few of my favorite things.  Who wants a dusty blog archive anyways? 

Frozen grapes are still my favorite snack/dessert.  Especially with the hot summer we've been having, there are few things more refreshing than nature's popsicle. 

Tonight for dinner, I am making my parents and my hubby spaghetti squash (which I am making in the microwave so my house doesn't heat up) and homemade meatballs.  This is so good, it almost feels like you're cheating. 


I stumbled across this while checking my email today.  I can't get over it.  It's amazing how many items on this list are not actually food and don't have any nutritional value to speak of. 

I swear I will start posting again soon! 

Tuesday, August 17, 2010

All Apologies

I really have to apologize for not posting more in the past recent weeks, blogosphere.  I recently moved across the state (more specifically into my parents' basement until our house sells).  To say it's been a bit of a challenge moving, starting a new job, living with my parents, buying and selling a home, and beginning my final semester of graduate school is quite an understatement.  So please, bear with me, as I figure out my life (and sanity).  I will continue to post sporadically for the next few weeks (or possibly months).  I need to find a house, move in, and get a little more situated at work before I can go back to daily posting.  :)

Wednesday, August 11, 2010

30 second salad dressing


In the mornings before work, I am constantly in a scramble.  I try to make my lunch and breakfast at the same time (and sometimes dinner).  My kitchen is a zoo.  After feeding the elephants and penguins (sorry lame joke), I make a quick salad.  My dilemna with paleo eating has always been salad dressing.  What are you to do when you are trying to cut back on sugars and sodium, along with carbs and dairy?  The solution:  a simple lemon. 

On top of your salad, grind a bunch (and I mean more than you think you will like) freshly ground pepper.  Then, drizzle on some olive oil (I probably add 1/4-1/2 Tbsp.).  Then I cut a lemon wedge and throw it in my tupperware with the salad.  Come lunch time, I squeeze the lemon on the salad, stir it on up, and eat!  The same method also works great with lime, orange, and if you are brave, grapefruit. 

Friday, August 6, 2010

Cookie Monster


I need cookies! I found these here. I did not have Yacon Syrup (sounds like you tap a pig for syrup), so I substituted for Molasses.

Molasses Cookies
1 1/2 c. almond flour
a pinch of salt
1/4 teaspoon baking soda
1 tsp. ginger
1/2 tsp. cinnamon
1/4 c. molasses
1/4 c. canola (or preferred oil)

Preheat oven to 350 degrees. Mix dry ingredients together. Mix wet ingredients together. Add wet to dry. Roll into balls and place on a lined (either baking paper or foil) cookie sheet. Makes 12 cookies. Cook for 8 minutes.

As we all know, not every recipe turns out the way we wanted it to. Sadly, this is an example of such a sad fate. My inner cookie monster is not satisfied. These turned out not sweet, and if anything, (strangely) salty. I would definitely add somewhere around 1/4 c. of agave to these to sweeten them up. I wonder if the mysterious Yacon Syrup made Elana's recipe sweeter...

Thursday, August 5, 2010

Radical Raspberry Bars!

So this recipe has exchanged hands quite a bit.  Let's track it thus far.  You-->Me -->My Mom-->Elana's Pantry Cook Book -->Joy of Cooking -->Probably an old dead woman who had a knack for making delicious desserts.

Raspberry Bars

3 c. almond flour
1/4 c. canola or coconut oil
1 Tbsp. Vanilla
a pinch of salt

1-2 c. almond flour
1/2 tsp. cinnamon
1/4 c. canola or coconut oil
2 Tbsp. agve
1 egg, whisked
1 c. sliced almonds
a pinch of salt

1 c. (or small jar) raspberry fruit spread

Preheat oven to 350 degrees.  Grease a 9x13 inch pan with oil and sprinkle almond flour into it.  In a food processor, blend all ingredients to make the crust.  Place dough in baking dish, press down and shape to form the bottom of the pan.  Bake until lightly golden, around 12 to 15 minutes.

Topping:  in a bowl, combine all ingredients except sliced almonds and mix.  Fold in the sliced almonds last.  When the crust is done baking, spread the raspberry spread across it, and top evenly with topping mixture.  Bake for an additional 15 to 20 minutes.  Let cool.  Serve as bars.  This makes a great dessert or breakfast!

Tuesday, August 3, 2010

Zucchini Cravings...

Finally:  a fried food for cavemen!  Last summer, we grew two zucchini plants in our garden.  After realizing that was about 1 ½ too many zucchini plants, we decided to go without basketfuls of bicep-sized zucchini. 

Hands down, zucchini is my favorite vegetable.  My husband Marcus, on the other hand, is not such a fan.  Last summer, one of the only ways we could eat all of the unending amounts of zucchini was to fry it.  Obviously, the bread crumb method is unhealthy and not in our diet.  So what is?  Here was my paleo challenge for the week.

Healthy Fried Zucchini

1 zucchini, sliced into coins
½ c. sliced almonds
½-1 c. almond flour
1 egg, whisked
freshly ground pepper to taste
Italian seasoning to taste
Extra virgin olive oil

In a medium-sized frying pan, heat 1-2 Tbsp. of olive oil.  While oil is heating, in a small bowl, crack the egg and whisk.  In food processor, add almonds, flour, pepper, and Italian seasoning.  Chop.  Add contents to a separate bowl.  With a fork, stab a zucchini coin, dip in the egg and dredge in the almond flour mixture.  Add to frying pan.  Repeat until all zucchini are “breaded” and in the pan.  Flip the zucchini coins after a few minutes (once they turn golden brown).  Once both sides are cooked, eat.  Preferably eat a lot of them.  Preferably buy multiple zucchinis and inhale these. 

We ate our delicious zucchini with some broiled Lemon Herb Halibut.  To get our kickin’ (or perhaps floppin’ or swimmin’) Halibut, try the following:

Lemon Herb Halibut

1-2 Halibut fillets or steak
2 Tbsp.  olive oil
¼ tsp. of thyme, basil, parsley
lemon wedges

In a shallow baking dish with sides, lightly brush with olive oil.  Brush on 1 Tbsp. olive oil.  Place in a broiler in high, 3-4 inches from the heating element for 6 minutes.  Remove from oven.  Rebrush with 1 Tbsp. olive oil, thyme, basil, and parsley.  Return to broiler.  Rebaste as needed so it does not try.  Check periodically for a fish to be done (should be a firm texture and flake with a fork).  Serve with fresh parsley minced on top and a slice of lemon.  The crispy texture of this was INCREDIBLE.  This is by far the best meal we make with fish.  Enjoy!