B.L.T.’s and Beef-Mushroom Soup

Posted on April 27, 2014 by chatty

Often, when it cook dinner on Sundays, I spend Saturday nights in my pajamas hunting for good ideas. Sometimes I run them by the husband, sometimes I wait til morning. Last night I suggested B.L.T.’s to the husband, mainly to warn him to not eat bacon at breakfast. He was on board, cool.

For some strange reason I thought we’d need something else, so this morning I also bought ingredients for a slow cooker beef soup. Except for the beef broth, which the husband had to get during kitchen prep time. Oops.

Anyway,I bought the husband his favorite ciabatta rolls by Macrina. I bought myself a sweet potato so I could try PaleOMG’s sweet potato noodle bun. It gave me an excuse to try my new julienne slicer (thanks for the birthday gift, sue). I wasn’t confident about the sweet potato noodle bun, so much so that I didn’t use it to sandwich my B.L.T. I did a simple lettuce wrap for that. I did spread some guacamole on top, and as it turns out, it was the frikkin best weirdly prepared sweet potato recipe I’ve tried to date. And pretty easy to make, though now I wonder if I should invest in a Spiralizer. Oh, it might have helped that I used some leftover bacon fat to fry those suckers.

Husband had a B.E.L.T. (added a fried egg). I don’t know why we don’t do B.L.T.’s more often. Oh, right. Maybe it’s because the kiddo’s ended up being a “B” … But here is a pic before her deconstruction.

The beef-mushroom soup was based on the beef-barley soup from my NEW slow cooker cookbook, Slow Cooker Revolution (thanks, Sue!). It barely fit in my slow cooker, but other than that, all was well. I had a small bowl as a test, but will be eating soup at work for the rest of the week, methinks.

Soup ingredients: onion, tomato paste, thyme, carrots, mushrooms, chicken and beef stock, beef blade, crushed tomatoes.

Paleo food truck!

Posted on April 26, 2014 by chatty

A few days after I ended my food challenge Matt casually mentioned to me that there was a paleo food truck that stopped near our office. OMG Wha??! I remember clearly. He told me Tuesday afternoon that it came on Tuesdays. The next Tues I would be on vacation, so I would have to wait until the following Tues to check it out. That was this past Tuesday. Unfortunately, my whole 30 partner Smita was out on Tues, so I cajoled my boss to try it out. My decidedly non-paleo boss.

Outside the Box camps out in the Crossfit Amped parking lot, across the street from the Bellevue Hyatt (south side of the Hyatt). Simple offering of entrees: pork belly; pork carnitas; turkey adobo something or other. Boss and and I both got the pork belly, served with cauliflower rice and steamed kale. I also ordered a side of plantains.

The plantains were tasty, with a familiar-to-paleo-eaters coconut aftertaste, I presume from the oil used to roast or bake them, but was a bit of a surprise to the boss. Yummy.

For the entree, Boss’ reaction: “Are you not allowed some salt on paleo?” So, the veggies, not really seasoned. The pork was also a little chewy but, I mean it is a food truck. I liked it. I didn’t notice a lack of seasoning, but then, I have been on a steady diet that includes kale and cauliflower for a while now.

She came by my desk later and asked, “what was that white stuff?”
“Um, cauliflower rice? You, like shred, but don’t pulverize the cauliflower? Then you cook it? And it sorta looks like rice?” Boss just nodded. She’s Korean, and I suspect she was thinking what I’ve said a hundred times. It’s not rice. It’s just cauliflower.

Fun to see it from a non paleo perspective. I will try the pork carnitas next time. And will get those plantains again.

On a side note, speaking of cauliflower … The husband recently bought some frozen cauliflower, and the other night steamed it alongside some butternut squash. A little odd, since the kiddo doesn’t like butternut squash, none of us like frozen cauliflower … so … Thanks? I took the steamed veggies and mashed them together. Only tasted so-so. Seasoned heavily with salt. Mildly better. Added a tbsp of butter. Dramatically better … And all for me since no matter what the kid will not touch butternut squash. I finished the leftovers this morning, alongside my egg/egg-white omelet laced with a cilantro chutney. Tasty.

***addendum***
I’ve been back to Outside The Box a few times. Always get the pork carnitas. And those delicious plantains. Kind of indulgent, but I’m ok with that.

I even have a punch card 😐

Slow Cooker Paleo Apple Crisp (take two)

Posted on April 17, 2014 by chatty

I attempted a paleo apple dessert in the slow cooker again and am much happier with these results. Here was my previous attempt.

paleo apple crisp done in the slow cooker

Apple Filling

3 large apples (I used Granny Smith), peeled and sliced
1/4 c unsweetened coconut, shredded
1 tsp pumpkin pie spice
1 tsp cinnamon
1-2 tbsp raw honey

Topping:

3 medjool dates, pitted
1/4 c unsweetened coconut, shredded
1/2 c walnuts, chopped
1/4 c almond flour
1 tbsp. raw honey
More cinnamon and pumpkin pie spice, adjusted to your preference
boiling water (to soften dates)

Place pitted dates in a small bowl or ramekin and pour enough boiling water to cover them. Let them sit for at least 5 minutes. Meanwhile, peel and slice the apples, creating even slices of about 1/2 inch thick. Toss apples into the greased slow cooker (I used cooking spray). Combine the rest of the filling ingredients into the SC, adjusting spices and sweetener to your preferences and stir until it is well combined.

Drain the water from the dates and use a fork to mash the dates and create a smooth paste. Combine all topping ingredients in a small bowl and mix until very well combined, then spread evenly over apples.

Set the SC on low for 5 hours. At 5 hours remove the lid and continue on low for another 15-30 minutes. Serve warm!

Or not!

I removed the lid as we sat down for dinner (a delicious repeat of this dish), and by “dessert time” everything seemed set. The apples were soft and the dates provided a dried fruit/sweeter experience. I bet it tastes great with ice cream, or perhaps some coconut milk sprinkled on top.

Kiddo didn’t care for it this time (though she’s been spoiled with birthday desserts this week, including strawberry shortcake and homemade tootsie rolls from a friend’s party today).

I enjoyed it as is. Had two helpings, I did.

Cake for breakfast? OKAY

Posted on April 17, 2014 by chatty

Happy birthday to me. Let’s take a moment to remember last year’s birthday cake debacle. I decided not to try that again. This year, all I knew was that I wanted cake for breakfast, which meant I would need to bake a cake the day before. NBD.

I went with something I’ve done before. This recipe is from a book, an actual hard-copy book … one that I don’t own, actually. My friend photocopied the recipe for me and I have it in one of those plastic sleeves in a huge 3-ring recipe binder.

Guinness Cake, with a cream cheese frosting, intended to mimic the frothy head of a pint of Guinness.

So I made this Sunday, and on Monday morning I cut it in half and brought one half with me to my CrossFit class, at 6:30 am. Kinda freaked the husband out, cuz when he opened the fridge at 7am, half the cake was gone. ha ha.

I worked out, came home, took a shower and cut a small slice for the kiddo and one slice for me.

Probably not the best post-WOD meal (5 rounds of 5 pull ups, 5 chin-ups, 25 wall balls), and actually I felt a little ill for a bit afterwards, but would I do it again? Um, YEAH!!

Later on the family trekked out for a hike around Discovery Park. A rare sunny, dry day. Enjoy them while you can, friends.

Keep Clam and UCONN

Posted on April 7, 2014 by chatty

The nutrition challenge at my gym is over. And not a moment too soon, because yesterday I accidently stumbled and somehow fell into Molly Moon’s Ice Cream (now at University Village!). Imagine the odds. On top of that it seemed the only thing that softened the fall was a single-scoop of Stumptown Coffee ice cream in a waffle cone. I hate when that happens.That’s a lie. I LOVE when that happens.

Side note. This post is longer than usual. Skip down to the bottom for the one measly recipe I’ve included.

Anyway, this is actually a blog about home. Connecticut, to be exact, my home for the first 18 years of my life. As I’m nearing the end of my 38th year, there is some simple math here. I’ve lived outside of CT for longer than I lived in it. I’ve lived in other cities, mainly Chicago and now Seattle. And, I’ve rooted for other city’s sports teams. I was born a Celtics fan, but you can’t live in Chicago in the mid-90s and NOT be a Bulls fan (Three-Peat!). I’ve gone back to my Celtic-cheering roots, especially that time where they had my man Ray Allen there. I am somewhat of a Patriots fan. I call them my favorite AFC team. But the honest truth about my fandom there is that I have had a crush on Tommy Brady since the 2000s, and again, that pesky math will show that is a time after moved away from CT. You see, we were a basketball family.

Speaking of basketball, and here’s the moment you’ve been waiting for … I have always, and will always, be a UCONN basketball fan. It’s the only college basketball team I’ve ever cheered for. I remember the first March Madness season I watched. It was the year UCONN made it to the Elite Eight. It was the year of the “The Shot,” a full-court pass from Scottie Burrell to Tate George for the game-winning basket with a second on the clock. It was AMAZING. I’m picturing it in my head right now. I couldn’t even tell you who they were playing because, that’s not the stuff I remember. (I just looked it up. It was Clemson, and the year was 1990). All I know is it that dream season ended with an encounter with Duke and Christian Laettner. But I was hooked, along with the rest of my little state. I’ve never forgotten, and every March Madness I lug out my UCONN sweatshirt (it must be 20 years old now). My UCONN pajama bottoms (random buy from my sis), and the other swag with the hopes of capturing that feeling again. Hometown pride.

When my adopted current hometown city went all gaga for Gonzaga, when, once upon a time, the UW Huskies were actually good for a spell, I quietly nodded and smiled. Because that’s the polite thing to do. And, I’m a polite gal from the East Coast. Also, it’s easy to be polite when you know deep down that your team is way better. Am I Right?

I’m not really a trash-talker, and actually I’m kind of nervous I’ve said too much, so I’ll just go back to my polite ways and chat a little bit about food. About Connecticut food.

I thought it’d be a good idea to create some kind of menu based on Connecticut food for the first Final Four game. Problem is, the memory I have of eating growing up, was mainly Chinese food. White Rice. Ramen. Whole fish. Steamed cauliflower with these little weird dried shrimp mixed in. Fried Rice. Wontons. Etc.

I was trying to go a little more CT and less me. Oh, and add some paleo into the mix, too, since, technically Saturday/game day was still a challenge day… Here’s how I netted out.

Paleo Clam Chowder. Nearly paleo, if you’re okay with a russet potato, which I was. You could easily swap in a sweet potato but I was feeling rebellious.
Roasted sweet potatoes dusted with fresh-ground nutmeg. Why nutmeg? We’ll, we are talking about the Nutmeg State.
Cranberry Juice Spritzer

Items 2 & 3 inspired by my friend KPM/LC friend marfdaze.

The challenge here was the clam chowder. This paleo version uses cauliflower and coconut milk as its base. The coconut flavor is hidden, but the cauliflower flavor is definitely present. I also couldn’t blend it enough to be entirely creamy. I wouldn’t call it ready for prime-time, and probably not something I’ll be adding to the standard repertoire, but fun and sorta reminiscent of a hearty New England clam chowder.

I had told myself that, should UCONN make it into the national title game this year, I could celebrate by making another rendition of the delicious New England Blueberry Coffee Cake (usually reserved for summer, blueberry season) … But instead I’m gonna go for an Italian Pretzel Grinder from PCC (If you call a sub sandwich a grinder, you just might be from Connecticut) and some Cape Cod potato chips (not technically CT, but definitely a favorite of mine growing up).

Getting excited for the game tonight. Woot!

Paleo Clam Chowdah!

Inspired/Cribbed from Paleo Girl’s Kitchen.

1 head of cauliflower, trimmed into florets
1 large russet potato (or 1 sweet potato, if you want to go full-on paleo), diced
1 onion, chopped
1 carrot, 1 celery stalk, diced
2-4 slices of bacon
olive oil, ghee
thyme, bay leaf
1 can coconut milk (I used light)
1 1/2 chicken broth
2 cans or 1 10 oz can of clams

Preheat the oven to 425. Steam the cauliflower 20 minutes. At the same time as the cauliflower is steaming, place the potatoes on a baking sheet, season with some olive oil, salt and pepper. Roast the potatoes for the same 20 minutes, stirring midway through.

In a dutch oven cook 2 slices of bacon thoroughly. Place the cooked bacon on a paper towel to remove extra grease, then chop. Using the leftover bacon fat (and some more fat, like ghee, if necessary), add the onions to saute. Add carrots, thyme, bay leaf and finally a little bit of the chicken stock to get the sticky stuff off of the bottom of the pan. Turn the heat down on the burner, then slowly add the rest of the chicken stock, then the coconut milk and mix well.

Add the bacon and cauliflower into the mix. When everything is combined and has simmered for 5 or more minutes, either use an immersion blender or transfer some of the soup into a food processor and pulse/process until smooth. I ended up doing 3 – 4 batch of soup in the food processor at a time.

Once everything is back in the dutch oven, add the potatoes, clams and strained clam juice (try to get any extraneous pieces out of the soup). Combine well, season and simmer for another 10-15.

Cook the last two sliced of bacon and use as garnish on top, along with green onions.

WODs of March

Posted on April 5, 2014 by chatty

March means Crossfit Open WODs, among other things. If you want to read more about the open, I encourage you to check out Danielle’s blog. Danielle is a trainer at SCF and she actually did the Open, as opposed to me, who watched video of people doing the open. She just posted a recap on her reactions to it.

So, I did do Open-like WODs, as they were the workouts on Fridays this month. I just did modified versions of them. Modified they were still very tough, and I can’t imagine doing the real thing. Maybe I would have tried it in my 20s, but I am decidedly not in my 20s any more, and not that I’m counting but next week kicks off the last year of my 30s. Yowzas. I guess that’s another post for another day.

Here goes …

(Below) My first WOD back from a few days in California. It was actually a nice segway into getting back into the swing of things. Get it? Swing?

3-3-14

(Below) Ummm. Yep. I did this one all right. And … that’s about all I can remember about that.

3-5-14

(Below) This was Open 14.2 I did not do the RX. The modified was Front Squats and Pull Ups.

Open 14.2

(Below) And here is 14.3 … The modified was that you didn’t increase weight with each round. Because, you know, increasing weight AND reps is totally, totally, TOTALLY ridiculous.

Open 14.3

(Below) I do recall wearing green on St. Patrick’s Day. I don’t recall much else. We did a lot of Cleans this month, probably in prep of the Open WODs. It seems everything was about the Open.

3-17-14

(Below) Zach and his smiley faces. That doesn’t make it a happy moment. I definitely felt the chest burn on this one.

3-19-14

(Below) Hello, Open 14.4. What they call a Chipper. I had planned to do the Toes-to-Bar, which I can do. When I got to that point I did about 3 Toes-to-Bars and was like FTS! So I did knees-to-chest instead. I managed to get through the Power Cleans (not RX). With about 30 seconds to go, our trainer, Jess, asked if she should pull out the rings so I could finish the dips (I don’t think anyone planned to get that far through). I just shook my head, waved my arms, like no, please no.

Open 14.4

The inspiration for this was the 300 KB swings a day challenge our coach was doing. I didn’t think I’d get more than 20 unbroken KB swings, but my top score was in the 80s.

(Below) Forgot my phone, so here is 14.5. Last, definitely not least. So, it’s not just burpees. It’s bar-facing burpees. That is, you face your Thrusters bar. You do a burpee. you jump over the bar, you turn to face the bar, you do another burpee. You do that 21 times, after those 21 Thrusters of course. Then 18 times. Then …

I did the modified version, meaning my Thrusters weight was not RX, and my time was not terrible, right around 15 minutes. Though it was hard to get into a good burpees rhythm, if you just kept yourself moving and didn’t slow down, it was okay.

Open 14.5

The day after 14.5 I did a Trail Run with a couple of other CF gals and Trainer Jess 2 (the ultramarathoner Jess, as opposed to Yoga Jess) We ran around Ravenna/Cowen Park trails for about 50 minutes, in the cold rain. The rain wasn’t bad. The trails were fun. Within the first five minutes, Jess had us doing this interesting descent, what looked like a 30-foot drop in the mud. I ended up squatting and basically sliding down the mud. I later told her I was more freaked out by that descent than I was when I started 14.5. The run was fun, especially as Jess regaled us with stories about Badwater. Bad ass, is what I say.

(Below) Last one of the month. I used the 14-lb Wall Ball for once. I’m short. I do not like Wall Balls.

And … buy-bye March!

Is that for here or to go?

Posted on April 4, 2014 by chatty

Panera Bread’s Power Menu

If I was a good girl, I would bring my lunch to work every day and not spend money eating out. Seeing as how I’m just an okay girl, I feel lucky if I bring my lunch once or twice a week, usually Mondays and Tuesdays, when I have time to think and cook and stuff. Wednesday through Friday, it’s sort of up for grabs. Fortunately for me I work in downtown Bellevue, which offers a number of different establishments that have become my go-to spots when I don’t feel like going to the work cafeteria.

Here are a few places that have menu items that you can paleo-ize, or turn into almost-paleo meals.

Specialty’s. I always order online, because it’s way easier to order ahead of time then walk over and pick up. You don’t have to wait in line while people in front of you ask all sorts of questions. Also, online you can personalize, so always remove the focaccia bread and croutons. Ordering online also helps me stay one step ahead and not cave when a server asks if you want to add a dessert or pastry to your order. Here are my go-to salads with changes:

The Spinach-Bacon Salad, no croutons, no focaccia, and swap the poppy seed dressing with raspberry-walnut vinaigrette. There may be sugar in that dressing. I don’t drench it. I think I’ll live.

Greek Goddess. No feta, no focaccia, add chicken breast (again, the goddess dressing may have items in there, so either skip the dressing altogether or just use it sparingly)

Spicy Thai Peanut is good for off-paleo days, (note the peanuts in its name). But if you remove the won ton strips and focaccia and add the chicken breast, it’s grain-free.

Okay, so maybe all of them weren’t perfect. Let’s try again.

Evolution Fresh. You could probably get any one of the smoothies, and I used to be a Smooth Green girl for a long time until an EF lunch collided head-on with a stomach virus that has stopped me from ordering it ever again. Strawberry Mint, which they had over the summer, was a nice change of pace. I also like their Cucumber Pineapple Ginger juice, available at stores. I’ve only bought it once. Still it was delicious.

My current favorite order is the Lani’s Quinoa Spinach Salad. It seems it’s not on the web site so I can’t tell you the full official name, but it is in the Bellevue store. Here I ask them to remove the chickpeas, but add the grilled chicken breast. In addition to the quinoa and spinach there are other vegetables, herbs and seed mix and a lemon-tahini dressing.

My non-paleo usual is the Kevin’s Quinoa, Organic Kale & Butternut Squash Bowl. It includes feta and black beans, too, and uses a mild harissa sauce. I also have them add chicken.

Any of these can be served as a “simmer” with broth soup, or in a wrap, though I always order it as a cold salad.

I recently added Panera Bread to the lunch mix, because they have an unlisted Power Menu, perfect for Paleo. The “Power Mediterranean Turkey Salad” serves sliced turkey breast over lettuce, tomatoes, onions, peppers, kalamata olives and comes with a side of olive oil and lemon wedge. Super simple.

Finally, there is Jimmy John’s. Dear, sweet old Jimmy John’s. They actually have an option posted on the menu, called the “Un-wich” where you can order the sandwich without the bread and it comes wrapped in, well, I guess the lettuce and the paper. I always get the Turkey Tom (#4). Depending on if I’m feeling sassy or not I may order it with cheese. And, seriously, if I’m at Jimmy John’s I’m NOT going to skip the bread, are you crazy? There’s a reason why I go there, and it’s to get a SANDWICH and guess what, Sandwiches have BREAD. So, needless to say I haven’t been to Jimmy John’s in about three months. Sigh.

Dear, dear JJ’s <3

My thanks go out to the servers and wait staff for adjusting their usual habits to create these dishes for me.

Lazy dinner

Posted on April 3, 2014 by chatty

Sometimes I can’t stand the thought of cooking. On days like that, sandwich-eaters could just make a sandwich. Pizza-eaters could order a pizza. I haven’t called in our usual order into our neighborhood Chinese food joint lately (pot stickers. Beef with Chinese broccoli. House special fried rice with brown rice). So what are my choices? How about a turkey burger, sans bun. I have a few frozen turkey burgers from Trader Joe’s as a just in case for days like these.
I sliced up the avocado to make it fancy, and roasted some leftover veggies.

Easy-peasy.
The non-paleo family member heated up some lime shrimp from the store and created a burrito. The non-paleo child in the family ate the burrito ingredients, without the tortilla. Makes up for her bunny pancakes from breakfast.

Quick paleo hacks, etc

Posted on March 31, 2014 by chatty

Number 1:
Here is a quick trick I learned from the Interwebs. Mix tuna with mashed ripe avocado for a slightly green, but great-tasting tuna fish. Kiddo couldn’t figure out the secret ingredient, even though she is an avocado aficionado.
Cucumber slices are the ideal vessel to shovel this into my mouth.

Number 2:

I spent my leftover pumpkin trying to find a reasonable single-serving pumpkin pie custard, and didn’t succeed. My final concoction was good, but a bit eggy. I thought it could work as a weekend breakfast alternative, so I call it Paleo Pumpkin Porridge, because I like alliteration:
1/3 c canned pumpkin
2-3 tbsp light coconut milk
1 egg
2 tsp raw honey
Pumpkin pie spice.
Preheat oven to 375. In a ramekin combine all ingredients, and add the PPS to your desired taste. Honey, too. I kept it light here.
In the oven for 30 minutes (I don’t own a microwave, so I just make do)
Take walk in the woods while porridge cools. Lock doors so Goldilocks can’t steal the goods.

Number 3:

I tweaked the paleo granola, which the kid and I like to call bird food. Less oily, less sweet, less burnt than my first batch. I’ll add updates to the original post.

Chicken stir fry with shredded cauliflower

Posted on March 31, 2014 by chatty

Here’s the key to cauliflower “rice” … don’t call it rice. These paleo hacks always disappoint me when I so just want a bowl of the real thing and can’t have it. The thing is, I will never be 100% paleo 100% of the time, and I’d rather just stick it out for a few weeks and then enjoy the real thing every now and then as opposed to pretending I’m enjoying something that is good, but clearly not rice. There I said it.
So, having said all that, here’s the recipe I cribbed for the “rice”, which henceforth I shall be calling shredded cauliflower. The real key is to season the heck out of it. Let it cook for many more minutes than you think, as cauliflower, I’ve learned this week, holds a lot of water. Let that steam out.

Now, here’s the basic instructions for how I do the stir fry (in the pic above you can see the cauliflower peeking out). This is one of the dishes I’ve been doing forever. Hard to mess up, but I have messed up before. I can’t give you exact directions, I play everything by ear, every time. There is an order of tasks I do every time, though, which I’ll go through here.
First, marinate the chicken pieces. I used coconut aminos, grated ginger, salt and garlic, and a dash of sesame oil. I let it chill for the time it take me to chop up the veggies.
Use a wok. Cook the chicken first, set aside, wipe down the wok, add more oil for the veggies. Seasoning the oil is the same: garlic and ginger.
Start with sautéing the onions. Then, add in the veggies in order by how long it takes for them to cook, so I add broccoli and carrots in early, and mushrooms last. I add in the chicken near the end, and add a little but not a lot of aminos into the wok itself. I tend to keep it light in seasoning, though. Husband often adds teriyaki sauce to his mixture, and we’re both happy.
It was weird for some reason, sitting down to this meal, without a grain in site. I honestly felt like something was missing. The stir fry over the shredded cauliflower was a good combo. It just wasn’t, you know, rice.

Chatty Cha

dessert first

B.L.T.’s and Beef-Mushroom Soup

Paleo food truck!

Slow Cooker Paleo Apple Crisp (take two)

Cake for breakfast? OKAY

Keep Clam and UCONN

WODs of March

Is that for here or to go?

Lazy dinner

Quick paleo hacks, etc

Chicken stir fry with shredded cauliflower