CSA Week 4: Olive Branch Olive Oil and Balsamics

strawberry salad

CSA Week 4 Bounty:

  • 1 bunch chard
  • 1 head bok choy
  • 1 bunch kale
  • 1 bag snap peas
  • 1 bag lettuce

I’m drowning in lettuce here people! I hardly eat salad! So, I’ve been giving a lot away. ;) However, having all this lettuce has forced me to make beautiful salads and experiment with dressings (and I don’t even like condiments). I wanted to say that I have a couple balsamic vinegars from the Olive Branch and if you have never been to one of the stores, get on it! They have tons of flavor infused olive oils and balsamic vinegars. Currently my addiction has been EVOO with the Blackberry Ginger Balsamic. It goes perfectly with greens, strawberries, pecans, and chicken!

I’m getting ready to make my Roasted Almond Olive Oil Ice Cream again too….so good and creamy straight out of the freezer!


Paleo Strawberry Rhubarb Crumble

Strawberry Rhubarb Crumble - 1
I am counting the days until the organic blueberry farm opens; however, I am not going to let that overlook strawberry season! The other day while I was at Martin’s, I noticed their organic strawberries were 2/$5! That’s an amazing price and that’s when you stock up. I had some rhubarb in the freezer from a while back when I was feeling adventurous and never really did anything with it. You see strawberries and rhubarb together all the time, so I decided to take my blueberry cobbler recipe and make it strawberry rhubarb. You really can’t go wrong with any fruit in this situation and what an awesome way to enjoy seasonal, fresh produce!

Strawberry Rhubarb Crumble

  • 3 cups of strawberries and rhubarb chunks (or enough to cover the bottom of your cast iron skillet)
  • 1/4 cup pure maple syrup
  • zest of 1 lemon
  • juice of 1 lemon
  • 2 Tbsp arrowroot powder
  • 1 1/2 cups almond flour
  • 1/4 cup butter
  • 3/4 Tbsp cinnamon

Note: I thawed and drained my frozen rhubarb.

Directions:

Preheat oven to 350 degrees F. In a cast iron skillet, fill the bottom of the pan with fruit. Depending on the skillet, you may have to use 4 cups. Just make sure you fill the bottom. Pour in the maple syrup, lemon zest, lemon juice, and a pinch of salt. Fold in the arrowroot powder until you can’t see white anymore. (This thickens the sauce that the berries make as it cools….so good). In a bowl, use a fork to crumble together the almond flour, cinnamon, and butter. Sprinkle over the top of the berries, drizzle the top with maple syrup and put in the oven for 30 mins. Turn the oven to low broil and cook another 3 minutes or until the top of the almond flour starts to brown. Watch it carefully! No one wants burnt cobbler! Get it out, let it cool.


CSA Week 3: Mashed Turnips

CSA Week 3 Bounty:

  • 3 turnips
  • 1 bunch scallions
  • 2 garlic scapes
  • 1 bunch radishes
  • 1 bunch kale
  • 1 bag baby lettuce
  • some snap peas

These are some of the usual stuff that I received last year in my CSA share, so I’ve posted lots of recipes with these veggies, but mashed turnips never get old. I used the garlic scapes to make some pesto. I always sauté kale in bacon fat, and I’ve made roasted radishes on several occasions. Roasting them really changes the flavor, and you should try it.

Back to the turnips. I use them like potatoes! I peel them and chop them into uniform sizes and boil in homemade chicken stock until all the stock is absorbed. (Put in just enough stock to cover the turnips.) Once they are tender and full of stock, I put in enough butter to make them creamy when I mash them. Add salt and pepper. Feel free to mix with other root veggies like parsnips or potatoes!turnips


CSA Week 2: Storing Cilantro

cilantro_i

CSA Week 2 Bounty:

  • bag of baby greens
  • 1 bunch beet tops
  • 1 head lettuce
  • 1 bunch of kale
  • 1 bunch of cilantro

I love cilantro. I put it in tacos, guacamole, and even on top of eggs. However, when you have a bunch of cilantro and don’t want to use it all at one time, you need to store it properly so it will keep for 2 WEEKS! Put some water in a glass, place the cilantro stems in like you would flowers in a vase, and cover the leaves with a produce bag from the store. Place in the fridge. Fresh cilantro at your finger tips.


2014 CSA Week 1! Kale Chips

kale chips

I was super excited to pick up my CSA 1/2 share last Friday. The beginning weeks are always full of greens, so I knew salad would be in my future. However, this begins the summer when I never have to go grocery shopping because I get so much produce that I can barely eat it all in time. This also means preserving time in the future!

CSA Bounty Week 1:

  • head of boston butterhead lettuce
  • head of another kind of lettuce
  • 1 bunch kale
  • 1 bunch radishes
  • 1 bag of sprouts (mustard, celery, etc.)
  • some mint
  • bag of arugula

Kale Chips

Preheat the oven to 350 degrees. Tear kale into pieces and spread the leaves on a baking sheet. Drizzle olive oil over the leaves. Bake until crisp…about 8-10 minutes. Sprinkle with salt and pepper. (If you salt prior to baking, for some reason they often become WAY too salty!) You can change up the flavor to anything you want! Garlic powder works great, nutritional yeast gives it a cheesy flavor, cayenne gives them a kick, etc.


Pizza…and an Elephant Ear!

pizza

This week starts my first week of the CSA! I’m so excited to starting picking up produce and figuring out what to do with all the surprises! Anyway, that’s beside the point. I told you guys that I have been trying recipes without success. Leave it to pizza and elephant ear’s to save the day. Once in a while, I wonder what it would be like to have pizza. I never eat pizza because not only is the crust a grain-filled disc, but the topping is dairy. It has literally been years, and I can say that I don’t miss pizza…at all. However, when I was looking at my fresh basil in the garden, I thought I would take my first stab ever at making one without the grains. I got the crust recipe from my friend Carole, so I can’t take credit for coming up with it, but I can take credit for what I decided to do with it! The recipe calls for enough dough to make 2 pizzas. However, when you don’t have kids, what am I going to do with 2 pizzas?! My mind instantly went for an elephant ear. All its made of is dough dusted in cinnamon sugar. Done. Dinner and dessert.

Pizza/ Elephant ear crust base:

  • 2 cups almond flour
  • 1 cup tapioca flour (or arrowroot)
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 3 eggs
  • 1/2 cup coconut milk (I used homemade coconut milk kefir)
  • Pizza dough addition: 1 tsp oregano
  • Elephant ear additions: butter, cinnamon, coconut sugar, vanilla

Preheat the oven to 425 F.

Whisk the eggs and coconut milk together. Add in the dry ingredients. Separate the dough in 1/2. Add 1 tsp of oregano to 1. Add a tsp vanilla and 1 tsp of cinnamon to the other. Spread each of them into whatever form you like (I used a round pizza stone). Bake for 8 minutes. Take them out of the oven and put sauce and toppings on your pizza and brush your elephant ear with melted butter. Put them back in for another 8 minutes. Take the elephant ear out and brush it with more butter and sprinkle it with coconut sugar and cinnamon to your heart’s desire. Then pull out your pizza after another 5 minutes.

If you just want to make 2 pizzas, use 1 1/2 tsp oregano.
If you just want to make 2 elephant ears, use 1 1/2 tsp cinnamon.

This texture is not light and airy like an elephant ear but that’s what it reminded me of! It tasted like the Pillsbury cinnamon rolls…yes, I ate those back in the day.


Just So You Know….

failure_success
I’ve hit a dry spell! I was posting new recipes constantly on the old blog and it seemed like I couldn’t make and post them fast enough sometimes! However, I’ve barely posted any food yet on this blog besides things I reposted from the old site….this is not me giving up on your taste buds. This is not me feeling uninspired, and this is definitely not a sign that I quit making food! ;)
In the past month I have tried several things that just don’t live up to my standard. Period. I don’t post a recipe unless I LOVE it! That is how you guys trust me when I say something tastes amazing! So, like a school kid that is feeling like they have to justify what they have been doing with nothing to show for it….

I tried lemon ginger coconut milk ice cream. This was amazing in my mind! However, the crystallized ginger didn’t keep its texture and the coconut milk I bought a case of (because there are no fillers and it is in a bpa free can) leaves things sort of grainy. I ate it…but would be lying if I told you it was amazing.

I tried scones. TWICE. I made a lemon blueberry scone. It was crumbly and dry and not that good. So, I switched somethings up and decided to make pistachio lemon ginger. You are seeing a trend in my flavor desires lately! They were okay…but I felt like I needed a drink every time I took a bite. So, not now.

I tried a new chocolate chip cookie recipe. If it ain’t broke, don’t fix it. I took the recipe from Against All Grain and tweaked it to have browned butter. In my mind, I was thinking about these toffee flavored discs of goodness. But, the texture came out more like muffin tops, and to me, that’s not a cookie! So, back to the drawing board.

I haven’t given up. Patience will bring us amazing food because now I’m determined!


What If You Are Not Who You Thought?

you
Two things happen when I have had a lot going on:

1. I lose time and energy to blog.

2. I have so much to blog about because I have so much to think about!

Depending on how in depth my patient cases are, I can spend hours working on things to help them restore their health. When a patient’s emotions are running high, it turns up the heat in my kitchen! When they are going through the mental and emotional roller coaster of drastic life change, it always gives me things to think about. I don’t think I am ever “not” thinking. Blessing or a curse….
I have been watching the show occasionally called “Black Box.” I find comfort in watching doctors work that toe the crazy line because I sort of relate! It’s like “House” in a sense. He may have been crazy, but he was darn good at what he did, and sometimes his work took over his life….the hallmark of borderline crazy, I suppose. Anyway, this show is about a psychiatrist that works with complex mental patients. She is bipolar herself. In the first few episodes, she battles what to do when she must choose between taking medications to “level out” her moods, which leaves her numb to the world. OR, she can choose to ride the highs and lows because her highs send her into the most magnificent, brilliant, passionate place when it comes to work.

This made me think about a lot of people that have been so influential in history when it comes to art, politics, music, medicine, etc. Where would we be without the borderline crazy?
This makes me ask the next question. If these individuals were able to accomplish the unimaginable because of a slight imbalance, would they take meds to level themselves out if they had the choice?
So much of my work is about people’s hormones and body chemistry. Do you know how much of your personality comes from those things?! Are you heavy on testosterone? Then you are probably more confident, strong, driven, and sexual. What if that was also the reason you were more snippy with your spouse and had oily skin? What if balancing out your hormones also meant that your personality was different. Part of what made you great at the gym or the boardroom is no longer a part of you?

What if you are heavy on estrogen? You probably have a larger chest, smoother skin, more nurturing tendencies and show more emotion. This may also mean you are constantly battling body issues and crying spells! What if balancing out your hormones meant you lost some body fat which meant boobs, as well. What if it meant that you didn’t have the same glow?
What if your “imperfections” are a part of what makes you great? What if your “handicaps” provide you the perfect opportunity to change the world? What if you are not who you would be if you changed everything you thought was “wrong” with you?

Embrace what makes you you. Sometimes imperfections are the best part.


Time Away from the Gym: The Truth About What Happens!

double under challenge

I sort of feel like this post may turn into a confessional. Oh man. No judgments please. ;) If you have followed my blog from ATC, you know that I went on vacation back in November. That’s where it all started….

My intention was to workout in Denver at a Crossfit gym. That didn’t happen, and I was ok with that. No one wants to be the person who leaves their friends to go do something no one else wants to do! There goes a week.

The next week was Thanksgiving…definitely didn’t hit my normal schedule.
Back to the gym the next week=no lung capacity. How does your metabolic capacity go away so quickly?! I felt like my lungs were starting over! However, my lifting was still up to par. Not too shabby.

A couple weeks later, sick. You can’t work out when you can’t breathe! A few weeks off from sickness, then it was Christmas/New Years. Ugh. Schedule too crazy to want to make it work.
By this time, I’m looking at 2 months of essentially no training. Now I’m a weakling! No lungs AND no strength. Humbling….

I hate the cold! I hate when it’s dark at 5! So here’s the confession. It’s not like I was trying to preserve beastmode anymore! I am lucky if I went 2 times a week for a good couple months.
The open. Say what?! Those workouts WERE NOT made for someone so outta shape! I died!
Open is over…now I just need to get back on track. No biggie. EXCEPT. I am back to every part of my body being sore after workouts, lifting 75% of the weight I used to, and having my lungs stop working about 6 minutes into every workout.

There you have it. Now everyone at the gym that wonders why I don’t seem like the same Angela in workouts (I think they’ve quit wondering now that its been months!), that’s why. Take a few months off….you’re back to newbie status. It has heightened my appreciation for what new people experience, that’s for sure. I will be back again soon….it’s just going to take some work. I’m officially part of the “has been” club!


The Best Brownies Ever…(and they are paleo!)

Remember how I told you that I found a new brownie recipe that I resisted posting for months because I didn’t want to taunt the girls in Lurong?  Well, I have made those brownies so many times now, it is ridiculous.  I have also made them for nutrition class and gotten rave reviews.  I have also made non-paleo peeps stuff them in their mouth without any disdain!  I have also had nutrition patients take them to Thanksgiving because they were that good!!! Yesterday, my hormones were outta control, so I decided I wanted to make some type of dessert with maca.  Maca is a plant known for its hormone balancing effects.  I thought it would go awesome in some brownies….and then I kept remembering how much I love the chocolate caramel coffee bars from PaleOMG because they have the salt chunks on top. Mmmm…salty sweet.  Baby was born.  I loved this version so much!!! However, you can omit the salt and maca and just have the best regular brownies, too. ;)…or just omit the maca and have salted brownies!!!

Salted Maca Brownies

Ingredients:

  • 2 Tbsp tapioca flour
  • 3 Tbsp coconut flour
  • 1 Tbsp cocoa powder
  • 2 Tbsp maca (optional)
  • 1 stick grassfed butter (you could sub coconut oil)
  • 1 cup dark chocolate chips (I’ve used chocolate bars, chocolate chips, and enjoy life chunks…all work)
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 tsp baking soda
  • 1/3-1/2 coconut sugar (depending on how sweet you like it)
  • 1/4 tsp salt
  • coarse ground salt to top (optional)

Directions:

Preheat oven to 350.  Grease an 8×8 pan. Melt the butter, sugar, chocolate together on the stove top or in the microwave.  Once combined, add vanilla and eggs.  Add the rest of the dry ingredients.  Pour into pan and sprinkle salt on top.  Bake for around 20 minutes until the pan stops giggling on you. ;)