CSA Week 8: Smashed Potatoes. Mmmmm

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potatoes1

CSA Week 8 Bounty:

  • 3 beets
  • bag of green beans
  • 1 bunch of kale
  • 2 heads garlic
  • 1 bag of red potatoes
  • 1 bunch of scallions
  • 1 cucumber

I am a huge fan of mashed potatoes. Maybe because of the copious amounts of butter I mashed them with?! However, when I saw the big bag of red potatoes this past week, I thought “You know what? I saw this one idea on the Food Network…Smashed Potatoes…and now I have to try it.” After the fact, I am still partial to mashed potatoes, but these are a nice change of pace for sure!

Smashed Potatoes:

Boil salted water that covers as many red potatoes as you would like prepare. Boil them until they are fork tender. While they are boiling, preheat the oven to 450 degrees and grease a baking sheet. When the potatoes are fork tender, transfer them to the greased baking sheet and take the bottom of a glass and smash them. They will look like a cookie or a thick pancake. Brush them with butter, salt generously, and sprinkle whatever herb you have growing like crazy! Cook for 25 minutes in the oven until the outsides are crispy. Enjoy. ;)

CSA Week 7: Banana Zucchini Bread

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zucchini bread

Week 7 Bounty:

  • 4 new onions
  • bag of snap peas
  •  bunch kale
  • 1 bunch chard
  • 2 zucchini
  • 1 head bok choy

Banana Zucchini Bread:

Ingredients:

  • 8 eggs
  • 3/4 cup mashed banana
  • 1/3 cup honey
  • 3/4 cup grated zucchini
  • 1 tsp. vanilla
  • 3/4 cup sifted coconut flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1 1/2 Tbsp. cinnamon

Directions:

1. Preheat oven to 350 degrees.
2. Mix topping ingredients together in a bowl with a fork until crumbly. Set aside.
3. In a large mixing bowl, beat eggs, banana and honey with electric mixer (or whisk well).
4. Mix in zucchini and vanilla.
5. In a separate bowl, mix coconut flour, salt, baking powder, baking soda and cinnamon together.
6. Combine dry ingredients with wet ingredients and mix until there are no lumps.
7. Pour into greased loaf pan.
8. Bake at 350 for 55-60 minutes or until toothpick inserted comes out clean.

*Store in fridge.

*UPDATE: I have made this a few different ways now due to ingredient availability, so I wanted to report. One time I ran out of coconut flour while making a double batch, so I was forced to sub about 1/4 cup of almond flour or so, and I really enjoyed the texture of those loaves. That same time, I only had maple syrup on hand and no honey. I also subbed all the banana with pumpkin. The second time I made this, I used all coconut flour, subbed all banana for pumpkin, and used maple syrup; I did not like the texture quite as much but tasted pretty much the same. Third time I made it, I used all coconut flour but ran outta pumpkin (because I made pumpkin ice cream ;) ), so I subbed 1/4 cup of pumpkin with grassfed butter. I also finally had more honey on hand, so used that as my sweetener. I think this may have been my favorite loaf. However, I don’t think it was because of the taste…they were all pretty similar. It was because I used parchment paper in my bread pans! I was able to just lift the loaves out with the edges of the paper that were sticking up and put them on a cooling rack before they went into the fridge. This was wonderful for the texture, and ALL of the edges stayed in tact. When I simply greased the bread pan, it always stuck and I am convinced that weird things happened the parts that sat in the pan too long. So, If I was going to make one recommendation, USE PARCHMENT PAPER IN THE PAN! Other than that, use what you have in the pantry. You can use almost anything with that consistency to replace it. Try using pumpkin, sweet potato, banana (it will taste like banana), butter, coconut oil, etc. Hope this helps!

Who Are You and Who Will You Become?

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beauty

Recently, I posted an article about how much of our life is dictated and changed by seeming setbacks in our lives. Many people are exactly who they are today, making impacts on the lives of others BECAUSE OF some setback in life. Whether it be disease, disability, hardship, etc, they are all instances when someone may not understand it at the moment, but their future will force them to say “At the time I didn’t know. Now I do. I wouldn’t take that terrible experience back for anything in the world. Too much light has come out of my darkness.”

That line was the final line of a book that I recently finished called “Brain on Fire.” I recommend the read! It was quick and completely relatable to struggles in the medical system, health and disease issues, and identity after struggles. I am revisiting the concept because I really do think that people need to keep it in perspective.

It is human nature to ask “Why me?” Instead, ask “Why NOT me?” No one wants to attract tragedy into their life. However, I would encourage you to see set back and tragedy as a gift and opportunity. Struggles force us to examine our lives, our soul, our purpose. I want every opportunity possible to re-examine that. The reason: I learn something new and meaningful about myself EVERY SINGLE TIME. You never know what’s on the other side….keep an open mind. It may be just what you’ve always been looking for.

I grew up without a ton of exposure to the older population, but living in third world countries has changed that. Elders have massive amounts of power in communities because their wisdom is held in the highest esteem. I was the young adult that “knew everything” at one point, too. I have been humbled through life to learn that I really “know nothing.” That has prompted me to seek out the life lessons of those before me, listen to the wisdom of those twice my age, and REALLY embrace it. “You’ll see,” is now part of my vocabulary. I am excited to grow old. That is an oxymoron in our culture but when I think about my soul, it only becomes more beautiful as it matures. I have no doubt that I will die the most breathtaking version of myself because of all the world’s wisdom I acquired along the way.

Expose your eyes, mind, and heart to as much as you can take in…it will fuel the beauty of your soul.

CSA Week 6: Stuffed Squash Blossoms

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SONY DSC
CSA Week 6 Bounty:

  • 3 beets
  • 1 head garlic
  • 1 bunch green onions
  • 1 bunch kale
  • 1 bag salad
  • 1 bag snap peas
  • 1 bag squash blossoms

Stuffed Squash Blossoms

Ingredients:

  • blossoms
  • organic whole milk ricotta cheese
  • diced green onions
  • chopped parsley
  • lemon juice
  • salt and pepper
  • 1 egg, whisked
  • tapioca flour

Directions:

Mix together the ricotta, salt, pepper, lemon juice, parsley and green onions. Stuff your blossoms with the mixture. Dip them in egg and coat them with tapioca flour. Fry in a pan or bake at 350 for 10 minutes!

CSA Week 5: Turnip Latkes

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turnip latke
CSA Week 5 Bounty:

  • 1 bunch beet tops
  • 1 bunch kale
  • 1 bag snap peas
  • 1 bunch new onions
  • 1 bag salad
  • 1 huge turnip

Turnip Latkes

  • Shredded turnip
  • 1 egg
  • paprika
  • salt and pepper
  • Cooking oil

Heat cooking oil of choice in a cast iron skillet. Combine shredded turnips, egg, and spices. Scoop some of the turnip mixture into the hot pan and cook like a pancake! Make sure each side has a nice browned exterior.

Smores and the 4th of July

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smores
The 4th of July in my group of friends is always a big deal because we have a huge “wiffle ball meets dodgeball meets soccer” tournament we call Freedomball. Everyone comes in from out of town and we think of every excuse to get together that we can. Well, I have had a candy thermometer staring at me since Christmas, and I thought “this is it. I’m making marshmallows.”

I used both the graham cracker recipe and the marshmallow out of Paleo Indulgences.

Graham Crackers

  • ¼ C Coconut Flour
  • ¼ C Tapioca Starch
  • ¼ C Arrowroot Starch
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • 1 ½ tsp Cinnamon
  • 1/3 C Pure maple syrup
  • 1 egg
  • 2 tsp Pure vanilla extract
  • ¼ C Coconut oil, melted

Directions:

1) Preheat oven to 350°.
2) Place the dry ingredients in a medium bowl and whisk to combine.
3) Add the maple syrup, egg and vanilla extract. Mix well with a hand mixer.
4) With the mixer on low, slowly add the coconut oil. Blend well to incorporate. Let the
dough rest for 3 minutes.
5) Pat the dough into a disc, cover in plastic wrap and refrigerate 15 -30 minutes.
6) Place refrigerated dough between 2 pieces parchment paper (big enough to fit on your baking sheet) and roll to a 1/4-inch thick rectangle. Remove top piece of parchment, place bottom piece with the dough on the baking sheet.
7) Using a sharp knife, score the dough lengthwise into 6 sections, then across into 4 sections. (Or be independent and make them as large or small as you’d like!)
8) Poke dough all over with fork.
9) Bake 8 minutes, then pull the tray out and carefully (use a spatula) separate the crackers. Return the crackers to the oven and bake 5-10 minutes more, or until centers are cooked and edges are golden.
10) Cool on trays on wire racks. Store in an airtight container up to 5 days or freeze for up to 3 months.

Paleo Strawberry Shortcake Muffins

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strawberry muffins

I have recently stocked up on organic strawberries while they are in season, and I try to bake with things that are at their peak because that’s when they are the most nutritious. I also find it difficult to find organic strawberries at a decent price for very long, so you gotta get ’em while you can! I made some strawberry rhubarb crumble the other day which was so good and could easily be made with just strawberries.

We had book club this week, and I had to figure out what I was going to bring to a picnic. So, mini strawberry shortcake muffins it was! Everyone wanted the recipe, so here you have it.

I adapted the recipe from the Make it Paleo Cookbook.

Paleo Strawberry Shortcake Muffins

Makes 12 muffins (or 30 mini muffins)

Ingredients:

  • 6 eggs (preferably at room temp)
  • 1/2 cup coconut flour
  • 1/2 cup butter, very soft or melted
  • 1/2 cup coconut sugar
  • 1/2 Tbsp vanilla
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 3/4 cup fresh strawberries, diced
  • zest from one lemon

Directions:

Preheat to 350F.
Mix the sugar and butter together then add everything else in until combined.
Fold in the diced strawberries.
Rub down a muffin tin with butter, coconut oil, or line with papers.
Fill each muffin cup with 1/4 cup batter.
Bake for 30-35 minutes.
Allow to cool and enjoy!

Food Rewards: What are Mine?

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food-reward
Last night at book club, we were talking about food rewards a little bit, and I felt compelled to come straight home and write down some thoughts on the topic. I think this is something worth thinking about since I see it often when speaking with people about their health changes. Many people are trying to lose weight, stick to a rigid regime, exercise routine, etc. I have heard many times “I did so good for 30 days, so I wanted to treat myself to chocolate cake.” Or “I did so good this week, so I am rewarding myself with mac and cheese. Mmmmm.”

I’m going to be a bad guy here and force you to think about what you are saying. If your child came home with a straight A report card, would you REWARD him or her with the next 3 school days off?! I hope the answer is “no.” But why not? That’s where the answer is…because you want to FOSTER the behavior that keeps your child liking and doing well in school, not tempting them with how nice it is to have summer break in the middle of the year! So, instead, you may reward them with something that will continue to encourage their journey. Maybe they’ve wanted a special backpack, or new shoes for basketball, or a kindle. The last thing on the list you would REWARD them with is days off of school. So why would you REWARD yourself with bad food if the journey you want to foster is a healthy lifestyle? Just something to think about….
Instead of rewarding my hard work with McDonald’s or ice cream, or a big bowl of my former favorite pasta, I like to reward myself with things to enhance my journey, taste amazing, and make me smile…and make me feel like “this is exactly why I put in all the hard work.”
I often use things that are NOT food, like massages or new workout clothes, any new kitchen gadget I have been stalking on amazon, or a new cookbook. BUT…when I reward myself with food, these are the top of my list:
1. Some grassfed filet mignon! My favorite!
2. A container of Coconut Bliss Ice Cream from Whole Foods…any flavor will do because they are all amazing!
3. Some expensive wine
4. Fancy chocolate…like this Mast Brothers Chocolate
5. Exotic coffee….’cus I’m obsessed with coffee.

CSA Week 3: Mashed Turnips

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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

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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.