When was the last time you saw a recipe and used non-PG13 language? Sorry, grandparents, but the last time for me was when I saw this one! I knew instantly that that was what was for dinner last night, and set out to gather ingredients and modify it to my liking!
First, chop up a head of cauliflower and “rice” it in a food processor!
Next, take a cucumber, and cut the two ends and then the four edges off. Snack on the middle (skinless looong parallelogram) while you are making the rest. Slice the four edge pieces into little strips like this!
Next, put the cauliflower rice in a very hot wok, and season it with tamari (gluten-free soy sauce) or coconut aminos/Braggâ€™s aminos!
Add a block of full-fat, organic cream cheese (jackpot!) to the cauliflower, along with some rice vinegar.
Cut some HIGH QUALITY sashimi-grade ahi tuna into small pieces, and slice an avocado into small slices.
Lay out one sheet of Nori on top of a bamboo roller covered in parchment paper or saran wrap (I donâ€™t know how to work saran wrap, so I went with parchment paper).
Cover the Nori with the cauliflower rice/cream cheese mixture except the last half inch or so, and then put all the other goodies in a line at the end!
Use your bamboo roller to roll it up nice and tightly! I didnâ€™t really know how to do that, so I used this video!
Also, if you donâ€™t want to use your hands, we had a couple of these little numbers lying around, and they were really helpful to spread the rice around! Not sure where they came from, so I blame it on the half-Filipino fiance!
I found it super amusing when I was searching for the above video what other people wanted to know about how to roll!
When I had them all rolled, I just piled them up and put them in the fridge.
If you own a super sharp knife, you can slice the rolls into normal sushi pieces if you so choose. If not? Eat them like burritos! I tried slicing mine, and they turned into smashed piles of deliciousness, so I stuck to the Sushirrito form!
What was the last recipe you were super pumped to try? Did it meet your expectations? Comment below!
One of my favorite foods of all time is Shrimp & Grits. Ever since the trips I took to South Carolina and Georgia, I have basically been obsessed with it!
Well, guess what? You know I had to make it primal!
Hereâ€™s what I did:
Preheat the oven to 375 degrees, and remove the shells from a bag of shrimp.
Sautee the shrimp on medium heat until they are no longer transparent.
Add half a block of cream cheese, 1/4 cup cottage cheese, and about three ounces of shredded (by yourself - not bought that way) cheddar cheese to the shrimp.
Add a BPA-Free can of tomatoes and green chilis to the mix, and mix it well!
Pour this melted goodness into a casserole pan.
Make some cauliflower rice (steam the rice, then put it in the food processor until it is the texture of rice - or close to it), blend about another ounce of cheese into it and spread it on top of the melty shrimp mix.
Cut up a medium jalepeno, and put the pieces on top of the cheesey cauliflower layer. Put in the oven, and bake for 15-20 minutes - until the top is golden brown and the jalepeno pieces appear cooked!
Slice it up and serve - and enjoy a low carb, non-gmo version of my delicious fave!
I wanted to do a nice little “end of 2015 - year in review” type thing, but as it turns out, when I left town for a day shy of three weeks, I was pretty busy! I also had some recipes to share, but I think they will have to wait!
I donâ€™t think youâ€™ll be upset, though, because I offer you this - bacon crust pizza!
One of the things Tommy and I missed from Chicago was Lou Malnatiâ€™s pizza… Pizza in California just isnâ€™t that fantastic! And one of Lou Malnatiâ€™s specialties is sausage crust pizza! I was thinking today about how we didnâ€™t get to try it when we were home, and thought “Maybe I will try to make that tonight!
As Iâ€™m sure youâ€™ve discovered, this weekâ€™s two recipes are centered around ham!
This past Sunday, we bought a ham from a pig that had been fed organic whey and other healthy treats - we are super careful about the quality of meat we eat, as well as how the animal was treated when it was alive!
We wanted to get a bone-in ham (there is so much more flavor, and we can use the bone for both broth and soup), but the bone-in hams were HUGE, so we got a smaller one!
The first thing I made… Was ham. Haha, duh! Hereâ€™s the recipe I followed… I thought it was pretty fantastic, because when you (or at least I) think of ham, it is usually covered in honey or maple syrup or some other sugary substance, but this one is whole 30 compliant/paleo/primal!
Doesnâ€™t it look delicious? In case you havenâ€™t clicked through yet to the recipe, it is covered in spinach and basil, and laying on an asparagus bed (which doesnâ€™t sound as comfortable as it does delicious)!
I served it with the asparagus from underneath, and mashed cauliflower with a pat of Kerrygold butter on the top!
Now ideally, had we bought the bone-in ham, I would have used just the bones for the split pea soup I made, but without the bone, I had to improvise!
If you HAVE a ham bone on hand, start with that, and let it boil for about an hour. If you donâ€™t have it, take a piece of your ham and put it into some boiling water for a while to get the flavor into the water! Then add a small diced onion, 16oz of frozen cauliflower, 16oz of frozen green beans, and a stalk of celery with the leaves and all (chopped into pieces) to the water, and let it boil until the veggies are all super mushy! Once itâ€™s mushy, drain the water (which you can drink so you donâ€™t lose nutrients, if youâ€™d like!) and blend the veggies in the food processor until it is split pea soup consistency. At this point, I had cut up chunks of ham, too, so that it is meaty and delicious…. And voila! Split pea soup, with no peas!
I have an extra exciting treat in store for you next week. Stay tuned!
1/2 cup FRANKâ€™S RedHotÂ® Original Cayenne Pepper Sauce or FRANKâ€™S RedHotÂ® Buffalo Wings Sauce
1/2 cup Cottage Cheese
1/2 cup shredded cheese grassfed cheddar
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried parsley
slightly less than 1/4 tsp dried dill
a dash of salt
slightly less than 1/4 tsp pepper
Preheat oven to 350Â°F (unless you have a NuWave). Combine all ingredients and spoon into shallow 1-quart baking dish. Bake 20 minutes or until mixture is heated through(on full power in NuWave); stir. Garnish with chopped green onions if desired. Serve with vegetables (we chose cucumbers and green peppers to scoop ours!
Needless to say, it was yummy, and I already look forward to making it again!
This week, I cooked quite a bit, but it was primarily things that were not super photogenic…
Like meat loaf. I mean, unless we are talking about this one:
Most of the time, meatloaf is SUPER visually unappealing - but feel free to prove me wrong!
The meat loaf I made this week loosely followed this recipe from Markâ€™s Daily Apple, which is where I get a lot of my recipes! What I did differently here was to put organic, sugar free ketchup on top instead of in the recipe!
I donâ€™t think youâ€™d ever know it is there! But donâ€™t worry - I would never sneak strange (to some people) ingredients in food, so I donâ€™t want my friends to be concerned that they donâ€™t know what theyâ€™re eating if they came over for dinner - haha!
Thatâ€™s it! Dinner is served! And you can adapt it however - like spaghetti squash with home made pasta sauce and liver meat sauce, etc! Great way to “get it down” without gagging or tasting it or feeling like youâ€™re on Fear Factor!
Normally on Fridays, I do a Fit Foodie Friday post, but this Friday is special! Not only will I include a couple recipes (scroll to the bottom-ish, just past Tommy and I), but it is also my “spotlight day” in the “Grow Your Blog Hop” that Runaway Bridal Planner organized! Thank you to her for the awesome experience, by the way!
So I suppose I should start with a little introduction!
Fortunately, I just happen to have the perfect thing:
At the beginning of this year, I decided to take my dream of helping as many people as possible with a tv show about fitness, nutrition, sustainability, beauty, and personal development into my own hands by making my own YouTube channel (shameless self-promotion, I know! haha). Itâ€™s still limping along with better love on my facebook page, but I believe that consistency is key, and if one of the two views on the YouTube videos makes someone laugh or makes their day easier, then it was worth my time!
For fun, I like reading, personal development, fitness, nutrition and cooking, hanging out with my friends and cat, and playing dress up (as either a makeup artist or model), and helping people achieve their goals to lead healthy and fulfilling lives as a Beachbody coach, and for “work”, I live by the adage that “if you love your job, you never work a day in your life” or whatever that cliche statement is. Basically, I live the dream by changing lives and playing dress up for a living!
I just moved to California from Milwaukee with my amazing boyfriend (Tommy) and adorable cat (Refugio), so this will be my first Winter in a non-cold place, as well as first Thanksgiving away from my family! I ALSO just was named President of the Palo Alto chapter of Femfessionals, which I am really excited about! I also have an event coming up at PrAna in Palo Alto, if youâ€™re local to the area and want to say “hi!”
I think that mainly covers the Cliffâ€™s Notes summary of who I am and what I like to do! If you want random answers to questions, check this out, or go to my About Me for a slightly more formal version of a biography!
I follow the “Primal Blueprint” loosely for fitness and nutrition, so most of the recipes I post follow the Primal/Paleo/JERF food guidelines! This week, I have two recipes!
Wild Boar Overstuffed Peppers, and Primal Pumpkin Pie!
Ever since my second date with Tommy, where I ordered chicken fettuccine Alfredo and didnâ€™t take a to-go box when he was in his 6th year of PT school (poor grad student), and still have yet to live it down (almost six years later), I have tried to earn the crown of “never wasting food,” (they have a crown for that?) to make up for it!
So, when he and I were the only people who DROVE home from the week in the beach house, we inherited a lot of groceries, and I felt obligated to use them!
And no - there wasnâ€™t leftover wild boar. But we are picky about our meat (we prefer ethically/sustainably pasture raised/grass fed when we can), and this was what I found in the “grass fed” section at the grocery store closest to our house:
So I got creative and went to the game section, and bought a pound of wild boar!
Youâ€™ll also need an onion, two zucchini, several ripe tomatoes (I think there were about five small tomatoes left), two green peppers, some spinach (a couple handfulls of whatever is going bad first in a big salad box) some garlic, salt, thyme (not Old Tyme Pasture Raised Grass-fed beef, just the seasoning “thyme”).
Chop the onion and start sauteeing it in olive oil. Do the same with the zucchini, after the onion is starting to become transparent. Add the wild boar and keep stirring until it has browned. In the meantime, add the tomatoes and smash them in - they are kinda doubling as tomato sauce! While this is all simmering, wash and cut your peppers in half lengthwise, and place in a glass cooking dish. When the boar is brown, pour mixture into the peppers (the cups shall overfloweth) and then cook the whole thing about 20 minutes on 425 (or in a NuWave on high) and then your delicious dinner is served!
I felt like making something nice for Tommy, who has been a real sweetheart lately, and has been working and studying a lot (he is a Doctor of Physical Therapy in a residency program right now). He really loves pumpkin anything, and I am not a fan, so most Autumns, I donâ€™t make anything pumpkin-y. I looked up this recipe for a Primal Pumpkin Pie and decided to modify it (because I felt like it should have pumpkin in it, amiright?)!
But I didnâ€™t remove the skins on the sweet potatoes (because we are rugged) and added a teaspoon of pumpkin pie spice, about a tablespoon of honey, a can of organic pumpkin, and drizzled some melted Mighty Nut Pumpkin Peanut Butter on top (because we happened to have it and it seemed like a good idea)! Tommy said it isnâ€™t as sweet as most desserts (his co-workers probably wouldnâ€™t appreciate it), but since he is used to paleo/primal/no sugar added desserts that he liked it. He gave it a 7.4 out of 9.2! (I gave him the parameters and he went with it)!
Next, I have a classic that I thought I should include because it is a Primal favorite - spaghetti squash!
One of the things on my learning curve in switching to Primal eating was learning that in most cases, it wasnâ€™t the carbs that tasted so good, but rather whatever I put on them. So sometimes, I made meat and cheese pasta sauce and just ate that! But eventually, I started eating spaghetti squash instead. Again, like most of my recipes, it is super versatile - you can go crazy with whatever you want when it comes to toppings!
So, for the spaghetti squash itself - cut the squash in half length-wise. Scoop out the guts (the stringy part and the seeds, not the “meat” of the squash) and discard. Put about 1-1.5″ of water in a pan. Put the squash facedown in the water in the pan and cook at about 425 degrees for 30 minutes. Take it out of the oven and let it cool, then use a fork to scrape out and form “noodles.”
Top with whatever you want, and enjoy!
A couple things to note about commercial spaghetti sauce: most of them have sugar or artificial sweeteners added. For this reason, I usually make my own sauce using diced tomatoes (NOT in a can, unless the can is BPA-free), garlic, oregano, thyme, onions, kale, and mushrooms!
So, this time, mine had that (but I didnâ€™t have kale for the sauce) as well as grassfed ground beef and some raw cheese from grassfed cows!
Like I said, you can top it however you want - the world is your oyster! I have yet to make a chicken alfredo version with mushrooms, but you better believe that is coming on the horizon! Or perhaps a shrimp alfredo during Lent?
What would you like to see me make? Let me know what youâ€™d like me to Primal-ify!
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Oh boy… Three blogs in a row of Fit Foodie Friday means 3 weeks in a row of only blogging one day a week. I guess I have too much on my plate! (See what I did there? Iâ€™m sorry. I understand if you unsubscribe from my blog after that bad joke!
I plan to write quite a few new blogs soon. I have the topics and content, I just need screen time! I bet that isnâ€™t too common of a statement these days!
Ok, enough of that! I will just say you have some great posts to look forward to and get on with it!
Did you know that taco seasoning (and so many other things) bought from the store has sugar added to it? At least all the varieties I have found do!
To avoid it, I found the following recipe a couple years ago, and have been making it ever since!
(Well, that is for a whole primal taco salad - you can improvise the rest - seasoned meat, red onion, tomato kale, avocado, raw cheese from grassfed cows), but I will help you season your meat!)
For every pound of grass fed ground beef (or chicken, I suppose!), add:
2 tsp paprika,
.5 tsp sea salt
1 tsp chili powder
1 tsp onion powder
1.5 tsp cumin
and .5 tsp garlic powder !
Tonight, I made something very similar, but thought to myself “Why am I cooking the veggies twice?”
So today, since I wasnâ€™t adding meat to the egg cupcakes, I tried chopping up a bunch of kale, parsley and mushrooms and just putting them into the egg and milk mixture, then pouring it into the cupcake pan and baking it.
Add raw, cut up veggies that you did not feel like pre-cooking and mix it up.
Grease a cupcake pan and put some cut up kale in it.
Pour the egg and milk and mushroom (those were my choices) mix on top of the kale.
Pop into the oven for about 12-15 minutes, or until the egg top is puffy and turns golden brown.
Put some Boursin on top (or into the middle - we think that would have been better, but I forgot until it was already in the oven)!
Remove from the oven & enjoy!
Some things I love about this recipe are that they are so versatile - you can put anything you want inside! Also, I love that they are portable - you can kinda just put them in whatever container and take them to go very easily for a delicious and healthy snack!
What would you like to see my primal-ify next week? I have a primal challenge coming up the 12th!
Do you ever take a long break away from eating salads, and then have one really good salad and wonder why you arenâ€™t eating them all the time? I know that when I lived in the midwest, I was cold 3/4 of the year and wanted to eat hot food all the time, but now that we live in California (Elle is from Chicago), thereâ€™s no excuse!
At my shoot Wednesday, I met a wonderful wardrobe stylist who is also a foodie, and she was talking about one of her favorite restaurants, and the Buffalo Cauliflower they make. That got me thinking - what can I do with that recipe idea? So I came up with this - Buffalo Chicken & Cauliflower Casserole, drizzled in Primal Ranch dressing!
One Rotisserie Chicken (organic, free-range), torn into small pieces
One Head Cauliflower, in bite-sized pieces
One (Head? Stalk? Grouping of Stalks?) Celery, diced
One Brick (one cup) Kerrygold Butter
Two Garlic Cloves, minced
2 Teaspoons Paprika
1/2 cup hot sauce (Frank's Red Hot is best, in my opinion)
2 TBSP Apple Cider Vinegar
Melt the butter in a pot on low.
Add spices (garlic, paprika, ACV)
Add hot sauce.
Add cauliflower, as you break the pieces up.
Stir so the cauliflower and chicken are evenly coated with the sauce mixture.
Bake in new wave for 22 minutes (or oven at 350 degrees).
Add celery pieces once it is all cooked, so they don't get soggy. Stir them in well!
Stir and drizzle ranch on top.
It doesn't have to be a rotisserie chicken - it is just easier that way! You can also use bleu cheese instead of ranch, but I prefer ranch! I was thinking it might be good as well to sprinkle parmesan cheese on top!
Because of the celery, I donâ€™t know how this will reheat. I will see soon! But this might be a “I have some hungry primal friends coming over” type of meal as opposed to a “I am single and live alone and donâ€™t mind re-heating and eating the same thing all week” type of meal! Also, yes. I used rotisserie chicken again - and I know itâ€™s lazy. But I just got back from LA today and was tired! ðŸ˜›
2 cups plain Greek yogurt (organic, full fat, and if possible - not pasteurized!)
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley
.75 tsp dried dill
Â½ tsp salt
.75 tsp pepper
Put ingredients in your magic bullet or magic bullet-esque blender. Mix those bad boys up. Put on everything & enjoy your life!
Because there are no preservatives in this dressing, it will not last as long as a traditional bottle of dressing would. Your expiration date is basically whatever it said on the yogurt container! This is encouragement to eat lots of salads! ;)
Between these images and looking back at my instagram feed from a long time ago, I am painfully aware that I do not take attractive food pictures! I am sure that some of it is now my recent phone issue (which also explains the pics being bad from long ago), but I am thinking of trying to find an online course in food photography! Anyone know of any good courses to suggest?
Anyway, I hope that you love the recipes! If you try it, especially if you make any changes, let me know! I would love to hear what you think! Is there anything youâ€™d like me to Primal-ify?
P.S. Did you like what you read? Make sure to check out other blogs on the page, and to subscribe by entering your email below, so you never miss a post!
You may notice that there was no FFFRR last week! For that, I apologize! I am still learning the ropes on the whole “blogging regularly instead of just when I feel like it” thing, so I obviously didnâ€™t have this queued in advance and ready to roll when I rushed out the door Friday afternoon for a road trip to Malibu!
But worry not - I have the same two recipes I was going to share last week, plus a third!
Since I spent the vast majority of this week out of town, you probably wouldnâ€™t have gotten any more than that anyway, unless I would have dipped back into my instagram archives!
The first thing I made last week (twice, actually, because it was so good) was Primal Meatloaf. Hereâ€™s the recipe for that!
This is meatloaf sans bread crumbs, and is so delicious!
Adapted from Adapted from MarksDailyApple.com Message Boards
Then, for a delicious dessert, we FINALLY tried the whole “letâ€™s make ‘ice creamâ€™ out of a few bananas and some other ingredients” thing - and I donâ€™t know why we didnâ€™t do it sooner!
This recipe has myriad options, so I am just going to type it out anecdotally, instead of making a recipe card!
Basically, you take a banana or a few, peel it/them, cut into slices, and pop the slices into the freezer (in some kind of container so they arenâ€™t freezer burned). Once frozen, you can blend them with whatever tasty treats you think will spruce up your meal! What we did: almond butter (fresh from the farmerâ€™s market, so it tastes like real almonds and not blended cardboard), some salt, and dark chocolate chips (which I recommend adding at the end). The result? Salted Caramel Chocolate Chip Ice Cream. It. Was. AMAZING! I am tempted to call it “I canâ€™t believe itâ€™s not ice cream,” but I think the stuff in that butter stuff is probably sketchy and I donâ€™t want the association… or to be sued! The banana flavor is relatively subdued, too. Itâ€™s not like when you were a kid and there was a banana in your lunch and suddenly EVERYTHING in your lunch bag tasted like banana!
The third recipe is another I am just going to type up anecdotally.
Something I frequently hear when a low-carb diet comes up is “I could never give up bread” or “I could never give up pasta.” For the most part, I think people really could if they tried! If you think about what you like about bread and pasta, it usually isnâ€™t the bread and pasta themselves, but the toppings that go on or in-between those carb items!
So for pasta, the delicious part is really the meat and sauce! And for bread, it is butter, or the innards of the sandwich. These are all things that are A-OK in the Primal Blueprint Nutrition world!
I was craving pasta, but I knew I did not need to eat a bunch of carbs and gluten, and that even though I had already drank my Shakeology (which is not a replacement for great, clean, nutritious eating), I still needed to get in a few servings of vegetables! One thing we have continued since the 21 Day Fix Extreme is eating our 3 (for me, or 5 for Tommy) servings of veggies a day!
So, I went to the grocery store and grabbed some veggies, sauteed them in butter and heavy cream (unpasteurized, from grassfed dairy cows), and shredded some cheese on the top (provolone and white cheddar - which should just be called “cheddar,” because I learned doing makeup on the set of this Bel Gioioso cheese commercial and this one that cheddar cheese is white naturally, and if you are eating yellow/orange cheddar, it has been dyed), and called it a day!
This time for me, it was a couple bunches of broccoli, a pound of mushrooms, a bunch of kale, a red onion, two cloves of garlic, and the cream, butter, and cheese!
Are you looking to eat clean, but are afraid you will miss bread too much?
I recently tried a new recipe that I absolutely LOVED that I think are a great way to sneak a serving of vegetables in! If youâ€™re following the 21 Day Fix or 21 Day Fix Extreme, like we are, each of these wraps counts as one green container and half a red container - then you just have to count in whatever you stuff them with!
Gluten-Free Cauliflower Wraps!
Primal/Paleo/21-Day Fix/21-Day Fix Extreme-Approved wraps that are gluten-free, all-natural and delicious!
The first time was ground turkey with green peppers and cucumbers and mustard, and the second time was with chicken breast, green peppers, cucumbers, and mustard! The additions made each serving a total of two greens (I did half a container of each veggie, plus the wrap) and 1.5 reds! So delicious - definitely will be making this again when my 21 Day Fix Extreme Round Two is complete! And youâ€™ll see more recipes from me then, too!
I have been laughed at forever for eating wraps/tacos/gyros with a claw hand, but it works! It keeps the valuable and delicious insides INSIDE of the wrap!
Hey there, friends! I posted a picture collage on facebook and instagram from Tommyâ€™s birthday celebration, and there was a strong reaction to wanting the recipe!
To celebrate, we went to a great seafood restaurant in Half Moon Bay. Here we are!
Since Tommy is even more strict about nutrition than I am, I thought I would try to create a recipe that would please him - itâ€™s got some of his favorite things (coconut and banana cream pie), and has NO ADDED SUGAR! Itâ€™s all real food, too! Do you think he liked it?
Haha! Something tells me he did!
Hereâ€™s how to make it:
For the crust, I started with a cup of almonds and ground them in my Ninja… But you could also grab a cup of almond meal or almond flour. To that, I added 6 Medjool dates (after removing their pits and putting them in the ninja), 2 TBSP of raw honey, and 2 TBSP of cocoa (no sugar added) and mixed it together. Once I had a nice, sticky paste, I smashed it on the bottom of my “pie pan, ” which was an 8×8 glass dish (but you could really put it in anything, as long as you adjust the amount for the size! Let this chill in the fridge (literally) while you do the rest!
For the filling, I took a can of coconut cream (thatâ€™s exactly what it says on the can - not coconut milk) and put it in the ninja with two bananas, 2 tsp vanilla extract, and 2 more TBSP of raw honey! Once itâ€™s all blended together, you can pour it on top of your crust, and again - let it chill in the fridge! Or, if you like more of an “ice cream” type of dessert, kick it up a notch and freeze it. Tommy LOVES ice cream, so thatâ€™s what I did!
For the topping, I took 1/2 cup of coconut flakes and lightly browned them in a pan on the stove. Be careful - it is easy to cross the line from “brown” to “black!” if you arenâ€™t paying attention! Once it was done, I let it cool a while, and then sprinkled it as evenly as I could over the top! Then I cut little banana slices and made a 29 for Tommyâ€™s # of years alive and to be decorative, but that is obviously optional. He did say that the banana bites were his favorite, though, so feel free to cover the whole top with them. Sounds yummy to me!
Are you the “no sugar added” type already? Or striving to be? This coming Monday/Tuesday (Monday is extra credit, since it is a holiday!), my team and I are hosting a 5/6 day No Sugar Added Challenge on Facebook, where we will all try not to eat anything with added sugar in it for the week! We will help support and motivate each other and help each other avoid temptation, share recipes like this one, and educate each other on WHY we should be avoiding sugar! If this sounds interesting to you, please share it with anyone you think would enjoy joining, or benefit from it! The link to joining the facebook group is here!
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