Hello Sunshine

After what feels like weeks of doom and gloom gray weather and non-stop rain, it's pretty exciting to see the sun again! Another small temperature drop and it will actually feel like fall!

Lamb and Butternut Squash Stew

Get all over this one because it's GOOD. Like an Indian chili, it reheats well and is nice and filling.

Ingredients
1 lb. ground lamb
1 lb. ground beef
3 cups butternut squash (peeled and cubed)
1 large diced onion
Lots of garlic
1 small can of tomato paste
2 teaspoons GF flour (any kind)
3 teaspoons curry powder (adjust to taste)
1 teaspoon ground cumin
1/2 teaspoon ground paprika
1/2 teaspoon cinnamon
2 cups beef stock
5 cups chopped collards or kale
4 tablespoons chopped parsley

1. Brown meat and drain. While meat is cooking, heat squash, onion, and garlic with a few tablespoons of oil in a large stock pot for about 10 minutes, stirring occasionally.

2. Add tomato paste and seasonings, cook for 1-2 minutes, then add stock and bring to a boil. Stir in greens and cook another few minutes.

3. Add in meat and stir well. Adjust seasoning to taste and simmer for another 10 minutes or so before topping with parsley and serving.

Goes great with roasted cauliflower--I tossed a head of cauliflower with four chopped carrots with olive oil and the same seasonings as the stew, then roasted at 425 for about 30 minutes (until tender).

Easy Salmon

Sometimes you don't want to cook and that's where Earth Fare comes in. Nice little salmon filet with some pre-roasted brussel sprouts--just pop them back in the oven for about 15 minutes and dinner's ready!

Yellow Squash Frittata

Usual frittata recipe (substituting coconut milk for heavy cream and no cheese) with some CSA yellow squash thinly sliced with some collards, potato, and onion. Yum!

Turkey Burgers & Veggies

After enjoying a well-seasoned turkey burger at my favorite burger joint (Sesame), I wanted to try recreating the magic at home. Not quite as good, but I'll keep trying! I mashed up some organic turkey with sauteed spinach, ghee, garlic paste, salt, and pepper. Veggies were mostly from our CSA and cooked in ghee with some curry and salt. Tried to make garlic aioli (mayo, lemon juice, garlic paste, salt, basil), but it mostly tasted like tangy mayo. Maybe next time.

Beast Mode = ON

Finally! A cool picture of me lifting something heavy! Of course there's another picture from the same workout where I look like an 80 year-old grandma pushing a shopping cart (i.e., lifting a kettle bell), but this one makes up for it. I like that I can finally start to see my muscles a little. Yay for progress!

Chalk Art

I went to a super fun chalk art workshop at Callie's Hot Little Biscuit, where we learned how to make these cute little things. The woman who taught it travels around making unique chalk art for shops, restaurants, and weddings. I love it!

Another Site Live

The hubby and I are working really hard to get our freelance business organized and legit. Posting our work here helps keep me on track. The latest launch was the Charleston Cup site, which I had done several years ago but updated this year in WordPress. I also just finished a month long WordPress class through Code Camp at the Digital Corridor (whoot whoot!). Nerd alert!

Paleo Huevos Rancheros

My husband has introduced me to the wonder that is chorizo, so I attempted huevos rancheros paleo-style. Pretty good! No beans, but used chorizo and lots of diced veggies, mixed with a jar of salsa (the good stuff) and filled with eggs (steamed with the lid on). Topped off with scallions. Kind of like a yummy Mexican breakfast hash :).

Candy Molds

I got a fun new silicon candy mold from Eataly in NYC last month and decided to christen it with some amazing paleo 'Reese cups.' They firmed up and popped right out of the mold, and were tasty as all get out!

Homemade Pickles!

Okay, I'm not a stickler for following recipes to the letter, so here's my take on making homemade pickles (which turned out very well, thank you!).

1. Slice up a bunch of cucumbers (we got the cute mini kind from our CSA that are extra bumpy and meant for pickling, but I imagine any kind would work).

2. Boil 1 1/2 cups of white vinegar with a little pinch of sugar and a big pinch (or three) of salt. Let it cool.

3. Put cucumbers in a big mason jar, spoon in a bunch of garlic, and top with the cooled vinegar. Let them sit in the fridge for a few days and you've got pickles!

I didn't sanitize the jar or anything, so they were only good for a few weeks in the fridge vs. something you could put on the shelf. But overall a success!

Lamb Kebabs

I resisted lamb for a while because they are little and cute and I feel bad for eating them. But dang, they are DELICIOUS. This was pre-marinated kebabs from Whole Foods served over some roasted cauliflower (with curry powder, olive oil, salt, and parsley). Heaven.

Cream Cheese, You Have Forsaken Me

I was feeling brave again and decided that cream cheese couldn't be all that bad for me...right? I made black rice and measured it out into 1/4 cup servings per roll (which was still satisfying and rollable), then piled on smoked salmon, carrots, asparagus, cucumber, cream cheese, and sesame seeds. My stomach got SO upset. Immediately. Which is such a bummer because it was sooooo good :(.

Jungle Diaper Cake

For my lovely friend Tara's 'King of the Jungle' themed baby shower! Here's a refresher in how to make one.

Cauliflower Fried Rice

Ingredients
3 tablespoons coconut oil
1 onion, chopped
1 head of broccoli, chopped
2 cups frozen edamame
1 large carrot, grated
1 cup beansprouts
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
2 tablespoons GF soy sauce or coconut aminos
1 tablespoon sesame oil
1/2 cup chopped scallions
1/4 cup chopped cilantro, for topping
1 head of cauliflower, grated or chopped in the food processor

1. Get a pot of boiling water going. Heat sesame oil in a large saute pan and add onion, broccoli, and salt, stirring occasionally for about 4 minutes. Add carrots, bean sprouts, and a bit of coconut oil, and cook for about 2 more minutes. Turn off heat.

2. Add edamame to boiling water and cook several minutes, or until done. Drain and toss in with vegetables.

3. In another skillet, add more coconut oil, garlic, and ginger until fragrant. Add in cauliflower rice and soy sauce and heat several minutes or until done. Toss with cooked vegetables and top with scallions and cilantro.

Spinach & Chorizo Stuffed Peppers

Hello lover.

Ingredients
1 (15 oz.) can tomato sauce
1/4 cup fresh chopped parsley
1/2 teaspoon red pepper flakes
3 minced garlic cloves
1/4 cup olive oil, divided
1 medium onion, chopped
1/2 lb. each of ground beef and chorizo
1 (6 oz.) bag fresh spinach
1/4 cup chopped fresh basil
4 medium sized bell peppers, seeded and cut in half lengthwise

1. Preheat oven to 350 and cook tomato paste, parsley, red pepper flakes, onion and garlic over medium-high heat until boiling. Reduce heat and simmer 10 minutes. Stir in fresh spinach and cook until just wilted. Brush peppers with olive oil and salt, roast in oven open side down while cooking the meat.

2. Cook meats, stirring often, 6-8 minutes or until pink is gone. Drain and combine with tomato sauce.

3. Flip over the softened peppers and spoon in meat mixture. Bake for approximately 20 minutes, letting cool before serving.

Adapted from www.people.com.

Beef & Broccoli Stir Fry

Nomy noms nom nom--that's all that needs to be said about this one!

Ingredients
1 lb. sirloin steak, thinly sliced
3 cups broccoli
2 Tablespoons tomato paste
2 Tablespoons coconut aminos
2 Tablespoons coconut sugar (I used coconut palm sugar)
1 Tablespoon apple cider vinegar
Heaping teaspoon of minced garlic
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 Tablespoon arrowroot powder
Sesame seeds and chopped scallions, for topping
Steamed or sauteed cabbage, for serving

1. In small bowl toss 2 Tablespoons water with tomato paste, coconut aminos, sugar, vinegar, garlic, salt, and pepper. Pour mixture over beef in a large pan and cook over medium heat for about 5 minutes.

2. Whisk 2 Tablespoons of water with arrowroot powder and pour over beef. Add in broccoli and stir until everything is evenly coated. Continue cooking until beef is cooked through and broccoli is tender. Top with sesame seeds and scallions, serve over cabbage.

Adapted from Paleo Magazine (Aug/Sept 2014)

Beach WOD

Our gym had an annual member appreciation day, and I brought some paleo-friendly yummies to the potluck. From left to right, collards from our CSA (tip: use lots of salt and vinegar to make them less bitter!), Against All Grain chocolate chip cookies, and these seriously easy and delicious 'Reese cups.'

The workout was a BEAST, on the hottest day of the summer (so far), but at least we had a beautiful view to enjoy. Felt great after, and it was fun to hang out with fellow crossfitters outside of the gym.