Chocolate Peanut Butter Bars (#sonotpaleo)

So, it’s been awhile.  Like, almost a year since I wrote my last post in here.  Life got busy and I got tired.  I’ll be honest, living a healthy lifestyle takes work and dedication and I’m still somewhere in the middle of the learning curve.  Between hitting the gym after work, cooking something tasty from scratch in my tiny NYC kitchen, and then cleaning up said tiny kitchen with no dishwasher, I was finishing up my evenings around 10pm, and by that time I had no motivation or energy to be funny or creative.  So, the food blog got put on hold.  But, hubby’s job got transferred and we are back in glorious, sunny California!  Land of dreamers, hippies, and a desire to make everything better with new technology like dishwashers!  It feels so good to be home!

So you’d think that I’d be bursting with healthy recipes to share, especially now that I’m back in California, the land of yoga and farmers’  markets, right?  Well, you’d be wrong.  It’s Christmas, and in this household, that means baking.  It is the one time of year I bake (mostly because I suck at baking) and the one time of year I feel no guilt eating alllllll the baked goods.  I’m going to share a couple of my favorite recipes that I make every year, healthiness be darned.

We’ll start with chocolate peanut butter bars.  In all honesty, for many years I was not that impressed with this recipe.  I am a connoisseur of all things peanut butter and chocolate, especially now that I don’t eat peanut butter on a regular basis (it’s not paleo and believe me, many a tear has been shed whilst staring longingly at various peanut butter concoctions at the grocery store).  This recipe just never really wowed me, but my mother-in-law has been making these bars for my husband for as long as he can remember and it’s just not Christmas for him without them.  So, I make them every year and just chalk my lack of enthusiasm up to me being picky since my husband never complained.  Imagine my surprise when this year’s batch came out tasting really good.  Like, hoard a stash somewhere in the house because otherwise I know my husband will eat them all kind of good.  Usually I just let him have them.  But after thinking about it for a minute, it became obvious.  Between not eating peanut butter on a regular basis and not consuming nearly the volume of sugary garbage that I used to, this recipe is now a treat.  It’s something special because I don’t eat this stuff every day anymore.  And it’s actually really, really good.  So here it is:

Chocolate Peanut Butter Bars

• 1 3/4 cups graham crumbs
• 1 box powdered sugar (I use less, otherwise it’s too sweet)
• 2 sticks butter, melted
• 16 oz jar all-natural, unsweetened peanut butter
• 12 oz package semi-sweet chocolate chips

Combine graham crumbs and half the box of powdered sugar in a bowl.  In another bowl, melt the butter and mix in the peanut butter.  Combine the wet and dry ingredients and mix well.  Taste and add more sugar if desired.  If the mixture is too wet, add extra graham crumbs and adjust sugar again.  Feel free to tweak this part to your little heart’s desire, I do it a little differently every time.  When the mixture has reached your taste preferences, pat it firmly into an un-greased 9×12 pan.  Melt the chocolate chips and spread the chocolate evenly over the peanut butter mixture.  Cool the pan in the fridge until the chocolate solidifies, then allow it to return to room temperature before cutting (otherwise the chocolate will crack).  Hide some somewhere for yourself before your family devours them all.

Obviously this recipe is pretty basic and you can tweak it a number of ways.  My husband’s favorite brand of peanut butter has always been Laura Scudder’s, so that’s what I use, especially since it’s a little more gritty which provides better texture for the bars.  I’ve used dark chocolate chips instead of semi-sweet and that was just as good, but when I tried milk chocolate chips I found it a little too sweet.  I’ve been on a white chocolate peanut butter kick recently so I’m tempted to try those next.  Assuming I don’t fall into a diabetic coma before the season is over …

Shepherd’s Pie

I’ve honestly never been that impressed with Shepherd’s Pie.  It always seemed somewhat boring, lacking the depth of flavor I’ve come to enjoy and expect from a well-prepared meal.  I thought of it as one more unimaginative iteration of the usual ‘meat and potatoes’ dishes everyone makes in the wintertime.  But the other day I was lacking in creativity and really, really tired of spending way too much time in the kitchen.  We don’t have a dishwasher (apparently that’s common in NYC, although it’s completely unfathomable to me) and hubby has been working long hours so I’ve been doing all the cooking and most of the cleanup by myself.  There’s only so much time I can spend in my tiny kitchen before I want to throw food and break stuff, so something’s gotta give.  Thus, I picked a simple recipe I thought would be easy and palatable if not mind-blowing (I can’t hit it out of the park every time … although I can try).  I got a little creative with a basic recipe and managed to pull together a dish that actually tasted pretty darn good.  It even got the hubby’s stamp of approval, which is harder to do these days given that he’s a giant man-child and only wants simple ‘Murican food.  But I digress …

• 1 large head cauliflower, rinsed and cut into florets
• 1 celery root, peeled and cut into 1″ cubes
• 5 cloves garlic
• salt
• 2-3 Tbsp ghee or butter
• 1 Tbsp EVOO
• 1.5 lbs ground beef or lamb
• 1/4 cup chopped garlic
• 1 large onion, chopped
• 2-3 carrots, peeled and sliced
• 1 stalk celery, thinly sliced
• 2 red (or yellow or orange) bell peppers, chopped
• 1 Tbsp fresh rosemary, minced
• 2 tsp dried thyme
• 1 can (28 oz) fire-roasted diced tomatoes
• 2 Tbsp balsamic vinegar
• 2 Tbsp Worcestershire sauce

Place cauliflower florets, cubed celery root, and garlic cloves in a steamer insert.  Season liberally with salt, place steamer over boiling water and steam for 20-30 minutes, or until everything is soft.  Place veggies in a bowl and blend with a hand-blender until smooth (you can also use a food processor).  Mix in ghee or butter and set aside.

Meanwhile, preheat oven to 350 and heat a large skillet over medium heat.  Add EVOO and chopped garlic to the skillet, stirring until the garlic becomes fragrant.  Add the ground beef or lamb and combine with the garlic, cooking until the meat is browned.  Remove the meat mixture from the pan, reserving juices if possible (if not, add another Tbsp EVOO to the pan).  Add onion, carrot, celery, bell pepper, rosemary and thyme to skillet, cooking until veggies are softened.  Add the meat mixture back into the pan and stir in tomatoes, balsamic vinegar and Worcestershire.  Bring to a simmer, then pour entire mixture into a 9″ x 13″ baking pan.  Spread mashed cauliflower/celery root over the top and bake for 20 minutes or until the mashed cauliflower starts to brown.

If you can’t find celery root or aren’t a fan, you can use more cauliflower or substitute a couple cups of cubed potatoes or chopped carrots and parsnips.  Or you could just use regular mashed potatoes, the choice is up to you.

Mustard Roasted Fish & Butternut Squash Salad

If someone had told me as a child that one day I would grow up to enjoy meals that included fish, squash, and salad, I would have laughed at them and told them they were crazy.  Even now there’s a small childish part of me that is proud and somewhat surprised that I choose to eat this stuff.  But then I make a few recipes like the ones I’m about to share and I realize the joke is on everybody else – all those people who are too set in their ways to try something new or have the long-held belief that healthy food can’t taste good.  The funniest part is I used to be one of them.  I’m always up for trying something new but I had a deep-seated belief that healthy food, particularly of the paleo persuasion, couldn’t really be that good.  I mean honestly, how does one live without sugar and carbs?

The truth is, once you let those things go, you realize just how much they were holding you back.  Real whole foods taste so much better when your palate isn’t overwhelmed by empty sugary garbage.  So many nuances and hidden flavors begin to show when you leave the processed stuff out of the equation.  Now, I have to admit that this recipe is a little on the fatty side and definitely has more natural sugars than a hardcore paleo eater would recommend.  But sometimes you have to fudge a little bit.  And we all know I will die before I give up dairy.  My grandmother’s family was from Switzerland and ran a dairy farm.  It’s in the blood.

Roasted Butternut Squash Salad with Warm Cider Vinaigrette – Barefoot Contessa Back to Basics

• 1 (1.5 lb) butternut squash, peeled and 3/4 inch diced
• EVOO
• 1 Tbsp pure maple syrup
• salt & pepper
• 3 Tbsp dried cranberries
• 3/4 cup apple cider or juice
• 2 Tbsp cider vinegar
• 2 Tbsp minced shallots
• 2 tsp Dijon mustard
• 4 oz baby arugula
• 1/2 cup walnut halves, toasted
• 3/4 cup freshly grated parmesan cheese

Preheat the oven to 400 degrees.  Place the squash on a sheet pan.  Add 2 Tbsp EVOO, the maple syrup, 1 tsp salt and 1/2 tsp pepper and toss.  Roast the squash for 15 – 20 minutes, turning once, until tender.  Add the cranberries to the pan for the last 5 minutes.  While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat.  Cook for 6 – 8 minutes until the cider is reduced to about 1/4 cup.  Off the heat, whisk in the mustard, 1/2 cup EVOO, 1 tsp salt and 1/2 tsp pepper.  Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated parmesan.  Spoon just enough vinaigrette over the salad to moisten and toss well.  Sprinkle with salt and pepper and serve warm.

Mustard-Roasted Fish – Barefoot Contessa Back to Basics

• 4 (8 oz) fish fillets such as red snapper
• salt & pepper
• 8 oz creme fraiche (or coconut cream, see below)
• 3 Tbsp Dijon mustard
• 1 Tbsp whole grain mustard
• 2 Tbsp minced shallots
• 2 tsp drained capers

Preheat the oven to 425 degrees.  Line a sheet pan with parchment paper or use an ovenproof baking dish.  Place the fish fillets skin side down on the sheet pan and sprinkle generously with salt and pepper.  Combine the creme fraiche, two mustards, shallots, capers, 1 tsp salt and 1/2 tsp pepper in a small bowl.  Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered.  Bake for 10 to 15 minutes, depending on the thickness of the fillets, until it’s barely done (the fish will flake easily at the thickest part when it’s done).  Be sure not to overcook it!  Serve hot or at room temperature with the sauce from the pan spooned over the top.

Cook’s Tips & Tricks

First of all, let me say that I know dried cranberries, parmesan cheese and creme fraiche are not strictly paleo.  I have looked for dried cranberries that are unsweetened and I just can’t find them so I’ve settled for Trader Joe’s organic ones – organic sugar, no unhealthy oils and no preservatives.  Close enough.  You could probably leave the parmesan out if you wanted to, but why would you?  I’m lacto-paleo and I make no apologies for it.  As for the creme fraiche, I substituted Trader Joe’s Coconut Cream and it’s still delicious, so that problem is solved.

As much as I hate living in Queens, I have to admit that New York has given me access to a lot of great food options.  Trader Joe’s has a lot of paleo-friendly ingredients that can be hard to find elsewhere like coconut cream and almond butter. Seriously folks, if you do nothing else, try their almond butter: it’s the best I’ve had so far and it’s cheaper than a lot of other options.  Slather it on sliced apples and it’s absolute heaven, but I digress.  Speaking of apples, New York also has a lot of apple farms, so I purchased my apple cider fresh from a cider mill near a friend’s house upstate (thank you Evan & Elizabeth for introducing me to the Burrville Cider Mill).  And since we’re close to Vermont, pure maple syrup isn’t hard to come by either (and TJ’s carries it too).  I even have a jar of maple cream that we purchased at a farmer’s market on a recent trip to Vermont.  Wow, I sound like such a food snob.  Or a food hoarder … ahem.

Carrot Coconut Soup with Curried Shrimp

I happen to be a big fan of carrot cake, and carrots in general, and I can promise you that this carrot soup recipe is delicious and tastes nothing like boogers.  And, unlike the trolls in the Hobbit, I don’t think boogers are an acceptable seasoning for soup, so you will find no boogers or other ‘natural flavoring’ in this recipe.  It’s simple, delicious, and easy to make (my three favorite things).  Plus, since it’s pureed, my husband loved it too; you should have seen his excitement when I pulled out the hand blender.  Seriously, you’d think the guy was 2 years old with his penchant for pureed vegetables.  At least his table manners are better than a toddler’s, most of the time.  He still thinks farts are funny, just like my Dad.  There’s a joke about how women marry men like their fathers in there somewhere but I think we’re just going to leave that alone … the puns and noxious fumes that would ensue would ruin your appetite.

Carrot Coconut Soup with Curried Shrimp – Rachael Ray Magazine

• 4 Tbsp EVOO
• 1 large white onion, chopped
• 1 3/4 lbs carrots, peeled and chopped
• 1 Tbsp coriander
• 4 c. chicken or vegetable stock (or bone broth if you want to go strict paleo)
• 1/2 lb shrimp, peeled and deveined
• 1 tsp curry powder
• 1/8 tsp cayenne
• 1/2 c. coconut milk
• 1-2 Tbsp fresh chives, chopped

In a large pot, heat 2 Tbsp EVOO over medium heat.  Saute onions 5 minutes or until soft.  Add carrots, coriander, salt and pepper.  Cook until carrots begin to soften, about 5 minutes.  Add stock, bring to a boil.  Reduce heat to medium, cover and cook until carrots are tender, about 15 minutes.  In a skillet, heat 2 Tbsp EVOO over medium-high.  Add shrimp, curry powder and cayenne.  Cook, turning once, until shrimp are opaque.  In a blender, puree soup with 1/4 cup coconut milk.  Divide soup among bowls and drizzle with remaining coconut milk.  Top with shrimp and chives.

As you can see in the picture I decided to use scallops instead, since scallops are my personal favorite.  They work just as well as shrimp (better, in my humble opinion) but are, unfortunately, more expensive.  I also realized, too late, that this meal would probably have gone very well with a nice glass of sauv blanc or a mild chardonnay but we’ll have to test that theory next time.

Morning Glory Muffins

My sister Kim is one of those women who gets out of bed in the morning looking gorgeous.  She could toss on a pair of yoga pants and a t-shirt and walk out the door and nobody would know she’d just woken up.  She wouldn’t even have to comb her hair or wash her face.  It’s disturbing, and unfair.  I, as you might have guessed, am not one of those women who wakes up looking gorgeous.  There is absolutely nothing glorious about me in the morning, except maybe how horrific my breath can get.  My hair is usually sticking up in multiple directions, my eyes are blurry and I’m often sore and stiff (thank you Crossfit) so I literally roll out of bed and move like a hunchback as I shuffle through the house.  It ain’t pretty folks.

So it follows that I am not a morning person.  And, because the universe is cruel and finds this kind of thing amusing, my husband is.  So much so that he’s spent the last 10 years (seriously, 10 years, you’d think he would’ve caught on awhile ago) annoyed with my ‘lack of effort’ and trying to convince me that I could be a morning person if I tried a little harder.  The whole debacle might have ended with me smothering him with a pillow in an effort to obtain five more minutes of sleep some fateful morning, but some academic group recently published a study saying that morning/evening people are that way because of how their bodies work and it’s basically hardwired, not just habits.  So he finally let it go.  Because heaven forbid he listen to what his wife has been telling him for the last 10 years … or maybe it was just the snarly death threats.

All that being said, I am always running behind in the morning.  I refuse to eat cereal because it’s basically high-sugar, empty carbohydrate, hungry an hour later garbage.  But there are days when I’m sick and tired of eggs and sausage, or I just don’t have time for it.  That’s where these glorious muffins come in.  They are paleo (duh) but they are also super tasty, moist, and chock full of fruit and vegetable goodness.  They remind me a little bit of carrot cake and they’re great with a glass of milk in the morning.  And, since they’re made with almond flour, they provide a longer, more even energy supply without the sugar spike (and following drop) you’d get from your average blueberry muffin.  This recipe makes about 1 dozen muffins, so don’t be fooled by my photograph – I doubled the recipe.

Morning Glory Muffins – Paleo Comfort Foods

• 2 1/2 cups almond flour
• 1 Tbsp cinnamon
• 2 tsp baking soda
• 1/2 tsp salt
• 2 cups carrots, grated
• 1 large apple, peeled, cored and grated
• 1 cup unsweetened shredded coconut
• 1 cup raisins
• 3 large eggs
• 2 Tbsp honey (optional)
• 1/2 cup coconut or avocado oil
• 1 tsp vanilla extract

Preheat oven to 350 and grease a standard-sized muffin pan (12 cups).  Combine almond flour, cinnamon, baking soda and salt in a large bowl.  Add carrot, apple, coconut and raisins and combine well.  In a separate bowl, whisk eggs, honey, oil and vanilla extract together.  Pour this mixture over the dry ingredients and mix well.  The batter will be very thick.  Spoon into the muffin pan and place on the middle or upper rack of your oven.  Bake 20-30 minutes or until a toothpick inserted in the top of a muffin comes out clean.  Cool muffins in the pan for 8-10 minutes and then remove to a rack to finish cooling.

I don’t have any alterations for this recipe, although I think in the future I might try substituting some coconut flour for some of the almond flour.  This will probably require more liquid since coconut flour is much drier than almond flour and has a tendency to absorb a lot of liquid.  The author says you can add some grated orange zest for zing, and you can substitute chopped dates for the raisins.  She also says you can make a loaf instead of muffins, you just have to increase your baking time to 45-60 minutes.

Roasted Shrimp Salad

I know most of my posts lately have been “paleo this” and “paleo that” and I hope that I don’t come across as one of those crazy gymrat clean-eating types that think the world revolves around how much they lifted at the gym that day and what they did and did not eat.  I totally am one of those people now but I try really hard to keep it to myself … which means that I only talk about Crossfit and Paleo 50% of the time instead of 100% of the time (gainz!).  All jokes aside, the reason I’ve been blogging paleo recipes lately is because it’s mostly what I’m eating, and there’s a reason for that: I feel better.  When I eat a cleaner diet of mostly whole natural foods, I feel stronger, healthier, happier, more alert, less tired and not bloated.  And some of my OCD symptoms get better too (some, not all – I still check all the locks and the stove multiple times before I leave the house – gotta love the crazy).

I know a lot of people think Paleo is just a fad or some weird and unattainable boring diet, but with a little work and creativity it’s actually not that bad.  Don’t get me wrong, some things were just not meant to be paleo-ified and I’ve tried some real dud recipes, but there are some really good ones out there too.  I love food and I am not willing to give up enjoying what I eat – if I’m going to put calories into my body, they’d better taste good!  So I will be sharing the good stuff, the stuff that any foodie would want to eat, the stuff that you wouldn’t know was paleo if nobody told you it was.  And that’s where this recipe comes in.  It takes a little modification in that if you want it to be strictly paleo you have to make your own mayonnaise (I’ll include a recipe) but if you don’t want to you don’t have to.  It’s a Barefoot Contessa recipe, and if you’re willing to make a few modifications or you’re okay with eating dairy, a lot of her recipes fit within paleo guidelines.  This recipe is from her cookbook How Easy is That? which I recommend, paleo or not.  It has lots of flavorful, simple recipes full of healthy whole ingredients.  You really can’t go wrong.

Roasted Shrimp Salad

• 2.5 pounds peeled shrimp (16-20 count per pound)
• 1 Tbsp good EVOO
• kosher salt & freshly ground pepper
• 1 cup good mayonnaise (recipe to follow)
• 1 Tbsp grated orange zest
• 2 Tbsp freshly squeezed orange juice
• 1 Tbsp white wine vinegar
• 1/4 cup minced fresh dill
• 2 Tbsp drained capers
• 2 Tbsp minced red onion

Preheat the oven to 400.  Pat the shrimp dry with paper towels and place them on a sheet pan.  Drizzle with EVOO, sprinkle with 1 tsp salt and 1/2 tsp pepper, and toss together.  Spread the shrimp in one layer and roast for 6 – 8 minutes, turning once while cooking, just until pink and firm and cooked through.  Allow to cool on the pan for 3 minutes.  Meanwhile, make the sauce.  In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 tsp salt, and 1/2 tsp pepper.  When the shrimp have cooled, add them to the sauce and toss.  Add the dill, capers, and red onion and toss well.  The flavors will improve if you cover the salad with plastic wrap and allow it to sit at room temperature for 30 minutes.  Otherwise, chill for up to 6 hours and serve at room temperature.

Paleo Mayonnaise – Nom Nom Paleo (Immersion Blender version)

• 1 large egg yolk
• 1 Tbsp fresh lemon juice
• 1 Tbsp water
• 1 tsp Dijon mustard
• 1 cup macadamia nut or avocado oil
• kosher salt

Place all ingredients except salt in an immersion blender cup.  Put the head of the immersion blender in the bottom of the cup and pulse, lifting and tilting the head of the blender so that the mayonnaise forms evenly.  Season with salt to taste and store, covered, in the fridge.  Makes 1 cup.  **Cook’s note – DO NOT use EVOO unless you really like the flavor – I’ve tried making mayo with EVOO and the strong taste of the oil overpowers the mayo.  Ick.

I rarely come across recipes that call for roasted shrimp but I was impressed with the tenderness and the flavor of the shrimp after roasting, so I recommend sticking with that prep method.  I served the shrimp salad over spring salad greens as a simple dinner salad and it was really good.  If you feel like it might not be enough feel free to add some roasted or pickled asparagus or sliced cucumbers as a side, or whatever veggie you prefer.  And don’t forget the wine pairing – try a dry white wine.  Yes, I know alcohol is not paleo.  I don’t care.

Pesto Spaghetti Squash w/ Roasted Chicken & Prosciutto-Wrapped Asparagus

Let me preface this blog entry by stating that this recipe is Paleo but can easily be adjusted to suit non-paleo folks as well.  After diving headlong into the Crossfit Cult I’ve made some pretty serious changes to my eating habits.  Now before you think I’ve gone completely crazy, I will admit that trying to keep 2 Crossfitters fast approaching beast status fed while following Paleo guidelines and preparing everything from scratch in a tiny kitchen with no dishwasher gets old really fast.  Not to mention, the lack of cheese in this recipe and in the Paleo lifestyle in general is extremely disturbing.  Strangely enough (or not …) I’ve noticed that I miss dairy more than I miss pasta.  So while sticking with the spaghetti squash, I’ve added romano cheese to this recipe and it was everything my dairy-loving heart was longing for.  You can add cheese or not according to your preference, but anyone who doesn’t like cheese should probably navigate away from this blog right now.

Tuscan Lemon Chicken – Barefoot Contessa

• 1 – 2 lbs chicken breasts
• kosher salt
• 1/3 cup EVOO
• 2 tsp grated lemon zest (2 lemons)
• 1/3 cup freshly squeezed lemon juice
• 1 Tbsp minced garlic
• 1 Tbsp minced fresh rosemary (oregano or basil would probably also work – the rosemary can be a little overpowering)
• black pepper

Sprinkle the chicken breasts with 1 tsp salt.  Combine EVOO, lemon zest, lemon juice, garlic, rosemary, and 1 tsp pepper in a ceramic or glass dish just large enough to hold the chicken.  Add the chicken and turn to coat.  Cover the dish with plastic wrap and refrigerate a minimum of 4 hours or overnight, turning once or twice.  Grill or bake the chicken according to your preference.  Once cooked, slice into pieces and set aside.

Prosciutto-Wrapped Asparagus

• 1 lb fresh asparagus
• EVOO, salt and pepper
• 5 oz prosciutto

Preheat oven to 425 and line a baking pan with foil (or EVOO).  Clean and trim asparagus and toss with EVOO, salt and pepper.  Wrap 2-3 asparagus spears (depending on thickness) with 1 slice prosciutto and place each bundle on the lined pan.  Bake for 10 – 15 minutes depending on thickness and size of asparagus bundles, checking often to prevent burning.  Serve hot!

Pesto Spaghetti Squash – Paleo Comfort Foods

• 1 spaghetti squash
• 1 cup fresh whole basil leaves (packed) + 1/4 cup more chiffonade
• 1/4 cup walnuts
• 1/3 cup EVOO
• 2 cloves garlic + 1 additional, minced
• salt & pepper to taste
• 1 Tbsp clarified butter (Ghee)
• 2 cups assorted fresh tomatoes, chopped
• 1/4 cup toasted pine nuts

Preheat oven to 375.  Cut the spaghetti squash in half and remove all seeds.  Place facedown into a large baking dish, add water to fill the pan halfway, and bake for 30-40 minutes (you want to slightly undercook it).  Meanwhile, in a food processor, combine 1 cup basil leaves, walnuts, EVOO, 2 cloves garlic and salt and pepper to taste.  Process until smooth.  When spaghetti squash is done, scrape the insides of the squash with a fork to remove the ‘spaghetti’ and set aside.  Melt butter in a large skillet over medium heat and add 1 clove minced garlic.  Stir in the spaghetti squash along with the pesto.  Gently fold in the tomatoes, fresh basil chiffonade and pine nuts.  Cook until everything is well-incorporated and the spaghetti squash is cooked to your preferred doneness.

To serve, place the pesto squash in individual bowls or on plates, top with sliced chicken and side with prosciutto asparagus.

Tips & Shortcuts:

1) Instead of baking the spaghetti squash in the oven, place it cut-side down on a plate with some water in the bottom and microwave it for 6-8 minutes.  Check its doneness and if it needs more time continue microwaving it in 1 or 2 minute increments.  It shouldn’t take more than 10 minutes total and it’s much faster and more energy efficient than using your oven, plus it cuts down on added heat in the kitchen if you have an inefficient oven like I do.  And since all I have to do these days is look at a barbell to start sweating profusely, this is much appreciated.  Whoever made up those stupid “I don’t sweat, I glisten” t-shirts has obviously never met me, cuz I don’t even sweat, I freaking rain.  Seriously, I’m gonna need a hazmat label pretty soon.  It’s disgusting.

2) If you just can’t imagine pesto without cheese, feel free to add some grated parmesan or pecorino romano to the pesto ingredients before you blend them.  Or, you can just grate some over the finished dish.  Or you can do both – no judgement here.

3) If you’re not practicing strict Paleo or you’re having a cheat day, or if you’re just one of those normal people wondering what on earth is up with all this Paleo weirdness, pair this dish with a nice glass of sauvignon blanc or an un-oaked chardonnay.  (Psst … you want to know ‘why Paleo?’  Because GAINZ!)

I Drank the (Paleo) Kool Aid

Don’t worry.  I’m not going to spend the next five paragraphs boring you with un-ending talk about my workouts at my Crossfit gym or my latest diet changes or my GAINZ (and there have been some, let me tell you).  I am, however, going to share some super heathy, whole food goodness that has come about as a result of my joining said Crossfit gym and allowing my husband to talk me into participating in their Nutrition Challenge.  The nutrition challenge involves drinking lots of water, getting enough sleep, and following what’s known as the Paleo diet for 6 weeks.  What this means is that I eat what our Paleolithic ancestors ate: meat, veggies, some fruit and nuts.  No grains, no legumes, no sugar (gasp) and NO DAIRY!!!  Yes, you read that correctly.  I voluntarily gave up cheese for 6 weeks.  I’m still experiencing withdrawals.  Leave me alone.

So, as you can imagine, food can get pretty boring pretty quick when all the good stuff gets taken away, right?  Wrong!  You just have to know where to look.  I stumbled upon a wonderful blog and cookbook called Nom Nom Paleo: Food For Humans, which is where tonight’s recipe comes from.  It’s so simple and tasty you’ll think you’ve died and gone to heaven.  Flashback to me lying on the floor after today’s WOD (workout of the day for you non-Crossfit folk) and feeling like I had died and gone to … hell.  Yeah, this salad is a lot better than that.

Pistachio Apple Salad with Honey Mustard Dressing

• 3 Tbsp apple cider vinegar
• 2 Tbsp EVOO
• 2 Tbsp honey
• 2 tsp dijon mustard
• 1/4 tsp kosher salt
• freshly ground black pepper
• 3 medium endive heads, thinly sliced crosswise (about 3 packed cups)
• 2 medium Gala, Fuji, or Honeycrisp apples, peeled, quartered, cored and thinly sliced
• salt & pepper
• 1/2 cup roasted and salted pistachio nuts, shelled and chopped

In a small bowl, thoroughly whisk the vinegar, EVOO, honey, mustard, and salt until combined.  Season to taste with pepper.  Combine the endive and apple slices in a large bowl.  Add dressing as desired and gently toss the salad.  Season with salt and pepper and garnish with pistachios before serving.

I have no alterations or tips for this recipe because it’s that simple and easy.  I will, however, share a California (sigh) moment with you and recommend that you eat it with fresh sashimi if you have access to a good Asian market.  Brag moment: all that sashimi you see in the photo cost me about $15 at the local Korean market.  It would have been double that, easily, at a restaurant.  So not only am I eating healthy, I’m eating cheap (relatively speaking).  GAINZ!!!  Sorry, couldn’t help myself.

I’ll Take Another Serving … of Denial

I’m on a role.  I know it’s winter and I’m supposed to be cooking winter-y dishes that warm you up and stick to your guts, like stew or mac ‘n cheese.  But all I can think about is spring: new leaves, fresh grass, and the smell of dirt and green growing things.  I dream of the beach and warm sunshine on my skin and the kind of food I could buy at my favorite farmer’s market in California.  Maybe I just need to scratch the itch and go home for a visit; I’m getting a bit obsessed.  But in the meantime I’ll stick to my denial and make the food I want to eat.  And the best part?  While I may be in denial about the weather (or where I’m living), I don’t have to practice denial when it comes to how much of this salad I eat, because it’s all whole foods and healthy fats that are good for you.  So wherever you are, if you’re craving a little summer or just trying to prep for bikini season, this recipe is for you.

Living Lettuce with Citrus Grilled Shrimp – Home Cooking the Costco Way

• finely grated peel of 1 orange
• 1/3 cup fresh orange juice
• 1 Tbsp fresh lime juice
• 1 Tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 2/3 cup EVOO
• 10 large (21-25 count) raw shrimp, peeled & deveined
• 1 head hydroponic (living) lettuce
• 1 orange, peeled & sectioned
• 1 avocado, peeled and thinly sliced
• 4 oz feta cheese, crumbled
• 1/3 cup dried cherries
• 1/4 cup red onion, thinly sliced
• 1/4 cup slivered almonds, toasted

Combine grated orange peel, orange and lime juices, honey, mustard, salt and pepper in a bowl.  Slowly whisk in olive oil until blended.  This can be stored in the refrigerator for up to 1 week; shake or blend before use.  Thaw shrimp and pat dry.  Place in a small bowl, add 1/4 cup dressing and toss to combine.  Let stand for 30 minutes.  Gently remove each lettuce leaf from the root, rinse and drain.  In a large bowl, combine lettuce, orange, avocado, feta, dried cherries, red onions and almonds.  Add dressing to taste and toss gently to coat.  Heat a nonstick pan over medium heat, add shrimp and cook until pink, about 3 minutes.  Remove from pan with a slotted spoon and place on top of the salad.  Makes 2 servings.

I know it sounds all fancy-pantsy with the living lettuce and all that, but if you don’t feel like paying for it, a bag of pre-washed butter or boston lettuce should do just fine.  Also, in a pinch I’ll substitute bottled OJ (the good stuff, mind you) for freshly squeezed.  Don’t sub bottled lime juice for fresh though; fresh lime juice has a certain sweet brightness that gets lost somewhere in the bottling process.  For those of you unfamiliar with the term, shrimp ‘count’ refers to how many of that particular size of shrimp would be found in one pound weight, so the lower the count, the larger the shrimp.  Feel free to use whatever size shrimp (and however much) you want.  Finally, go light on the dressing – I’ve found it goes a lot farther than you’d think and there’s nothing worse than an over-dressed salad (except maybe an over-dressed man).

Yes, that’s a dinner fork in the salad bowl, and yes, it looks like a small salad, because I was so hungry that I just started eating it out of the salad bowl while standing at the kitchen counter and realized half-way through that I should probably take a picture of it before I finished inhaling it.  I go a little feral when hubby’s not around …

A Little Taste of Summer (aka Squash Pasta)

When I lived in California, I dreamed longingly of the snowy winter days of my youth in Canada.  “Going to the snow” was a treat, with long days spent at my stepdad’s mountain house in front of a warm wood-burning fireplace, gazing out the huge picture windows and watching the snow fall.  Then I moved to New York City and promptly got over my desire for snow.  You see, people in this city are living in a strange state of denial.  They want to pretend that cold weather doesn’t happen and snow doesn’t exist.  The houses aren’t insulated and the heaters are inefficient old boiler systems (forced air is the only way to go, duh and/or hello).  Nobody can be bothered to pick up a damn shovel unless it’s to clear their sidewalk, which the City is more than happy to ticket you for if it isn’t properly cleared (seriously? WTF).  But not their curb where their cars are parked – the idiots here let the rest of the snow accumulate, making parking damn near impossible.  Then they park on our nicely cleared curb whenever they get the chance, because heaven forbid they act like responsible adults and clear their own damn curb.  But I digress.

So right now it should come as no surprise that I am coveting the gorgeous weather my family and friends are enjoying in California – 75 degree temperatures and an early spring this year.  I’m also seriously contemplating hopping a plane home for my sanity’s sake.  But in the meantime, I’m reminiscing about the food I make during the summer, and that’s where this recipe comes in.

Zucchini & Yellow Squash Spaghetti – Cuisine at Home

• 8 oz dry spaghetti (I like to use thin spaghetti)
• 4 cloves garlic, thinly sliced (or a few whopping spoonfuls of the jarred minced stuff)
• 3 Tbsp EVOO
• 4 zucchini, julienned (7 cups)
• 2 yellow squash, julienned (3.5 cups)
• salt & pepper to taste
• 2 Tbsp fresh lemon juice
• 1/2 cup grated Pecorino cheese (or more … like you didn’t see that coming)
• 1/2 cup thinly sliced fresh basil
• 1 Tbsp minced lemon zest
• shredded Pecorino for garnish

Cook spaghetti in a large pot of boiling salted water according to package directions; drain.  Saute garlic in oil in a large sauté pan over high heat until fragrant, 30 seconds.  Stir in zucchini and yellow squash, then season with salt and pepper.  Cook zucchini and squash until wilted, 1 minute, then add lemon juice; cook until both squash are fork-tender, 2 minutes more.  Off heat, stir in spaghetti, Pecorino, basil, and zest; garnish servings with shredded Pecorino.

Cook’s notes:

This dish is pretty easy to make but you will need a few specialized kitchen tools.  First, I would highly recommend a mandolin or a julienne peeler, otherwise you’ll spend waaaaayyy too much time julienne-ing the squash and it’s tedious enough even with the proper tool.  Second, I would recommend a rasp grater like the one pictured below.  They are perfect for zesting citrus fruits and grating ginger, yielding a super-fine product that is nearly impossible to get with any other method.

As far as accompaniments are concerned, I would recommend a crisp dry white wine such as a sauv blanc to go with this dish.  The Robert Mondavi Private Selection Sauvignon Blanc is a personal favorite (yay California wine!) and is reasonably priced.  And for a side, I’d recommend Missy’s Marinated Tomatoes, a Pioneer Woman recipe that is absolutely delicious and reminds me of my Cali friends growing tomatoes in their backyard gardens (sigh … I miss those days).  Here’s the link:

http://thepioneerwoman.com/cooking/2011/07/missys-marinated-tomatoes/

Now for the ultimate accompaniment: if you live in California, take this meal and a glass of wine out onto your patio and enjoy a gorgeous California sunset.  Do it for me, and send pictures.  And a plane ticket.