The amateur has gone, dare I say it, Paleo...

Long time no write.

Some people have been asking about the blog, and yes, it's been awhile, but I'm still here and cooking strong. Almost 10 months later, and Zack and I have embraced a new cooking lifestyle and fitness routine, and we are feeling healthier than ever.

I guess I hesitated to write about it because, you know, the term "Paleo" and "primal" can elicit a quick eye roll from some audiences. Some people may even view it as a "fad diet."

What does "Paleo" mean exactly? 

In actuality, eating Paleo or primal has been around for a long time, hence its reference to the Paleolithic era, or mimicking the diet of our ancestors who suffered from fewer chronic diseases and illnesses in comparison to our current population. Really, it's simple. Eat whole foods that better fuel your body for life, while avoiding processed and refined foods. Strive for low-carbohydrate, low-sugar, and good fats. I think the fats part is what throws people off; basically, when you eat lots of carbs and sugars, your body uses them for energy and stores any fats consumed. If you eliminate the carbs and sugars, your body will burn and use fats for energy.

Now we could go down to the microbiologic and chemical levels, in terms of explaining why our bodies thrive off eating this way, but we will leave it at that for now. It's a learning process.

Cabbage/broccoli/carrot slaw - perfect under meatballs or pulled pork.

Green chile turkey meatballs with chipotle sauce, guacamole, and slaw.

Beef bourguignon - great to serve over broccoli or broccolini.

"Zoodles" - shredded zucchini and yellow squash - great substitute for pasta.

Why?

And now you're wondering; how on earth did we get into this, and why would I leave behind some of the pretty delicious recipes I've blogged here previously. I guess Zack and I have been inspired, first and foremost, by my dad. A few years ago, he suffered from some heart-related events and what doctors would deem "cholesterol issues." As a result, he has changed his lifestyle, embraced a Paleo diet, and now his blood work is near perfect and he is on limited medications. Furthermore, he is decreasing his risk of future heart events which could be detrimental to his life. It just proves, you are what you eat.

I took it seriously when I read that a woman's risk of cardiovascular events is twice as much if she has a parent who suffered from early cardiovascular disease. That's me. And the family history doesn't stop there for me; it goes back further. I want to live a long, full life and be healthy enough to run around with my grandkids, and maybe great grandkids. I think Zack took it seriously when he entered a Biggest Loser contest at work and saw the pounds just drop off him as a result of eating low-carb, low-sugar. He noticed a difference, and other people noticed a difference. It's one of those things - if you see and like the results (looking, feeling, and performing well) and you can still make good tasting, comforting food you enjoy, why not do it?

BBQ shredded chicken with slaw.

Crispy sweet potato roast - good carbs for post-workout.

Paleo staple - kraut.

Now. Being the major foodies that Zack and I are, you would think embracing this lifestyle would be a serious downer for us. I mean, I love pasta. And bread is pretty good too. Essentially, Zack and I cook based on the primal lifestyle and engage in CrossFit for exercise all through the week - Monday through Friday. When we are in town, we will cook at home on the weekends a bit, but we like to relax and enjoy a couple meals out (to eat whatever we want, within reason). Furthermore, eating primal is not always convenient when you are with friends or family who are on different diets. So we don't sweat about it. Enjoy your life and live to the fullest, while taking care and fueling your body the best you can.

Steaks - great with roasted brussels sprouts or a hearty kale salad.

What else?

You will be surprised though. When you do eat this way, things that aren't very good for you are no longer as appealing. I have my weaknesses. Donuts are the greatest thing ever. But at the same time, pancakes and French toast are something I used to love, that I could now easily pass on now. You begin to crave foods that are good and satisfying to your body and health.

If you have health issues that are impacting your daily life, or a stubborn few pounds you just can't seem to shed, it may be worth a try. One thing to remember though is this - it's not just a "diet," it's really a lifestyle and a point of view.

Okay, I'm going to get off this soap box and go eat some bacon, or throw around some kettle bells or something.

May good food be with you.

(Oh, and in regards to the blog...I have no commitments at this moment. There may be a post, here and there, but I can't guarantee anything. Between work, cooking, CrossFit, trying to read and expand my mind, and friends and family to keep up with, among other things like travel and hobbies, the blogging (as much as I love it) can go by the wayside. We'll see where it goes. Cheers.)

Dark chocolate bark with nuts, seeds, flaked coconut, and sea salt.

Roasted spaghetti squash with mushrooms + sausage

Well, time flies by and I have some posts up my sleeve. More Paleo (-ish) friendly dishes that will satisfy your soul, coming soon. For now, I have spaghetti squash.

Spaghetti squash is kind of bizarre. There is something so strange about cutting open a pumpkin-like thing to find a plethora of stringy, spaghetti-like vegetable substance. Zack and I had never had it before, but since we've been attempting to eat low-carb, low-sugar (or a somewhat loose Paleo diet), we thought there was no time like the present.

I don't know if I would go for it plain, but mixed in with some mushrooms and sausage, your mind just might be tricked into thinking your eating some sort of pasta. And that's not a bad thing.

Roasted spaghetti squash with mushrooms

As adapted from Bliss.

Serves 4-6.

Ingredients:

1 spaghetti squash

2-3 tablespoons extra-virgin olive oil, divided

3-4 branches of fresh sage leaves

Kosher salt and fresh ground black pepper

1 garlic clove, minced

8 ounces fresh cremini mushrooms, stems removed and caps sliced

1/4 cup sliced scallions

1/4 cup freshly grated parmesan

Shaved parmesan for garnish, optional

Chicken or turkey sausage of your choice, sliced on the diagonal (I used a combination of Trader Joe's Spicy Italian Chicken Sausage and Garlic Herb Chicken Sausage)

Preheat oven to 400 degrees F. Slice spaghetti squash in half lengthwise. Scoop out seeds, drizzle with 1-2 tablespoons olive oil, lay sage leaves on top, season with salt and pepper, then place squash, cut side down, on a baking sheet lined with parchment paper. Bake squash for 45 minutes, or until squash flesh separates and strands easily with a fork. In a skillet over medium heat, saute garlic and mushrooms, until mushrooms are brown and tender. (I sauteed the chicken sausage in a separate skillet over medium-high heat at this point to heat through and brown slightly.) Add the squash, combining until heated through. Remove from heat and toss with scallions and parmesan. Serve squash with sausage and parmesan shavings on top.

Spaghetti squash, minus the chicken sausage.

Well, to be honest, I wasn't quite sure about the spaghetti squash when I first got started. First of all, it was hard to slice in half. My little arms were like quivering by the end. I was seriously thinking, "Am I going to be able to cut this thing in half, or will I have to wait for Zack to get home?" Ha. Then I just had this weird is-this-really-coming-out-of-a-squash moment, as I pulled out the strands. And I was worried it was going to be too bland. However, with the combination of mushrooms and sausage, this meal was overall, very pleasing and satisfying. And when Zack and I took our leftovers to eat at a local coffee shop for lunch the next day, one of the girls working there just couldn't seem to believe how good it looked and smelled when she brought over our lattes. She was amazed. And then I thought, "Either she is seriously starving or maybe this doesn't look too weird/bad after all."

That's my spaghetti squash story. And this is my conclusion: spaghetti squash makes a nice pasta replacement given that you've got some other strong herbs/flavors or a nice sauce to pair it with. It's worth trying if you haven't. Cheers.

Bacon-wrapped smoky chicken thighs + shredded brussels sprouts salad

Zack and I have been eating paleo-style for three weeks now. And it just keeps getting better. We are reaping the benefits. Honestly, I didn't think it would last more than a whopping two seconds, but it's actually turning out to be a well-worthy endeavor. I mean, really. Wouldn't you like some bacon-wrapped goodness for your dinner tonight?

Bacon-wrapped smoky chicken thighs

As adapted from Balanced Bites.

Serves 4.

Ingredients:

4-5 (depending on size) bone-less, skin-less chicken thighs (I got mine at Trader Joe's)

4-5 slices of Trader Joe's apple smoked bacon

Ingredients for smoky spice blend:

Approx. 1 teaspoon chili powder

Approx. 3/4 teaspoon smoked paprika

Approx. 1/4 teaspoon paprika

Pinch of ground cinnamon

Kosher salt and freshly ground black pepper

Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil, place a rack on top, and grease rack with cooking spray. Combine spices for smoky spice blend in a small bowl. Rub chicken thighs with half of the spice blend. Wrap each thigh in a piece of bacon, rub with remaining spice, then place on baking sheet rack. Bake for 40 minutes, or until cooked through. Easy as that. Enjoy. 

Shredded brussels sprouts salad

As adapted from Power Foods.

Serves 4.

Ingredients for salad dressing:

1 tablespoon stone-ground mustard
3 tablespoons fresh lemon juice (from 1-2 lemons)
Kosher salt
1 tablespoon plus 1 teaspoon pure maple syrup
2 tablespoons extra-virgin olive oil

Ingredients for salad:

8 ounces brussels sprouts, very thinly sliced (about 3 cups, I used pre-sliced brussels from Trader Joe's)
3 cups of spinach, Swiss chard, and kale (or a combination, thinly sliced if desired)
1/3 cup raw hulled sunflower seeds, toasted if desired

Stir together mustard, lemon juice, 3/4 teaspoon salt, and maple syrup; whisk in oil until emulsified. In a salad bowl, toss together brussels sprouts and greens. Add salad dressing and sunflower seeds; toss to coat and serve.

Spinach, Swiss chard, and kale mixture (buy this "power greens" mix at Trader Joe's)

First of all, this chicken might be one of the most wonderful things I've ever eaten. Why I don't buy chicken thighs more often is beyond me. Seriously, consider trying chicken thighs in place of your usual chicken breast sometime; they are so incredibly flavorful. And I didn't even use bone-in thighs, as the original recipe recommended. Not to mention how tender they are. Now, I know the bacon and spices added a little something special, but I am now convinced that chicken thighs are the way to go. You will not be disappointed with these.

And this salad is great too. It's so simple, but definitely a salad that I would take to friends' houses for dinner, or even for a holiday meal (don't brussels just scream holidays...?). I know many of you may be questioning raw brussels sprouts, but don't question it; they add great crunch, similar to that of broccoli or cabbage, and they blend in beautifully when thinly sliced. Lastly, this salad dressing is delicious - a great, versatile dressing that could be used on many salads.

Well. There are more great paleo-friendly meals coming your way. Whether you're full blown into it, or not, prepare for some delicious and healthy recipes coming soon, here. Cheers.

It's getting a little paleo around here + Asian meatballs with "zoodles"

Zack and I thought we ate healthy before. But since we jumped on this low-carb, low-sugar bandwagon a couple weeks ago, my viewpoint has completely changed. We're getting down to pretty bare bones, meat and vegetables. You know you're eating paleo when you have shredded vegetables in place of pasta. You may find, however, that it's surprisingly delicious and satisfying.

Asian meatballs

As adapted from Nom Nom Paleo.

Makes 36 meatballs.

Ingredients for meatballs:

8-10 fresh shiitake mushrooms, minced

2 small (or 1 medium) shallot, minced

3/4 cup minced sweet potato

2 heaping tablespoons minced fresh cilantro

2 lbs. ground beef

1 1/2 tablespoons tamari soy sauce

2 tablespoons tomato paste

Kosher salt

Freshly ground black pepper

2 tablespoons coconut oil, melted

Line a rimmed baking sheet with foil, brush with melted coconut oil, and preheat oven to 375 degrees F. Toss minced vegetables and herbs in a large bowl to combine. Add ground beef, soy sauce, tomato paste, and season with salt and pepper. Thoroughly combine ingredients, being sure to not overwork the meat. Roll out 3 dozen meatballs and place on foil-lined baking sheet. Each meatball should be about 1 1/2 inches in diameter. Bake for about 20 minutes, until cooked through and browned, rotating baking sheet about halfway through. (If you want, you can reserve half of the raw meatballs, freeze on a baking sheet, toss them in a freezer bag, and save to pull out, thaw, and bake laker.) Serve with "zoodles" or on a bed of cabbage slaw, etc. and drizzle with sriracha.

For "zoodles:"

Wash zucchini, slicing off ends. Use a mandolin to julienne zucchini. Heat coconut oil or bacon fat (oh my) in a sauté pan over medium heat. Briefly sauté zucchini until crisp-tender, tossing frequently, about 4 minutes. Serve with meatballs.

Meatballs, minus the sriracha.

As I noted above, you can freeze half of the meatball batch, which is what I did, and Zack and I have gotten 4 meals (each) out of this recipe! Talk about good use of your time; it's so easy. Plus, these meatballs are pretty darn delicious. 

I love that they are packed with vegetables, but the meaty flavor is great. They hold well, and they have great texture. Plus, you can get a really good kick by drizzling with sriracha. This is a great recipe that I will definitely make again. They're wonderfully satisfying as a main, but they would be awesome appetizers as well. Well, I guess this is one not meatless Monday, but I'm so okay with it. Cheers!

Baked sweet potatoes with chili beans

Everybody likes a good ol' baked potato. Garnish it how you will; you love it. Warm, comforting, but let's face it - not the healthiest. Sprouted Kitchen just happens to have a spin-off version that just might be better than the original. You be the judge. I'm already hooked.

Baked sweet potatoes with chili beans

As adapted from The Sprouted Kitchen.

Serves 4.

Ingredients:

4-6 small sweet potatoes
1 15-oz. can of pinto beans, drained and rinsed
1 15-oz. can of black beans, drained and rinsed
2 teaspoons extra-virgin olive oil
1 yellow onion, thinly sliced
2 garlic cloves, chopped
1 heaping tablespoon chili powder
1 heaping teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon smoked paprika
1 teaspoon kosher salt
1 28-oz. can San Marzano tomatoes (whole or crushed)

Toppings/garnishes:

Plain greek yogurt
Fresh cilantro
Sprouts
Red onion, diced
Avocado, diced
Freshly shredded Tillamook cheddar cheese
A few slices of freshly cooked bacon, broken up into little bits

Preheat oven to 400 degrees F. Pierce holes in sweet potatoes with a fork, wrap each one lightly in foil, place on middle rack in oven, and bake for 45-55 minutes, or until tender. Warm olive oil in a heavy-bottomed pot over medium heat. Cook onions and garlic until softened. Add spices and San Marzano tomatoes. If tomatoes are crushed, great, if whole, crush them to puree. Bring to a simmer and reduce for about 20 minutes. Add beans and cook another 5-10 minutes. Taste and season with additional salt and spices, if needed. Split open baked sweet potatoes, creating a cavern down the middle. Fill the cavern with chili beans and garnish with toppings, as desired. You've had chili before, I'm sure; you know the drill.

These baked potatoes are so good. The chili, in itself, is delicious. Then top it with so many wonderful colors, textures, and flavors, and it's just great. And the potatoes and chili save and reheat well also. This seems like it would be a wonderful meal for a loved one who is feeling low, or for an easy make-ahead, warm lunch. Okay, they're probably just good any time. Try them. Cheers!

A potential paleo confession + the soup that heals

You may have seen it coming. I mean, I'm very passionate about healthy and wholesome cooking. It started with strange produce from our former fruit and vegetable delivery. Then it was whole-wheat this, quinoa that. Barley, lentils, beans. Now, I don't know what to think. All I know is that I can't get "paleo" and "wheat belly" off my mind.

Don't freak out - I'm not a convert yet. But Zack and I are headed in that direction; at least for now. You may be seeing a lot of low carb, low sugar recipes coming your way. And to my surprise, Zack is very on board...could this be because there will be more meat involved, I wonder? I'm no expert when it comes down to the nitty-gritty eat this, not that, but we'll see where this goes.

For now, I bring you "the soup that heals." Man. If you need a way to awaken your senses and cleanse your soul, this is the soup for you. The wholesomeness, the spice - it just feels good. It dinner doesn't get much healthier than a homemade broth overflowing with fresh veggies.

A magic healing soup

As adapted from The First Mess.

Serves 2.

Note: whatever vegetables you decide to use, be sure they are sliced or peeled rather finely. The cooking/tenderizing of the vegetables is dependent upon the hot broth alone, so you don't want your veggies to be too chunky. Also, the ingredient portions listed here will serve 2; I doubled the recipe when I made it, saving the broth and fresh-cut veggies in separate containers, re-heated the broth the next day and submerged the veggies in it.

Ingredients for broth:

1 whole lemon, halved

2 celery stalks, cut up into a few pieces

1 onion, quartered

5 shiitake mushroom stems (reserve caps for soup)

1 red chili pepper, halved

1 3-inch piece of fresh ginger

1 clove of garlic, smashed

5 twigs of fresh thyme

Handful of fresh cilantro stems (reserve cilantro leaves for soup)

Heaping 1/4 cup tamari soy sauce

5 cups water

To serve:

1.5 cups finely sliced vegetables per serving (I used carrots, snow peas, shiitake mushroom caps, and whole leaves of baby spinach)

Garnish:

Fresh cilantro leaves

Sliced green onions

Sprouts (I used micro-greens from Trader Joe's)

Sesame oil

Sriracha

Lime wedges

Make the broth: combine all broth ingredients in a medium-large saucepan over medium heat. Pour 5 cups of water over the top and bring to boil. Reduce heat to simmer, cooking for 30-45 minutes (longer if you want a more concentrated broth). Strain the broth and return to pot, keeping hot.

You can slice up vegetables and garnishes while broth is simmering. Arrange vegetables in serving bowls, then ladle/pour hot broth over top. Stir around a bit so vegetables are completely submerged to tenderize. Garnish as desired and serve.

This soup was very delicious. It is light on the appetite though, so we supplemented with a little beef and asparagus Japanese take-out. And it was spicy. We love heat over here, but be sure to not overdue it with the chili pepper if heat is not your thing (don't throw in all the seeds as I did, perhaps). Furthermore, may test taste at 30 minutes; I let it simmer for a good 45 minutes, so it was concentrated. Come to think of it, if you're not into heat, this may not be the soup for you. I think it might be too simple without it. This is a great recipe though.

Well, here's to all the healthy and belly-friendly dishes coming your way. Stay tuned!

Back from a little break + lentil and coconut curry stew

We've been staying busy lately! Despite that, I've still been cooking, so do not fret, dear readers. I have some recipes up my sleeve and will be posting a few here very soon, including this great curry soup.

I got a chance to go on a solo trip down to Oregon to visit my family a little over a week ago, which was great. Great quality time. Then it was back to work, fun with friends, ultimate frisbee, tried a couple new restaurants, some "Goodwill hunting" (as Zack calls it) for some neat dishes (which the blog will definitely benefit from), and some great exploring around the Mukilteo area. Spring is coming, and life is good. And curry is always good. Which leads me to this wonderful recipe...

Lentil and coconut curry stew

As adapted from The Little Red House, who adapted their recipe from Scaling Back.

Serves 4-6, depending on serving size.

Ingredients:

1-2 tablespoons coconut oil 

2 cups lentils (I used a mixture of brown and red)

1 onion, finely chopped

1 red bell pepper, diced

2 large carrots, sliced

1 fresh jalapeño, seeded and diced

2 tablespoons fresh ginger, minced

1 heaping tablespoon red curry paste

1 teaspoon garam masala

1/4 teaspoon ground cinnamon

1/3 cup tomato paste

7 cups water

1 15-oz. can coconut milk

1 15-oz. can chickpeas, drained and rinsed

2 teaspoons kosher salt

Fresh ground black pepper

Juice of two limes

Fresh cilantro and lime wedges for serving (optional)

Heat coconut oil in a large soup pot or Dutch oven over medium heat. Add onions, bell pepper, carrot, and jalapeño. Cook until veggies are almost tender. Add garlic, ginger, curry, spices, salt, and tomato paste; continue to cook for 2-3 more minutes. Add water, coconut milk, lentils, and chickpeas; bring to low boil and cook, uncovered, for about 25 minutes, until lentils are tender. Stir in lime juice, and season with salt and fresh ground black pepper to taste. Serve with cilantro, lime wedges, and fresh, warm naan, if desired.

This soup was very delicious and comforting. I'm not sure if I got the curry paste and spice ratio completely right (the color of my soup was a little different from the pictures of The Little Red House's version). Furthermore, the recipe did not indicate how many ounces of coconut milk to use (they just said "one can," and we all know there are different sizes of cans out there), but I figured 15-oz. was probably standard? That being said, the curry stew was great, all the same. I'm betting that this would be lovely over some warm rice, although we skipped that and had some whole-wheat naan from Trader Joe's instead. 

This lentil and coconut curry has a little kick, a beautiful, complex flavor, and the lentils add such satisfying texture. It's a keeper, just may need to make some minor adjustments when it comes to ingredient amounts. If you're into curry, it's definitely worth a try. Enjoy.