Warm Shredded Romaine & Ribboned Fennel Salad

Posted on Jan 7, 2015 | 1 comment

The winter does not need to put a moratorium on salads. This one is perfect as a side dish or full meal, and has the power to change your perspective on romaine forever. 

Warm Shredded Romaine & Ribboned Fennel Salad
Serves 4
This warm winter salad takes minutes to put together, and has the potential to be a full meal with a poached egg and some avocado. Shredded romaine is slightly wilted but still has bite atop softened, caramelized fennel. It's finished off with refreshing Meyer lemon juice, toasted almonds for crunch, and some lemon zest.
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 2 heads romaine lettuce, sliced thinly into ribbons
  2. 3 medium fennel bulbs, sliced as thinly as humanly possible (a mandolin makes quick work of it)
  3. juice of 1 Meyer lemon, plus zest (standard lemon works too, but the Meyer is special here)
  4. 1/4 cup high quality olive oil
  5. 1/4 cup slivered almonds, toasted
  6. salt +pepper to taste
Instructions
  1. Set a cast iron skillet with 3 Tbsp of olive oil over medium-high heat. (Reserve the other tablespoon for the end). Once the olive oil is shimmering, add the fennel and cook until soft and caramelized.
  2. Taste the fennel to be sure it has that sweet, caramelized flavor.
  3. Add the romaine, and cook, tossing frequently for 1-1.5 minutes, or until it has softened and only slightly charred.
  4. Remove the fennel + grilled romaine from pan, and add to a serving dish.
  5. Squeeze (or pour if pre-juiced) the meyer lemon juice on top of the veggies, and toss.
  6. As the finishing touch, pour the last glug of olive oil over the top, salt it liberally, and garnish with the toasted almonds and lemon zest.
  7. Eat, swoon, and swoon again.
Notes
  1. Make a full meal of this by adding a poached egg and some avocado slices.
In The Kitchen Keepin' It Real http://inthekitchenkeepinitreal.com/
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Wild Rice Salad with Apples, Pomegranate, and Parsley Citrus Dressing

Posted on Nov 12, 2014 | 1 comment

 Sign up for the newsletter (to your right) to receive today’s rumination on the art of letting go. 

Wild Rice Salad with Apples, Pomegranate, and Parsley Citrus Dressing
This wild rice salad is a pure celebration of fall. The cracked grain cooked with bone broth (for enriched nutrient density and flavor) is earthy; shredded rainbow carrots, granny smith apples chunks, and pomegranate seeds add splashes of color, and tartness--the perfect balance for the sweet citrus dressing, punctuated with parsley for an herbaceous finish. Chewy dried cranberries add textural variance, while the crunch of toasted walnuts top the salad off with a warm feeling.
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For the salad
  1. 2 cups wild rice
  2. 3 cups bone broth or chicken stock
  3. 3 cups water
  4. 2 tsp sea salt
  5. 3 rainbow carrots, peeled and shredded
  6. 1 granny smith apple, diced
  7. 1/2 cup raw organic walnuts, toasted and chopped
  8. 2/3 cup pomegranate seeds
  9. 1/4 cup dried cranberries
For the dressing
  1. 1 cup freshly squeezed orange juice
  2. zest from one large orange
  3. 2 Tablespoons of fresh lemon juice
  4. zest from one lemon
  5. 1/4 cup champagne vinegar (may also use rice or balsamic vinegar)
  6. 2 Tablespoons finely minced shallot
  7. 4 teaspoons honey
  8. 1/2 cup olive oil
  9. 1/3 cup fresh parsley, chopped
  10. salt to taste
Directions
  1. Follow the package directions to make your rice with the broth, water, and salt.
  2. While the rice is cooking, make the dressing by adding all of the ingredients to a medium sized bowl. Whisk to combine. Check the seasoning and adjust the salt to your taste. You may need to add more acid (lemon citrus or vinegar) or sweetness (honey).
  3. Once the rice is cooked and slightly cooled, add the carrots, diced apples, pomegranate seeds, and dried cranberries. Toss to incorporate all the ingredients. Dress while still warm with the citrus dressing, spooning it a few tablespoons at a time to be sure it's as dressed as you like. Add the chopped toasted walnuts at the end.
  4. Swoon your face off!
Notes
  1. Substitute any kind of nuts you'd like.
  2. Add persimmons for a deep color, flavor, and fall-celebration.
In The Kitchen Keepin' It Real http://inthekitchenkeepinitreal.com/
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Gluten Free Blueberry Muffins

Posted on Oct 29, 2014 | 0 comments

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Today’s recipe features an all purpose flour blend brought to us by Shauna Ahern and Danny Ahern of Gluten Free Girl and The Chef.

When I first saw their Kickstarter campaign I thought, “I was I was a little bit taller/I wish I was a baller.”

Instead of donating at the thousands level (which I wanted to do), I decided to make this video featuring the blend in order to entice all of you. The baking result smells like magic in the house; rainbow brite + my little pony having a serious party. 

The recipe for these fluffy blueberry muffins will come with a pdf of 10 recipes that are designed to be made with the blend (so you know the results will be the bomb), and for only $25, can be yours.

Even though they’ve succeeded in their campaign, all the dollars pledged over this amount will help them get the grain free blend to the market faster.

Thanks for watching, reading, supporting, donating, and being you.

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Paleo Chai Latte with Derek Zoolander

Posted on Oct 22, 2014 | 0 comments

Today’s Halloween episode accompanies a delicious recipe for a Paleo (dairy free) chai latte—there are four ways you can spin this one:

  1. Use almond milk instead of coconut (or a combo) for a lighter touch.
  2. Use any kind of loose black tea you have (and not a tea bag) and strain with the other ingredients.
  3. Grind fresh cardamom seeds, clove, and half a cinnamon stick instead of using ground.
  4. Steep these same ingredients (without the tea) and add to decaf or regular coffee and refrigerate for a “ cold dirty chai.”

IMPORTANT NOTE: I went lighter on the sugar in the recipe than I did in the video. You might not find this sweet enough for your taste. If that’s the case, you know what to do. 

Paleo Chai Latte
Creamy, decadent, soothing, and perfect for winter or the chill of fall's early days. Practically dessert in a cup.
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Ingredients
  1. 1 13.5 oz can of coconut milk
  2. 13.5 can of water (use the old can of coconut milk, and
  3. 1 Tbsp ground cinnamon
  4. 2 tsp ground cardamon
  5. 2 tsp coconut sugar
  6. 1 inch of fresh ginger, grated
  7. 2 decaf earl grey tea bags (I used the Stash bag)
  8. *you can use any kind of black tea you like
Instructions
  1. Pour the milk, water, spices, sugar, and grated ginger into a medium sized saucepan over medium heat.
  2. If making it with the tea, add the tea bags and let the whole thing simmer until the tea is well steeped, about 5-10 minutes.
  3. Strain it through a fine mesh strainer or cheesecloth, and enjoy!
Notes
  1. Add more sugar if you like it sweeter.
  2. I made this chai the way I imagine Zoolander would make it, not the way I normally would (doing everything by hand from scratch). I was surprised at how delicious it turned out in spite of this. You can use loose black tea, or hold the tea and add this same mixture to coffee for a “dirty chai.” You’ll see some ingredients that might seem strange, but trust me, it was yummy.
In The Kitchen Keepin' It Real http://inthekitchenkeepinitreal.com/

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Teaser for Next Week’s Halloween Episode

Posted on Oct 15, 2014 | 1 comment

If you’re subscribed to the newsletter, today you’ll be getting a never before released recipe for healthy cashew honey butter cups–a paleo take on peanut butter cups as a healthy alternative to Halloween candy this year. Be sure to sign up on the right hand side of this page in order to never miss an exclusive recipe like this one. 

Next week’s special “character” episode is something I’ve dreamt of doing since I first started the show, and I’m so excited to be sharing it with all of you. Stay tuned! 

Teaser Hint for Next Week’s Halloween Episode

See you next week with another video recipe. 

Ciao XO

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Maple Glazed Root Veggies

Posted on Oct 8, 2014 | 1 comment

Today I share the story of how I got sick, and some more background, reflections, and meditations on the journey through the newsletter. Sign up (to your right) to never miss an update; today’s will go out half hour after the episode goes live, so you won’t miss the loop. 

My recipe card plugin is broken as of now, so I’m posting recipes the old school way. Forgive the delay in getting in fixed. I’m working on it!

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 This recipe is from Jenny McGruther’s The Nourished Kitchen, a must-have Weston A. Price style cookbook for your home. 

Notes:

Jenny recommends serving these as a side dish (after eating them, I think they’d pair well with pork mains), or alongside breakfast’s favorite: bacon + eggs. I can see why: they’re made with OJ and maple syrup, two flavors you find at the breakfast table. I fell in love with them mixed into a bed of frisee and/or radicchio, bacon, and a poached egg. See this recipe for an idea of how to incorporate them.

Ingredients:

  • 1 bunch of rainbow carrots, peeled
  • 3 large parsnips, peeled
  • 1.5 cup freshly squeeze orange juice
  • 2 Tablespoons ghee or clarified butter
  • 2 Tablespoons organic grade b maple syrup
  • 1 teaspoon fresh thyme leaves
  • Celtic Sea Salt, to taste

Directions:

  1. Heat a large cast iron skillet over high heat, and melt the ghee until it’s glimmering.
  2. Add the vegetables, and lower the heat to medium, making sure to toss them in the pan until they are all well coated.
  3. Let cook until the edges begin to brown and caramelize.
  4. Add the freshly squeezed orange juice and maple syrup, and let cook until the liquid is almost all evaporated.
  5. Sprinkle with fresh thyme leaves, and serve.

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