Bacon, Arugula, and Avocado Salad with Sherry Vinaigrette

May 22, 2014 By Becky 2 Comments

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This quick and easy bacon, arugula, and avocado salad is packed with flavor and tossed with a sherry vinaigrette that’s amazing on almost anything.

My last post was about inspiration, and this one is about exhaustion. Not the discouraging kind of exhaustion that makes you feel like there’s no end in sight, but the kind of exhaustion that leaves you cheerfully spent at the end of the day–content, but without much left to offer.

I started my first external placement for graduate school last week, and I’m in schools working with kids and teachers four days a week for ten hours a day. (In case you haven’t heard me mention it, I’m working on a master’s in speech and language pathology with dual certification as a reading specialist). I am learning and doing so much that I do not know where to put all my thoughts and ideas. I have plenty of notebooks and folders, but there’s not enough space and time to capture everything I want to hold onto. Do you ever feel that way? Please tell me about your own exhaustion in the comments so I can feel a little less alone!

Pico de gallo de frutas

May 2, 2014 By Becky 4 Comments

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This pico de gallo de frutas is a spicy take on fruit salad that is paleo, gluten free, and vegan. It’s perfect for Cinco de mayo or anytime!

After I graduated from college, I moved to Houston and became a bilingual teacher. I had the most amazing group of students, and was lucky enough to be their teacher for three years in a row: kindergarten, first grade, and second grade. We spoke Spanish almost all day, except for an hour or so of ESL. Their kindergarten year was my first year of teaching, as well as my first year living far away from home. While those things made it a difficult year for me, my kids and their families were absolutely fabulous. A lot of people may say this, but I truly think I could not have asked for a better group of students. They worked as a team almost from the beginning–embracing me, each other, and all the new students that trickled in (and sometimes out, and sometimes back again) over the course of our three years together. They were unbelievably kind, patient, tolerant, bright, and hilarious.

At the end of three years, I had learned a huge amount of Spanish (I had thought I was fluent before taking the job, but the Spanish spoken in Texas is so different from what I’d practiced while studying abroad in Argentina that I had to learn new words for much of what I wanted to say). Most of them had learned a huge amount of English, and had learned to read in both languages. I had also learned so much about teaching, about children and families, and about life. I know that sounds very expansive, but it was a foundational experience for me, and I think of those kids and their families almost everyday. Shockingly (to me, because it makes me feel so old), they’re in middle school now, and I’m happy to still be in touch with several of them.

Sweet Potato & Crispy Kale Breakfast Skillet

April 21, 2014 By Becky 14 Comments

It took me a really long time to jump on the kale bandwagon, but now I’m hooked. I see it at the grocery store and it’s so affordable, so curly, and so healthy looking that I have to buy it. The flavor of kale takes a little getting used to, but I’ve found that when it’s crispy and/or cooked with garlic, even haters will happily chomp on it. This recipe delivers on both counts, and also offsets the leafy kale with sweet potatoes and perfectly-cooked eggs. You start the breakfast skillet on the stove, pan-roasting the sweet potatoes with chopped red onion until they’re tender. The garlic and kale are tossed in and stir-fried just for a minute. Next, you make four little wells amongst the veggies, crack an egg into each one, and then pop the skillet into the broiler. In just a few minutes, the eggs cook and the kale crisps up just like kale chips. You are going to love it!

Lemon Olive Oil Cake

April 14, 2014 By Becky 53 Comments

This grain-free lemon olive oil cake is easy to whip up and is perfect for feeding a crowd. It’s my go-to paleo cake recipe!

Passover starts tonight, and if you have your big seder this evening, I realize I may be getting this dessert idea out too late. However, it never hurts to have a delicious kosher for Passover snack cake on hand for days 2-8, right?

This grain-free lemon olive oil cake would also be perfect for Easter–since I celebrate both holidays, I’m planning on making this again next weekend and dressing it up with some eggs and/or bunnies.

This cake is delicious: moist, tender, and perfectly lemony. I couldn’t taste the olive oil, but I think it adds some hard-to-pinpoint depth to the overall flavor of the cake, and it’s nice to know you’re baking with a healthy, dairy-free cooking fat.

The glaze is cashew-based, but I worked hard to make honey and lemon the prominent flavors, so I think people who don’t know cashews are the main ingredient won’t be able to figure it out.

I’ve made this lemon olive oil cake countless times for dinner parties, birthdays, and all manner of holidays, and it never fails to please. No one can tell that it’s gluten free, grain free, dairy free, and paleo friendly, and everyone is surprised to hear it’s made from extra virgin olive oil. I hope you’ll give it a try!

Chag sameach and happy Easter, if you’re celebrating one of those holidays, and happy (finally) spring if you’re not.

Lemon Olive Oil Cake

Name: Lemon Olive Oil Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Ingredients: 3 tablespoons lemon juice*; 1/4 cup honey; 1/2 cup cashews, soaked in water for 1-2 hours and drained; 1/2 teaspoon vanilla; Pinch of salt; 1 tablespoon lemon zest*; 2-3 tablespoons water (or more as needed); 2 1/2 cups lightly packed almond flour; 3/4 cup tapioca starch; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup honey; 1/3 cup extra virgin olive oil; 1/4 cup lemon juice*; 1 teaspoon vanilla; 3 eggs; 1 tablespoon lemon zest*

Yield: 10-12 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This grain-free lemon olive oil cake is easy to whip up and is perfect for feeding a crowd. It's my go-to paleo cake recipe!

Ingredients

For the cake:

2 1/2 cups lightly packed almond flour
3/4 cup tapioca starch
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup honey
1/3 cup extra virgin olive oil
1/4 cup lemon juice*
1 teaspoon vanilla
3 eggs
1 tablespoon lemon zest*

For the glaze:

3 tablespoons lemon juice*
1/4 cup honey
1/2 cup cashews, soaked in water for 1-2 hours and drained
1/2 teaspoon vanilla
Pinch of salt
1 tablespoon lemon zest*
2-3 tablespoons water (or more as needed)

Instructions

Preheat the oven to 350°F, and thoroughly grease a large (12-cup capacity) bundt pan with olive oil. Place the pan on a baking sheet.
To make the cake, whisk together the almond flour, tapioca starch, baking soda, and salt in a large bowl. Whisk together all the wet ingredients and the lemon zest in a medium bowl or two-cup measuring cup. Add the wet ingredients to the dry, and stir until well-combined. Transfer the batter to the prepared pan, and put the pan (along with the baking sheet that's underneath it--this is just for ease of transport) in the oven. Bake for 20-30 minutes, until the middle is set and a toothpick comes out almost clean (a few small crumbs are okay, but no goo). Cool for about 30 minutes in the pan, then carefully run a thin knife around the inner and outer edges of the cake to loosen it. You can try to invert it onto a plate at this point if it seems loose, but it might need a little bit more cajoling. If it does, place it in the freezer for 30-40 minutes, then dip the bottom of the pan into a bowl of very hot water for about 30 seconds. Invert the cake onto a plate, and it should slide right out.
To make the glaze, combine all ingredients in your blender, or in a large bowl if you plan to use an immersion blender. Process until smooth, adding water as necessary to achieve a pourable consistency. Drizzle the glaze over the cooled cake (I transferred my glaze to a ziptop bag, snipped off a corner, and drizzled it on from the bag). Slice and serve!

Notes

*I got enough juice and zest for both the cake and the glaze from two lemons, but I'd recommend having a third lemon on hand just in case.

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Nutrition Information:

Yield: 12 pieces Serving Size: 1 piece
Amount Per Serving: Calories: 355Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 47mgSodium: 167mgCarbohydrates: 38gFiber: 3gSugar: 25gProtein: 8g

The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.

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Cashew Chicken with Asparagus & Shiitake Mushrooms

April 12, 2014 By Becky 12 Comments

It’s finally spring, which means it’s asparagus time. I love asparagus, and usually just roast it or dip it raw into some hummus. This time I decided to change things up and add it to a paleo version of one of my favorite Chinese stir-fries, cashew chicken. I love the taste of roasted cashews coated in a savory sauce, and crisp asparagus spears add another level of freshness and flavor. The shiitake mushrooms and a tiny bit of fish sauce give this recipe plenty of umami, which really takes things over the top. (Are you as obsessed with shiitake mushrooms as I am? You could use any mushroom in a recipe like this, but I find the meaty flavor and tender texture of shiitakes totally irresistible.)

Slow-Cooker Carnitas Lettuce Wraps with Pineapple & Avocado Salsa

April 3, 2014 By Becky 9 Comments

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Crisp and tender slow-cooker carnitas are wrapped in butter lettuce and topped with pineapple and avocado salsa for a paleo dinner or appetizer with an ideal balance of sweet and savory flavors.

Ben is out of town this week, so I have been left to my own devices. Last night I got home and decided to read the first chapter or two of the kids’ novel Because of Winn-Dixie, which I needed to preview before using it in a lesson. Turns out the book is really good, and also a bit sad. A girl named India Opal, whose mother left when she was little, moves to Naomi, Florida with her dad and ends up adopting a stray dog who helps her make all kinds of interesting friends. Each friend has their own poignant story. I may have ended up crying several times (just enough to need a tissue, not straight-up bawling), and finishing the whole book in less than two hours. Now, that’s what I call a fun evening! Tonight I might watch the film version.

Sweet Potato & Roasted Garlic Hummus

March 28, 2014 By Becky Leave a Comment

Is it spring yet? It’s still freezing here. Also, yesterday was so windy that I ended up getting dust and tiny pebbles blown into my eyes several times during my ten-minute walk to the train. A little early-spring sandstorm right here in Boston. Needless to say, I was not a fan.

I’m trying to keep my food springy, in hopes that the weather will follow suit. So, here is some paleo (chickpea-free) hummus. It’s a little sweet from the sweet potato, but with lots of savory flavor from the tahini, a whole head of roasted garlic, and some garlic-infused olive oil. Don’t be intimidated by the large quantity of garlic–it mellows out as it roasts, and the flavor is amazing. Your house will smell amazing, too.

Pan-Seared Chicken, Orange, & Walnut Salad

March 22, 2014 By Becky 47 Comments

Next Friday is the one-year anniversary of my very first blog post (note the cringe-worthy photos). Even though I didn’t know much about blogging back then, I totally stand by that first recipe–the lemon curd is so delicious. It’s amazing that this site, which is such a big part of my life now, didn’t even exist just one year ago.

To celebrate, I made us a salad. If you don’t think a salad is the proper way to celebrate a blogiversary, you’re right–I don’t think of salads as celebratory, either. I totally have plans for an over-the-top grain-free cake for next week, but thought I would balance things out by making this nutritious salad first.

My favorite part of this salad (other than the gorgeous hue of the Cara Cara oranges) is the creamy dreamy dressing. I’m pretty boring with dressings, and usually just make a simple balsamic vinaigrette, perhaps with a touch of honey or Dijon mustard if I’m feeling fancy. However, I do have a soft spot for rich, creamy dressings. I wondered if I could make a great creamy dressing without any dairy, so that people with allergies (or people doing a Whole30 or strict paleo) could eat it.

Paleo Pad See Ew

March 17, 2014 By Becky 4 Comments

I love Thai food, and my favorite dish to order is Pad See Ew. It’s kind of like Pad Thai’s lesser-known but cooler little sister, and it’s so good. It’s traditionally made with wide, flat rice noodles and dark sweet soy sauce, and often has broccoli, carrots, egg, and some sort of meat or tofu. I’m not totally sure why, but I’m completely in love with wide, flat rice noodles. They’re just so big and chewy, and a great vehicle for soaking up whatever delicious sauce they’re paired with.

This paleo version of pad see ew is made with homemade “noodles” that are actually tapioca crepes sliced into strips. They work perfectly in this dish. The texture is not exactly the same as the texture of rice noodles, but it’s pretty close! Coconut aminos and honey make a delicious paleo and gluten-free replacement for the dark sweet soy sauce.

Bacon and Sweet Potato Chili

March 12, 2014 By Becky 16 Comments

This bacon and sweet potato chili is my go-to paleo dinner. The recipe makes a large batch, and it freezes well!

Do you have a really big skillet? If not, you are going to want to go buy one so you can make this bacon & sweet potato chili right away.

If you are not convinced that you need a 14-inch skillet, I understand. However, I intend to convince you to make this chili. It’s the best chili I’ve ever had, and it’s a complete and colorful one-pot meal. If you didn’t just go buy a huge skillet and/or don’t need to feed a bunch of people, you can halve the recipe and make it in a normal-sized pan.

Why is this the best chili ever? Well, because bacon. And sweet potatoes. And all the fresh things on top that make this the perfect comfort food to carry you from winter into spring.

This dish is for people like me, who don’t want beans or any tomato products or a lot of excess liquid in their chili. I just need salty bacon, sweet potatoes, some perfectly spiced meat, and what’s basically deconstructed guacamole for a topping. Using half pork and half beef gives the chili even better flavor. It’s amazing right away and it’s even more amazing the next day. My mother agreed that this is the best chili ever, and she is kind of hard to please. I haven’t heard her rave so much about a food I’ve made since this cranberry orange curd tart.

There is kale in this recipe. If you don’t want to put kale in your chili you obviously don’t have to, but I want to tell you that you can barely taste it. It’s just a nice way to sneak in some greens and start feeling a little more springy. I got the idea to put kale in chili from the cookbook Cooking with Coconut Oil, and now I’m hooked. It adds great color and texture, and makes me feel extra healthy when I eat it.

One more reason to make this bacon and sweet potato chili, and to put kale in it? Kale & sweet potato are really good friends. See proof here.

30 Whole30 Recipes (Whole30 Day 30!)

January 31, 2014 By Becky 9 Comments

It’s the very last day of my Whole30! I feel great, and I’m ready to start reintroducing some foods to see how I tolerate them, starting tomorrow with dairy.

One of the best things I learned this month is that you don’t have to sacrifice anything in terms of taste & variety when eating really healthy food. The recipes below are all things I would love to eat, and do love to eat, whether I’m in the midst of a Whole30 or not. So, while I do hope I’ll inspire you to try a Whole30 yourself, I know you’ll be able to find delicious recipes here that you’ll want to make regardless of your dietary decisions.

All of these recipes are paleo and gluten-free. Most of them are dairy-free, but some recipes do call for ghee (which is lactose-free). If you can’t have any dairy, you can substitute coconut oil or olive oil for the ghee as specified in the recipe.

Are you planning on trying a Whole30? Or maybe just giving paleo a chance? I’d love to hear your thoughts. Also, feel free to link up to your favorite Whole30 recipes in the comments below!

Moroccan Beef with Apricots & Dates + Simple Cauliflower Mash (Whole30 Day 22)

January 22, 2014 By Becky 9 Comments

It’s Day 22 of my Whole30! I can’t believe it’s been over three weeks. This month really is flying by. I have more energy, more even moods, and while I still get hungry, I no longer want to kill all the things when my stomach starts rumbling. Also, my pants are looser and I’m recovering more quickly from my workouts, with much less soreness.

Yesterday, a big snowstorm came to town. After traipsing home from the train station in the snow, I made this Moroccan beef. It’s almost a stew, but I wanted the sauce to be nice and thick so that the beef wasn’t swimming in liquid. The meat is perfectly spiced, and the sweet fruit provides a wonderful counterpoint. The garnishes–toasted almonds and fresh cilantro–are highly recommended. I served this beef over a simple cauliflower mash, but it would also be great with spaghetti squash, cauliflower rice, or even real rice–anything that will soak up the delicious sauce. No matter how you serve it, this dish will comfort and warm you on a cold winter’s night.

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