Paleo spaghetti and meatballs

Yay for another delicious paleo option! I wrote a post a long time ago about paleo spaghetti with meat sauce but I wanted to revisit a classic idea. Meatballs make me happy. There is just something about this meal that is so satisfying. For me, it is an instant transport back to my childhood days. I remember sitting at the kitchen table with a huge plate of spaghetti and digging into my mom's homemade meatballs. Dan's reaction to this meal was adorable. It was like seeing a kid in a candy store.

This recipe uses ground chicken as a base. I tested the recipe last week using coconut flour but I don't feel that it really needs it. The egg acts as binder to hold the meatballs together so no flour is really needed.

One thing I can say about this is that you feel good after eating it. It doesn't leave you with the same sense of heaviness that pasta does. The spaghetti squash is super light, which means you can EAT MORE!

A meal that won't leave you feeling as pictured above

Chloe is underwhelmed by grain consumption

Start off with a good pasta sauce. You can start with mine and alter it however you'd like! This link will take you there:
http://bearhairineclair.blogspot.com/2010/11/first-recipe-oh-my.html

I was making this sauce today thinking about how I could make it in my sleep. You will be the same way if you just make it a few times. The taste difference over jarred sauce is phenomenal and it's something you can claim as your own personal recipe. It makes 2 quarts so you can freeze some for future use. If you really aren't feeling it or you are pinched for time, buy a good jarred sauce.

Paleo spaghetti and meatballs

Meatballs:

2 pounds ground chicken

2 garlic cloves, minced

1 teaspoon fresh thyme leaves

1/4 cup finely chopped basil, extra for garnish

1/4 medium white onion, finely chopped

1 1/2 teaspoon kosher salt

1 teaspoon black pepper

1 egg

Spaghetti:

2 small or 1 large spaghetti squash

Salt and pepper to taste

Extra virgin olive oil

Pasta sauce (the amount depends on how saucy you like it, I used 3/4 of a quart)

Makes about 12-15 meatballs  (4-6 servings)

1.) Preheat oven to 375 degrees. Cut the spaghetti squash in half horizontally. Remove and discard the seeds and inner portion. Drizzle with olive oil and season with salt and pepper. Roast in the oven until it appears slightly translucent and the flesh is tender. Don't let it go too long or it will turn mushy and you will lose the "spaghetti appearance" that you are going for. 

2.) Combine all of the ingredients for the meatballs in a large bowl. Mix thoroughly and then roll into balls, about the size of a ping-pong ball. Roast on a baking sheet for 20 minutes at 375 degrees. (You can roast the squash and the meatballs in the same oven on different baking sheets and oven racks. The squash will take longer to cook than the meatballs.) 

3.) Heat up your pasta sauce while the squash is cooling.

4.) Once the squash is cool enough to handle, scrape the flesh out with a fork so that it flakes off into your spaghetti "noodles." Season the squash with a little more salt and pepper. Add pasta sauce to your desire. 

5.) Serve with meatballs on top. You can top it with a little more basil for color and extra flavor.

Beef larb (Thai lettuce wraps)

Hi friends and followers!

Appy and I chilling over the holiday break

It has been way too long since I have posted and I am so gratefully inspired. I had some wonderful and indulgent eating experiences over the holidays and my birthday. For example, Dan took me to BLT steak for my birthday on the 4th. Check out these amazing gruyere popovers we had:

These must be featured in an upcoming post at some point!

As fabulous as it was,  all good things must come to an end and I am happy to get back to cooking my own meals. Seeing as it is that special time of the year again, I thought it would be perfect to blog my recipe for beef larb. It's high in protein, low in carbs and full of healthy fat.

Larb is a very authentic meat Thai dish. I have typically seen it made with ground chicken, beef or turkey. It is cooked with lots of flavorful aromatics (lemongrass, garlic, lime juice, etc.) to give it a really complex flavor. To make it feel more complete, I serve it in lettuce wraps. The lettuce provides a really nice crunch and serves as a "meat delivery vehicle." You could also serve it with rice.

This meal is so fun and unique. I will warn you though, it can be messy so don't wear your Sunday best while eating it!

A couple of specialty ingredients may be a little more difficult to find. Specifically, the fresh lemongrass and the Thai chile. I found mine at the DeKalb Farmer's Market. You can sub out the Thai chile for another kind, such as serrano. You could also use red pepper flakes. Or, if you don't like spicy foods, leave them out! Don't skip the lemongrass though--it really adds to the dish.

Beef larb

Dressing:

1/3 cup fresh lime juice (about 3-4 limes depending on how juicy they are)

1 teaspoon lime zest (about 2 limes)

3 tablespoons fresh lemon juice (about 1 lemon)

2 tablespoons fish sauce (you can buy this in the ethnic foods aisle, it lasts forever in the fridge)

2 tablespoons honey

Larb:

3 tablespoons coconut oil (or neutral flavored oil, such as vegetable)

3 shallots, thinly sliced

1/4 cup finely minced lemongrass 

1x1 inch cube fresh ginger, leave whole 

1/4 cup diced red bell pepper

1 clove fresh garlic, minced

2-3 Thai chiles or 1 serrano, very thinly sliced

1 lb ground sirloin

1/2 cup chopped fresh mint leaves

Salt and pepper to taste

1 head iceberg lettuce 

Serves 4

1.) In a small bowl, combine the lime juice, lime zest, lemon juice, fish sauce and honey. Set aside.

2.) In a large saucepan, heat the oil over medium heat. Add the shallots, lemongrass, chile, garlic, red pepper and ginger. Season with a pinch of salt. Sauté for 3-5 minutes, until they start to soften.

3.) Add the beef and season with more salt to taste. Cook until the meat is cooked through, about 5 minutes. Add the dressing to the pan. Cook for an additional 3-4 minutes until all the flavors are combined.  Remove the cube of ginger and discard. There will be liquid at the bottom of the pan, no worries!

4.) Remove from the heat and let cool slightly.  Chop the mint and stir it in.  Taste for seasoning.

5.) Take the iceberg lettuce and remove the core. Peel off individual lettuce leaves for serving.

6.) Spoon the larb onto the lettuce leaves and enjoy!

I wish all of you the best. Cheers to a healthy and happy 2012!

Stephanie's favorite pot roast

If you love pot roast, (and who doesn't) I really need you to try this recipe. Even if you have had horrible pot roast experiences (I'm thinking dry, shoe leather experiences.) This recipe is not that kind of girl. I promise it is fool proof and easy! Cook up a huge batch, have your friends over and drool over the aroma.  They will think you worked all day on it! You are so sneaky.

Lazy dog days of Fall

This roast is seared quickly to get a nice brown crust on the outside.  Then it is slow cooked in red wine, herbs, tomato sauce and hearty vegetables. The taste is complex and so satisfying. It's perfect for colder weather. Make extra because the leftovers just get better as the days go by!

Steph's favorite pot roast

3 lb boneless beef chuck roast

4 branches fresh rosemary

5 sprigs fresh thyme

3 garlic cloves, minced

1 cup red wine (recommended: Pinot Noir)

1 cup reduced sodium beef or chicken broth

4-5 carrots

2 medium onions

4 celery stalks

2 bay leaves

2 tablespoons extra virgin olive oil

1 (28 oz.) can whole tomatoes in puree 

Salt and pepper

Note: pick a red wine you would enjoy drinking because the flavor intensifies during cooking

Serves 6-8

1.) Chop your veggies so they will be ready to go. Peel the onions and chop them into quarters. Chop the celery and carrots into nice, big pieces. They will be slow braised for a long time, so you want them big so they don't fall apart on you.  Mince your garlic. Take your rosemary and thyme and tie together in a bundle with kitchen twine or any heatproof rope.  This makes it very easy to remove the herb bundle stems after the dish has cooked. Set all of this aside.

Rosemary and thyme bundle of joy

2.) Preheat the oven to 300 degrees. Take your pot roast and season it well with salt and pepper. Take a large dutch oven and place it over medium-high heat until it is very hot, but not smoking.

3.) Put 1 tablespoon of olive oil in the hot pan and sear the beef on each side until a nice brown crust has formed, about 5 minutes per side. Remove from the pan and set aside once all sides have browned. Turn the heat down to medium and let the pan cool slightly.

4.) Using the same pan, add 1 tablespoon of olive oil, the onion, celery, carrots and garlic. Season with salt and pepper. Cook for 2-3 minutes. Don't let the garlic burn, it's bitter when burned. 

5.) Take your cup of red wine and pour it over the vegetables. Using a wooden spoon, scrape all of the tasty brown bits off the bottom of the pan. Add the tomatoes, herb bundle, bay leaves and cup of stock. Nestle the roast in the middle of all of this yummy goodness. You want it covered about 3/4 of the way with liquid. 

6.) "Set it and forget it..." No, really. Just put it in the oven and cook it, covered, for about 3 1/2 to 4 hours until it is falling apart and perfect. 

7.) Remove the herb bundle and bay leaves and discard. 

Notes: I start checking on mine around 3 hours. Do not stress if yours is not done in 4 hours!  Just leave it in there until it's soft. Every roast has different amount of collagen that has to break down before it will be tender. Patience and love is the key with this dish. 

Serve warm with the sauce spooned over it. Recommended side: mashed sweet potatoes or anything creamy. 

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Roasted sweet potato and coconut milk soup

Hi friends!

I can't believe it has been almost a year since I started my blog!  Things have been so busy lately, and there has not been much time left for creativity. I was inspired by a good friend and decided to get my nose out of the books and get myself in the kitchen.

Appolonia says "hot weather is so last season."

Have I mentioned how much I love the Fall??  Well, if you didn't know, I am pretty much obsessed with it.  Dan and I scheduled our wedding in October because the weather is typically so gorgeous in October. When the day came, it was 51 degrees and raining. Typical. I love all things Fall: boots, pumpkins, Halloween, even the smell in the air makes me incredibly happy. There is nothing better than a big bowl of comforting soup after a long Fall day. That is the inspiration for this recipe.

This soup starts out pretty standard: the classic trio of celery, carrots, and onions cooked down slowly. The addition of the roasted sweet potato and the coconut milk make it thick, rich and incredibly creamy. It tastes like you are eating something very naughty, which is always a bonus for me!

Don't skip out on the flavorful spices. The coriander adds a brightness and is slightly lemony. The cumin balances the soup with a really nice smokiness. Because the soup is so creamy, I like to serve this with something crispy on top. I went for chopped almonds.  You could also use pecans, croutons or some crispy shallots.  

Roasted sweet potato and coconut milk soup

2 carrots, peeled and small dice

2 stalks of celery, small dice

1 medium yellow onion, small dice

4 medium sweet potatoes (about 2 1/2 lbs), chopped into 1 inch cubes

2 cloves garlic, minced

1 teaspoon fresh thyme leaves

2 teaspoon ground coriander

1 teaspoon ground cumin

1 (13.5 oz) can full fat coconut milk

3/4 to 1 quart chicken stock (depending on how thick you like your soup)

Extra virgin olive oil (around 6 tablespoons total)

Salt, freshly ground black pepper

Garnish options: chopped roasted almonds, pecans or croutons

Special equipment: blender or food processor

Makes about 2 quarts in total

Preheat oven to 425 degrees.

Start by roasting your sweet potatoes. You don't have to peel them, just make sure they are clean. Chop them into 1 inch cubes and place on a baking sheet. Drizzle with enough olive oil to coat and season with salt and pepper.  Roast in the oven for about 35-40 minutes, flipping them once to ensure even caramelization. They should be easily pierced with a knife. Once roasted, remove from the oven and set them aside.

Preheat a dutch oven over medium-low heat with 4 tablespoons extra virgin olive oil. Place the chopped onion, celery, carrots and garlic in the pan and season with salt and pepper. I used 1 1/2 teaspoon salt and 3/4 teaspoon black pepper to get it going.  Add the coriander, cumin, and thyme to the vegetables. Sauté until the onions become translucent and the vegetables have begun to soften, around 8-10 minutes.

Once the vegetables have sweated down, add the roasted sweet potato, coconut milk and 1/2 quart chicken stock. Let the soup cook on simmer for around 20 minutes.

Working in  2 batches, puree the soup in a blender until it is smooth.  The soup will be very thick. Through the hole in the lid of the blender, add more chicken stock until the soup is the consistency that you prefer. I like mine thick, but if you prefer it thinner, just add more stock. I ended up using the whole quart between the 2 batches.  Taste for seasoning.  I added a little bit more salt to my batch.

Top with chopped almonds or pecans for crunch.

I hope you all are loving this season as much as I am!

Flourless pecan and banana "ice cream" sandwiches

Really? Who doesn't love an ice cream sandwich? I ate one of these and was instantly transported back to 1989. Memories of side pony tails and jorts came creeping into my mind. Then, thankfully, went away.

Anyone that knows ANYTHING knows that peanut butter and banana is a pair made in heaven. Just ask Elvis. I discovered this combo when I first moved to Atlanta and quickly became obsessed with it.  I would eat a peanut butter and banana sandwich for breakfast every day. Religiously. Obsessively. Then I made the lateral move over to peanut butter oatmeal.  Ahh...memories. The dogs have witnessed many mornings with me and my sacred breakfast.

When I started Crossfit last year, my good friend Mike K. introduced me to the joys of pecan butter. My friend Oum Kulsoom makes homemade nut butters (http://kbanutbutters.com/nut-butters). I fell in love with the pecan cinnamon. Pecans have since become my favorite nut. They are sweeter and creamier than peanuts, not to mention all the healthy fat benefits.

This recipe is so easy and is perfect for a healthy treat. No ice cream maker required! No tempering, no cooking and absolutely no complications. The only kitchen product you will need is a food processor or a good blender. The "ice cream" is made simply of frozen bananas, vanilla, and heavy cream. It has the consistency of a good soft serve ice cream and pairs so well with the soft cookie. It relies only on the natural sweetness from the banana, so if you prefer a sweeter ice cream, use the suggestions listed below.

Flourless pecan and banana "ice cream" sandwiches

For the "ice cream":

3 medium, ripe bananas

1 teaspoon pure vanilla extract

1/4 cup heavy whipping cream
*Optional (for more sweetness): 2 tablespoons honey, 6 packs truvia, or 1/4 cup Splenda

For the cookies:

1/2 cup pecan butter (you could also use peanut or almond butter)

Sweetener (12 packs Truvia is what I used. You can also use 1/2 cup sugar or 1/2 cup Splenda)

1 large egg

1 teaspoon pure vanilla extract 

Kosher salt for sprinkling

Makes about 12 small cookies and 2 cups ice cream

Start the ice cream:

1.) Chop your bananas into 1 inch discs. Place in a container, cover and freeze completely. 

Make the cookies:

1.) Preheat the oven to 350 degrees

2.) Place 1/2 cup nut butter, 1 teaspoon vanilla extract, 12 packs Truvia, and 1 egg into a large bowl. Whisk to combine completely. The batter will be very wet.

3.) Scoop out the batter into round tablespoons and place on cookie sheet. Try to make them all the same size. It helps if you use a tablespoon measure. Sprinkle the cookies with a little bit of kosher salt. The slight hint of saltiness on the outside is a nice balance to the sweet cookie.

4.) Bake in center of the oven for 8 minutes. Let cool on cookie sheet for about 5 minutes, then transfer to cooling rack to cool completely.

Finish the ice cream:

1.) Once your bananas have frozen, remove from the freezer and microwave on high for one minute to soften them just a little bit. 

2.) Place in a food processor with one teaspoon of vanilla extract and 1/4 cup of heavy cream. Blend to a soft serve consistency. You will have to stop the processor and stir it every now and then to move the banana around.  Eyeball the consistency--if you want it with chunks of banana, blend it less. If you want it creamier, blend more and add a little more heavy cream. This part is all up to you! 

Assemble the cookies:

1.) Take a hefty tablespoon of banana ice cream and place it between two cookies

2.) Bite and feel like a happy kid again

3.) Send me an email and tell me how much you love me for showing you this recipe

Roasted broccoli with garlic olive oil

Hi friends!

This recipe is delicious+easy+healthy=winning like a boss.

I have been having a bit of vegetable "writer's block" lately. I go to the farmer's market religiously every week and buy the same vegetables.  I always end up sandbagging and prep them the same way. With broccoli, I would boil it and throw it in my egg scrambles for the week. BORING.

About a week ago I decided to switch it up and roast it rather than boiling it. I never thought broccoli could be so yummy that I couldn't stop eating it!  Rather than boiling out all the flavor, the broccoli gets intensified and crispy around the edges while still maintaining a nice texture. It gets roasted in a (simple to make) garlic olive oil and then tossed with a little bit of fresh basil and almonds after cooking. Delicious.

Make the entire batch of garlic olive oil. You won't use it all for this recipe, but it stores forever in the fridge. Use it for extra flavor in salad dressings and in your cooking.

Note: don't use frozen broccoli here because the extra water won't allow for crisping in the oven

Roasted broccoli with garlic olive oil

For the garlic olive oil:

1/2 cup extra virgin olive oil

2 cloves fresh garlic, smashed

For the broccoli:

1 head fresh (not frozen) broccoli, cut into florets

Salt and pepper to taste

1/4 cup fresh basil, chopped into thin strips (julienned)

1/4 cup almonds (use roasted, not raw)

Serves 2-4

Preheat oven to 425 degrees

Make the olive oil:

1.) Pour 1/2 cup extra virgin olive oil into a medium saucepan over medium low heat.  

2.) Smash 2 cloves of garlic and add to the olive oil. Cook over low heat until the olive oil is fragrant and the garlic is lightly browned, about 5 minutes. Do not allow garlic to burn. Burnt garlic is really bitter.

3.) Once garlic is lightly browned, remove and discard.  Set the olive oil aside.

Make the broccoli:

1.) Chop broccoli into florets and place on baking sheet.

2.) Drizzle each floret with a little bit of garlic olive oil. I used about 3 tablespoons to cover all of the florets. 

3.) Sprinkle with salt and pepper to taste.  Toss the broccoli around to make sure each side is seasoned and coated with olive oil.

4.)  Roast in the oven for 20 minutes.  Toss the broccoli around occasionally, around every 5 minutes, to ensure that all sides brown evenly.  The broccoli is done when the florets are crispy and lightly browned.

5.) Chop your basil and your almonds and toss in with the cooked broccoli along with 1 more tablespoon of the garlic olive oil.

6.) Place in serving bowl--serve hot

This goes great with a big, thick cut steak and a roasted sweet potato. Go get your fiber intake for the day! 

Maple bacon coconut milk ice cream

Bacon. Words can not describe how I love thee...

You all know how strongly I feel about this by now I hope. Well let's push the pig to the limit.

Maple bacon coconut milk ice cream!!  *squeal of joy!*

Three things I love: the sweet, creamy deliciousness of coconut milk combined with the salty crunch of bacon and the richness of the maple syrup. Divine. You. MUST. MAKE. 

Did I mention it is sweetened with Truvia, so no guilt!

I have an ice cream maker, and it makes it easier to make if you do too (obviously.) But, don't let that stop you. You can still make homemade ice cream without all the fancy equipment. Let's discuss...

Maple bacon coconut milk ice cream

2 13.5 oz cans full fat coconut milk

1/2 cup grade B maple syrup

12 packs of truvia, divided

6 slices thick cut bacon, cooked 

5 egg yolks

1/2 teaspoon cinnamon

Makes about one quart

Start by reducing your maple syrup. Put it over medium-low flame and let it cook down until reduced by about half. Just estimate. Once reduced, remove from heat and set aside.

Take your 5 eggs and separate the yolk from the white. Put the yolks into a medium size bowl and whisk with 4 packs of Truvia. Set aside.  (I saved my egg whites for an omelette. No wasting!) 

Take the 2 cans of coconut milk plus your remaining 8 packs of Truvia and simmer over medium-low heat in a saucepan, until hot and just bubbling around the edges. 

Now, the important parts!  You need to temper your eggs. This just means that you are adding a small amount of hot liquid to the eggs in order to warm them up without scrambling them. If you were to just dump them into the hot coconut milk, the heat would immediately react with the eggs and you would have breakfast, not ice cream! Take 1/2 cup of your hot coconut milk mixture (or about a ladle full) and slowly add it to the eggs, whisking the entire time until well incorporated. 

Lovingly stand over your cream anglaise (ice cream base) and stir continuously with a wooden spoon. This is not the time to go check your email. Be patient, your time will be rewarded. Stir until the mixture thickens up. You can tell it is ready when it looks visibly thicker to the eye and the mixture coats the back of your wooden spoon. Here is another way to tell:

When your run your finger down the spoon, it creates a solid line with no running. Cool, huh?

Remove the cream anglaise from the heat and whisk in your maple syrup. Pour through a fine mesh sieve into a medium bowl. This catches any rogue egg that may have misbehaved and scrambled in the cooking process. Let chill in the fridge for a few hours, atleast 4.

Now we freeze! 

Pour the custard into your ice cream maker and freeze for about 20 minutes, until the ice cream looks like soft serve.  While churning, chop your bacon into bite sized chunks, big enough to be seen in the ice cream. In the last couple of minutes of churning, add 1/2 teaspoon cinnamon and the bacon to the ice cream until just combined. 

Soft serve texture

Place in a container and freeze until firm. 

If you don't have an ice cream maker: follow same directions except after cooling in fridge, place in large bowl and whip with a hand mixer for about 2 minutes. Place in freezer and chill for 2 hours.  After 2 hours has elapsed, whip again. Repeat one more time.  On last whip, add bacon and cinnamon. Done! 

This is truly addictive.