Nacho Kale Chips (Paleo, Vegan!)

Today’s the first day of school!

I don’t have kids, so the only reason this is significant to me is because traffic gets heavier and there are school buses everywhere. I get into my job very early in an attempt to miss work traffic, but I end up getting caught in school traffic. Always something. 

Ok – so having said that, I’ve been using any bit of spare time to create recipe ideas for fall, because Labor Day is coming. Soon it will be socially acceptable to turn into a pumpkin and sprinkle cinnamon and cloves on everything I touch. Can’t WAIT! I don’t drink caffeine if I can help it so I am not a pumpkin spice latte kind of girl, but I have already started buying sweaters and writing down recipes for soups, stews and things you can make in the oven. We’ve had a little taste of cooler weather recently and it’s been lovely. I even have a hair appointment next week for lowlights for cooler weather. When I say I am ready, I aint lyin’.

So, a lot of my posts are centric around the moon – I wanted to take this time to mention this coming Friday’s “Super Moon” new moon. The moon is something unanimously understood, even if it at a really basic level. I would imagine that not nearly as many people are going to relate to the fact that this new moon is conjunct with Mars, or that the Sun and Mars trine Uranus. While it’s significant, the moon is a universal touchpoint for people to understand astrological or cosmic influence and have it be relatable. New moons represent new beginnings – this one is considered a “super moon” because of how close (and large) it will be, though we won’t be able to see it that well if at all. Similar to the recent full moon, this particular phase is aligned similarly – an abundance of creativity because there’s a lot of masculine and feminine energy from surrounding planet alignments. Laymen’s terms – start something fun! Pick up a new healthy habit, start a craft, or kick off a project you’ve been meaning to get to. 

Switching gears. I’ve been doing recipes with a plan recently, trying to get the last of summer. I had one initially planned but then I decided to buy another giant bunch of kale, forgetting I already had one at home. What does one do when they have too much kale? Since I can’t give it to my dog (FYI, y’all – kale is high in calcium oxalate which can cause kidney stones in dogs), I was just going to make a bunch of salads and give them all away. Then it dawned it me. I’m going to make kale chips.

I love kale chips, but let’s be honest. They’re expensive when you buy them. They break and crumble. Oh, also – I am sort of cheap. Why am I paying $8 for a box of kale crumbs? I definitely should be able to make these? So it took about 14 seconds to decide that I wanted nacho kale chips. Vegan nacho kale chips. 

These were really easy, I was surprised. There wasn’t a whole lot of experimenting, so I think I lucked out here. They turned out delicious. Next time you want to buy 2 huge bunches of kale, keep this recipe in the back of your mind!

 

Nacho Kale Chips (Paleo, Vegan!)

 

Prep time: 10 min

Cook time: 20 min

Ingredients

  • 1 large bunch of kale, ribs removed, rinsed and patted dry
  • 1/3 cup tahini
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp ground sea salt
  • 2 tbsp olive oil, plus more if needed

 

Directions

  1. Preheat oven to 300 degrees F. Line a cookie sheet or two with foil and spray, or use parchment paper to line the sheet.
  1. In a small mixing bowl, add your tahini and spices. Whisk your oil in, slowly. Mixture should be thinner than straight tahini but not quite runny. Add more olive oil in if needed, 1 tsp at a time to get the right consistency. Adjust flavors to taste – it should be pretty zesty with a noticeably salty flavor. 
  1. In a large mixing bowl, add your kale (ensuring it’s dry first!). Drizzle your dressing over the kale. With clean or gloved hands, thoroughly mix the kale, pressing the dressing into the leaves to break them down.
  1. On your cookie sheet(s), spread your kale out in an even single layer, ensuring pieces aren’t overlapped.
  1. Bake for 15-20 minutes, until thoroughly crispy but not burnt.

Enjoy!

-S

Chimichurri Sauce (Paleo, Vegan, Gluten-Free, EVERYTHING)

I’m a little late on posting this. And, by a little, I mean a lot. I really wanted to post it last Wednesday, but time got away from me.

So! This most recent full moon (in Aquarius) was directly opposite of Venus, which calls love and relationships front and center and puts you directly in front of whatever you’ve been facing in the background. Because of how strong this position is, until the new moon, ensure that important decisions you make are done so with logic and understanding, and not just emotion. The open window for opportunity is also here, so if there’s something to shake up and change, now would be the time.

That’s one thing I like to think about when it’s a full moon. I look at new moons as though they’re a beginning to a new chapter, and full moons as sort of a “pulse check” to make sure your intentions are where they should be by shining literal and figurative light on everything around you.

So about those turkey burgers I posted last week. It seems a lot of people were as jazzed about them as I was, which is always awesome. I definitely need to share with you this sauce concoction I made while I was at the beach. It’s called Chimichurri sauce – most often found in South American food, I’ve seen it served with steak. Personally, I’d eat it on everything and anything. When I’ve had it before, it’s been a bit more heavy on the oil, so I lightened it up this time and while the texture/consistency is different, I HIGHLY recommend keeping this on hand pretty much all the time. Put it on your breakfast, put it on your burger, put it on your chicken, your tacos, your fish, anything you’re eating, this pretty much takes what you’re eating from a 2 to like an 11. Delicious. Make it your own, too – my version has some zip to it, but you can change yours up to add whatever other common herbs you have on hand too (oregano, mint, etc).

Chimichurri Sauce (Paleo, Vegan, Gluten-Free, EVERYTHING)

Prep time: 15 min

Cook time: n/a

 

Ingredients

  • 1 large bunch of cilantro, stems removed
  • 2 handfuls of fresh basil
  • 1 large bunch of fresh parsley, stems removed

(at this point, I should be honest, you don’t need specific ratios, just a medium sized mixing bowl filled with fresh herbs… just go heavy on the parsley)

  • Juice of 2 limes
  • 1/3 cup of olive oil, plus more if needed
  • 1 small garlic clove
  • 1/3 of a red or yellow onion
  • 1 1/2 tsp gochugaru chili flakes (I like Mother In Law’s Korean Chili Flakes)
  • Sea salt, to taste (I used ~1 tsp)

 

Directions

  1. In a food processor, add your herbs, garlic and onion. Start blending, slowly pouring in your olive oil until you achieve a thinner consistency.
  2. Once the herbs are finely blended, add your lime juice, salt and chili flakes. Continue to blend. The consistency should be thin, almost runny, but not watery.
  3. Do a quick taste test – this should be herby but not taste like a mouth full of grass… it should be tangy, salty and flavorful. Add more lime juice, chili flakes or salt if needed, and blend for another 10-15 seconds.
  4. Serve and enjoy! I keep mine in the fridge for up to 5 days after. It may slightly dull in color over time but it’s still tasty, don’t worry!

-S

Orange Ginger Kale salad (Paleo, Vegan!)

Hello, my food-loving friends! This week is especially exciting for me for a few reasons. Let’s break this down:

It’s a new moon on July 31st, which is quite fitting for me at the moment. New starts, new opportunities (and a pair of new shoes that should be coming in the mail that day….). So this particular one aligns conjunct with Venus and square with Uranus, so… to all my hetero friends, be kind to your significant others. You’re likely going to want to roundhouse kick someone, and the battling masculine and feminine energy of this alignment is all it’s going to take for someone to get sassy. Also – with this confusion and battling balance between yin and yang energy, try not to impulse-buy or make major decisions without really thinking things through.

Let’s start with my upcoming vacay. I’ll be off this Friday for a week, spending some time down at the beach with friends. SOOOO excited. Against my better judgment, I’ll be laying around like a baked potato by the pool, cooking, enjoying some fun time with friends. I have a ton of new recipes and several willing taste-testers, so be on the lookout on my Instagram (@thedivinekitchen) to see what I’ll be cooking and doing.

Side note, as I’ve typed this, I need to share those shoes I bought. I’m a huge fan of Athleta, and I love those funky-looking Sorel Kinetic sneakers they use a lot in their ads. They’re edgy, different and apparently super comfortable. I’ve had my eye on them for about 2 years, but as a shoe-holic and sneaker junkie as it is, I figured I didn’t need a pair of play sneakers. Then, I saw Zappos was having a sale, and then a sale on top of a sale… so you bet your buns I caved and bought them. Go check them out and grab a pair while they’re still marked down! Link here.

Now, onto the real excitement. I found out on Friday that I’ve qualified as a finalist in the Mushroom Festival’s Amateur Cook Off! The mushroom festival is a town festival in my hometown of Kennett Square, PA,  hosted to  celebrate our town’s claim to fame as the mushroom capital of the world. The winner wins some cash, bragging rights, and a ticket to the World Food Championships to compete again. Wow, talk about nerves! I never signed up for the show “Chopped” because it seems terrifying, and here I am trying to win and go to the World Food Championships. Ayeyeye. Maybe one step closer to being on the Food Network, my Guy-Fieri inspired outdoor kitchen, and having the horse farm of my dreams.

My recipe is required to have mushrooms and this year’s sponsor item, Scaramuzza pasta. I will be making Ricotta Gnocchi with Sage, Pancetta and Mushroom in a garlic cream sauce. not paleo, but definitely tasty. I think I’ll be doing a lot of mushroom recipes as it gets closer to the festival so you guys can really appreciate mushroom recipes that aren’t weird. After all, it’s a fungi…. Eating fungus sounds gross in theory but mushroom recipes are delicious.

All of that being said (and switching gears to something a lollbit healthier), try this delicious salad that’ll serve a crowd with some in-season summer goodies. Yum!

Orange Ginger Kale salad (Paleo, Vegan!)

Prep time: 15 min

Cook time: 15-20 min for kale to absorb dressing

Ingredients

  • 1 head of kale, ribs/stems removed, loosely chopped
  • 1/2 cup toasted pecans
  • 1 small shallot, finely chopped
  • dried white craisins
  • optional for non-paleo or non-vegans – 1/3 cup crumbled goat cheese

For the dressing

  • juice of one orange, plus zest
  • 1 small clove of garlic, minced or pressed
  • 1/2 tbsp fresh ginger, grated
  • 1/4 cup olive oil
  • 2 tbsp champagne vinegar

Directions

  1. In a medium-sized bowl, add your dressing ingredients and allow to flavors to infuse. Set aside.
  2. Add your kale to a large bowl.
  3. Stir your dressing once more, and pour through a fine strainer to catch the garlic and ginger chunks (no one wants an entire mouthful of garlic in a refreshing salad!)
  4. Stir to combine and allow to sit for 10-15 minutes, mixing gently every few minutes to let the dressing break the kale down a bit.
  5. Once ready to serve, add your pecans, shallot and goat cheese, if using.

Enjoy!

-S

Crispy Roasted Plantains with Cilantro Lime Aioli (Paleo, Vegan!)

Hey y’all!

It’s definitely been a while, I know I need to make an effort to post more. I’ve been cooking, I’ve just been terrible about documenting everything. Some fun stuff, some un-fun stuff, busy with work, the whole nine. I’m headed to the beach late next week, followed by a trip to Philly to see KHALID! (thanks work!), and I plan to just eat… NON STOP. I’ll have to fit some running in there, I think.

Guess what today is! It’s the start of Leo.  Where are my LEO’s at?! A lot of people near and dear to my heart are born under this sign, and I definitely feel a complete shift in energy, for the better. Interesting about this particular time is that when we are dead in the middle of this fixed Fire sign, there’s a lot more intensity, energy, creativity and overall happiness. People are back in their element. I like that, because all of those warm-weather summer projects are calling. Oh, and that intense heatwave is done, so I no longer have to carry my giant dog across the pavement to the grass for her to go to the bathroom.  It’ll only get better when mercury retrograde is done on July 31, when all the confusion and A.D.D.  slows down.

Let’s get to it! Who loves to dip stuff into..stuff? I do. My latest obsession is plantains. They’re the older brother of the banana… less sweet, starchier, can go sweet or savory. Though I feel like I’ll never live down the nasty, bouncy-ball, chewy charcoal briquette plantain slices I made a few months ago, my tribe… they’re good sports. They’ll try these again.

The key to making this dish is RIPE plantains. Borderline brown. Slice them down the middle, gently, and carefully peel them. They’re just so wonderful.

 

Crispy Roasted Plantains with Cilantro Lime Aioli (Paleo, Vegan!)

Prep time: 20 min

Cook time: 40 min

 

Ingredients

  • 3 large plantains, peeled, sliced into ½ inch pieces on a diagonal
  • 2 tbsp ghee
  • sprinkle of garlic powder
  • sprinkle of onion powder
  • salt and pepper, to taste

For the aioli

  • 2/3 cup paleo or vegan friendly mayo – i like soy-free Vegenaise
  • juice of 1/2 of a lime
  • 1 small garlic glove, pressed or finely minced
  • 1 heaping tbsp of fresh cilantro, finely chopped
  • pinch of Himalayan salt
  • 1 tbsp olive oil

 

Directions

  1. In a large heavy-bottomed skillet over medium heat, add 1 tbsp of ghee. Once up to temperature, add plantains, spacing evenly. Sauté until golden brown on each side, about 3-4 minutes per side. Use your remaining tbsp of ghee once you flip the plantains to the 2nd side, to ensure a consistent golden brown crust.
  2. As plantains are cooking, mix together your aioli ingredients and add to a small serving bowl.
  3. Once plantains are thoroughly cooked, tender and brown on both sides, transfer to a paper-towel covered plate to drain excess oil. Serve immediately while still hot.
  4. Garnish with cilantro, lime and one last dusting of salt.

 

Enjoy!

-S

Pierogies with Roasted Onions (Paleo!)

Happy Monday! I am delighted to have a few recipes to share with you all in the next coming days. I’ve been cooking quite a bit, have a lot of healthy recipes on deck, and have been inspired to make even more stuff.

Let’s start with this week. One exciting thing happening os the Full Moon on Friday, and how the moon will be in LIBRA. I, as a Libra, adore this. Why, you ask? I didn’t think i actually knew — I just knew that my little lunar astrological planner (visit www.magicofi.com if you want one!), I saw that Friday was a special Full Moon and I immediately got excited.

 

Well, here’s why that was. So, what officially is this particular moon? We are in Pisces, and this is a Full Moon positioned at 29 degrees, putting it in Libra. I know i’ve been itching for change. This has also really brought to light any emotional or supportive imbalances in relationships, so this particular moon calls for more patience and compassion when dealing with folks flying off their handle. The concept of the Libra sign is balance – what would that look like in your life at the moment, more balance? How do you view your interactions with others — do you find you’ve been giving a lot of energy up at your own expense to help others? Or is the opposite true — have you been stressed, calling for more than you may intend to from your  friends and loved ones? This particular Full Moon is a good oppportunity to evaluate it all, allow yourself to see where things are falling short, and to take action to bring more balance into your life. The spotlight is now on relationships that may need more attention to help them grow, or perhaps they no longer serve you and you need to cut the cord.

 

Gosh, this talk about balancing my life makes me hungry. Let’s talk food. specifically, let’s talk pierogies.

 

Do you know how much i like pierogies? I can remember my uncle (dad’s brother) and aunt making her old family recipes, hundreds of pierogies at a time. They were so delicious… indulgent, too. Tradtionally, you boil them. Once college came around and I had to get my fix without slaving away in the kitchen, Mrs. T’s in a frying pan became the go-to.

 

In my pursuit to make this gluten free and still indulgent, I came up with THIS. I was inspired by a jamaican beef patty recipe a friend made for her Celiac son, and I figured it could cross over into pierogie-land. While nothing truly beats the fresh taste of flour with potatoes and cheesy goodness, this is a great take on one of my childhood favorites. Bon Appetit 🙂

 

Pierogies with Roasted Onions (Paleo!)

Prep time: 40 min

Cook time: 20 min

Makes about 30 3-inch pierogies

Ingredients

For the dough:

  • 2 eggs 
  • 2 cups cassava flour, plus more for rolling
  • 2/3 cup water, plus more if needed (dough can dry out)
  • sea salt, to taste (i used about 1/2 tsp)

For the filling:

  • 1 lb organic potatoes, peeled
  • ~ 1/2 cup cashew milk, or more if needed
  • 1 tsp of ghee, or grassfed butter
  • generous salt and pepper, to taste
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 large onions, thinly sliced
    •  1 egg, whisked

    Directions

    1. In a saucepan, add potatoes and cover with water. Bring to a boil and simmer until potatoes are fork tender, about 30-35 minutes. Drain, mash, and add your remaining filling ingredients, adding additional seasonings if desired. set aside.
    1. For the dough, crack TWO of your eggs into a medium sizzed mixing bowl. Add your water, and sea salt. Whisk to thoroughly combine.
    1. Slowly add your flour until it is fully mixed, stirring along the way. If dough is not pliable, add a tsp of water at a time until it is thick and sticky, but flexible. Use your hands to mold the dough into a ball. cut the dough in half, rolling together. Cut each piece in half again, so that you have four separate dough balls. Place the remaining dough in the bowl and cover with a warm/wet towel to prevent the dough from drying until used.
    1. On a dry flat surface, add a piece of parchment paper and sprinkle some cassava flour over it, spreading it evenly. Place your first dough ball and roll out until dough is approximately 1/8 inch thick.
    1. Using a biscuit cutter or rim of a drinking glass (at least 3in. in diameter), cut dough into circles and set aside on another piece of parchment paper. Continue with remaining dough balls until remaining dough is used.
    1. In a small bowl, whisk your remaining egg. If the egg is not runny, add a tsp of water to ensure the right consistency.
    1. Place a small amount of mashed potato filling in the center of each dough round. Be sure to leave about a quarter inch around the edge of the round to seal. Brush the edge of each seal with some egg mixture, and then gently folder the dough circle in half, pinching the edges together to form a semi circle. You may use a fork to gently press them together, if you’d like. Once assembled, transfer to a plate and cover with plastic wrap to prevent them from further drying out.
    1. Once all made, bring a large stock pot filled with water and a pinch of salt to a boil. Place the pierogi in the boiling water — only a handful at a time so they are not crowded. When they float to the top, continue boiling for another 10-12 minutes. Test one to see if the dough is cooked — it should resemble firmly cooked pasta. Once cooked, remove from heat with a slotted spoon and set aside to drain and dry.
    1. There are some that will sprinkle a pinch of salt over them at this point and eat them just like this. I like to saute mine next 🙂
    1. If you’re good at multitasking, you can cook your onions separately, while your pierogies are boiling. Add a tbsp of ghee or grassfed butter to a large frying pan over medium low heat. Add your sliced onion and saute, slowly, over low heat, stirring to prevent burning. add a pinch of salt and cook until starting to brown. Remove from heat and set aside.
      To the same pan, add another tbsp of ghee or grassfed butter, over medium heat. Add your pierogies in a singer layer, cooking in batches of necessary. Brown on both sides until crisp, about 5-6 minutes each side. Add your onions to the pan to bring back to temperature and meld the flavors.
  • Serve immediately – enjoy!
  • -S

    Beef and Broccoli (Paleo, Keto-Friendly!)

    Spring has sprung (for now)! Tomorrow it’s supposed to be cold and rainy, so I’m enjoying all of this while I still can.

    I’ve been doing a lot more cardio, and contrary to what I’ve wanted to be true for FAR too long, the pounds are coming off. I don’t know from where, because I don’t feel that I look any skinnier, but the scale says otherwise. I think I’m losing weight from my big ol’ head. If you knew me in person, you’d likely ask why I’d even want to lose weight. I’m 5’8”, a size 4 (sz 2 in some things) and am what most would consider quite fit or thin. I’m making a personal decision to trim down so that I can see the hard work I put into weightlifting, and to feel more comfortable in my skin when I’m at the beach. So far it’s going well, but to be conscious of every little thing I eat is pretty hard. I obviously LOVE food, love to eat, love to cook, the whole nine. That said, I’m sticking to it because I want my hard work to pay off. I’ll let you know how it goes in about…. 1.5 months.

    I’ve been missing for a while, and let me tell YOU! I’ve also set aside some time to cook for y’all. I do not think you’ll be disappointed. I feel like I often come back with a wacky dessert, but this has been a lot of experimenting with savory recipes. They have turned out pretty good. Another thing that recently happened is a good friend’s store opened up locally – it’s called Take Care Apothecary. Follow her on Instagram or Facebook! She’s an Ayurvedic wellness practitioner and her shop carries organic body care lines, Ayurvedic supplements, incense, books, and my personal favorite… tarot and oracle cards. I picked up a new deck and have been playing with it – it’s interesting that no matter how many times I use it, the same “message” comes through. I also got an amazing lunar astrology day planner that I LOVE. Which reminds me…. Tomorrow is a new moon!

    New moons are regarded as a time to press the “reset” button. You get another chance to course-correct the things you’ve been working towards that may have gone astray. I especially like to consider this a time look over things like my eating habits, my workout habits, my sleeping habits, friends I need to pick back up with… I can look at any part of my life and start to work towards improving that. This particular moon is now in Aries. What’s this mean? The official astrological calendar begins with Aries, so it may feel like the first part of 2019 went by in a flash, and you’re now just catching your breath. Aries is ruled by Mars, the planet of physical expression and ability, assertiveness, high impact, energy… so this feels like the fire is now lit under your tush, yes? So, what are you to do with all of this potential?

    During a time like this, I like to make a mantra or intention for the next few weeks until the full moon… something I’ll write down and repeat so it can govern my actions in a positive way. I’m a Libra, so perhaps I’ll focus on the balance of things within my job, relationships and other aspects of my life, and use that to move myself forward. Your new moon is what you make of it!

    In the meantime, you’ll need a snack with all of this planning. Get your protein in with some paleo-friendly beef and broccoli 🙂

     

     

    Beef and Broccoli (Paleo, Keto-Friendly!)

     

    Prep time: 20 min

    Cook time: 15 min

     

    Ingredients

    For the beef:

    • ~1 lb beef (skirt steak or sirloin is fine!)
    • 2-3 cloves of garlic, minced or pressed, divided in half
    • 1 tbsp fresh grated ginger
    • ghee, coconut oil, or your preferred cooking fat
    • 1/4 cup of coconut aminos
    • 1 1/2 tbsp sesame oil
    • 1 tsp of tapioca starch
    • 1 large head of broccoli, broken/cut into fairly small florets (cut up the super large ones!)
  • For the finishing sauce:
    • 1/8 cup coconut aminos
    • dash of fish sauce, about 1 tsp
    • 1 tbsp of sesame oil
    • pinch of crushed red pepper (do you love these measurements? I do)
    • Sesame seeds, for garnish

     

    Directions

    1. Slice your beef into thin strips, about 1/4 inch (definitely no more than 1/2 inch thick).  Mix together your 1/4 cup of coconut aminos, your 1.5 tbsp of sesame oil, tapioca starch and half of your garlic in a mixing bowl large enough to fit your beef. Add your beef, cover, and allow to marinade as you continue to prep, or up to 2 hours.
    1. Separately, add about 4 cups (or however much water you need to immerse your broccoli) of water to a pot — bring to a boil. Fill a large bowl with ice water, separately (this is relevant, I promise). Blanch your broccoli – allow to boil for 1.5-2 minutes until tender, yet still a bit crisp… it should still be bright green. with a slotted spoon, remove from the boiling water and add to your ice bath, to stop from further cooking at getting mushy. Once cooled, set aside on a plate.
    1. Now for the fun stuff. If you have a wok, go get it! Otherwise, a large frying pan will do. Heat your pan/wok with your preferred cooking fat over medium heat. Once brought to temperature, Add your remaining garlic and ginger. Stir until starting to cook, about 20-30 seconds.
    1. Now, turn the heat up a little, to medium-high. Add your marinated beef, spreading out in a single layer. Sauté until browned and starting to crisp, flipping pieces as necessary.
    1. Once the beef is cooked, add the ingredients for your sauce, allowing the beef to sauté in the sauce for about 1 to 1 1/2 min. Now add your broccoli, stirring and tossing to combine and coat in the sauce. Remove from heat.
    1. Serve immediately; garnish with sesame seeds.

     

    Enjoy!

    -S

    Spicy Chipotle Turkey Meatballs in Gravy (Paleo!)

    Well hey, y’all. Interestingly enough, a wild snowstorm appeared in the bushes and all of us are here waiting for it.  Some sources say 3-5 inches, some say 4-6, I say…. I’m wearing leggings, found a giant blanket, and I have my work laptop out with a cup of tea, a dog and two cats staring at me. Woo! Unexpected snowstorms. An interesting turn of events after a few days off from work followed by a day of intense work crises.

    I said yesterday that I often post and talk about the moon. While I’ve not had anyone openly object to my doing so, I figured I’d at least share why I believe it to be so important. Have you ever heard the word “lunatic”? While it’s an antiquated way to refer to someone who is behaving erratically or is mentally ill, the word has roots in a deeper meaning. Philosophers like Aristotle believed that those with bipolar disorder or other mental illnesses were triggered by the moon. Though in modern days, there’s evidence on both sides that the moon impacts human behavior, I’m here for the fun stuff. The “I Can’t Explain It But I Know Something’s Different” stuff. The far-out, woo-woo stuff.

    Though it’s really anecdotal evidence, I find that days where the full moon is expected are not the same. Perhaps it’s that it really is just brighter outside, and you notice all the little leaves blowing about. Perhaps it’s just that it’s something bigger in the sky to look at, and triggers a series of thoughts about what’s really out there, thoughts of existentialism, or how there’s so much more going on than we can see. I’m a believer in the moon’s influence, but I realize its not for everyone.

    That having been said, this moon comes at an interesting time. The “Snow Supermoon”, as they’re calling it, came just on the brink of a major snowstorm. It comes at a particular time of year where people are coming out of their fog, eager for what’s next. Bonus season just ended for a lot of employers, which is a precursor to a lot of job changes, new adventures, and the like. But on a more personal level, Spring is just around the corner. Daylight savings is, too. There’s a lot of change on the horizon politically and economically. So, how does this particular moon really have anything to do with that?

    This  particular moon, falling within 0 degrees of Virgo, is said to strengthen our intuition and emotional side, but also creates the space for us to really take ownership of how to make real what our intentions are. This is really the time for one to lay groundwork and get organized – to set up the logistics to get what it is they really desire. This full moon falls during a great shift in awareness, so it can feel really intense to suddenly realize, “Wow, I have REALLY got to get moving.” Just don’t forget to set aside time to have fun, to relax, and above all, to de-stress your mind.

    What better way to de-stress than to enjoy some good ol’ comfort food? Little meatballs! Maybe I should call them moon-balls. I don’t think people would eat them if I did. I guess we’ll stick with meatballs.

    Enjoy these paleo-friendly Spicy Chipotle Turkey Meatballs – recipe below!

     

    Spicy Chipotle Turkey Meatballs in Gravy (Paleo!)

     

    Prep time: 25 min

    Cook time: 40 min

     

    Ingredients

    • 1 lb ground turkey
    • 1 4oz can of adobo sauce
    • 1 red bell pepper, finely chopped; stems and seeds removed
    • 1 medium-sized yellow onion, finely chopped
    • 1 clove garlic, minced or pressed
    • 1 egg, whisked
    • 1/2 cup almond flour
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 1 can of full fat coconut milk
    • 1 tsp coconut flour or tapioca flour (for thickening), plus more if needed

     

    Directions

    1. In a large skillet, add splash if your preferred cooking fat as well as your chopped onion. Sauté over medium heat until translucent, about 4-5 minutes.
    2. In the same skillet, also over medium heat, add your garlic and bell pepper. Sauté until the peppers have cooked out much of their water and onions start to brown – another 5-6 minutes. Season with a small pinch of salt.
    3. Remove from heat, leaving half of your onion/pepper mixture in your pan and set aside – you will move the remaining half into a large mixing bowl.
    4. Preheat your oven to 350 degrees F.
    5. Within your mixing bowl, add your ground turkey, egg, almond flour, 2 tbsp of adobo sauce, salt and pepper. Mix thoroughly. If mixture is too wet, add more almond flour, 1 tbsp at a time. Turkey tends to be less stiff when raw than ground beef or other ground meat, so you don’t want to add too much more flour – they will be dry once cooked.
    6. Once thoroughly mixed, use your hands (or a melon baller/cookie scooper for consistency) to roll mixture into 1-1 1/2 inch balls. Arrange on a greased, foiled or parchment lined baking sheet, evenly spacing 2-3 inches apart. Bake until they start to brown, about 20-25 minutes. It may be more or less time, depending on the size of the meatballs.
    7. Meanwhile, as your meatballs are cooking, place your skillet with onion and peppers back over medium heat. Once brought to temperature, add your coconut milk and another 2 tbsp of adobo sauce, allowing pepper and onion to simmer. Add salt and pepper, to taste. If more adobo is needed, continue to add, 1 tbsp at a time, to ensure appropriate spiciness. Once simmering, if still quite thin, add your tsp of coconut or tapioca flour and stir until well combined. To avoid burning, turn the heat to low and allow to simmer.
    8. Once meatballs are finished cooking, gently remove from  your baking sheet and add to your skillet, stirring to coat meatballs in your gravy. I like to cover it and let it simmer so the meatballs stay tender/juicy for about 3-4 minutes.

    Serve, and enjoy!

    -S