Lemon Dill Salmon Cakes with Cucumber Tzatziki Sauce (Gluten-Free with Paleo Option!)

Wowzer!

I sure do go missing a lot. I have spurts of motivation, then I start working on something else, then I ……get sidetracked altogether, and here we are.

One thing I’d like to update you all on – if you didn’t know before, now ya do – I do Reiki sessions, and other energetic healing! If it’s not your cup of tea, I get it, but for those of you fabulous people that do, you can head on over to thedivine-house.com to check out what I do. I am working on the website, and what is more exciting, is that after getting my master certification in Herbalism earlier this year, I have been concocting cool stuff that I want to share with you too. Things like essential oil sprays, anointing oils, palo santo cleansing sprays… just to start.

Which leads me to my next point. This Saturday is a full moon, a blue moon (aka the second within a calendar month’s time), on Halloween. Days before Election Day, and the end of the current mercury retrograde. Is that not just the witchiest shit you’ve ever heard? Seriously. I’m so excited. Though a few of us are getting together to hide candy in random places in the little area next to the neighborhood for the kids, my real excitement will be bringing a blanket outside in the full moon, with all my crystals in tow, and a candle, to meditate in all my crunchy, spiritual, witchy, woo woo glory. At this point, (A friendly PSA: if you haven’t been vibing with this weirdness, you’ve either been missing out or you’re reading the wrong blog. Stay a while!)

So this full moon, and this astrological mind-warp black hole we’re in. I know you’ve been feeling it. We’ve entered Scorpio, which is very much an inner-angst, touchy-feely time. But! This full moon is one to bring about prosperity, albeit some intensity. It’s also a full moon situated in Taurus, which is super active and bright – totally opposite of the Scorpio times we’re in now. Though there’s a lot of opposition going on right now (lol), any full moon is a chance to cleanse and renew, releasing energy that is counterproductive to you. It may seem that we haven’t been making a lot of progress, seemingly even moving backwards (lol again), but this is just the pressure from both Mercury and Mars both being in retrograde – where those energies remain slow and stagnant. Interestingly enough, Mars returns correct on 11/3, which will calm a lot of unruly energy (last lol, promise. More of an eyeroll, if anything). The astrology for this time is absolutely nuts – while I don’t have the level of expertise that several do (studying it is just a hobby of mine), if you’re interested – please check out Elizabeth Frediani – an astrologer that a friend referred me to.

So what do we do in a time like this? I feel like everyone is fatigued – COVID fear, the holidays coming up, the election, general unrest…. How do we catch a break?

We take one. We deliberately choose to do so.

Whether it be getting your hair done, booking a massage, enjoying a day off, drinking your favorite wine (in moderation!), Zooming with family, or just getting outside and putting your bare feet in the grass while the weather still permits…. Now is a time where we have to be deliberate in taking time for ourselves. We have to be extra clear in our boundaries, extra clear in our beliefs, but also extra compassionate with those around us – but especially ourselves.

I think what was most refreshing about looking at astrology charts is that 2021 is expected to be largely positive, for pretty much everyone. Having that hope, whether it’s anecdotal or not, just makes me feel a bit more excited to move through the literal dumpster fire that is/was 2020.

So let’s eat. I have a few recipes that I’ll share this week, but this one is one of my favorites. I try to make as much food from other types of culture and cuisine as much as possible – I find it’s really helpful to understand flavor profiles of different spices. Also, while continuing to eat in a ketogenic, low/no carb fashion, I have to get pretty creative. This particular dinner was inspired by some of my absolute favorite food – GREEK FOOD, ugh. Love it.

These are super easy to pull off last minute, or to plan ahead for. I use boneless, skinless canned salmon, which you can keep in your cabinet for a long time. Mixing some fresh herbs into everything just makes it all so delicious.

Lemon Dill Salmon Cakes with Cucumber Tzatziki Sauce (Gluten-Free with Paleo Option!)

Prep time: 20 min

Cook time: 15 min

Ingredients

  • 2 cans of boneless, skinless salmon, drained
  • 1 egg
  • 1 heaping tbsp of flax meal
  • 1 garlic clove, minced or pressed
  • 1 tsp dried parsley
  • 1 tsp dried dill
  • 1 tsp paprika
  • sprinkle of dried oregano
  • ½ tsp salt, plus more to taste
  • 1 tsp lemon zest

For the sauce

  • 1 cup of greek yoghurt, or sour cream (almond milk greek style yoghurt or sour cream is a good substitute for paleo!)
  • 1 heaping tsp of dried dill
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh mint
  • 1 large garlic clove, minced or pressed
  • juice from one lemon
  • ½ cup of finely chopped cucumber (about half of a large cucumber)
  • salt, to taste

Directions

  1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or greased foil.
  2. In a large mixing bowl, add your salmon, breaking apart with a fork. Add all of your salmon cake ingredients to the bowl, mixing thoroughly – EXCEPT your egg. Since canned salmon is already cooked, I do a quick taste test to see if it needs anything.
  3. Once I’ve added anything (salt, more dill, garlic, etc), then I whisk my egg into the mix, continuing to gently fold everything together.
  4. Shape into patties – you should be able to get about 6-8 patties, similar to crab cake sizes. If your mix is too sticky, feel free to add more flax seed, a tsp at a time. If your mix is too thick, a tsp of olive oil should loosen everything up. Space your patties 2-4 inches apart, depending on the size of your baking sheet. Bake until golden brown, about 12-15 minutes.
  5. Meanwhile, in a smaller mixing bowl, whisk your yoghurt ingredients together – yoghurt, dill, parsley, garlic, lemon juice, and cucumber. Add preferred amount of salt. If you aren’t familiar with this type of flavor, I like to make sure mine is tangy from the lemon, zesty from the garlic, fresh tasting from the herbs, but cooling – I find that adding the salt last lets you control how bold of an overall flavor you get. I should note – additional zest from that lemon can always be used to add more flavor, if needed. Set aside in the fridge while the salmon patties continue to cook.
  6. Once the salmon patties are done, serve with a dollop of your tzatziki sauce. If you’re a sauce-heathen like me, just straight up drench them. Please know that I smothered mine, these photos don’t capture the accurate sauce to patty ratio. You can always pair them with a few nice salads, too…

Enjoy!

-S

Spicy Turkey Sausage Bolognese with Zoodles (Paleo!)

I can’t even believe that we are at the end of September. It feels like it was just March, and here we are all is moving in, the weathers better.

I’m guessing most of you are aware that the US had a debate last night. If you watched it, you definitely didn’t get anything worthwhile from it. Thinking about this makes me think about everything that’s in motion right now. The full moon is tomorrow, and for the first time in a while (at least that I can remember), it’s going to happen during the day so that we can see the four showing of the moon. I think this moon is important for many different reasons, a lot of which has to do with all the energy that’s been moving about. As we entered Mars retrograde earlier this month, we are definitely coming up with a lot of shake up. Did you know that Mars was the Roman God of War?  All of that masculine energy, moving Yang energy, needs to move forward. But in retrograde, it can feel like we are all standing still. While I know a lot less about intricate astrology than I do the moon, I know that this particular moon is one that is timed with gathering the ‘fruits of our labor’. Seems pretty trite to think that, what with a good lot of us sitting inside for the last 6 months? On the contrary.

 This particular moon, in Aries, is opposite of the sun in Libra (holler to my fellow Libra babies!), which definitely brings to light a lot of relationship and interpersonal dynamics that need to be reevaluated, have been outgrown, or issues coming up related to our internal self and our need shake things up.  It’s also a time to release tension, frustration, and anger. What we’ve seen socially and politically as of recently coincides with the energy of this time, where people are itching to lash out and rebel against the system. To counter this, it’s super important to keep flexibility in the back of your mind at all times, and to adapt to changing circumstances. This month, interestingly enough, opens and closes with a full moon. I truly believe this will be one of the most important times in 2020, so I will be doing my best to be thoughtful, patient and…. Well… I suppose I’ll keep my mouth shut.

On the side of shaking things up, I really should be taking a lot of my own advice – I know that outside of my work, I find the most joy when I’m doing things cooking, yoga or Reiki related. I’ve been trying to find more opportunities to incorporate more of that into my life, which brings me to my next point…. I’ve started my yoga teacher training! It was an impromptu decision last month to try this – I’ve enrolled with an absolutely lovely yoga institute, and I know I’m going to learn a lot about myself and the practice of yoga – the yamas, niyamas, asanas, pranayamas, pratyaharas… there’s a few other limbs, but I can’t give away all the goodies just yet J

I’ve been stockpiling recipes, trying to get some momentum going – in the meantime, I’ve been making some goodies for my reiki and cooking projects…. A little hint hint, think… aromatherapy sprays, natural body care, wholesome stuff for the wholesome chef. I’ll try to post some info about it once I know what it is that I’m doing.

I rolled the dice on posting this one (I have a few other good ones!), but I figured since it was fresh off the stove, I’ll post it. The weather dipped a little in temperature today, so you KNOW I pulled out all of my pots and pans to simmer stuff, dump spices in… I couldn’t resist. While I’m doing the low-carb thing, I whipped out my Vegetti (yeah, you heard me), spiralized some zucchini, and went to town with whatever frozen meat was in my freezer… which happened to be turkey sausage. Turned out great – but you could use whatever meat you prefer.

Spicy Turkey Sausage Bolognese with Zoodles (Paleo!)

Prep time: 20 min

Cook time: 30 min

Ingredients

  • 2 green zucchini squash, washed, ends trimmed – makes about 3-4 cups of zoodles
  • 1 lb turkey sausage, or preferred ground meat
  • 1 15 oz can of fire-roasted crushed tomatoes
  • 2 cloves of garlic, minced or pressed
  • 1/2 of a yellow onion, diced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • ½ tsp crushed red pepper flakes
  • ½ tsp salt, plus more to taste
  • 1 tsp ground black pepper
  • 1 tbsp olive oil, plus more if preferred
  • 1/2 to 1 cup chicken broth
  • 1/2 cup dry white wine (optional)

Directions

  1.  Using the Vegetti or other spiralizer, spiralize two whole zucchinis with the skins still on. I like to do this ahead of time, and let them air dry on a paper plate/towel for a few hours. (you can also buy pre-packaged zoodles, but they’re kind of expensive.) Set aside.
  1. Next, in a large frying pan, heat up your olive oil over medium heat. Add your onion and turkey sausage, breaking apart, stirring as you browned the meat – approximately 8 to 10 minutes. Season the meat lightly with salt and pepper, adding your garlic in once the meat is nearly cooked. I make sure the meet is as ground and broken up as possible – I just feel like the texture is better that way.
  1. After the meat has browned, add your can of crushed tomatoes, chicken broth, spices, and white wine. Stir and let simmer until bubbling, then turn heat down to low – allowing to cook for another 10 to 15 minutes. If liquid evaporates too quickly, feel free to add a splash of chicken broth.
  1. This next step you could do a few ways, since technically the zoodles could be eaten raw, but nobody really likes that. You could either add your zoodles to the sauce pan and let simmer for another 3-4 minutes, or, you could sauté in a separate pan over medium heat with another tablespoon of your preferred cooking fat.  I like to do it this way, because while I only eat for one, I typically have leftovers and want to keep for as long as possible.  Sautéing or cooking your zoodles separately can allow for freezing or storing more easily, but it is a preference. However much of the zoodles you cook, cook them down to evaporate some of the leftover liquid still in the zucchini – about 4-5 minutes. Season lightly with salt and pepper.
  1.  Add your zoodles to a small pasta bowl and spoon your Bolognese sauce on, or add right in your pan if preferred. Serve immediately. If totally dairy free, feel free to garnish with nutritional yeast. If not strict Paleo, serve with grated or shredded Parmesan cheese.

Enjoy!

-S

The BEST Broccoli Salad (Vegan, with options!)

Hello my friends.

It’s Thursday, which means it’s almost Friday, which means it’s time to party! By myself.

Mars retrograde began yesterday – just another exciting moment for 2020. We all know that when Mercury is in retrograde, things go haywire, people act weird…. But Mars is a different breed, only going retrograde about every two years. Mars is masculine energy – moving, aggressive, and intense. However, in retrograde, things just move and happen slower… and these next two months will prove to be frustrating in needing to have a lot of patience.

Speaking of moving backward, since today is Thursday – it’s a throwback Thursday! Taking this recipe back from the past. I used to work as a sub shop as a teenager, down in the boonies of Landenberg. I made homemade chicken salad, deviled eggs, sandwiches.. and broccoli salad! I loved making this, but I haven’t had it in years. I made a few minor tweaks to keep it current, and above all else… vegan! Enjoy the last bits of warm weather with this side salad for your social-distancing BBQ.

The BEST Broccoli Salad (Vegan, with options!)

Prep time: 10 min

Cook time: n/a

Serves 4-6

Ingredients

  • 2 heads of broccoli, cut into small, bite size florets
  • ½ cup dried cranberries
  • ½ of one small red onion, minced
  • 2 green onions, thinly sliced
  • 1 cup of walnut pieces
  • 1 cup carrots, julienned
  • 1 cup vegan mayo, such as Vegenaise
  • ¼ cup apple cider vinegar
  • 1 heaping tbsp of coconut sugar, or 2 tsp maple syrup
  • 1 tsp celery seed

Directions

  1. Whisk together mayo, sugar or maple syrup, apple cider vinegar, and celery seed in a small bowl. Place in refrigerator for at least 30 minutes.
  2. In the meantime, combine broccoli, walnuts, green onions, cranberries, carrots and red onion in a large serving dish.
  3. Toss the dressing with the rest of the salad ingredients and stir. Allow to sit for at least 30 min to an hour prior to serving to allow the dressing to absorb.

Enjoy!

-S

Thai Tofu Curry Over Rice (VEGAN with Paleo options!)

So, is it fall yet? When the weather turns, I love to make lots of warming fall recipes. While I probably won’t be going to many potlucks or bonfires this year, I still love to make lots of bowls… soups, broths, everything.

Totally unrelated, I had an astrology reading last week. The woman was lovely – her name is Elizabeth Frediani, a knowledgeable astrologist out on the West Coast. We had a phone call, and discuss things about my chart that I already know. I’m not a skeptic by any means, but the first five minutes I was concerned that I wasn’t really going to hear anything I didn’t already know. Once she dove into what my chart actually means and how that influences my life, decisions, personality, etc… I realized that there was a lot more to this than people think about, and a lot of it is very specific. Basically, she let me know that I have a lot of change coming up, I felt very stagnant and I need to explore my creative side a bit more, and use that to “perform acts of service” for others. This was a major part of my chart, that I feel most valuable when helping others achieve their goals, or heal.

Having said that… you may not know that I am a Usui reiki master. I began studying it a few years ago after lots of discussion with some of my other woo-woo friends…. and I never looked back. I wanted to use my hands, and help with the healing that I saw was so desperately needed around me… but I knew something like massage therapy was not for me. I worked towards my classes, practiced on lots of people, and something clicked. I love feeling the energy, allowing people to find their own energy balance, and helping out that positivity out there in the world. If you’re interested in learning about what reiki is, find more out on my website, here.

So with all this stagnant “feeling” I have, what will I do next? Great question. I was recently wondering the same thing. I’ve been mulling doing this over for a few years now, but I finally reached out to a friend of a friend, Susan Smith of One Yoga. I’m going to start my YTT-200 (yoga teacher training) at the end of the month! It’ll be a wild new adventure but I’m excited. I know the experience will be intense, raw, lots of knowledge, practice, etc…. and it’s a lot more than just, “okay, this is how you do a proper Warrior III pose.” I want to find that mind/body balance that I was never ready to find before, and allow this to complement all the other healing work I’ve been doing on myself. Yay, new adventures!

Ok, so back to food. While I’m currently following a ketogenic protocol and this meal ultimately is NOT low carb, it’s delicious, and VEGAN! If you aren’t vegan, you can easily swap out my tofu for chicken or shrimp. This recipe is an easy way to make a Thai-inspired meal, and no… it isn’t one of those “pay $45 to make it yourself when you could’ve paid $15 to buy it” meals. If your kitchen is stocked well, you likely only need a few things!

Thai Tofu Curry Over Rice (VEGAN with paleo options!)

Prep time: 10 min

Cook time: 40 min

Serves 2-3

Ingredients

  • 1 cup of extra firm tofu (vegan, but not paleo), sliced into inch cubes. can sub shrimp, or 1-in cubed chicken if preferred
  • 1.5 cups of cooked basmati rice, or 2.5 cups riced cauliflower if making paleo
  • 1 can of full fat coconut milk, shaken
  • 1 red bell pepper, stems and seeds removed, sliced into thin strips
  • 1 small yellow onion, halved/sliced
  • 1 heaping tbsp red curry paste
  • 2 tsp curry powder, separated
  • 2 cloves of garlic, pressed or minced
  • 1 tbsp of tamari or coconut aminos (or regular low-sodium soy sauce, if not strict)
  • 3 stalks of scallions, sliced thin
  • handful of cilantro, chopped
  • optional (not paleo!): peanuts for garnish
  • also optional (not vegan!): 1 tsp fish sauce – very much a staple in this cuisine, use it if you are able!

Directions

  1. In a large skillet or frying pan over medium heat, add your tofu (or chicken or shrimp) with a tbsp of your preferred cooking fat. I’m loving avocado oil right now, but any is fine.
  2. season with a touch of salt, pepper, and 1 tsp of your curry powder. Sauté until starting to brown or crisp on all sides, about 2-3 minutes total for shrimp, 8-10 minutes for chicken or tofu. Once browned, remove from the skillet and set aside.
  3. At this stage, begin cooking your basmati rice or riced cauliflower according to package instructions. If making homemade riced cauliflower, chop up about 2 cups of cauli in a food processor until it has a rice-like consistency. Add to a skillet over medium heat with 2-3 tbsp of water, pinch of salt and a small tsp of cooking fat and allow to steam for 3-4 minutes, stirring occasionally. Remove your lid and continue cooking for another 2-3 minutes to allow any water to evaporate, then set aside on low to keep warm.
  4. Back to the curry – in the same skillet, still over medium heat, add another tsp of your preferred cooking fat, and add your bell pepper and onion. Begin to sauté as well, stirring occasionally, until translucent – about 3-4 minutes.
  5. Once your pepper and onion is at this stage, add you garlic, turning the heat down to medium low to prevent burning. Sauté for another 1-2 minutes until fragrant. Lightly season with salt and pepper, or a pinch more of your curry powder, doing a taste test.
  6. Now, add your tbsp of curry paste, stirring and pressing it into the pepper/onion mixture, stirring to allow it to cook and break down – about 2 minutes. Add your can of coconut milk and tsp of fish sauce (if using), as well as your tamari or soy sauce.
  7. Turn your heat to low and add your protein (tofu, chicken or shrimp) continuing to stir, and allowing to simmer – either until rice is done, or for another 5-7 minutes. You want to cover the skillet, so that too much water does not evaporate out of the pan. If the mixture bubbles too aggressively/is too hot, turn the heat down to the lowest setting.
  8. Once finished, spoon rice into a bowl, then your curry mixture over your rice. Garnish with scallions, cilantro, and peanuts (if using).

Enjoy!

-S

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: 40 min

Ingredients

  • 1 large bunch of kale, ribs removed but kept into as large of pieces as you can manage- rinsed and patted dry
  • 1/4 cup tahini
  • 1/4 cup of nutritional yeast
  • 1 tbsp lemon juice
  • 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 35-40 minutes, until thoroughly crispy but not burnt. You may need to flip them so they crisp on both sides.

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