Shrimp Pad Thai (Gluten Free with Paleo and Vegan substitutes!)

Happy….Tuesday? These days blend together. I hope everyone reading this is healthy and safe at home!

I did wake up at “normal” time today, won’t be doing that again until stuff is open once again. It’s only fun to do when I have things to tend to, like getting dressed and going to the gym. Right now, I just leave here to either take my dog out for as long of walks as we can, or even less frequently, go to the store. I have been doing yoga once or twice a day, and I even skipped the wine and White Claw last night. I’m trying. It’s hard.

I put it off in favor of getting take out, eating an outdoorsy Easter dinner in my mom’s flowerbed with my own plates, fork and serving utensils (social distancing, y’all), as well as trying to stretch out my leftovers… but I FINALLY made my Pad Thai. It was worth the wait.

I’ve made this a few times and because I rarely go by a recipe, sometimes it turns out better than others. It’s never been bad, but last night’s edition was the best I’ve done. Fortunately, I wrote down most of it. Key word – “most”.

A lot of my best recipes are based off of improvisation. Outside of basic ingredients, when it comes to seasoning, my recipes tend to err on the  cautious side. I have a really high tolerance for spicy, and I LOVE love love salt, so when I piece these recipes together, it’s done for the masses who may not be able to tolerate the 7 teaspoons of red curry paste that I’m really using… so I only write in to use the 4 tsp that I started with, “plus more, if preferred”. It’s a good lesson for me to start writing down my recipes more accurately… but I’m always open to feedback!

Okay, on to the noodles. This recipe uses rice noodles from my local grocery store, but if you wanted a bonafide paleo recipe you could use shirataki noodles, zoodles (zucchini spiralized “noodles”), or the new Jovial Cassava pasta once it’s available.

 

Shrimp Pad Thai (Gluten Free with Paleo and Vegan substitutes!)

Prep time: 20 min

Cook time: 20 min

Serves 3-4

 

Ingredients

  • 1 package of rice noodles –  if preferred: shirataki noodles, any whole wheat or gluten-free spaghetti noodle or Jovial brand’s Cassava spaghetti noodles will do
  • 2 large carrots, julienned or shaved
  • 1 medium yellow onion, halved then sliced into ¼ inch thick semi circles
  • 1 cup of fresh or frozen sliced green beans, or snow peas
  • 1 tbsp fresh minced or pressed garlic
  • 1/3 to ½ lb of raw shrimp, peeled and tails removed (if vegan – sub tofu in, or your preferred veggies)
  • 1 handful of fresh cilantro, chopped
  • 1 tbsp plus one tsp fresh grated or chopped ginger
  • juice of ½ a lime

For the sauce:

  • 1 heaping tbsp peanut butter (or almond butter)
  • 1 tsp fish sauce (omit if making vegan)
  • 1 tbsp rice vinegar, or apple cider vinegar
  • 1/4 cup coconut aminos (can sub tamari or regular soy sauce), plus more if desired
  • 1/4 cup mild olive oil, or avocado oil
  • 1 tsp sesame oil
  • 1/2 tsp crushed red pepper flakes, or more if preferred
  • juice from the other half of your lime

 

  • Peanuts and additional sliced lime, for garnish

 

Directions

  1. In a mixing bowl, whisk together your nut butter, fish sauce, vinegar, coconut aminos, oil, crushed red pepper, lime juice and the tsp of fresh ginger. Do a taste test – if it’s too sweet (sometimes coconut aminos can be), add more lime, or rice vinegar. Set aside.
  2. Cook your noodles according to instructions. I typically start boiling the water at the same time I do my next step, as the water takes a bit to heat and the noodles vary in cook time. Cook until soft, drain, and set aside, watching to ensure they don’t dry out and get sticky.
  3. Meanwhile, as the noodles boil, in a frying pan with a tsp of your preferred cooking oil, add your onion, carrot and green beans over medium heat. Sauté for 5-6 min, stirring frequently, until starting to brown. Add your ginger, garlic and shrimp (or tofu) and continue to sauté for another 3-4 minutes, stirring, making sure shrimp does not overcook. Once shrimp has turned pink (or your tofu/veggies have browned), Add your noodles into your frying pan. With tongs, gently fold, mixing together.
  4. Next, pour your sauce over the noodles, gently mixing to coat. If your noodles are absorbing the sauce too quickly – no worries! Drizzle a tsp of additional oil in at a time until they’re smooth again. You can also add additional coconut aminos/soy for a punch of flavor.
  5. Gently mix in your chopped cilantro.
  6. Serve in a bowl with peanuts and lime for garnish.

 

Enjoy!

-S

 

 

WHIPPED Coffee, aka “Dalgona” Coffee! (Paleo, Vegan)

Hey y’all!

As it turns out, all I needed was a little globally-enforced R&R to feel rejuvenated and start churning out the recipes again.

I have been seeing a lot of videos and Facebook posts on this whole new “whipped coffee” trend. So… what am I to do with 16 hours of waking time in my house and nothing to do? I’m going to make the darned coffee.

I found out that it’s an Indian/Pakistani tradition and was popular long before these quaran-times…. I don’t know how we never found out about this until now.

No story time here, just going to give it to you straight. This recipe is PALEO! I’m doing my best to still eat healthy, but when there’s little else to do… I’ll eat whatever I’ve got. You can certainly sub this recipe out with regular granulated sugar, but it will definitely be sweeter. I drink my coffee black anyway, so I wanted minimal sweetness. The whole thing was different, I’d definitely try again!

A disclaimer…. This would be SUPER hard without a hand mixer of some sort. I had to whip it for about 5 minutes, and I’m not sure if it was because I didn’t use real sugar, but if you’re doing this by hand, be prepared for a workout!

Oh, and I also don’t recommend putting it in a champagne flute… but I didn’t want to waste any more almond milk than needed, gotta limit my trips to the store!

 

WHIPPED Coffee, aka “Dalgona” Coffee! (Paleo, Vegan)

 

Prep time: 10 min

Cook time: n/a

Serves 2

 

Ingredients

  • 2 tbsp instant coffee
  • 2 tbsp coconut sugar (granulated regular sugar or really any other type will do just fine)
  • 2 tbsp very warm water
  • 8-10 oz piping hot almond milk (or other dairy/non dairy milk), or chilled with ice cubes if preferred

 

Directions

  1. In a mixing bowl, mix together the coffee, sugar and water. Whip until you have semi-stiff peaks, somewhat close to egg whites. Set aside.
  2. Over stovetop or microwave, heat your milk to preferred temperature and pour desired amount into your coffee cup or mug. If using chilled milk, pour over ice cubes into your cup.
  3. Spoon your whipped mix overtop, and enjoy!

-S

 

 

Authentic Maryland-style Crab Cake, but Paleo!

Alright y’all, I’ve been newly inspired.

This past weekend, I felt compelled to go buy a pound of jumbo lump crab meat. Why, you ask? Because apparently my greatest indulgences happen at the grocery store. I live a wildly dangerous life.

Anyway, I had been menu-surfing restaurants out of town for an upcoming work trip (does everyone do this?) and I came across a very seafood-centric restaurant that had what looked like the most beautifully made crab cake, ever. I love seafood, but I am particularly…. particular… when it comes to crab cakes. I grew up in the Mid Atlantic – we’re blessed to be a short drive from the beach, whether it be New Jersey, Delaware, Maryland or the Chesapeake Bay.  Having said that, I’ve grown up to be a bit more  discerning with my seafood sources than someone that doesn’t live near water. (Shameless unpaid plug – if you want the best crab cake on the east coast, Woody’s in North East, MD has it, hands down. Not even up for debate).

So this whole “being-around-Maryland” thing. I have a deep appreciation for the price of crab meat, after actually knowing what it takes to pick enough jumbo lump meat to fill a container. I was probably 17, visiting OCMD for the White Marlin Open that year. At the marina, this petite elderly woman sat in a chair at the end of the dock – we had time to kill, so we stood near her as she picked at the crab with the thimbles on her thumbs and tossed the shells aside. She asked us if we had any good crab recipes, and if we didn’t, did we want one? Without hesitation, she summoned me to find a paper to write her recipe down – I grabbed a Walmart receipt out of my pocket and scribbled it down. I’ll tell you – that recipe is THE ONLY crab cake recipe I’ll ever want to know. It’s indulgent but not heavy, and it will please even the snobbiest of crab-cake connoisseurs.

For a friend with gluten-free needs, I adjusted the recipe and I have to say – it turned out fab. A few more paleo-friendly tweaks and it still turned out really well. I thought I’d share. You can cook them a few different ways – I normally bake mine (so they stay nice and tall and round), but they’re pictured pan-fried. You can make smaller portions for an hors d‘oeuvres, or larger for a dinner. Enjoy!

 

Authentic Maryland-style Crab Cake, but Paleo!

 

Prep time: 15 min

Cook time: 15 min

Makes 6-8 crab cakes, or 15-18 small bites

 

Ingredients

  • 16 oz jumbo lump crab meat
  • 1 large egg
  • 1/2 cup paleo-friendly mayonnaise, such as Primal Kitchen
  • 1/2 cup almond flour
  • 1 tsp old bay seasoning
  • Pinch of Fines Herbs seasoning, or dried parsley
  • 1/4 tsp garlic powder
  • 1tsp Grey Poupon (I only use this brand!)
  • 1 tsp paleo Steak or Worcestershire Sauce (I love Primal Kitchen’s Steak Sauce for this)
  • ~1tbsp ghee (or salted butter, if not strict Paleo)
  • Pinch of salt (optional, if making with ghee)

 

Directions

  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper, or if using foil, grease your pan with spray or butter.
  2. In a small bowl, pick through the crabmeat to ensure there are no shells.
  3. In a separate, medium sized bowl, whisk your egg. Add your mayonnaise, continuing to combine.
  4. Next, add your breadcrumbs, old bay, herbs and garlic powder, and stir thoroughly. Add your Dijon and Worcestershire, and stir until combined. Lastly, add your crabmeat and gently stir in, careful not to break apart the lump meat.
  5. Form into 6-8 crab cakes, and space evenly (2-3 in) apart on the baking sheet. If using ghee, melt and add pinch of salt, drizzling a bit over each crab cake. If using butter, add a very thin pat of salted butter to the top to make a nice golden crust.
  6. Bake for 14-16 minutes, or until they start to turn golden brown.

 

Enjoy!

-S

Roasted Dijon Winter Vegetable Medley with Pancetta (Paleo!)

Hello all, and happy 2020. 

I’ve been… for lack of a better word, dormant, so far this winter. I’ve been physically tired, trying to do a lot all at once, have been trying to balance work with fitting in time to cook, and that’s always really hard around the holidays. There was DEFINITELY not a shortage of food, which would be the reason for my favorite jeans being a bit tighter than my preference…. Hoping that with some water, more exercise and more sleep I’ll be back to my old self.

It’s been a whirlwind of a month so far, too. Out in the world there’s some whack shit goin’ down…. Plus we had a full moon that I swear made people turn into wild animals. I was talking with a friend about how this particular moon happened to coincide with a lot of feelings of anxiety, unrest and just general discontentment. I don’t like to feel stagnant – and I think that’s just what I’ve been feeling. I have a few goals, not New Year’s resolutions – I want these to carry on indefinitely, not just for the first six weeks. Although, I am doing Dry January and for those of you that love your red wine the way I do…. It’s been less than stellar but I’m getting by.

Goal #1 – get myself back to my best physical state. I don’t mean crash dieting, “getting thin”, etc. I’ve always been fairly thin, but I want my body to reflect how hard I’ve worked, and I want to feel my best. I dropped the ball at the end of last year…. I plan to continue lifting, and I signed back up for unlimited monthly yoga. My  first hot yoga class of the year was last night, and it was HARD.

Goal #2 – speaking of yoga, I want to take my practice more seriously. I want to be able to handle intense strength movement, and I plan to build upon that. Maybe a few new pairs of tights will be a good incentive.

Goal #3 – indulge in less wine. I’ve cut out all wine for the month of January, which is surprisingly a lot harder than I thought. In noticing this, I realized that my social drinking on weekends crept into a glass with dinner, which turned into one with and one after dinner, which became a lot more frequent that I ultimately want. Learning what is moderation for me and sticking to it will be most important.

Goal #4 – make time for mental clarity. This one is big. My self-proclaimed title as a workaholic is not a humble brag, or any badge of honor. In fact, I often feel shame if I am not working as much as I can – like somehow, I’m Less-Than if I’m not burning the candle at both ends. I don’t like to sit still, be idle, or not have a mental inventory of accomplishments that I can draw from to make sure I’m “still working hard enough”. What’s that even mean, anyway? Working “hard” enough? I’m an accomplished professional, I work long hours… I’ve had at least 2 jobs since I was 10, why am I still trying to check a box? Feeling burnt out already at my age is probably not a sign of good trajectory here, so I plan to take more Me-Time without the shame. I’m giving myself permission to bum it every now and again. 

Goal #5 – lower my expectations. Being realistic, optimistic, pessimistic… those are all still expectations. 2019 was a hard year – I went in feeling like it would be my best year yet, and it was far from it. I’m going into 2020 with the intent to be happy – however that looks, I’ll know in 12 months. Expecting things to go a certain way will set me up for disappointment, which I am not trying to fall into.

I think these are pretty realistic goals…they happen to coincide with the new year, but there’s something icky about calling them New Year’s Resolutions. Maybe it’s the idea that a new year must mean huge changes, and anything less than that means you’re falling short. I’m over that crap, I don’t want to go on thinking I’m failing some sort of test.

I’ve held on to this recipe for a while, and it’s actually really simple… just makes for a really nice combo for your winter meals. Enjoy!

 

Roasted Dijon Winter Vegetable Medley with Pancetta (Paleo)

 

Prep time: 15 min

Cook time: 45 min

 

Ingredients

  • 2 cups fresh brussels sprouts, trimmed and halved
  • 1 large shallot, sliced but left in larger pieces
  • 2 cups fresh butternut squash, cubed
  • 1 cup fresh parsnip, peeled and cubed
  • 2/3 cup pancetta, diced
  • Salt and pepper, to taste
  • For the sauce:
    • 1 clove garlic
    • 2 tbsp olive oil
    • 2 tsp dijon
    • ½ tsp paprika
    • Pinch of coconut sugar (to cut the acidity of the dijon)

     

    Directions

    1. In a large skillet over medium heat, add your shallot and pancetta. Sauté 8-10 minutes, until shallots and pancetta are somewhat brown – then remove with a slotted spoon and set aside, leaving remaining fat behind in the pan.
    1. Still at medium high heat, add your squash, parsnip and brussels, ensuring as many pieces are in contact with the bottom of the pan to crisp. Cover with a lid – this allows steam build up so that the vegetables can cook a bit faster. Stir occasionally – you don’t want the pieces to break apart, but you want them to thoroughly brown on all sides.
    2. Allow to sauté for about 10-12 minutes covered – once things are starting to brown, turn your heat down to medium low and continue to sauté uncovered and allow to crisp for another 20-25 min.. Season with salt and pepper, only stirring occasionally. Adjust heat as needed.
    1. Meanwhile, whisk together your sauce ingredients in a small bowl until emulsified. Set aside.
    1. Checking back with the vegetables, they should have started to caramelize – stir to ensure consistent exposure to the bottom of the pan. Add your pancetta and shallot back, continuing to gently mix. Add your sauce, drizzling over the contents of the pan, gently mixing.
    1. Remove from heat and serve. Delish 🙂

     

    -S

    Apple Cinnamon Muffins (Paleo!)

    It’s September!

     

    ‘Tis the season to no longer be ashamed of my basic love for all things PUMPKIN. And carbs. And SWEATERS. Apples! Crunchy leaves to step on when walking my dog! I have to stop here, I’m getting too overwhelmed.

     

    This weekend is the annual Mushroom Festival here in little ol’ Kennett Square. Here, you can find all things mushroom-related: décor, food, games, everything. I’ve been a lifelong spectator of the festival, but I’m extra excited for this year! I didn’t go into too much detail the last time I mentioned it, but I will be competing in the annual Amateur Mushroom Cook-off. This year’s special ingredient is Scaramuzza’s pasta – I will be making sage, pancetta and mushroom gnocchi in a garlic cream sauce. Definitely not paleo, gluten free, dairy free, or anything remotely *healthy*,  but it’s really tasty and I’m excited to make it! My first step to being on the Food Network…. hahaha. But no, really. Someone reading this, help me make that happen.  

     

    After taking a long weekend and having a lot more time to make some recipe ideas for you all, I’ve turned out a LOT of fall stuff. I’m going to make this quick so we can cut to the chase and get on to talking about food. This is a nice variation of something similar I’ve made before, but it’s SUPER easy to make and freeze to save for later. I wrap them individually in foil or wax paper, defrost it overnight and take one on my way to work. These are nice because they stay nice and moist – they pretty much never go stale… they are what my neighbor’s kids refer to as “wet muffins”. It’s innocent because a four-year-old says it, so I’ll stick with it.

     

    Apple Cinnamon Muffins (Paleo!)

    Prep time: 10 min

    Cook time: 25 min

    Makes 12 muffins

     

    Ingredients

    • 2 ripe bananas, mashed
    • 1 fuji or gala apple, core removed – peeled and diced
    • 2 large eggs
    • 1/8 cup unsweetened vanilla almond milk (unflavored is also fine)
    • 1 tbsp vanilla extract
    • 3 tbsp maple syrup
    • 2 tsp ground cinnamon
    • 1 tsp ground allspice
    • 2 cups almond flour
    • 1 tsp baking powder
    • 1/8 tsp ground sea salt

    Directions:

    1. Preheat the oven to 350 degrees F. Grease your muffin tin lightly with coconut oil.
    2. Combine all ingredients in a large bowl and whisk until smooth.
    3. Divide batter evenly among cups – the muffin cups should be about ¾ full so they don’t overflow and bake over the sides.
    4. Bake for about 25 minutes until starting to turn golden on top. Check if they are done by sticking a knife or toothpick into a middle muffin – if it’s clean, they’re finished. Let cool, and serve!

    Optional: if you’re feeling extra indulgent, spread a little ghee over them.

    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: 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

    Restaurant-Style Spicy Mayo (Paleo, with Vegan option!)

    We’re in a heat wave. 

    This is about that time of year where I’ve gotten my summer vacations out of the way, and my next low-key excitement is buying sweaters from WHBM… so I get tired of the heat pretty quickly. My birthday is in the fall and as much as I try to hide my love for all things pumpkin, I really just can’t. Mums, pumpkins, sweaters, apples, pumpkins next to mums, Dogfish Head Punkin Ale, roasting veggies while wearing a sweater and drinking Punkin Ale, arranging mums while stacking pumpkins while drinking a Punkin Ale, more pumpkins, ugh. It’s too good. Now that I think of it, 2 years ago I bought mums way too early and they just chose to leave me and die because of the heat. After replacing them twice, I decided I need more patience.

    We aren’t there yet! It’s still hot, and I still have nice people bringing me fruit, tomatoes, peppers, etc from their gardens. A lady gave me a zucchini the other day the size of a baby. Little hot peppers, cute little radishes, herbs – I should appreciate this time of year more than I do. Having said that, a lot of this stuff translates well into different types of cuisines. Mexican food? Dice those tomatoes and make some guac. Jalapenos? Make a fun sauce. Lots of parsley, basil and cilantro? Make chimichurri! With all good end-of-summer recipes though, you need a good sauce. Fish tacos, roasted veggies, burgers, sandwiches, you need something to bring the heat and complement your food.

    You know that delicious spicy mayo they make at sushi restaurants? That sauce that has just the right amount of flavor, and if you’re feeling sassy you order like 2 sides of it? Well, good news! I made a recipe that is probably nothing close to what they’re actually making, but it tastes pretty darn close and is easy to make. Put it on everything. This also puts that huge jar of Mother In Law’s Gochugaru Chili Flakes you may have bought for my last recipe to good use. I actually smothered those Cajun Artichoke Turkey Burgers with this spicy mayo and my chimichurri sauce in a lettuce wrap and a slice of grilled red onion. Yum 🙂

    Restaurant-Style Spicy Mayo (Paleo, with Vegan option!)

    Prep time: 10 min

    Cook time: n/a

    Makes ~1 cup

    Ingredients

    • ¾ Paleo-friendly mayo, or Veganaise
    • ¼ cup Sriracha, adjust for heat preference. Get the chicken-bottle stuff, keep it authentic 🙂
    • 1 tsp coconut aminos (soy sauce, if not strict paleo)
    • 1 tsp paleo-friendly Worcestershire-style sauce – I like Primal Kitchen’s Steak Sauce. Annie’s also makes a vegan Worcestershire sauce (or use regular, if you aren’t strict)
    • 1 tsp gochugaru chili flakes

    Directions

    1. Mix all ingredients together in a small bowl. Easy peasy.

    Can be stored in the fridge for as long as the expiration date on your mayo says – I doubt it’ll last that long because you’ll definite eat it all!

     

    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

    Cajun Turkey Burgers with Artichoke (Paleo, Egg-free!)

    Happy Tuesday!

    Sort of. Yesterday was my first day back at work after having been off for the last 10 days. A much needed break, I spent time at the beach with good friends, did LOTS of cooking, lots of drinking beer, lots of suntanning. I’m currently doing a “dry” week…. No alcohol, LOTS of veggies, lean meats only. I already limit my dairy and gluten, but I think I may cut that out altogether. I feel as though I came back a dry, crispy potato. I need a detox.

    There’s a lot of conflicting information about detoxing. Though juice cleanses and teas sound really effective, the best way to detox your body after a period of greasy eating or heavy drinking is simply to get back to your routine (assuming you eat somewhat healthy). A few things I’m doing to get back on track:

    • No Alcohol: this one STINKS, but I’ve decided to lay off the libations for a week or two. I love beer, love wine. It’s a nice treat to have on weekends, or occasionally with dinner. However, after this past week…. I need to take a breather. Increased alcohol intake can lead to inflammation of your digestive tract, dehydration and can alter your blood sugar levels. To feel your best, ditch the alcohol for a week, then another, a few months if you’re strong. The decreased carbohydrate intake can also lead to a few less calories, meaning you may even shed excess weight.
    • No Dairy: Depending on what sources you ask, humans should not have dairy. I could live without milk, but I adore cheese. I don’t have it often, but I’ll be darned if I’m passing up a charcuterie board with some good mustard, good goat cheese/manchego and some delicious salami. So…. When we had a ton of cheese down at the beach, I ate it. We ate all the cheese.
    • More dark, leafy greens: I love my kale salads! When done right (with a nice acidic dressing), kale can be filling and tasty. I love a good ginger/lime based dressing, or even my Garlic Tahini Kale Salad.  That and more spinach, arugula, and spring mix in general.  With some berries, a good dressing and some sliced almonds, pecans or walnuts, it’s a filling salad. You can even throw some chicken on there, too
    • Lots of WATER: I ended up getting a gallon YETI container. Is it practical? Yes and no. It’s heavy, people roll their eyes when I use two hands to drink my water, but I have 64 oz here at my desk without needing to get up to refill. It certainly helps. Side note – I had a very nice aesthetician tell me I’ll keep my tan longer if I drink more water. I believe that, and that’s all the motivation I need to drink water! (PSA – if you’re reading this, wear sunscreen)
    • Re-up my probiotics: A healthy, balanced diet should contain enough nutrients to keep your microbiome regular, but finding the right probiotic is good support if you need it, especially with bloating from vacation. I  like Ora Organic probiotics. They’re freeze-dried so you don’t need to refrigerate, and they’re vegan and gluten-free. It comes in a powder and a capsule form.

     

    All the serious stuff aside, I must share with you the most amazing turkey burger recipe I created. I think the best things I make are from happy accidents or random experimenting, and this was no exception. My friend is on a AIP diet intended to lower her histamines, so a few substitutions were made. These burgers are egg free and the whole thing comes together and is SO delicious. I added some chimichurri sauce (recipe here!!) and a slice of grilled red onion, with lettuce as a wrap. Feel free to add your own burger twist, the more the better! This recipe makes a lot of burgers, but you can freeze them and save for later.

    Cajun Turkey Burgers with Artichoke (Paleo, Egg-free!)

    Prep time: 20 min

    Cook time: 12-15 min

    Makes 12 burgers

    Ingredients

    • 2 lb ground turkey
    • 1 heaping tbsp Cajun seasoning (link)
    • 1 tsp garlic powder
    • 1 tsp paprika
    • 1 tsp dried parsley
    • 1 heaping tbsp flax seed
    • 1 tbsp avocado oil
    • 1 ½ tsp ground sea salt, plus more if preferred (be generous with your salt!)
    • Optional toppings: slices of grilled red onion, spicy mayo, lettuce, tomato, bacon, or gluten free/sprouted grain buns

    Directions

    1. Preheat your grill or griddle pan to medium high heat, ~375 degrees F.
    2. In a large bowl, mix all of your ingredients and let stand for 5-10 minutes to allow flax to absorb.
    3. Taking about 6-8 oz of burger mixture, shape into patties and pat thin, making a divet in the center (as burgers tend to “puff” up when cooking). Your mix should make about 12 medium sized burgers.
    4. Grill for 4-5 minutes on each side, until browned. Flip, and continue cooking for another 4-5 minutes. Once at temperature, turkey tends to cook fairly quickly, so keep an eye on them so they don’t overcook.
    5. Remove from heat and cover, letting rest for approximately 5 minutes. Serve immediately, and top with your preferred toppings.

    Enjoy!

    -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