Tag Archives: Paleo

Hillcrest Farmers Market

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This past Sunday I finally made it to the Hillcrest Farmers Market here in San Diego. I’d been wanting to attend for some time, and finally made a point of going. I had a great time, and loved the offerings for quality food! One of the best things about living in San Diego, is the year-round offerings of amazing food and markets. I’m making more of a point to attend and check them out, there are so many to choose from, and on each day of the week.

These were my purchases last week:photo (6)

Having just received my Paderno Spiralizer and having loads of zucchini in the garden, I was really excited to get this pesto for a “pasta” sauce. The Happy Pantry, I loved! 5-6 kinds of homemade organic sauerkraut (I bought the spicy kimchee flavor after trying most of them), and can’t wait to have it with sausages, eggs, etc. On the bottom, some garlic and herb homemade goat cheese. It is pasteurized, but I’m okay with it now and then. It was so creamy and tasted amazing! This Saturday, I think we’ll try the Little Italy Mercato 🙂

Then, I ran into a booth that had a great selection of health foods, supplements, etc. and I was drawn in! Until…while talking to a couple of women at his booth he said, and I quote “30 days, and you can completely reverse type 1 diabetes.” Oh no. You cannot do that. I eat pretty raw already, and have been Paleo for 2 years, and while these things have drastically helped me manage my type 1 diabetes, at the end of each day, I still have it. Supplements don’t reverse the autoimmune reaction (nor do foods!). I took his card so I could reach out and share information, so that it will perhaps help him understand. This was one of those times where it really bothered me, but I didn’t have it in me to educate at the time.

Chicken Cumin “No rice, Fried rice”

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This is a take on my “no rice fried rice” that happens to be one of the simplest, and most favored dishes based on reader feedback. You can see the original recipe here: Fried Rice…with No Rice.

Chicken Cumin “No rice, Fried rice”

  • 1 bag of broccoli  slaw
  • 6 eggs
  • Coconut oil
  • Kosher salt/pepp
  • Diced plain chicken
  • Ground cumin
  • Coconut Aminos

Start by sautéing a little coconut oil in a pan until melted and add the entire bag of broccoli slaw, sprinkle with a little kosher salt/pepp and a generous portion of cumin. Continue sautéing until the slaw starts to cook down. Then break the eggs into the pan and stir until everything is mixed well. Continue stirring until the eggs are almost cooked. Add another generous portion of ground cumin and incorporate. Last, cut pre-cooked or leftover grilled chicken into the pan (I use my kitchen shears, and cut the chicken into pieces directly into the pan), and stir until everything is well heated. The cumin gave it a wonderful flavor (I used quite a bit). Top with coconut aminos!DSC_0003DSC_0008

Dressed-Up Strawberries

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Berry season rocks! The other night I threw some ripe strawberries in a bowl to have with dinner. I’d say 99% of the time, fruit is consumed as-is in our home, but decided to change it up quick for something different. Sweet tooth, satisfied!

I simply drizzled a little raw honey, probably 1 TBSP Enjoy Life Chocolate Chips, and topped with a sprinkle, maybe 1/2 TBSP of Madhava Organic Coconut Sugar.photo (3)

His and Hers Brunch

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Seth and I typically go out for breakfast at least once on the weekends, it’s our catch-up/talky time, and we enjoy getting out early and having the rest of the day. A couple of weekends ago on a Sunday, I slept in for much-needed Zzzzs and Seth went for a run. When he got back, he made this excellent brunch and I’m patiently waiting for him to make it again.

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His and Hers Brunch

Steaks (hers: filet w/grass-fed butter, his: NY Strip w/Worcestershire), one over-medium egg, sweet potato and pepper hash (that’s the first time he’s added bell pepper to his sweet potato hash, nomnomnom), and oven-burst campari tomatoes.

The steaks were marinated in Worcestershire, garlic powder, salt and pepper, then grilled. The hash is diced sweet potatoes cooked in reserved bacon fat with fresh garlic, diced mini tri-color peppers, salt and pepper. The tomatoes, super simple and fabulous (we’ll be doing this once we have more tomatoes than we know what to do with); simply toss the whole tomatoes in a little oil (of your choice), sprinkle with salt and pepper, and oregano (remember when I had more oregano than I knew what to do with, so I dried it in the dehydrator? Well, that’s what we’ve been using!), and roast at 450 degrees until they burst. The over-medium egg, well, he cooked them like we normally do, in bacon fat 🙂

Have some friends over and wow them with a super easy, flavorful and fulfilling brunch. Also be jealous my hubs cooks like this while I’m catching up on sleep 😀DSC_0952

 

(Dried) Strawberry Balsamic Salad

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I took a break from blogging over the last week and a half while I had family in town (now I have EVEN MORE ideas swirling around in my head to post about-lists everywhere), so I thought I’d get back into the swing with an easy summer salad recipe!

(Dried) Strawberry Balsamic Salad

  • Butter lettuce
  • Diced red onion
  • Cut grilled chicken
  • Dried strawberries
  • Kosher salt/pepp
  • Drizzle balsamic vinegar
  • Drizzle olive oil

Mix everything but the strawberries together in a bowl and toss. Top with dried strawberries.photo (2)

The advantage of this salad is three-fold:

  1. Drying fruit is quick and allows you to use fruit that you may not be able to eat in time if it ripens too quick.
  2. Topping a salad with dried fruit is a great substitute for croutons! Crunchy, but healthier 🙂
  3. If you want the fruit soft-it re-hydrates really well after being tossed in with the dressed salad.