So in my quest to eat better, I’ve found the most energizing diet to be paleo. This is also known as the “cave man” or paleolethic diet. For me its the simplest eating plan to follow. Grass feed, organic meats, vegetables, healthily fats and nuts, easy on the fruit. What’s missing…breads, pastas, and dairy. Now mind you I love my dairy and bread so this is tough for me. So what I’ve decided to do is to ease into this diet change. In my quest to make this diet change obtainable, I came across this app and blog that is absolutely fabulous. It’s called Nom Nom Paleo. I found it about a week ago and have tried about 7 recipes out of it so far. I must say they all have been fabulous!! My favorite so far is the Stir-Fried Kelp noodles. Yes I know it sounds crazy, so just follow the recipe. In fact…just get the whole app. They also have a blog you can check out too that packed with great information about the diet, recipes and lifestyle that goes with it.
Get the app and let me know what recipes you try. I promise you, it’s the best $5 you’ll spend all month!
(image credit: nomnompaleo.com)
So I’m trying my best to balance the foolishness I sometimes indulge in and healthy eats. I found this recipe in The Illustrated Kitchen Bible by Dorling Kindersley Publishing. An absolutely wonderful wedding gift. This thing has everything in it from the basics to the over-the-top entertaining dishes. I made this the other day and paired it with herb roasted lamb loin and potato cake. It will also work great with any grilled meat. I hope you enjoy. Let me know how it turns out for you!
Spinach, Pear and Endive Salad
makes 6 servings
prep time: 10 minutes
For the vinaigrette
2 T red wine vinegar
1 T honey
1/2 T dijion mustard
1/3 cup plus 1 T extra-virgin olive oil
salt and pepper to taste
7 oz of baby spinach leaves
2 belgian endives, cut into bite size pieces
2 firm ripe pears, sliced
3 shallots, thinly sliced
Step 1. Shake the vinegar, honey, mustard and oil in a jar until blended. Season with salt and pepper.
Step 2. Place the spinach, endive, pears and shallots in a large bowl. Drizzle with the vinaigrette and toss gently.
On my recent trip to San Francisco, CA , I had this wonderful opportunity to try The Crab House at Pier 39. We decided to order the kicking crab off the menu. My hubby and I saw this on just about every table so we figured we had to try it. Now we’ve had plenty of crab being in the DC/Maryland area, so we thought our taste buds were prepared for this experience. We were wrong. We lifted the top off to find that it was completely hollow except for the legs and joints. We also noticed the color was a very bright shiny red. Okay, so yeah aesthetically different slightly but how different could it taste. We both cracked into the claw meat and noticed how soft the shell was. The taste, delightfully buttery and garlic all the way thru. Texture, not to sound ignorant but texture was that of a very moist piece of chicken. There was something different. This wasn’t your average steamed of broiled whole crab. It took us a moment to realize that is crab was fried!! Flash fried to be exact (the waitress confirmed our suspicions). It was truly fabulous and a delight to eat. So if you are ever in that area, check out The Crab House at Pier 39 . It’s worth the trip.
I found this recipe in the body and spirit section of Essence’s May 2012 issue. I have made it several times and it is the true essence of summer! It is delightfully refreshing and a fave of my hubby! I usually pair it with a broiled salmon with a Caribbean jerk rub. Fab and easy to make! Try it out and let me know what you think!
Tropical Cucumber Avocado Salad
makes 4 servings
prep time: 15 minutes
2 T lime juice
2 tsp light brown sugar
1 tsp rice or white wine vinegar
2 T fresh orange juice
1/4 tsp crushed red pepper flakes
1/3 cup extra-virgin olive oil
salt and pepper
1 med. seedless cucumber, cut into 3/4-inch dice
1 avocado, cut into 3/4-inch dice
1 mango, cut into 3/4-inch dic
1/4 red onion, thinly sliced
3 cups arugula
Combine lime juice, brown sugar, vinegar, orange juice and crushed red pepper flakes in a large bowl.
Slowly stream in the olive oil while whisking to form an emulsion. Season with salt and pepper. Add
cucumber, avocado, mango and red onion; season and gently toss to coat. Serve over a bed of arugula.
The Wine Kitchen
One my favorite spots to eat, and take folks that are visiting for a true social dinning experience is The Wine Kitchen in Leesburg, VA. Come in and relax in this quaint restaurant. This establishment prides itself on a fresh local farm to table concept. Chances are the majority of your food came from the nearby farm right down the road. Start your meal with the charcuterie and cheese tray along with a fabulous wine paring. The staff is friendly and extremely knowledgable. The wine selection here is amazing and will satisfy whatever mood you’re in. When you receive your glass of wine, you also get a clever description of it to help to put words the dance that your taste buds will be doing. The menu is seasonal and the chef prides himself on creating a culinary delight every night. If you go, get the special! I’ve eaten here several times and haven’t had a mediocre bite yet. Worthy of the trip. Come check it out if ever out in the country.
My inner fat kid rejoices
So like i’ve said before, I have an inner fat kid. And this kid LOOOOOOVES just about anything sweet. One the of the treats that really gets my fat kid doing jumping jacks is Sweetz Bakery Cupcakes. They have a kiosk in Dulles Towne Center and these folks are the real deal! They do weddings and special events and also have gluten free options. I love finishing off a day of splurging at the mall with a moist, melt-in-your-mouth, slap yo mamma toffee crunch cupcake or betta beware Bailey’s Irish Creme cupcake. Sometimes the trip to the mall is for the cupcake alone. Simply outstanding! A must try if you are ever in the area.
The new must try drink, perfect for summer!
It may sound bizarre but you have got to try the Tropi-kale Paradise from Robeks. Yes, it has fresh kale in it but it’s not your momma’s kale. It’s perfectly blended and balanced to please the palette and provide you with all the nutrients you are neglecting to get while at all these summer cookouts. Be careful though, they are addictive!