Day 26 on the Whole30 - DONE!

Each day on the Whole30 gets easier than the day before especially when I think about how much better I've been sleeping, feeling, eating and accomplishing.   

Anyhow, It's been awhile since I felt like I was waking-up to chase my dreams. Being on the Whole30 has reignited a motivational spark to dream (set goals) again. I know they won't happen overnight, but if I'm diligent, patient and do a little something everyday I know dreams do come true.

Today's Stats:

Water Consumption

120 ounces

Sleep

8 hours

Daily Meals

5:30am - Morning Beverage : Coconut Milk Latte

9am - Breakfast : Hard Boiled Eggs, Cucumbers, Tomatoes, Tomatillos, Olives, Avocado

1pm - Lunch : Chicken Salad Wraps

7pm - Dinner : Grilled Hanger Steak, Roasted Trumpet Mushrooms, Grilled Asparagus, Mixed Green

What dreams make you wake up in the morning...???

Day 14 of the Whole30 - DONE!

Sunday is my  FUNDAY in the kitchen...it's when I plan and prepare the majority of my week's meals...Some people go to church, I cook...

Below is a list of the FUN I had in my kitchen on Sunday:

1. Made 2 sauces 

*Sauces are a KEY ingredient to any meal. I like to make at least 2 to get me through the week*

 Wasabi, Ginger, Garlic, Lemon, Avocado Oil Aioli

Coconut Milk, Cilantro, Jalapeño, Vinegar, Avocado Oil, Fig

2. Seasoned & Seared Ahi Tuna (for lunch)

3. Marinaded & Seared Lamb Loins (for Sunday dinner & leftovers anytime)

4. Roasted Sweet Potatoes & Cauliflower (for dinner and enough to have leftovers anytime)

5. Brined a Brisket to Smoke Monday. Eat on Tues and have enough leftovers for the week. 

6. Cut up a bunch of veggies to snack on, using my sauces for dipping. 

7. Made Bone Broth

 8. Made Jerky

Today's Stats

Water Consumption

95 ounces 

(I'll drink more tomorrow)

Sleep

9 hours

(Sundays I get to sleep-in, always a plus)

Daily Meals

9am - Breakfast Beverage : My Coconut Milk Latte with MTC Oil

11am - Breakfast Beverage : Homemade Bone Broth

1:30pm - Brunch : Frittata

7:30pm - Dinner : Sear Lamb Loins, roasted veggies on top of a bed greens with my homemade Coconut Milk, Cilantro, Jalapeño, Vinegar, Avocado Oil, Fig

No wonder why I had such a good night sleep. Cooking all day and yoga. Sunday = FUNDAY.

What do you like to do on Sundays that are FUN!!!???

Need To Bring An Appetizer To Your New Year's Party, But Don't Have Much Time...Make My Prosciutto Sushi Wraps

These deliciously satisfying bundles of joy are quick & easy to make and so much fun to eat...You can get really creative with the filling, but don't fill them up too much or they will break on you...

Ingredients

- 8 oz Arugula

- 2 cups Shredded Carrots

- 2 Medium Red Peppers, thinly sliced & seeded

- 3 to 4 oz Prosciutto de Parma, not too thinly sliced (if it's too thin, it'll break when you wrap them)

- 1 to 2 TBS Extra Virgin Olive Oil

- 1 to TBS White Wine Vinegar

- Salt & Pepper

Instructions

1. In a bowl, mix the Arugula, carrots and peppers.

2. Gradually sprinkle one TBS at a time, of olive oil and vinegar over the veggies. Taste as you go. Don't use too much or it will get soggy and nobody likes soggy greens!

3. Season the greens with salt & pepper, but don't use too much salt since the prosciutto is already pretty salty.

4. Place a slice of prosciutto on top of a cutting board. Put little handful greens at the end of the prosciutto and wrap it up like a sushi roll. If the prosciutto rips, don't worry, you can either make the cut where the rip happened or place another slice on top of the rip to help seal it up.

5. Repeat until all prosciutto slices are wrapped up. 

6. Cut them up in thirds, depending on the width of the prosciutto slices. 

Have a Healthy & Happy New Year's...

Red Wine Braised Lamb Shanks - Another One Pot Wonder

Lamb shanks may look challenging to make, but they are actually easier than apple pie (especially for me since I don't bake often). The 3 points of performance when cooking lamb shanks are the following:

1. Season well, the seasoning is foundation for the dish.

2. Sear all over. 

3. Cook low & slow (it's a muscular part and takes awhile for the connective tissue to breakdown).  

Ingredients

- 1 shank person (I usually make extra for leftovers)

- 1 yellow onion, roughly chopped

- 10 garlic cloves

- 1 sweet potato, roughly chopped

- 1 jalapeño, chopped

- 1 leek, roughly chopped

- 5 carrots

- 5 celery stalks

- 3 cups red wine

- Seasoning: salt, peper, cumin, curry powder, paprika, turmeric

- Coconut, ghee, or lard (fat) for searing the shanks and sautéing the veggies

Red Wine Reduction Veggie Puree

- 2 to 3 cups braised veggies & drippings

- 8 oz coconut milk, canned

Instructions

1. Preheat the oven to 275 degrees

2. Completely season the shanks.

3. In a dutch oven (or cast iron skillet if you are using crock pot instead of the oven) heat fat over high and place shanks in pot.

4. Sear all sides and reserve the seasoned oil. 

5. Turn off heat and let cool. 

6. In the meantime, roughly cut up veggies.

7. Over medium heat sweat onions and garlic for about 5 minutes, until translucent.

8. Add the rest of the veggies in batches starting with the jalapeño, sweet potatoes, leeks, carrots, and celery. Add more fat if needed.

9. Add red wine and whisk in all the brown bits at the bottom of the pan.

10. Place lamb shanks back into the pot and add water until about halfway covered. 

11. Bring to a boil.

12. Place the lid on and put in the oven.

13. Cook in the oven at 275 for 3 hours. Since I wasn't home, I just left it in the oven until I got home which was about 6 hours. If you don't have that much time to cook and let simmer for dinner you can cook it at a higher temperature for shorter time (325 degrees for 3-4 hours or 375 for 2-3 hours).

14. Cooking the lamb shanks low and slow will result in liquid evaporation and meat shrinkage, another thing to keep in mind when determining how much to cook per person. 

15. To make the Red Wine Reduction Veggie Puree, add the braised veggies and drippings to the food processor and puree.

16. Slowly pour in the coconut milk and puree until silky smooth.

17. Serve on top of a bed of mixed greens and top with braised veggies and the Red Wine Reduction Veggie Puree.

Try this recipe out the next time you have a dinner party or just cooking for two...don't be afraid to cook enough to have leftovers... 

I used my leftover the next day in a cast iron skillet hash with a few fried eggs on top...

Holiday Hash - A Cast Iron Skillet One Pan Primal Wonder

If you don't have a cast iron skillet yet, you should ask for it for the holidays...They are inexpensive and usually available at your local hardware or cooking store...It's my go-to pot that if taken care of correctly, develops flavor the more you use it...Click here for seasoning and caring instructions...

I usually make a hash at least once a week on the weekends...It is a great way to use up leftovers and is so quick, easy, delicious to make...

Below are is a photo of my day after Thanksgiving Hash...Feel free substitute any of the ingredients with whatsoever in your fridge...

Ingredients

- 5 slices bacon, cut into pieces

- 2 cups leftover turkey (ham, pot roast, duck, ground beef, chicken, pork, etc)

- 3 cups roasted sweet potatoes

- 1 cup roasted mushrooms

- Other Options: kale, spinach, chard, cherry tomatoes, onions, jalapeño, bell peppers, broccoli, cauliflower, etc...the options are endless

Instructions

1. Preheat Over to 325 degrees.

2. Cook bacon

3. Add leftover turkey or whatever leftovers you have.

4. Add the roasted sweet potatoes and mix all together. You can also take a mash to the mix if you want smash it up.

6. Crack eggs on top...I usually do at least 1 egg per person...

7. Place in oven for 5-8 minutes, until eggs are cooks over easy. Take out of oven and let rest for 3-5 minutes. 

8. Serve up however you like it...I like my hash over a bed of spinach, the yolk helps soften the spinach, but you can also add the spinach to the skillet as you are sautéing the mixture, it all depends how you like your spinach...

There are so many ways to make this One Pan Wonder, however you decide to make it your own, don't forget to use up your primal leftovers...

Happy Holidays!!!!

Wasabi Ginger Lamb Meatballs, Primal Style

These meatballs are deliciously satiating...have them with spaghetti squash, wrap them in cabbage to create a meatball sub, or serve them as appetizers...Dip them in my Wasabi Ginger Pesto Sauce and your taste buds will go crazy:-)

If you don't have lamb, you can use any type of ground beef or poultry (elk, bison, beef, pork, turkey, chicken), but if you just don't think you like lamb, try it away...you might be surprised...

Ingredients: Wasabi Ginger Pesto Sauce
- 1 bunch parsley, stemmed
- 1 cup basil, loosely packed
- 4 garlic cloves
- 1/2 cup pistachio nuts (or some other kind of nuts)
- 1/2 cup red wine vinegar
- 1 lemon, juiced
- 1 TBS wasabi (Use 2 TBS if you like it hot)
- 1/3 cup fresh ginger, peeled & sliced
- 1/2 cup olive oil

Instructions
1. Place parsley, basil, garlic, and nuts into a food processor. Turn on medium and add the vinegar, lemon, wasabi and ginger.
2. Slowly drizzle in the olive oil to allow it to emulsify. 
3. Season with Salt and Pepper.

Ingredients: Lamb Meatballs
- 1 lb ground lamb (using an ice cream scoop, 1 lb will yield ~ 10-12 meatballs ~ 1 - 1.5 oz/ball)
- 1 egg
- 2/3 cups panko bread cubs (gluten free)
- 1/2 cup Wasabi Ginger Pesto Sauce, recipe above
- Seasoning: Salt, pepper, chile powder, curry powder, turmeric
- Fat for cooking
Special Equipment: Ice cream scoop and baking sheet with rack

Instructions:
1. Pre-heat oven to 300 degree. Season ground meat.

2. Using a ice cream scoop, portion meatball into ~1 oz servings. If serving as an appetizer then make them smaller. The ice cream scoop will help you portion consistently and form uniform. 

3. Heat a pan on high and add fat to coat the bottom. I like coconut oil. When the fat is hot enough, add the balls to pan. 

 4. Sear until brown and flip. You know when to flip your balls when they stop sticking to the pan. Don't force the flip or you won't get a good sear and the ball might fall apart.

5. Sear all sides until crispy.

 

6. Place on a baking sheet and finish them off in the oven for about 5-10 minutes.

7. Make enough for leftovers. They are a great on-the-go snack to pop in your mouth anytime.

My Passion to be the Next Food Network Star & Video Audition...

My passion to be the Next Food Network Star started 8 years when I first starting watching the show...since then I haven't missed an episode...

The first year I applied I didn't really have a COV (Culinary Point of View), I just wanted to teach people how to cook for a healthy lifestyle...Back then I was co-founder of a loose leaf tea and Steepware company (The Tea Spot) and was in charge of sales, marketing & PR...To help grow brand awareness, increase sales and fuel my passion to teach people how to cook, I held cooking with tea classes at numerous retail outlets and grocery stores we sold to...Here's me at Whole Foods Market, with a tea-licious frittata I taught people how to cook:-)

For my Oolong Infused Prosciutto & Veggie Frittata and other recipes, visit my Tea Spot Chef Blog...It's been dormant since 2011), but there are many recipes to explore there!!!

I even found my second home video audition for Next Food Network Star from 2009...Click here to check it out...WOW, I must say, my COV and presence on camera has evolved for the better...If I was picked back then, Suzie & Bob would've voted me right off...

Anyhow, since 2007 I've religiously applied to the Next Food Network Star. The majority of the applicants would've given up by now, but not me. People who know me, know I am very determined when I want something. I knew that if I developed my cooking skills and my COV then they would eventually pick me. So at the age of 31 I applied for a loan to attend the Culinary School of the Rockies (now known at Escoffier)...My schedule during that time was crazy...waking up at 5am to teach fitness classes, trying to launch a tea company during day and going to culinary school at night...Hardly spending anytime with my husband or friends, but I had a dream and I knew it was going to take a lot of hard work and long hours to accomplish it. And I knew I needed these skills if I was ever selected as a contestant for the Next Food Network Star...

Being in the Specialty/Natural Foods industry you meet a lot of people...In 2011, I met Guy, an unforgettable 'guy' who won season 2 of the Food Network Star, see photo above. He was at the Fancy Foods Show launching his salsa line...I told him I keep auditioning to NFNS and he told me to keep trying...Although I did't need to hear that from him, it was definitely reassuring...I even recreated one of Guy's salsas, Tea Twisted Guy's Salsa Verde, in appreciation for his inspiration...  

Two years ago I auditioned in NYC and got a call back. It was the Friday before Thanksgiving, and they needed me to submit my home video and some other info by Monday so they can review it...I had two days to script, film, edit, and cook...Although it wasn't a bad video, my COV didn't have any substance and I didn't really connect with the camera...Check it out HERE and see for yourself...

Fast forward to the present, it's 2014 and season 11 casting is underway. I'm very focused (some might say obsessed) to make it this year. Usually, I wait until the last minute to apply and I either apply at a open casting call or by application or a home video submission...Not this year...

This year I attended 2 open casting calls (Austin & Miami), an application, and submitted a home video with help from my friend Jeanne Eisenhaure, founder of 23Sons...Thank you Jeanne, you rock!!! I can't believe it's your first video...

I'd love to hear your feedback, especially on my COV - Primal Eats...

FYI: the video can only be 3 minutes, not much time...

You want the Spaghetti Squash Recipe...???

Lamb Meatball recipe coming soon...

Wish me luck, I have a follow-up meeting with their casting team tomorrow...

Pork Green Chile - A Comfy Winter Favorite

About this time we usually throw a chile cook-off and I usually throw people out of my house if I don't win...Just joking or am I:-)

Chile is one of favorite meals to cook & eat because there are so many variations and ingredients you can use in chiles. I've made so many different kinds of chile in my life, but I must say my absolute favorite is my pork green chile. If you have the time I recommend slow cooking a 4-5 lb pork shoulder (aka bone-in butt) until is is fall off the bone tender, but today I didn't have the time so I used pork stew meat instead. Pork stew meat is usually meat from the shoulder already cut up into pieces so it doesn't take as long to cook.

Ingredients

- 3 to 4 lbs Pork Stew Meet

- Seasoning: Salt, Pepper, Granulated Garlic, Granulated Onion, Chile Powder, Smoked Paprika, Dash of Nutmeg

- Cooking Fat: Coconut Oil, Ghee or Bacon Fat

- 1 Onion, Chopped

- 4 Pablanos Peppers, seeded & chopped

- 6 Anaheim Peppers, seeded & chopped

- 4 Jalapeños, seeded (only if you don't like it hot) & chopped

- 12 Fresh Tomatillos or 1 12 oz can, drained

- 1 cup Cherry Tomatoes

- 1 qt Beef Stock (homemade or low sodium organic from the store)

Homemade beef stock, how can I make that and why would I want to?

Don't worry I got you covered...Find answers here...

- 1 (25 oz) can Hominy, drained and rinsed

What's hominy and where can I get that?

Hominy is a dried corn that has been soaked in minerals which loosens the hulls, softens the kernels and causes the kernels to double in size and sprout making it more digestive then regular corn. Bottom line, if we didn't have hominy, you wouldn't have corn tortillas.  

- 1 Celery Root, peeled & chopped

What's Celery Root, how do you chop it and why use it in this recipe...???!!!

Don't worry I got you covered, click here to learn about Celery Root...

To keep this recipe paleo and gluten-free, I'm using celery root to help thicken the chile while giving it a slightly tangy flavor. 

- OPTIONAL 1 Butternut Squash, Baked and chopped

How do you bake and chop a butternut squash...???!!!

Don't worry, I got you covered again, click here to learn about butternut...You can make the squash ahead of time and reheat as stated below, or you can bake the squash as you make your chile or you don't even have to use it, but I think it adds great texture and a unforgettable delicate sweetness to this dish...

Garnish Options:

- Avocado, seeded & chopped

- Cojito Cheese

- Cilantro, crumbled

- Fresno Peppers, thinly sliced

- Chips

- Toasted Butternut Squash seeds, click here to see how to prepare

1. Put the stew meat in a bowl, pat dry and break apart if stuck together.

2. Place seasonings in a container and season the meat thoroughly. The seasoning will turn into fond which will be the foundation of flavor for your chile...So season well!

3. Heat a large pot on high on the stove (I'm using my wonderful dutch oven.)  Coat bottom of pot generously with cooking fat. Make sure oil is hot enough before adding meat by testing a piece of meat, if it sizzles you know it's hot enough, if it doesn't you need to wait. Add the rest of the meat to the pot and brown by stirring occasionally.

4. Take meat out of pot and reserve. (I use the lid of my dutch oven to reserve the meat.) Tent with foil to keep juices inside (this is important if you want to keep the meat juicy and tender) 

5. Reduce heat to medium. Add the onions and garlic to the pot and coat with reserved leftovers from browning the meat. Add more fat to pot and stir until onions are translucent. Mix in peppers and add a little salt, cook for another 2 minutes until the peppers start wilting a little. Add in tomatillos, tomatoes, and celery root and sauté. If it appears dry, add more cooking fat, veggies should be well coated.

6. Scrape the bottom of the pot as you sauté the veggies...Remember, that's where the flavorful fond is...  

7. Gradually add stock and whisk to incorporate all the brown bits (fond) into the liquid which will eventually dissolve creating great flavors.

8. Add enough water to cover the veggies. They should be floating at the top. Bring to boil, turn down and simmer for 30-45 minutes until the tomatoes burst their juices and the celery root is tender.

9. Puree in a blender or food processor. (I'm soooooo exited, I just got my very own Vitamix!!!)

10. Place the pureed green chile back into the pot, add hominy and reserved pork. Bring back up to a boil and then back down to a simmer for another 15-20 minutes. 

11. If serving with butternut squash and needs reheating, preheat oven to 325 degrees. Chop squash into 1/4 in pieces and remove the skin. Place a baking dish and reheat for 10 minutes.

12. Place in a separate bowl. 

13. To plate, spoon a ladle of chile in a bowl, add some butternut squash. Add another ladle or two chile. Put an assembling line the above mentioned garnishes and go to town.

Any garnishes I'm missing...

Eat is for breakfast with a fried egg on top...

Or for lunch on top of a bed of spinach...

Or as a snack with a sprinkling of bacon bits for cruch...