Snack time with C-Rose

Our very lovely Courtney-Rose has been posting some great snack ideas on her FB and I'm going to share them with you. They require limited ingredients, are easy to make and can be enjoyed at any time during the day.

Have a whirl at it! Thanks C-Rose! (She also teaches a stellar yoga class on Sundays, and it's free... check it out.)

‎3 egg scramble with sauteed apple and roasted garlic, kale, a bit of turkey and truffle oil.

Roasted cauliflower and cherry tomatoes tossed in garlic, olive oil, and truffle salt. Sprinkled with black pepper and fresh rosemary.

Crazy for Cabbage

If you're wondering what to do with the Napa cabbage we got in this week's market order I found this recipe on everydaypaleo.com. It looks delicious. I think I'll use grass-fed ground beef (at Trader Joe's for roughly $5 a lb) instead of sausage, but use your favorite! 

Sausage N’ Cabbage “Noodles”

1 lb mild Italian pork sausage or other ground meat of your choice

1 red onion, thinly sliced

½ head or 5 cups thinly sliced green cabbage

2 tablespoons grass fed butter (or ghee, or coconut oil)

½ teaspoon caraway seeds

½ teaspoon paprika

Fresh ground black pepper and sea salt to taste

In a large skillet brown the sausage.  Once the sausage is fully cooked, remove it from the pan and set aside.  Add the butter to the same pan with the sausage drippings and add the onions and cook for about 5 minutes or until the onions start to brown a bit.  Add the cabbage and cook for another 7-10 minutes or until the cabbage is soft and “noodle-y.” Add the sausage back to the pan, add the spices, mix well and serve! Serves 4.

Fried Apples

3-4 small organic apples, thinly sliced (about 3 cups)

2 tablespoons coconut oil

¼ cup raisins

½ tablespoon cinnamon

2 tablespoons canned full fat coconut milk

In a medium sized saute pan, heat the coconut oil over medium heat.  Add the apples and saute for about 5 minutes or until they start to soften.  Add the raisins and cook for 2-3 more minutes.  Add the cinnamon, mix well and add the coconut milk.  Stir the coconut milk in with the apples just until warm and serve.  Serves 4.

 

Chocolate Chipper WOD?

Made these tonight using the recipe from primalpalate.com. They turned out better than I expected. And... I have my own pictures to prove it. Ha. Bake them and be the judge for yourself. :)

Chocolate Chip Cookies (paleo, of course)

Ingredients:

3 cups Blanched Almond Flour
1/2 cup Virgin Coconut Oil, unrefined
1/2 cup Pure Maple Syrup
2 Omega 3 Eggs
1 tsp Baking Soda
1 tsp Salt
1 tsp Vanilla Extract
1 1/2 cups Enjoy Life Semi-Sweet Chocolate Chips

 

Directions:

Preheat oven to 375 degrees.
In a medium sized mixing bowl combine dry ingredients.
In a small mixing bowl beat eggs, maple syrup, and vanilla extract with a hand mixer. (My hand mixer broke so I just used a wooden spoon and my crossfit muscles. They still came out delicious)
Pour wet ingredients into dry and beat with hand mixer until combined.
Melt coconut oil, pour into batter, and continue to blend until combined.
Stir in chocolate chips.
On a parchment lined baking sheet, drop balls of cookie dough, about a tablespoon in size.
Bake for 15 minutes.

 

 

 

Slammin' Salmon

I came home after doing tonight's WOD and I'll just say it... dumbell squat snatches make me HUNGRY!! To my luck, my lovely roommate had prepared some salmon from Trader Joe's using this recipe. It was so delicious that I had to share it with you. Also, to YOUR luck, Whole Foods is having a 3 day sale on Wild Caught Coho Salmon Fillet. 

Three Day Sale
February 25th through February 27th only!

Wild Caught Coho Salmon Fillet
Sale $9.99/lb (Reg $15.99/lb)Save $6/lb

 

It's the perfect weekend to try this recipe. You won't regret it, I promise. 

Slammin' Salmon 

Ingredients:

2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon  

Directions:

In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.Preheat oven to 375 degrees F (190 degrees C). Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork. 

Powdered donuts make me go nuts!

I was driving home from the airport at 5:30am this morning and it was still dark outside. I am NEVER up that early. Los Angeles at that time of day is just weird. No traffic at all. Anyway, as I was driving down Venice Blvd, I noticed that the only places of business open at this ungodly hour were donut shops.

I don't know about you, but donuts were a regular Sunday morning treat at my house when I was little. My father would get up real early and get the freshest donuts. They would be waiting for us when we woke.

As my mouth began to salivate over these delicious (but disgusting) treats, I wondered if there was a paleo version of a donut floating out there on the good ol' interweb. There had to be. So, I did some research. Please note, I am not advocating that you consume these every morning instead of your eggs and bacon. That would NOT be the smartest thing. Like any paleo "treat," it should be consumed in moderation. But if one morning you wake up and crave a donut... here is a lovely recipe I found on paleoblocks.com. Enjoy!

**I haven't tried these and may require some fun trial and error**

Recipe #1 Ingredients:
1 cup flax meal / could substitute with other nut/coconut flour
1 cup almond meal
1 T baking powder
1/4 t salt
1 and 1/4 t nutmeg
1 t honey
1 t cinnamon
1/4 cup coconut oil, melted
4 eggs, beaten
1/2 cup plus 2 T water
Recipe #2 Ingredients: 
 ¼ c. fine almond flour
1/2 c. coconut flour
½ tsp. baking soda
½ tsp. baking powder
½ tsp. sea salt
½. Tsp cinnamon
1/3 c. coconut milk
1/8 c. coconut oil
2 eggs

Directions:Mix dry ingredients together. Whisk wet ingredients together and mix well with dry ingredients. Place large amount of coconut oil into a pot (smaller is better, will explain why) and place on medium heat. Scoop out approximately 1/2 tablespoon and roll into balls while waiting for coconut oil to heat. Once heated, place a few balls at a time into the oil. Watch carefully for browning and the ball to "pop" open (should be perfectly done at that time).

When complete you can drizzle with some honey and roll in shredded coconut or eat with a fork and some fresh berries!

Hello with a side of eggplant

Hello everyone... Jamie Gilbert here. Because of my love for food and clean eating, Martina and Diso have invited me to be a regular publisher on Paradiso Crossfit's Nutrition Blog. (Honestly, I think he was sick of me filling up PCF's Facebook with recipe posts. Ha.) Either way, I now have an official platform to share some recipes, articles and anything that will help further your knowledge and understanding of the Paleo lifestyle. Hopefully, I won't bore you to sleep. I encourage you to get into the kitchen, grab your nutritional lifestyle by the balls, and make some DELICIOUS grub. 

Every week, our amazing coaches at PCF provide us with the opportunity to fill our fridges with the cleanest organic fruits and vegetables from some wonderful local farms. You really can't find produce that tastes quite like this. PLEASE take advantage of this, it's truly amazing.When I first signed up for the "Market Order" I had NO idea what to do with it, so don't be afraid. Just ask for details! This blog will also feature recipes and information specifically related to the food in the weekly produce orders. If you find yourself not knowing how to cook a lot of things that come in the order, this blog will be very beneficial.

I am always open to suggestions and assistance. If there is a recipe that you would like to share, please email me. Chances are... I would like to try it to. And that concludes my introduction. :)

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Now, let's get down to business. While I was searching for recipes for the okra we got last week in our market order I came across this one for stuffed eggplant. I made it last night and it was DELICIOUS. I took my own pictures and then realized that I don't have a necessary cable to hook my camera up to my computer. So this time, I'll post a the pic from everydaypaleo.com. Test it out and enjoy!

Stuffed Eggplant

2-3 small eggplants
1 red bell pepper diced
1 small red onion diced
6 garlic cloves minced
5 tbsp olive oil
3/4 C julienned sun dried tomatoes packed in olive oil
1 ½ C chopped fresh basil
2 tbsp balsamic vinegar
Sea salt and black pepper to taste

Remove the green stems from the eggplants and cut in half lengthwise. Using a paring knife, gently cut out the insides of the eggplant, leaving a eggplant “shell”.  Drizzle 2 tbsp of olive oil into the bottom of 9×13 glass baking dish and place the shells of the eggplant on top of the olive oil in the baking dish.  Dice the insides of the eggplant that have been removed.  In a large saute pan, add the 5 tbsp of olive oil, diced eggplant, bell peppers, and onions.  Saute over medium heat for 7-10 minutes.  Add the minced garlic, basil, sun-dried tomatoes, balsamic vinegar, salt and pepper.  Mix well and cook for another minute.  Pile the mixture into the eggplant shells and bake in a 350 degree oven for 30 minutes or until the shells are tender.