I found out about Dr. John Briffa from watching a fascinating documentary called Cereal Killers. We had this guy on the Angriest Trainer podcast, and he is fantastic. On this episode, we discuss ketosis, childhood obesity, and all things low carb. Here's a download link, or you can find the podcast on iTunes here.
Thursday, March 6, 2014
Tuesday, March 4, 2014
Want more greens in your life? Make this salad. BOOM. Problem solved. This salad has a little sweet from the apple, a little toasty crunch from the pecans, and a whole lotta earthy goodness from the smoked gouda. Make it, then serve it immediately. Or just eat the whole thing yourself.
Brussels Sprouts Salad
2 Tablespoons lemon juice
1 Tablespoon Dijon mustard
1 Tablespoon shallot, finely minced
1/2 Teaspoon salt
1/4 Teaspoon pepper
4 Tablespoons olive oil
1 pound brussels sprouts, grated or finely chopped
1 Gala or Granny Smith apple cut into very small pieces (drizzle with some lemon juice if needed to prevent browning)
1/2 Cup grated smoked gouda
1/2 Cup toasted pecan pieces
Whisk lemon juice, dijon mustard, shallot, olive oil, salt and pepper in a small bowl. Combine brussels sprouts, apple, gouda, and pecan pieces in a large bowl. Fold dressing into salad and serve.
Monday, February 24, 2014
Halfway done pancakes on a hot ass griddle, comin' up.
Don't you miss the indulgence of pancakes on a Sunday morning? I know I do. When that happens, necessity kicks in and causes me to invent an NSNG Sunday morning pancake that both nourishes AND stops the craving in its tracks.
Flaxseed Blueberry Walnut Pancakes
1/4 cup flaxseed meal
1/4 cup coconut flour
1/2 cup whole milk
1 Tablespoon greek yogurt
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/4 cup blueberries
1/4 cup walnut pieces
Freshly whipped cream (optional)
Combine all ingredients well in a large mixing bowl. Batter will be quite thick.
Heat a generous pat of butter until bubbling and almost browning on medium high heat in a non-stick pan. Using a 1/4-cup measuring cup, scoop batter into pan, then gently press batter down to form a pancake. Let cook until browned on one side, about 3 minutes. Press a few blueberries and walnut pieces into each pancake, then flip the pancake to cook the other side an additional 1-2 minutes. Repeat with additional butter and remaining batter until finished.
Spread hot pancakes with an additional thin layer of butter or serve with freshly whipped cream.
Monday, February 17, 2014
Don’t be fooled by its title, this pan steak is so delicious, I can’t keep them around long enough to photograph them (edited to add a pic of a T-bone moments before it got devoured). This is the most foolproof yet fancypants steak I’ve ever made. This means you can celebrate with a juicy rib-eye with pretty much anytime, without having to pay steakhouse prices. I use a 10 inch cast iron skillet, but any flat sautee pan will do.
Pan Fried Bone-In Steak
1/2 Tablespoon butter
1 8-10 ounce bone-in rib eye, T-bone, or New York steak
1 teaspoons truffle salt
1/2 teaspoons sea salt
1/4 teaspoon freshly ground pepper
1 teaspoons balsamic vinegar
Remove steak from fridge. Season one side of steak by rubbing truffle salt into steak. Season other side by rubbing salt, pepper, and the balsamic vinegar into steak. Let stand 15 minutes.
Heat butter on medium high heat in a heavy cast iron skillet until bubbling, almost browning. Place steak into pan, balsamic side down, cooking 6 minutes per side for a medium rare steak. Press steak in the middle to judge desired doneness. Remove steak from heat, let stand for 10 minutes before serving.
Monday, February 10, 2014
These lentil burgers are an easy Meatless Monday option. Serve these lettuce wrapped with a dollop of greek yogurt, zestified with hot sauce. You won’t miss the meat.
Lentil Burgers with Zestified Greek Yogurt
1 cup green lentils
1 teaspoon salt
4 cups water
1 small sweet onion, cut into chunks
1 cup almond meal
2 eggs, lightly beaten
2 Tablespoons chives, chopped
2 Tablespoons Olive Oil
Red Leaf or Bibb lettuce leaves, whole for serving lettuce-wrapped style
1/2 cup full fat Greek yogurt
1 teaspoon hot sauce, such as Tapatio
Boil lentils, 1 teaspoon of salt, and 4 cups of water in a saucepan, reduce heat to a simmer and cook until lentils are tender, about 30 minutes. Drain and set aside to cool.
In a Vitamix or food processor, add half of your lentils, all the chunks of onion, 1/2 cup of the almond meal, 1/2 of the beaten eggs, and the chives. Pulse until turned into a paste. Transfer to a big bowl and fold in remaining whole lentils, almond meal, beaten egg, and 1/2 teaspoon salt until well mixed.
Heat 2 tablespoons of olive oil in a non-stick pan over medium high heat. Shape lentil mix into patties, and gently place onto heated oil in pan. The patties will be quite loose due to so much moisture in the mix, so be gentle when placing on the oil so as not to break the shape of the patty.
Cook until crispy and browned, about 3 minutes per side, being careful not to heat the pan too hot. Whisk hot sauce into the greek yogurt, and put a dollop of the zesty yogurt atop of each lentil burger.
Serve with lettuce wrapped, garnish with zestified greek yogurt.
Tuesday, February 4, 2014
When I was little, I would scoff at the orange placed in the bottom of my Christmas stocking year after year. I had no idea that in my grandmother's time, a citrus stocking stuffer was a treat since it takes a great amount of effort to schlepp an orange from Florida to Washington DC in the middle of the winter.
Citrus season is in full swing in California. I am prepping the lemons for the limoncello and pilfering a lime AND an orange off of two different neighbors' trees for this particular salad. When cutting Sugars and Grains from your diet, some well placed citrus feels like a lunchtime treat. Throw in some wild caught salmon and an avocado, and you'll actually get filled up. You know you've crossed over to fat adapted when a few segments of fresh valencia becomes the equivalent of finding an orange in your stocking in 1928.
Salmon, Avocado, & Spinach Salad
2 wild caught salmon filets
Salt and Pepper
1 orange, segmented
1 avocado, sliced
2 cups baby spinach
Juice of half a lime (about 1 tablespoon)
3 Tablespoons Olive Oil
Preheat oven to 400. Place salmon filets on a baking sheet, season with salt and pepper and drizzle with olive oil. Bake 10-12 minutes, or until salmon is almost cooked through, but not overdone. Remove from oven and let cool. Meanwhile, prep avocado and orange.
Break up salmon into pieces and place on serving dishes. Toss with spinach, orange segments, and avocado slices. Whisk together the lime juice and olive oil until emulsified. Drizzle over salad and serve.
Tuesday, January 28, 2014
Neither Pittsburg nor Washington made it anywhere near the Superbowl this year, so I get to focus on making wonderful food and watching the commercials instead of stressing about who wins.
I've updated my turkey chili recipe as I've tweaked it over the years. Yes, there are lots of ingredients, but I promise you lovelies it's worth it. We eat this chili three times a month. I'm not saying you have to eat it that often, but you just might want to.
Pittsburgh Five-Way Turkey Chili
2 pounds organic ground turkey (highest fat possible)
1 large brown onion, finely chopped
4 celery stalks, thinly chopped
2 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon chili powder
2 teaspoons salt
1/2 teaspoon cinnamon
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/2 teaspoon fresh ground black pepper
3 14-ounce cans organic diced tomatoes, pureed in Vitamix
1/2 6-ounce can organic tomato paste
2 chicken bouillon cubes
1 tablespoon red wine vinegar
1/2 ounce dark chocolate, finely chopped
For extra veggies, you can add:
1 can artichoke hearts, drained and chopped, discarding any rough parts
2 zucchinis, sliced
2 cups grated colby-jack or cheddar cheese
creme fraiche or sour cream
1. In large pot, Le Creuset dutch oven, or slow cooker, heat olive oil. When shimmering, sautee the celery, garlic, and the chopped onion and saute until softened. Add turkey, breaking up lumps of meat, until it loses its pink color.
2. Mix together all dry spices in a little bowl until well blended. Add the dry spice mix to the turkey, cook and stir for about a minute.
3. Add the pureed cans of tomatoes, tomato paste, red wine vinegar, the optional veggies, bouillon cubes and the chocolate. Bring to a boil, then reduce heat to low, cover, and let simmer for about an hour.
4. Uncover and stir, letting chili simmer for another 1/2 hour.
5. Place the grated cheese and creme fraiche in separate bowls. Serve chili and let everyone choose their own toppings.
IF MAKING IN A CROCK POT:
Sautee the onions, garlic, and celery, then brown the turkey in a sautee pan. Transfer browned mixture to the crock pot and add the remaining ingredients, stir. Cook on the high setting for 2 hours then serve.