Tuesday, February 21, 2012

Roasted Cauliflower

Ingredients:
1 Head Cauliflower - Chopped
1-1.5T Virgin Coconut Oil - Melted or Rendered Duck Fat or Bacon Lard(pasture raised only)
1T Italian Spices
1/2-1t Celtic Sea Salt
1/2t Garam Masala (optional - but tasty)
1/2t Cumin

- Serves 2-3 as a side dish - 

Directions:
  • Heat oven or toaster oven - 400F (tonight I roasted ours in the toaster oven - heats up faster)
  • Toss all ingredients above in a medium bowl - ensure all cauliflower heads are coated evenly
  • Spread out on baking sheet



  • Cook for 15-25 min - checking half way through and once lightly browned & caramelized they are ready to eat.
  • Enjoy!

21 Day Sugar Detox - Who's with me?

Ready to cleanse out the winter and bring in spring feeling fresh, free & healthy? 

21 Day Sugar Detox - 

I am planning to start my next 3 wk -  whole foods sugar detox on March 13th - April 4th.  Who's with me?

Live, Love, Laugh & BEE Healthy Doing It!

Ciao,
Chrissy

Friday, February 17, 2012

Curried Beef & Butternut Squash Soup Recipe & 30 Day Eat2Bee Paleo Challenge for Edo

My husband recently tried Paleo for 1 month and I had to share the changes he saw in such a short time.  His workout regime is 2 days of Racquetball, 2 days of Crossfit @ Crossfit San Leandro a week.  Simply put ... eating clean organic/local whole foods and eliminating foods that cause digestion/bloating problems show results and help you get stronger, leaner, faster and healthier in the long term.  Check out the before/after photos below to see for yourself.  Way to go Edo! I know it wasn't easy at first but you truly impressed me by sticking with the program.  I am proud of you!


Before 1/16/12                  After 2/17/12

Before 1/16/12                  After 2/17/12
Before 1/16/12                  After 2/17/12

Before 1/16/12                  After 2/17/12

My sister in law made some amazing homemade Thai cuisine on my birthday this week, and we had a few items left over so my husband and I threw this soup together.  Hope you enjoy it!! It turned out SO good!


Curried Beef & Butternut Squash Soup 


Ingredients:
1lb Grass Fed Ground Beef - Tara Firma Farms
1/2 Red Onion - Diced
5 Green Onions - White & Green - Diced
1-2T Cilantro
1T Thai Basil
1-2T Mae Ploy Red Curry Paste(Spicy), the green & yellow is less spicy if you prefer that route
3 Cups - Homemade Chicken Broth
1 Can Native Forest Unsweetened Coconut Milk - Full Fat
1-2T Red Boat Fish Sauce - Fermented Anchovies/Sea Salt - SUPER TASTY!!
or 
Sea Salt (To Taste) 
1-2 Fresh Lemons - Juice Squeezed
1/2 Roasted Butternut Squash (Roasted mine a day prior in the toaster oven and put in fridge for later use) - Scooped Out into Bowl
or 
1 Can/Carton - 15-16oz Butternut Squash or Pumpkin Puree


Directions:

  • Brown meat in 5qt Soup Stock/Enameled Cast Iron Pan
  • Add diced red onion & 1T Red Curry Paste & saute for 3-5 min over medium heat
  • Blend together in vitamix or blender - Butternut Squash, Coconut Milk & Broth
  • Taste meat mixture to see if it's spicy enough..remember once you add the soup base it will take the spice down a notch or two.  Add more curry if you like spicy food.
  • Pour in your Soup Base from the blender
  • Bring to a boil over medium heat, and simmer for 20-30 min to allow flavors to blend - stir occasionally & taste test.
  • Once the mixture looks ready to go slowly add a little fish sauce(or Sea Salt) & lemon juice stir and taste.  You want this to add the perfect mixture of tart & salt.  Stop once it tastes perfect to your taste buds.  This part was hard to measure out because we went purely on our taste.  I estimated the amounts above for your use.
  • Enjoy!!

Monday, February 13, 2012

eZ CheezE Crunchy Kale Chipz (Spicy & Non Spicy Recipes)

A great friend of mine is up here visiting/working for the week from San Diego, and she asked me to teach her how to make my "famous" kale chips.  It's been awhile since I made them...and WOW they turned out to be the best batch I have ever made.  Or maybe they just tasted like the best because I haven't had them in 3-6 months? Who knows..either way they are bomb diggity good!  You are probably thinking if they are that "famous" why on earth would I have not made them in so long?!??  I grow curly kale in our garden every summer but it didn't occur to me that I could easily grow this crop in the fall for winter harvest too.  Talk about kicking myself this year! 2012 will definitely be the year I start growing Kale 2 seasons out of the year in our organic garden.



Before going Paleo I used to be a HUGE tortilla chip addict - they were always my down fall.   The only thing I found that would curve the appetite for the crunchy tortilla chips was my kale chipz.

My husband who HATES kale prepared pretty much anyway and believe me I try to get creative in my cooking methods to change his mind on this nutrient dense green veggie....LOVES kale this way!  WINNING!

I have two recipes below - non spicy & spicy version for your tasting pleasure.  They are both equally delicious in my mind.  You can't stop with just one...you'll keep going until they're done.  Enjoy!

CheeZe Kale Chip Ingredients:  
4 Bunches - Organic Curly Kale
4 Cups Raw Cashews  - Soak 2 hrs prior in Water & Drain/Rinse just prior to use
3 Organic Red Bell Peppers - Chopped
5-6 Cloves Garlic
2-3 Organic Lemons - Juiced
1/4-1/2t Cracked Red Pepper (optional)
4T Nutritional Yeast (Non Paleo Peeps) - Adds a Zesty CheeZe flavor
or
4T Brewers Yeast - Lewis Labs (Paleo) - Optional
1T Onion Powder
1T Garlic Powder
1t Cumin
1/2-1t Sea Salt - To Taste

SpicE CheezE Kale Chip Ingredients:  In addition to all of the above ingredients add the following.
1-2T Sriracha - Organicville Brand(my favorite) - OPTIONAL
1t Chili Powder
1t Chipotle Pepper Powder
1/2t Smoked Paprika

Directions: 

  • Rinse & Dry Kale 
  • Pull off the stem and thick stem/vein up the middle of the kale so you are left with only the green part of the Curly Kale from each side.
  • Tear kale into 2-3inch pieces and set aside in a large mixing bowl. 
  • In a Vitamix or Food Processor add all of the ingredients listed above - EXCEPT the kale
  • Taste the mixture and see if it needs more seasoning/sea salt to your liking.
  • It should be a paste like consistency but smooth
  • Put the cheezE cashew mixture into the large mixing bowl w/ the kale 
  • Massage the kale with both hands and really work the mixture onto the kale leaves
  • Lay kale chips out individually on your dehydrator racks until full
  • Dehydrate for 12-18hrs at 105-110F

  • Enjoy!

Friday, February 10, 2012

Mrs Bee's Basic Salad Dressing or Marinade

Mrs. Bee's Basic Salad Dressing Recipe:

1/4 Cup Extra Virgin Olive Oil -http://shop.kasandrinos.com/
1/2 Cup Raw Unfiltered Apple Cider Vinegar - Braggs is my favorite brand.
2-3 Cloves Fresh Minced Garlic
1 Shallot Minced (optional)
1 tsp Italian Seasonings(These are dried herbs we bring back from Italy - Mainly consists of red pepper, basil, oregano, parsley)
1/2 Tsp Nutritional Yeast(for non Paleo peeps) or Brewers Yeast from Lewis Labs(Paleo Friendly) - Adds a Zesty/Cheese Type flavor. (Optional)

Directions:
Place all ingredients in a jar and shake.  The longer it has to sit the more flavorful it becomes for the salad.  Anything you don't use can be stored in the fridge for later consumption.  Enjoy!!



Saturday, February 4, 2012

Sweet Potato & Sausage Skillet

We had left over baked smoked sweet paprika sweet potato cubes I made from dinner last night (recipe will be posted sometime in the future - forgot to take photos last night).  So...the idea started to use the left over sweet potatoes with some eggs and italian spicy sausage links we had in the fridge and that's how my skillet idea came to be.  It turned out absolutely delicious!  Would love to hear feedback on the recipe if you test it out!



Serves 2-4

Ingredients:
1c Cubed Sweet Potatoes - If you would like to make the sweet potatoes prior to assembling this dish I would recommend baking them the night before or 1.5hrs prior to serving.   I chop into 1inch cubed pieces, toss with rendered duck fat, onion powder, garlic powder, smoked sweet paprika, celtic sea salt, cumin with the majority being the paprika for spices.  Bake at 375 for 35-45min checking half way through to flip or shake around the pan to cook evenly.  Once ready set aside for later use.
2 Spicy Italian Sausage Links (Pre-Cooked) - Diced  - (Can use any type of Sausage on Hand)
1/2T Expeller Pressed Coconut Oil
1/4 White Onion - Diced
1/2 Avocado - Diced
1-2T Cilantro - Chopped Finely
Jalapeno Hot Sauce (Optional) - To Taste
4 Omega 3 Pastured Eggs
(Optional) Trader Joe Smoked Seasonings - To Taste
(Optional) Trader Joe Everyday Seasonings - To Taste
Celtic Sea Salt - To Taste
Black Pepper - To Taste

Directions:

  • Turn oven onto 400F
  • Melt coconut oil over medium heat in 10-12 inch cast iron skillet 
  • Add Onions & Seasonings above and saute for 3-5 min
  • Add diced sausage & sweet potatoes and saute for an additional 5-7 min 
  • Make a space within the mixture to crack your eggs into the pan (as shown in the photo below)
  • Cook in the oven for 5-8 min - To desired yolk consistency
  • Remove from Oven - Top with Cilantro, Avocado, Hot Sauce
  • Serve!!

Wednesday, February 1, 2012

Baked Tostones - **can be used as chips, tostada shell or bun**

I have been on a mission to create the best baked tostone, and use it in place of bread on warmed sandwiches or as a tostada shell for tacos or eggs.  One of my favorite restaurants in San Rafael called Sol - Does Puerto Rican food that is simply superb in my opinion.   They have a delicious Cuban sandwhich which I now eat sans cheese & mayo between two baked tostones, instead of bread.  It's divine!  Monday night was our first go at making the tostones as a tostada for turkey tacos and they turned out tasty!  Hope you enjoy the recipe!

Baked Tostone Ingredients:
3 Green Plantains - Peeled & Diced into 1 1/2 Inch Slices
2-3c- Homemade Chicken Stock or Homemade Veggie Broth or Filtered Water
1T - Chili Powder
1T - Smoked Paprika
1t - Celtic Sea Salt
1T - Rendered Duck Fat (Can use Palm Oil in this place to make it vegetarian or vegan)

Directions:
  • Pour stock into medium stock pot, add chili powder, smoked paprika, sea salt and rendered duck fat
  • Stir, Turn to medium heat and bring to a boil covered
  • Peel & Slice Plantains into 1-1 1/2 inch slices
  • Turn Oven onto 400F
  • Once a rolling boil has begun add your sliced plantains

  • Cook over medium heat stirring every so often for 10-15 min - You want the plantains to start getting soft so they are easily mashable (is this a word?! anyway..) to make into the shape of a tostada shell before baking in the oven.
  • Drain the plantains
  • If you have a tostonera you can mash one or two together to make your smaller tostada shell or chips. If you don't have one follow the below steps.
  • Put plantain slices n groups of 3-4 on a large cutting board & cover with plastic wrap
  • Use a meat tenderizer - but on the flat side to lightly mash them into the perfect circle and thickness for your tostada like shell. 
  • Peel off the plastic wrap and use a wood or rubber spatula to move onto your non stick cookie sheet & sprinkle with a Celtic sea salt & paprika before putting into the oven

  • Place into Oven and Bake for 10-12 min and flip and repeat for an additional 10-12 min.
  • They should turn out lightly brown when they are done.  They vary in texture - with some being more crunchy if you made them super thin or chewier if you make them a bit thicker.  I like them both ways.

  • Enjoy w/ your meal of choice! 
 They are easily used to replace tortilla chips - and go great with homemade guacamole & salsa.

We made ours into tostada shells last night and ate them with turkey tacos as shown in the photos below.  So tasty!