Spicy Sardine Scramble

Spicy Sardine Scramble

It’s only as of recent that I tried sardines for the first time and realized that I like the little suckers. I bought a tin of them a while back and had it in the cupboard for months before I decided to crack it open. I was kinda scared, but finally went for it. Since then, I’ve had sardines a couple more times and still much prefer to eat them in scrambles, as it mellows out some of the strong flavor. I can handle small amounts straight up with pickled veggies, but can’t finish off a whole tin like I can here.

Meanwhile, to fill you all in on what I’ve been up to — I just recently got back from a trip home to Michigan. It was a fun and eventful trip filled with my cousin’s wedding, time on the lake, lots of family time, reunions with friends, good food and relaxation. Now, in about a week, I’ll be heading to Jamaica with Jesse for 4 nights! I won a wellness retreat with ePhysiologix and get to stay at a topnotch all-inclusive resort in Negril, attend workshops, enjoy leisure time and network with other like-minded folks. It should be great and Jesse and I are stoked! We’ve never been to Jamaica before and Jesse’s never even been out of the country, except for Canada. We leave on a redeye a week from tomorrow!

Cheers!

Ingredients:

  • 1 can sardines in olive oil with lemon (I like this brand)
  • 2 pasture-raised eggs, whisked
  • 1/2 Tbsp grass-fed ghee or butter
  • 1 cup broccoli slaw
  • 1 tsp ground cumin
  • Chili powder to taste
  • Chipotle powder to taste
  • Sea salt and pepper to taste
  • Drizzle of Tessemae’s All Natural Lemon Chesapeake, optional

Directions:

  1. Melt ghee or butter in a small skillet over medium heat. Add the broccoli slaw and season to taste with sea salt and pepper.
  2. Meanwhile, place sardines in a medium-sized bowl and mash with a fork (discard leftover oil in tin). Whisk in the eggs and add the cumin, chili powder, chipotle powder, sea salt and pepper.
  3. Once the slaw is softened a bit, add the sardine/egg mixture. Stir with a spatula to mix everything together.
  4. Continue to cook over medium or medium-low heat, stirring occasionally until scramble is cooked through.
  5. Remove from heat and drizzle Tessemae’s All Natural Lemon Chesapeake on top, if using.

Yields: 1 serving

Spicy Sardine Scramble

How I Take My Bulletproof®

Bulletproof® Coffee

I’m sure most of you are familiar with Bulletproof® Coffee by now. You may not have tried it, but I’m sure you’ve at least heard of it. If you haven’t given it a shot yet, I highly recommend it. Honestly, there’s nothing that really compares. It’s just plain incredible and satisfying, and has become a regular part of my morning. Sometimes, I just do Bulletproof® Coffee to get my day started and other times, I have it with a few pieces of bacon or breakfast sausage. It is perfect and I look forward to it every day. I even get excited to go to bed at night, so I can wake up and drink butter coffee!

For those of you turning your nose up at the idea, I recommend giving it a try before making up your mind. Plus, do you (or did you used to) add cream to your coffee? Well, remember that butter is just cream that’s been churned anyway. If you do decide to try it, just make sure you BLEND it and don’t try to whisk it instead. Blending is key, otherwise you’re left with an oil slick on top of the cup and no foam. It is not the same! For more info about this great coffee, check out the Bulletproof® website to learn more.

Meanwhile, here’s how I take my Bulletproof® Coffee:

Ingredients:

  • 1.5 – 2 cups hot, good-quality coffee (I use homemade cold brew concentrate mixed w/ water & heated on the stove)
  • 1 Tbsp grass-fed gelatin powder (I use this kind, which doesn’t gel)
  • *1 Tbsp unsalted grass-fed butter
  • *1 Tbsp MCT oil (start w/ 1 tsp if it’s new to you & work your way up to 1 Tbsp)
  • Splash of full-fat coconut milk  

*Note: you can also use ghee in place of butter and coconut oil in place of MCT oil

Directions:

  1. Place butter, MCT oil, coconut milk and gelatin powder in bottom of blender (make sure your blender can tolerate hot liquids. I use this high-powered blender.).
  2. Add hot coffee and place lid on blender container. Blend on high for 20-30 seconds.
  3. Pour into large mug and enjoy. (Note: foam mustaches are not uncommon when drinking).

Yields: 1 serving

Bulletproof® Coffee

Figgy Coconut Granola

Figgy coconut granola

We recently started making granola again at home, per Jesse’s request. We made it a couple weeks ago or I guess I should say he did — he wanted to do it on his own. He picked out what he wanted at the store and then followed the gist of one of my other granola recipes. I admit that I was there helping a little though. He made it all by himself, but I just gave him a few helpful tips and made sure he knew what he was doing and where to find stuff (that he doesn’t normally use). Anyway, he did a great job and his granola turned out delicious. This is not that recipe, but rather, another variation we came up with together over the weekend. It’s toasty, a little salty, spiced, crunchy, coconutty and slightly sweet. It’s perfect and a fantastic homemade yogurt topper, if you ask me. Just try not to eat too much!

Ingredients:

  • 2 cups unsweetened coconut flakes (use these, not the fine shreds)
  • 1.5 cups raw unsalted sunflower seeds
  • 1.25 cups sliced or slivered blanched almonds
  • 1/4 cup coconut oil, melted
  • 1 Tbsp raw honey
  • 2 tsp pure vanilla extract
  • 1 Tbsp cinnamon
  • 1/4 – 1/2 tsp ground cardamom
  • Pinch of sea salt
  • 3/4 cup chopped dried mission figs

Figgy coconut granola

Directions:

  1. Preheat oven to 325 degrees.
  2. On a large baking sheet, mix together the coconut, sunflower seeds and almonds. In a small mixing bowl, stir together the coconut oil, honey, vanilla, cinnamon, cardamom and sea salt. Once mixed well, pour on top of the coconut/seed/nut mixture and stir until well coated.
  3. Bake for 15 minutes. Remove from oven and stir. Bake for 10-15 minutes more or until golden brown.
  4. Let cool slightly and then add the chopped figs.
  5. Once completely cool, store in jars. Enjoy with full-fat yogurt, ice cream, milk of choice or just plain. It makes a great travel food too.

Figgy coconut granola

Primal Parsley Pesto (Nut-free)

Primal Parsley Pesto (Nut-free)

Well, I’m back after some extra time away. As some of you know from my posts on Facebook, a lot has happened in the past few weeks, including my mom coming to visit, a lot of work and having to put our sweet Siamese kitty, Mila down (which I had to do when Jesse was out of town). So, I’ve had my ups and downs recently, and definitely some good and bad. I’m grateful for all the wonderful new memories my mom and I made during her stay, and all the support and love I received during the hard time with Mila. Thankfully, we still have our other kitty, Dutch too. Anyway, just wanted all of you to know where I’ve been.

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Meanwhile, I’ve had a humongous bag of flat leaf parsley in my fridge since last week (came in my CSA box) and even though I’ve been using it regularly, I just haven’t been able to use enough of it. I hate wasting fresh herbs and produce, so decided to preserve some by making a batch of pesto. Since I can tolerate certain dairy, including small amounts of highly fermented cheeses, I decided to make this a dairy-based pesto with some good quality raw Parmesan. I love the saltiness and creaminess it adds, and the texture too. If you don’t tolerate Parmesan, just omit it and start with a smaller amount of oil, adding more as needed. I’ve made pesto before with no nuts or dairy and it still turned out wonderful. Feel free to also use extra virgin olive oil if you don’t have any avocado oil on hand.

This pesto pairs well with so many different foods, including eggs, chicken, zucchini noodles, greens, tomatoes, fish, Italian sausage, etc. Use as you like!

Ingredients:

  • 1 generous cup loosely packed flat leaf parsley leaves
  • 3 cloves garlic
  • 1/3 cup + 2 Tbsp avocado oil or extra virgin olive oil
  • 1/2 cup raw Parmesan cheese
  • Sea salt and black pepper to taste
  • Pinch of nutmeg

Directions:

Combine all the ingredients in a food processor and blend. Scrape down the sides and taste and adjust seasonings as needed. Blend again. Store in the refrigerator until ready to use.

Primal Parsley Pesto (Nut-free)

Zesty Ginger Meatballs

Zesty ginger meatballs

Last week was such a whirlwind and it’s hard to believe it’s over. My mom came and stayed with me from Michigan while Jesse went for a visit back home (I actually dropped him off and picked her up at the same time last Monday night). I was working still while she was here, but we were able to do a lot with my flexible schedule. We had lots of good eating, laughs, conversations and sights. It was loads of fun and we made lots of good memories. To be honest, it was weird coming home from work yesterday and not seeing her. I got so used to that and it was definitely nice. Luckily, I’ll be home for my cousin’s wedding in less than two months and Jesse will be with me for that too, so I’ll get to see my mom and other family soon. He’s still in Michigan until this Friday, so it’s just me and the kitties at home this week.

Meanwhile, I got to relax and enjoy some quiet time after work yesterday, and prepped for a super busy week I have ahead. Part of that included making these scrumptious meatballs with some goodies I had left in the fridge. The meatballs turned out incredible and are so fresh tasting. The fresh ginger is key and I don’t recommend going the powdered route for this recipe. Don’t skimp on it either. If you like things spicier, leave some of the jalapeño seeds in or add a dash of cayenne for added heat.

Zesty ginger meatballs

Ingredients:

  • 1 lb grass-fed ground beef
  • 2 large cloves garlic, minced
  • 1.5 inch piece ginger, grated
  • 1 small jalapeño, seeded and finely chopped
  • 1/2 lime, juiced
  • 1/2 cup fresh cilantro, finely chopped
  • 1/2 tsp sea salt or to taste
  • Black pepper to taste

Directions:

  1. Mix all the ingredients together by hand in a large mixing bowl. Form into heaping tablespoon-sized balls (or size of choice) and place on a foil or parchment paper lined baking sheet.
  2. Bake in a preheated 375 degree oven for 20 minutes or until cooked through.
  3. Once done, serve as desired. I recommend serving with fresh salsa, avocado and sautéed greens.

Salted Almond Bites

Salted almond bites

This recipe has been long in coming, and I am finally sharing it. I used to make these for Cultured Caveman here in Portland and they would then sell them at their food cart. I started making them a couple months after they opened their first food cart back in 2012. I always usually had two flavors — this one and a rotating one. The salted almond was always a big hit and also my favorite, which is why it always remained a staple flavor. As Cultured Caveman grew and opened more carts (and now a restaurant!), they took over making these for me instead. My schedule got a bit more hectic and it became easier on both sides for them to take over, so I handed over the reigns this past November. It is still my original recipe though and you can still find them at the carts. Bill and Hayley of Primal Palate even tried them during their visit to Portland and liked them (and posted about it on Facebook!). That made me happy and was so cool to see!

Meanwhile, these are super easy to make, as long as you have a good food processor (I use this one). They’re great for traveling, kiddos or as a little sweet treat for yourself. They are not a staple by any means, but something to be enjoyed on occasion or shared with others.

Feel free to make the bites whatever size you desire. If you’re pressed for time or just prefer it, you can pat the mixture down into a small pan and then cut into squares. Either way, make sure to store these puppies in the refrigerator.

Bite of salted almond

Ingredients:

  • 12-14 large medjool dates (get the ones with pits)
  • 1 cup sliced raw almonds
  • 1/4 cup unsweetened almond butter (this brand is my favorite)
  • 1/4 cup coconut oil
  • 1 tsp sea salt

Directions:

  1. Remove pits from dates and place dates in the food processor. Process/blend about 30 seconds or until dates are chopped up and starting to clump together.
  2. Then, add the remaining ingredients. Process again until everything is mixed through. You may need to scrape down the sides of the food processor bowl and then blend again.
  3. Chill processed mixture in the fridge for 5-10 minutes. Then remove and roll into desired sized bites. I made mine a generous 1/2 Tbsp size. Again, you can pat into a pan and slice into squares too. Quantity will vary deepening on size and shape. Store in the refrigerator.

 

What I’m Loving Lately

Hi everyone, I’m still here! I know it doesn’t always seem like it sometimes since I post sporadically now, but I’m around and still care about my blog and all of you. As most of you know, I post when I can and when I have something I deem share worthy.

Meanwhile, I’ve been really enjoying my summer so far — crazy hot temps and all! Luckily, it’s supposed to start coming back to normal summer temps now. Anyway, you really can’t beat summer in Portland though. It’s kind of the best. My mom is coming to visit me in less than two weeks and will stay with me while Jesse goes home to Michigan for a visit. I’ll be going back home at the end of September for my cousin’s wedding and didn’t want to go back twice in a such a short period of time. Jesse did and had the funds to do so though, but I’ll be here working and hanging out with my mom. I’m totally good with that and am happy to stay here!

Anyway, with summer in full swing, I thought I’d share some things I appreciate and am loving lately. Here goes:

  1. Fresh-picked blueberries: Jesse and I did our annual blueberry pick this past weekend. You may recall my blueberry picking post from 2013 and 2012. Anyway, we picked a whopping 21 pounds in the mid-day heat. They are the best blueberries and so plump! We kept a big bowl in the fridge and froze the rest. Sadly, we did not make it to Besaws for breakfast this year before our annual pick. I did miss that part.Jesse picking blueberriesBeautiful blueberries
  2. Walks around my neighborhood: I walk all year round, but it’s wonderful not having to bundle or cover up in the summertime. I get a good dose of vitamin-D and take in both new and familiar surroundings. I love exploring and walking with no destination and finding the unordinary in the ordinary. Sometimes, I challenge myself to find 10-20 things I haven’t noticed before. The other day, I found this and thought it was a gem of a find and totally Portland appropriate.Random find in my neighborhood
  3. Kombucha “cocktails”: squeeze of fresh lemon, kombucha (I like this with GT’s Gingerade or Trilogy), ice and splash of sparkling water for extra fizz. If you wanted to make it an adult beverage, you could add a little vodka, which mixes pretty darn well with kombucha.Kombucha "cocktail"
  4. Ham lettuce wraps: fresh green leaf or romaine lettuce, New Seasons fresh sliced honey ham (good quality and no junk), yellow mustard, cucumber and thin slices of grass-fed cheddar cheese. Sometimes avocado too. This has been my favorite lunch lately. Unfortunately, I don’t have a picture to share, but I think you all get the idea, right?
  5. Jasmine Primal Pit Paste: this new Jacked-Up Jasmine scent reminds me of my late grandma. She often wore floral scents and I can’t help but think of her when I use this. It’s an added bonus to a product I already love. The smell is fresh, feminine and lovely. It works pretty well too, at least the strong does.

Jacked-Up Jasmine Primal Pit Paste

 

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