Dairy-Free Pistachio Pudding

 

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It wouldn’t be St. Patrick’s day without something green and I’ve got just the green thing for you. No green dye either. Fresh spinach is what gives this pudding its beautiful green color and no, you cannot taste it. The pistachios add a little bit of green too.

This pudding is not to be confused with the extremely processed, boxed pistachio pudding you may have grown up eating, so don’t expect that flavor. I will admit that I did enjoy said pudding as a kid though and even remember buying boxes of the instant stuff for myself as a teenager. Ick. Meanwhile, the banana acts as the sweetener in this pudding and it was enough for me, but if you want it sweeter, feel free to add a little raw honey, maple syrup or even a couple dates. Also, this is a thicker pudding and more mousse-like in texture, but if you want it thinner, experiment with less gelatin.

Oh, and I am back from Iceland as of late Monday night. It was an incredible trip and we loved it there! I will share more about that soon. In the meantime, follow me on Instagram if you want to check out some of the photos and videos from our Icelandic vacation.

Cheers and happy St. Patrick’s Day!

P.S. Anyone else excited about eating corned beef and cabbage today?!

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Ingredients:

  • 1 13.5 oz can full-fat coconut milk (I used this brand)
  • 1 small just-ripe banana (yellow with no spots)
  • 4 cups loosely packed fresh spinach
  • 2 tsp pure vanilla extract
  • 1/2 cup roasted and salted pistachios, shelled
  • *Scant 1 Tbsp gelatin, preferably grass-fed (I recommend this one or this one)
  • Extra pistachios, chopped, for garnish

*Experiment with less gelatin if you want a thinner texture. I personally like the hybrid pudding-mousse texture, but make it how you want it.

Directions:

  1. Pour about 3/4 of the coconut milk into a high-speed blender container. Then, add the vanilla, banana and spinach. Blend until totally smooth.
  2. In a small saucepan, heat the remaining coconut milk over low heat. Once warm, whisk in the gelatin and continue whisking until dissolved.
  3. Pour the gelatin mixture and pistachios into the blender and mix about 20 seconds or until mostly smooth (I like to keep some coarse pieces of pistachio).
  4. Pour into desired-size ramekins and place in fridge to set for 1-2 hours. Before serving, add chopped pistachios for garnish, if desired.

 

Pizza Burgers

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Holy cow, I’ve been meaning to share this recipe all summer…oops! Summer somehow slipped by me, though we’ve technically got a couple more weeks. As much as I like fall, I enjoy summer more and I’m not ready to move into the next season yet. We kinda had a weird summer here anyway, so it doesn’t feel like it should be over yet. Since we’re down to our last couple weeks of official summer though, it’s not too late to share a burger recipe, right? Really, I’ll eat a burger any time of year, so I think it’s okay.

Anyway, as you may recall, this year has been a huge transition for me, and it continues to be. That’s definitely been the priority, so my poor little blog has been on the back-burner, but it still lives on and so do I!

Cheers and enjoy!

Ingredients:

  • 3/4 lb grass-fed ground beef (I used 15%)
  • 1 tsp Italian seasoning
  • Sea salt and black pepper to taste
  • 15 oz can no-sugar added pizza sauce (I used this one)
  • 2 slices sharp cheddar cheese, preferably grass-fed
  • 4 slices Applegate pepperoni (large size)
  • Sprinkle of fresh-grated high-quality Parmesan cheese, if desired
  • Mixed greens and veggies of choice, for serving

Directions:

  1. Preheat grill for burgers. Meanwhile, in a large bowl, mix together ground beef, Italian seasoning, sea salt and pepper. Form into two even sized patties.
  2. Once grill is hot, throw on the burgers. Cook to your preference. We usually do about 3.5 minutes each side for medium-rare. Once done, remove from grill.
  3. Warm up a little bit of the pizza sauce on the stove or in the microwave and spread a layer of sauce on top of each patty. Add the cheese and pepperoni to each. Dollop a little more sauce on top and garnish with Parmesan cheese, if using.
  4. Place burgers on top of a bed of mixed greens or veggies of choice for serving.

Yields: 2 servings

 

Guest Post: Persian Spiced Lamb with Salad Shirazi

Happy Tuesday, everyone! I’m elated to share a guest post with all of you today from my dear friend, Naz, over at Cinnamon Eats. Naz and I have become close friends over the past year and even though we’ve never met or even seen each other face-to-face, we know we have each other’s back. Needless to say, I’m happy to have her here today. Big thanks to you, Naz!

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Hello to all you lovely Paleo in PDX readers! I am super excited to be guest posting here for Alisa! To be honest I can’t recall 100% how Alisa and I crossed paths, but I’m pretty sure it had a lot to do with both our love for all things paleo and health related. The fact that she creates amazing recipes didn’t hurt either.

Even though we have never met in person, I consider Alisa a good friend. She is an awesome person and always supporting my blog, which I am very grateful for. Who knows, maybe one day we will meet up in person! If you ask my husband, Joe, I’ve always wanted to visit Portland — it’s been on my list of places to go for a long time, but just hasn’t happened…. yet! Like I said, who knows!

Okay, let me tell you a bit about this recipe I’m about to share with you. When Alisa and I got to talking about guest posting, she asked if I would create a recipe using lamb. I was happy to oblige since I grew up eating lamb and feel comfortable cooking it.  I decided to create a Persian inspired recipe here since my background is Persian, but I kept it pretty simple.

The spice mix I used here for the lamb is a staple in Persian cooking and the salad I paired it with is a classic from the city of Shiraz and is great on a hot summer’s day!

Feel free to increase the ratios of these recipes to suit your needs. What I have listed here is enough for 2-3 people, depending on how hungry you are.

Cheers and enjoy!

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Persian Spiced Lamb with Salad Shirazi

Ingredients for the lamb:

  • 6 individual lamb rib chops
  • *1-2 tsp Advieh spice mix
  • 1/4 cup avocado oil
  • Sea salt to taste

*For the advieh spice mix:

  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground rose petals, optional
  • 1 tsp ground cardamon
  • ½ tsp ground cumin

Mix all together and store in an airtight glass container.

Ingredients for the salad:

Note: The salad should be made BEFORE the lamb as it needs to sit in the fridge for at least an hour before serving.

  • 2 large cucumbers (~458/1lb)
  • 2 medium red bell peppers or 2 medium tomatoes
  • 1 small red onion
  • ½ – 1 Tbsp dried mint
  • ¼ cup fresh lime or lemon juice
  • Sea salt to taste
  • Freshly cracked black pepper to taste

Method for the lamb:

  1. Heat a griddle pan on medium-high heat.
  2. While the pan is heating up place your lamb rib chops onto a chopping board and season both sides with some sea salt.
  3. Take your advieh spice mix and sprinkle some of the mixture on both sides of the cutlets. Using your hands rub the mixture into both sides of the lamb.
  4. Brush both sides of each piece of lamb with some avocado oil and place in batches onto the now hot griddle pan. Cook for 3-5 minutes per side depending on how you like your meat.
  5. Remove after each batch to a clean plate and cover to keep warm.

Method for the salad:

  1. For this salad you need to basically deseed and dice the cucumber, deseed and dice the bell peppers/tomatoes and dice the red onion into small equal pieces.
  2. Start off with the cucumber, deseed and dice into small pieces. Next dice the onion into small pieces .
  3. Deseed and dice either the bell peppers or tomatoes, depending on which one you’re using. If you’re using tomatoes leave these for last to cut up since they’ll leave your chopping board wet and you’ll have to wipe it down to cut the other veggies.
  4. Place everything into a mixing bowl and mix well. I always leave the onion to put in last just because I might not always use the whole thing, it depends on how much you want in there, but one small onion should be fine here.
  5. Toss everything to mix then add in your dried mint and season with S&P. Taste to test for seasoning.
  6. Mix again, cover and set in the fridge for 15-20 mins.
  7. After that time remove the salad from the fridge and pour over your lime or lemon juice, mix well, cover again and place in the fridge for at least 1 hour before serving.

 

Naz

Nazanin or Naz as her friends and family like to call her is an Australian expat. She left Australia in 2011 with her husband Joe to move to Michigan, U.S.A where they stayed for just under 2 years. They now currently reside in England, United Kingdom.  Naz started her journey to paleo eating in 2011 and now runs her own paleo based food blog at cinnamoneats.com. She loves to create delicious paleo recipes to share with others. You can also connect with Naz via her Facebook Page, her Instagram or her Twitter.

Spicy Curried Beef Stew

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Curry and slow cooker meals are among my favorites, and here’s yet another one I’ve added to my list. I don’t know what it is, but I can never seem to get enough. It doesn’t matter what time of year it is either — I’ll eat this on a hot summer day and be happy as a clam.

Meanwhile, keep a watch out on my blog for details about a giveaway, which is coming soon! It’s been a long time since I’ve done one, so I’m pretty excited about it! Plus, the prize is awesome…tasty too. I also have a guest post coming soon, so keep your eyes peeled for that as well.

Anyway, I’m keeping it short and sweet today, so that’s all I’ve got for you. As Jason Seib says, “Go forth and be awesome.” Happy Tuesday, folks!

Ingredients:

  • 1 Tbsp grass-fed beef tallow
  • 1 yellow onion, cut into large pieces
  • 1 jalapeno pepper, seeded and chopped (leave more seeds if you want it spicier)
  • 3 cloves garlic, finely chopped
  • 1 lb grass-fed beef stew meat
  • 2 carrots, chopped into 1/2″ pieces
  • 1/2 large head green cabbage, chopped
  • 2 Tbsp curry powder
  • 1 tsp smoked paprika
  • Dash of cayenne pepper
  • 1 tsp sea salt or to taste
  • 1/4 cup chicken bone broth
  • 1-1/4 cup full-fat coconut milk

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Directions:

  1. Melt tallow in a large pan over medium heat. Add the onion, jalapeno and garlic. Stir to coat everything in the fat and saute a few minutes, until onions are soft.
  2. Once done, pour the onion mixture into the bottom of a slow cooker. Then, add the beef stew meat and chopped carrots on top.
  3. In a small bowl, mix together the curry, smoked paprika, cayenne and sea salt. Add to the slow cooker and toss with the meat and veggies, until well coated.
  4. Pour coconut milk and broth over top and stir. Place chopped cabbage on top of everything and then cover the slow cooker with the lid. Set on low for 6-7 hours or high for 4-5 hours.
  5. Halfway through, give everything a stir and then replace lid to finish cooking.

Yields: 3-4 servings

Simple Supper Friday: Lemon Dill Salmon with Buttered ‘Zoodles’

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I’ll be honest…I feel kinda silly posting this recipe. It almost seems too simple. But then, I thought about it more and realized that it’s the point behind my Simple Supper Friday meals — simple and uncomplicated. Not only that, but as basic as this recipe and ingredient combination is, it’s really delicious and makes for a nice summer meal. I think that’s reason enough to share.

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As for my weekend, I work a couple hours out at Clackamas Physical Conditioning with Jason tomorrow morning and then will come back to town and run the usual errands with Jesse later in the day — mainly just grocery shopping. The rest of Saturday is open to whatever I want — yeah! I work at Recreate Sunday morning and then later, Jesse and I are going to a friend’s house out in Scapposse to have dinner and drinks, and also pick some veggies from their garden. I also have to go pick up my jar of Fatworks pastured pork lard on Sunday! I now have their duck fat, beef tallow and lard. I love that this stuff is made locally, and I can just order it and pick it up from the guy’s house. It can be shipped though and is not limited to Portland residents, so keep that in mind if you’re interested!

Any fun plans for the weekend?

For the salmon:

  • 2 fresh wild Coho salmon fillets (or 1 large fillet, cut in half)
  • 1 Tbsp grass-fed butter, melted
  • Sea salt and pepper to taste
  • 1/2 tsp dried dill, plus more if desired
  • 1-2 Tbsp fresh lemon juice
  • 2 thinly sliced lemon rounds
  • Extra lemon wedges for serving, optional
  1. Preheat oven to 400 degrees F. Line a 9×9 pan with foil or parchment paper.
  2. Place fish fillets skin side down in the pan. Brush on the melted butter and sprinkle with sea salt and pepper. Then, sprinkle the dried dill atop of the fillets.
  3. Pour fresh lemon juice over each fillet and then place one of the rounds atop of each, in the center.
  4. Bake for 15-18 minutes or until fish is cooked through.
  5. Serve atop of buttered ‘zoodles’ (directions below) and squeeze on extra lemon juice, if desired.

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For the buttered ‘zoodles’:

  • 2 medium zucchini (I used one green and one yellow)
  • Generous amount of sea salt
  • 1-2 Tbsp grass-fed butter
  1. Peel zucchini with a julienne peeler or use a spiralizer if you have one. Sprinkle the zoodles generously with sea salt and then place in a fine mesh strainer to “sweat.” Allow the water to drain from the zoodles for 15-20 minutes.
  2. After 15-20 minutes, squeeze out any excess water from the zoodles with your hands. Then, place in a microwave safe bowl and heat for 45-60 seconds. Once warm, add the butter and toss. Of course, you can briefly heat the noodles in a skillet on the stove and toss with butter.

Yields: 2 servings

Simple Supper Friday: No-Noodle Sausage Goulash

 

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Wow, it has been such a fun and productive morning, and it’s not even 11 a.m. here in Portland yet. I got up at 6 a.m. with Jesse and headed to Recreate with him. He had to teach class this morning and I decided to take the 6:30 class since I was meeting a client at 7:30 anyway (my internship project client — gets to work with me on form/mechanics/mobility free-of-charge!). It was a great workout and a deadlift day, which I was excited about. Afterward, I had a short 30-minute session with my client in which we did some mobility, foam rolling and myofascial release with a lacrosse ball. When I was done, Jesse asked if I wanted to hang out for the next class to finish and go out to breakfast with him. Um, yes! There was no hesitation on my end. I love, LOVE going out for breakfast and we went to our favorite place too since it’s right nearby – Besaw’s. So, I did my own foam rolling and soft tissue work with the lacrosse ball while I waited.

Then, there was breakfast. Over easy eggs, seasonal vegetables, bacon and avocado.

My favorite breakfast at Besaw's. (Taken on iPhone).

I dropped Jesse back off at the gym to teach the 10 a.m. class and then drove to Whole Foods to get some food for our day tomorrow and for dinner tonight (fresh wild Coho salmon is on sale for $9.99/pound today! Guess what we’re having?). Tomorrow, we’re headed up to the Seattle area (Redmond) for an all day Gold Medal Bodies seminar. It’ll be a quick trip and full day because we’re not spending the night, so need to leave by 6:30 a.m. to get there just before 10 a.m. The seminar goes until 5 p.m. or so and afterward, we plan to head back home and grab a bite to eat somewhere along the way. We’ll probably just eat somewhere in Seattle because there will be more options. Plus, we haven’t been to Seattle in well over a year, so it’ll be fun to hang out, even if it’s only for dinner.

The workshop should be fun and useful, but also a bit tiring. We’ll be doing parallette work, gymnastics skills (rings, tumbling, handstands, etc.), hand balancing and more. Good stuff and I’m looking forward to the opportunity. It’s really cool to do this kind of stuff with Jesse too.

Anyway, now I’m home drinking some cold-brew with coconut milk and relaxing. I have some other work to do at home before going back to the gym to teach the 5:30 p.m. class.

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Meanwhile, go make this no-noodle sausage goulash — it is super. I actually feel kinda funny sharing an Italian-style recipe because of Sarah Fragoso’s new Italian cookbook, but the recipe is too good not to share. Speaking of Sarah’s new cookbook, if you haven’t purchased it yet, I HIGHLY recommend it. I still have yet to make anything from it because of my schedule and maybe a little poor planning, but the recipes look phenomenal and the pictures will seriously make you salivate. There’s tons of other useful information in the book too, such as tips for traveling to Italy (where to stay, visit, etc.) and there’s also a background story with each recipe, which is enjoyable to read. This book is SO beautiful altogether and not only that, but Sarah is just such a downright cool and inspiring woman.

 

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Ingredients:

  • 2 tsp grass-fed tallow or other fat of choice
  • 1/2 large onion, sliced in thin half moons
  • 3 cloves garlic, minced
  • 2 fresh Italian pork sausages, sliced OR removed from casing (buy these from Food Front if you live in PDX…so good!)
  • 1 lb grass-fed ground beef
  • 1 pint sliced tomatoes (I used my mom’s fresh canned, but a 14.5 oz can of diced tomatoes works too)
  • 3-4 Tbsp full-fat coconut milk
  • 1 Tbsp + 1 tsp dried oregano, rubbed between hands
  • Sea salt and pepper to taste
  • Dash of cayenne pepper
  • 1/4 cup fresh Italian parsley, chopped
  • 3 Tbsp fresh basil, chopped

Directions:

  1. Heat tallow in a large skillet over medium heat. Once melted, add the onion and garlic. Stir and saute for a couple minutes. Then, add the pork sausage and ground beef. Break up the ground beef with a spatula (and the pork sausage if you choose to remove it from the casing) and continue to cook for several minutes, until meat is browned.
  2. Once the meat is nearly cooked through, add the tomatoes, coconut milk, oregano, sea salt and pepper, and cayenne. Stir well and bring to a simmer over medium-low heat. Continue to simmer for about 15-20 minutes, stirring occasionally.
  3. Once mixture has thickened up a bit, remove from heat and stir in the fresh parsley and basil.
  4. Serve atop vegetable of choice. I recommend roasted green beans, steamed kale or zucchini noodles.

Yields: 4-5 servings

Curried Banana Wrap

Curried Banana Wraps.

Whew, I’m back! Jury duty bogged me down the past couple days and as interesting as it was, I’m glad to have my time back. There was a lot of waiting, but I did get chosen as a juror for a criminal case and it ended up being kinda fun. I enjoyed sitting as a juror for an actual trial, but the process in getting there was a little cumbersome. Anyway, I’m good for another two years now and that first experience is over.

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As some of you know from my photo on Facebook last week, I received a pack of Paleo Wraps to test and review. I’m not sharing my full review yet, but thought I’d share my experience thus far.

I’ve only eaten two of the wraps so far, in the form of this recipe and let me tell you, it is amazing — the wrap and all! The sweetness of the banana, the spice of the curry, the creaminess of the sunflower seed butter and the fresh flavor of the chard combine beautifully. And, the wrap is the perfect vehicle for all the ingredients and holds together well. There’s a slight crispness and crunch from the wrap and the chard, but the softness of the banana and sunflower seed butter complement it nicely. In a nutshell, this wrap is downright rad! Jesse agreed on its yum factor as well.

*Note, if you don’t have access to Paleo Wraps, you can simply wrap the banana strips, sunflower seed butter, curry and sea salt together inside a whole, stemmed chard leaf.

Mmm...banana wraps!
Mmm…banana wraps!
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Feel free to fill your wrap with more ingredients if you have the space and desire. Just don’t pack it so full that you can’t wrap it!

Ingredients:

  • 1 Paleo Wrap
  • 1/2 large banana or 1 small banana, cut into long thin strips
  • 1/3 – 1/2 cup chard, cut into long strips
  • 2 Tbsp unsweetened sunflower seed butter (I used Once Again Organic Sugar & Salt Free)
  • 1/8 – 1/4 tsp curry powder
  • Dash of sea salt, optional, but recommended if sunflower seed butter is unsalted

Directions:

  1. Place Paleo Wrap on a plate and spread a thick smear of sunflower seed butter in the middle. Sprinkle with sea salt.
  2. Next, place the chard and banana strips in the middle of the wrap, atop of the sunflower seed butter or just to the side of it. Sprinkle with curry powder.
  3. Wrap, eat and savor!

Yields: 1 serving