New Year's Day & A Soup Kinda Day!

2013!

See ya 2012! It is a New Year and I am so excited to see what lies ahead! For those of you that don't know this about me, I am a PLANNER and don't be shocked when I tell you that I have planned so many things for the year already. Some are actual things that I plan to do with family and friends, some things are for work, and then there are the DREAMS...yes, I am a dreamer. More about my dreams for 2013 later...today is about my plan to blog more regularly and post recipes to share with you and hopefully encourage you to try cooking in a different and healthier way. I hope I can be a resource and encouragement to you!

Today was the perfect day for soup and it's a good thing because I had a recipe that I had been creating in my mind and I needed to give it a try....IT WAS SO YUMMY! It went great with the Herb Bread from Multiply Delicious (this time I used fresh basil instead of rosemary).

Oh and Happy New Year to all of you! Thanks for being a part of my life!

Italian Meatball Soup

Soup

3 T fat (bacon fat or ghee would be best)

1 onion-cut in half and thinly sliced

3 cloves garlic-minced 

2 cans plum tomatoes

2 cartons chicken broth (Imagine brand has no sugar)
2 sweet potatoes-cubed
1 cup baby carrots-halved

1/4 fresh basil-chopped

1 t dried oregano

1 t Italian spices

8 oz fresh spinach

salt & pepper to taste

meatballs (see recipe below)

 Heat fat at medium heat. Add sliced onions and garlic and saute until slightly golden. Add tomatoes and simmer for 20 minutes-breaking up tomatoes with back of spoon. Add broth, spices, sweet potatoes, carrots & meatballs-partially cover and simmer for 30 minutes. Add spinach just before serving.

Meatballs

2 lbs ground beef (lean)

3 eggs

1/2 cup almond flour

1/2 teaspoon of each

      oregano

      sweet basil

      Italian spices

      salt

      pepper

      garlic powder

Combine all ingredients and using hands mix. Form balls with meat mixture-size is up to you (I prefer larger meatballs) and drop in soup.



Recipe time...how about a Paleo gravy?

While I was preparing the food for the "Paleo for the Holidays" cooking class last week, I realized that I hadn't planned on making a gravy! Yikes! Big mistake, BIG! All Thanksgiving feasts need gravy. So I got busy REAL QUICK to come up with a gravy that would be tasty and also Paleo and possibly Whole30.

I am thrilled to say, it worked! Thank goodness.So here it is...sorry no pictures because I wasn't thinking after the panic set in! LOL

1T ghee or other fat (bacon fat would be good!)
1 onion-chopped
2 cloves garlic-minced
2 oz prosciutto-chopped
8 oz crimini mushrooms-sliced
2 T-coconut flour
3 cups broth (use what you can from turkey dripping first and then supplement with broth if necessary, I use Imagine brand)
roasted vegetable from bottom of turkey (not what you use inside the bird but on the outside)

Heat butter in saute pan at medium heat. Add onions and garlic and saute until onions are translucent, stirring often so that they don't burn. (Note:if garlic gets brown it will taste bitter, so stirring and medium heat is important). Add prosciutto and mushrooms and saute for another 4-5 minutes. Then sprinkle coconut flour over mixture and stir to coat. Once fully coated and a cook for a minute, slowly whisk in broth. Making sure that you whisk well before adding more to avoid lumps.

You will notice the gravy will thicken as you simmer and whisk but if you need to add more flour do it 2 teaspoons at a time, whisking as you add. Simmer for about 8 minutes to let flavors blend. Turn off heat.

Put all vegetables from bottom of turkey pan as well as your prepared gravy into a blender or Cuisinart and puree. This will make for a gravy that has depth of flavor and has a thickness that isn't too runny or too thick. Salt and pepper to taste as necessary but make sure you taste first because the prosciutto adds a decent amount of salt on its own.

Stuffed Chicken Breast & prep for my cooking class

Tomorrow is the Paleo Cooking for the Holidays at Canyon Crossfit and that means tonight is all about prep! But my family stills needs to eat and so do I! So I had to come up with something that was filling, easy and tasted yummy and this is what I came up with...

Stuffed Chicken Breast

 





 

Prepare chicken breast by laying on cutting board and covering w a piece of parchment paper and then using a rolling pin firmly pound the breast until it is about 1/4 inch thick. Next layer with 1 slice prosciutto, fresh spinach, sliced roasted red peppers (I like the Trader Joe's brand in the jar) & either green or kalamata olives. Then roll the breast towards you and secure it with 2 toothpicks. Finally, heat 3 T coconut oil in pan at medium high heat and place chicken in pan & sprinkle w Everyday Seasoning from Trader Joe's. Cover and cook for approximately 15 minutes. You should probably cut into the chicken after 15 minutes and if pink, continue cooking covered for another 5 minutes. Tonight I served it over fresh spinach because of time but it would be so good with spaghetti squash. You could also add a few sun dried tomato slices to the "stuffing" and if you wanted to get really fancy you can top with a fresh marinara or jarred variety that is paleo or Whole30 approved. Make extra to have for leftovers. 

It's Chili Kind Of Weather-FINALLY!

For years I have been making this GREAT chili recipe that I got from a friend...19 years ago! It has become a tradition for me to make it on Halloween for our annual Halloween Party BUT it was not Paleo. So I took it upon myself to take my old recipe and research the possibilities and create this new one for all the enjoy!

It was debuted at the Intro Paleo Cooking Class at Canyon this past week and it was not a disappointment to anyone! Woohoo!

Heather’s Paleo Chili

Paleo (Can be Whole30 by omitting raw honey)

2 T Fat
3 lbs Chuck Roast
2 lbs Pork Shoulder or Steak
2 Red Peppers- chopped
2 Onions-Chopped
1 Pasilla or Anaheim Chili
10 Cloves Garlic-crushed
¼ cup Raw Honey
5 T Chili Powder
2 T Ground Cumin
1 T Oregano
2 T Basil
1 t Salt
2 T Pepper
1 Jar Herdez Salsa (I prefer hot)
2 Lrg Cans Crushed Tomatoes

Cube meat and trim excess fat, sprinkle w salt and pepper. In a large pot heat fat over medium-high heat, then add meat. Cook meat until fragrant and brown. Add peppers, onions & garlic. Saute until onions are translucent (about 5 minutes) and stir in honey, chili powder, cumin, oregano & basil. Continue to cook for 3-4 minutes and then deglaze pot by pouring in salsa and tomatoes. Stir until well combined and bring to a boil. Once at a boil, reduce heat and simmer at least 90 minutes to 3 hours.

In the Kitchen...

I am so EXCITED! Ok, I am also a tad nervous! I started a cooking class program at Canyon Crossfit where I have been working out at for the last 18 months! Woohoo!

For anyone that has followed this blog, you may remember that since January I changed my diet to a primarily Whole30 diet but also Paleo and in the process of learning how to shop clean, cook clean and eat clean I rediscovered my love for cooking. Along with that, I have become increasingly encouraged and challenged to learn more and the share that knowledge with other people. So, last month I met with the owners, Rick & Ray to explain my ideas and see if they were interested...they said "YES!"

Last week we hosted a free of charge Intro to Paleo class and had just over a dozen people come to check it out. I think it went well at least that was the feedback I got. :) LOL

Now it is full steam ahead...the first official class is this Thursday night...Paleo for the Holidays.  And tonight I am refining a few more of the recipes. I will let you know how it goes.

And if you have any thoughts on what I should include in future classes, I would like the input so I can make sure what I am making and teaching is relevant.

An anniversary I never thought I would celebrate until today!

First I need to warn you that this may be a lengthy blog but hang in there with me. And so that you know a little history in 1999 I explored a Gluten & Casein-free diet for my son Zach...in January of this year I began to eat Paleo & Whole30 and I am continuing to move my family in that direction. Paleo and Whole30 have proven benefits to people with ADHD, ADD as well as those with Aspergers and on the Autistic Spectrum.

Here it goes...

Today after an appointment in Santa Ana with a client and potential tenant I decided to take a moment to pop into a place called the Intervention Center for Early Childhood (ICEC) because I was literally right around the corner from there. Why? Well in 1999 that amazing place became Zach's "preschool" but it wasn't by choice like most preschools come about. I mentioned in a previous blog post that Zach required early intervention services because of some social & speech delays as well as some sensory issues.

I stopped in because I wanted to return to a place that taught me so much, encouraged me and prepared me for the future and more importantly gave Zach the jump start that he needed to overcome these issues. I wanted to go back and say THANKS. When I pulled up I had no idea if any of the same people would be there-the speech therapist, the occupational therapist, the Director, etc. And I also knew it had been a LONG time...1999, Zach was 2 1/2 years old...he is know 15 1/2 years old.

I walked in with a very different feeling then the first time back in 1999. That day I was scared, tentative and unsure of the future. Today I walked in smiling, eager and although I still don't know what the future holds (who does, right?), I was confident and excited for the future. I was greeted by a lady behind the reception desk and she asked me how she could help me. I smiled and told her that my son went here and received services a long time ago. Immediately she and the other 2 ladies at  their desks turned to hear more. I looked around and although it had changed some, it still looked so similar to how it did back then. They asked who my son was and I told them and shared how much I appreciated this place and all it did for us. How thankful I was for early intervention (a term I learned back then). One lady remembered Zach's name...Miss Nancy! Yep I remembered her too. They wanted to know how Zach was doing and their smiles grew bigger as I shared he was a Sophomore at El Dorado playing on the JV football team and in AP & Honors classes. I could tell they were pleased...I was THRILLED to share of his growth and also joke with them about how he still struggled with staying focused. We laughed...some things don't change. =)

So after some reminiscing, sharing school & football pics and many thank you's it was time to say good bye. My impromptu visit was perfect. I heard them telling each other how neat it was as I left and walked to my car...Still smiling! Then as I pulled away, I decided I wanted to bring Zach there around his 16th birthday...he has no memory of ICEC but knows from the stories I have shared, it was so valuable for him. Then the next thought hit me...I walked back through those doors almost 13 years to the DAY...Zach was first assessed in October 1999 and was there until he turned 3 in February 2000. He started "school" there a week before Halloween. It was our ANNIVERSARY month! I immediately teared up (yes, that is how I roll) and was encouraged by our journey. So proud of the young man that Zach is becoming and this is CRAZY but I was also thankful for the struggles we have today with follow thru with homework! Perspective!

Today I celebrated an anniversary...one that I never thought I would celebrate! YAY Zach! So happy to celebrate you! And thank you again ICEC and all the amazing people that worked with us-Celeste, Julie, Nancy, Kathy, Micki & Patti...it's your anniversary too!

Zach at ICEC

 

Zach's JV Football Pic

 

My Sophomore!



How will you celebrate?

I love, love, love celebrating things! I celebrate birthdays, holidays, people...I celebrate LIFE in general.

Last year (2011), my daughter Halle and I declared it the "Year of Celebration!" We declared this after a close friend's son relapsed with leukemia. Basically as I sat down my then almost 10 year old we talked about the importance of celebrating life, celebrating each day that God gives us...regardless! Easier said then done when you are faced with a crisis, right? We set out to celebrate something every month...most months come with a holiday so those were easy but then there were months that had nothing so we went searching via Google...one month we celebrated National Sweden Day (my husband's family is Swedish and after researching it we found out it was a socialist holiday, LOL).

Tomorrow I am CELEBRATING the last day of the 30 Day Burpee Challenge! Yes people we are done! And for those of you that don't know what I am talking about...the month of June, every day for 30 days, we committed to doing 100 burpees a day. We couldn't do extra to get ahead but if we fell behind we had to do what was necessary to catch up! And Saturday is the 30th day...3000 burpees under our belt. Woohoo!

So how will I celebrate? With a new challenge? With special food or maybe a special drink? Maybe celebrate by relaxing by my pool. Or will I high-five the people I work out with tomorrow and celebrate them? Honestly, I am thinking there will be a little bit of everything that I mentioned in my celebration. =) Including a happy dance so don't laugh at me when you see it, just join in the fun!