perhaps a bit more energy.

Last month I had some pretty extensive blood testing done and finally learned the results this past Monday.  With all of my skin issues and the intense fatigue that I've been experiencing, I learned that I not only have thyroid & immunity issues, but also severe deficiencies of Vitamin B & D.  I've been starting a new regimen of supplements as they've arrived in the mail this past week--and I'm still waiting on the actual prescriptions to come in--however I'm already noticing a bit more energy.  I'm not jumping through the roof or anything, but I'm starting to feel more like my normal self.

In my last post, I mentioned that I haven't been cooking very much--at all?--recently.  Well, I've found myself making meals for 3 days straight....!  That's breakfast, lunch AND dinner...ALL three days.  Taking this whole year into consideration, I'd say that's erring pretty close to a miracle.

Standing in the kitchen, realizing that I'm actually cooking for once!

Yep, that's me in the tea kettle.

Yep, the meatloaf crumbled apart.

While I cook, her royal highness lounges around.

And finally, I normally don't like (taking or looking at) mirror photos.  But, I'm kind of proud of myself for putting together a new outfit today, so who cares!

eczema diet.

In an effort to help my body heal as quickly as possible from the symptoms of "topical steroid withdrawal" (or "red skin syndrome", or "severe whole body eczema", or whatever you want to call it), I have been following a very strict diet for the past 2 months, with very few exceptions.  This diet is meant to promote "detoxification" and "building up of the immune system" (I'll take both, please).  Though the healing is slow (very, very slow), I do believe that this diet is helping my body to heal more quickly than it would otherwise, because of the nutrient-dense nature of the foods.

The outline for this diet was originally found on the website Eczema Natural Healing (where you can find an explanation of how the digestive system functions + the benefits of each food).


DAILY BREAKFAST (raw):

In the mornings, either a piece of whole fruit or (more likely) a whole fruit smoothie.

The smoothie ingredients often vary according to what we have on hand, but usually they're made up of:

• strawberries
• raspberries
• blackberries
• an apple
• a peach
• lemon juice 
• some kale or spinach 
• (I've been avoiding bananas because I've had some mild allergic reactions to them in the past)

In addition, we have been adding Vitamin C-Complex Powder, Green Super Food Powder, ground flax seeds, chia seeds, coconut oil, and some vanilla and/or almond extract for taste.



LUNCH (cooked):

Lunch is when I get to have a cooked meal (!).

Usually this just means fish and some steamed vegetables, like broccoli, carrots, or red peppers.

A lot of days, the "fish" usually just ends up being sardines in a can (which are surprisingly yummy, just so you know), because they're easy and I can't handle even the most basic cooking in my current condition.  But on happier days, Christopher will make us some salmon or another delicious fish.



DAILY DINNER (raw):

Green juice, green juice, green juice.

After a month of making green smoothies, we finally gave in and bought a juicer, so I could follow this diet more vigorously.  I must say, green juice is waaaayyyy more tasty than green smoothies.  At first, I felt like I was starving at night because all that I had for "dinner" was juice, but my body has gotten used to it for the most part (although I'm still looking forward to the day that I can sink my teeth into a thick, juicy burger again....)

Here are my basic juice ingredients (often with other additions):

• 2 stalks celery
• 2 carrots
• 1/2 bunch of parsley
• 1/4 bunch cilantro
• 2-3 leaves of kale
• a handful of spinach
• a handful of dandelion greens
• 1/2 bell pepper
• 1 beet
• small shoot of ginger
• 1-2 garlic cloves
• an apple (to sweeten)

In addition to food, here is a list of my current vitamins/supplements:

• NOW Foods Eve Multi-vitamin
• Fermented Cod Liver Oil & High Vitamin Butter Oil
• Biokult Probiotic
• Vitamin D3
• Milk Thistle
• Nettle Root Extract
• Quercetin with Bromelain
• Butterbur with Feverfew
• Vitamin C (mixed in smoothies)
• Green Super Food powder (mixed in smoothies)
• Proboost Thymic Protein A
• Lauricidin (Monolaurin supplement)
• Intenzyme Forte enzymes

"Let your food be your medicine and your medicine be your food." 
-Hippocrates, the "Father of Medicine"

Cilantro & Cumin Carrot Salad.

This was our inspiration.....

Christopher bought this Carrot & Cumin Salad from Milk & Honey at the beginning of the week and we enjoyed it so much that we felt the need to duplicate it (based off the ingredients list).  Christopher's first attempt was super successful, and so we made it yet again last night for guests, but with a few additions.  

Here's what Christopher came up with.....


Cilantro & Cumin Carrot Salad 
(serves approx. 6 as a side dish)

• 1 bag of Carrots
• 1 tsp Ground Ginger
• 1 tsp Coriander
• 1/2 tsp Cardamom
• 1 tsp Garlic powder
• 1 tsp Cumin
• 1 tsp Dijon
• 1 tsp Stone Ground mustard
• zest & juice from 1 Lemon
• juice from 1 Orange
• 2 tsp Fresh cilantro (chopped)
• 10 chives (minced)
• 1/4 cup olive oil

1. Roughly chop carrots into quarters and put into blender or food processor.

2. After pulsing carrots for a few seconds (don't blend too long or they'll become too juicy!), remove from blender and put into large mixing bowl.

3. Stir in the remainder of ingredients by hand.

  

And one random photo of my new "petite mug" from Second Mile Thrift, hehehe....

It's the perfect size for my morning coffee!

images from my day.

dinner.

decorating.

Double Chocolate Macadamia Nut Cookies (Grain-Free)

While the rest of the Paleo-community is taking part in the Primal Blueprint 30-day Challenge or giving up sugar for a year, Christopher & I are right here going against the grain and indulging in rich & yummy goodness.  It's not that we wouldn't like to be better, healthier people or anything.... we're just weak human beings.  As much as we try to put those cravings out of our minds, we somehow end up with these amazing homemade desserts on our plates.  Last week, we made the most delicious Carrot Cake ever, another batch of Iced Ginger Chai, and Gluten-Free Bread.

We're having trouble keeping ourselves under control over here.

The Carrot Cake disappeared in a matter of days (doesn't everyone love having cake for breakfast?) and although we made these Double-Chocolate Cookies just a few days ago, I should admit that they're already long gone.

To their credit, however, they are grain-free.  (When you can make such amazing & delicious desserts with almond flour... why on earth would you ever use regular flour again?)


Double-Chocolate Macadamia Nut Cookies

• 3 cups Blanched almond flour
• 1/4 cup Cacao powder
• 1/2 cup Virgin coconut oil, unrefined
• 1/2 cup Maple syrup
• 2 Eggs
• 1 tsp. Vanilla Extract
• 1 tsp. Baking Soda
• 1 tsp. Salt
• 1 1/2 cups 72% (or higher) dark chocolate chunks/chips
• 1 cup Macadamia nuts

1. Preheat oven to 375 degrees.
2. Combine dry ingredients in a medium size mixing bowl.
3. In a small mixing bowl beat eggs, maple syrup, and vanilla extract with a hand mixer.
4. Pour wet ingredients into dry and beat with hand mixer until combined.
5. Melt coconut oil, pour into batter, and continue to blend until combined.
6. Stir in chocolate and nuts.
7. On a parchment lined baking sheet, drop balls of cookie dough, about a tablespoon in size.
8. Bake for 15 minutes.
9. Let cool.
10. Grab a glass of almond milk (or a cup of coffee) and enjoy!

Have a happy weekend everyone!

rainy day, poached eggs.

With dark and heavy clouds already looming in the skies as we rolled out of bed this morning, and with the promise of residual storms from Hurricane Irene to continue throughout the weekend, Christopher and I decided to make our way down to the farmer's market a little earlier than usual this morning.  As we reached in our pockets to purchase our last few items on the list, those raindrops we had been anticipating made their debut appearance, causing us to walk 5 blocks home in the pouring rain.  It was a beautiful start to the morning, believe it or not.  And it only got better when we arrived home and decided to make poached eggs for the first time ever.

Poached eggs have intimidated me for a while, but Christopher was all about trying it, so we gave it a go! We followed Thomas Keller's directions from ad hoc at home.  As you can see from the picture above, our first try was a success!  Woooo-oooooo!

Here's how to do it... should you want to do it:

Bring 6 to 8 inches of water to a boil in a large deep saucepan.  While you wait for water to boil, prepare an ice bath.  Add 2 tablespoons white wine vinegar to the boiling water and reduce the heat to a simmer.  Crack 1 egg into a small cup or bowl.  Using a wooden spoon, stir the water at the edges of the pan a few times to create a gentle whirlpool effect, then add the egg to the center of the pan.  Simmer gently for 1-1.5 minutes, or until the white is set but the yolk is still runny.  Taking a slotted spoon, carefully transfer the egg to the ice bath.  Skim and discard any foam from the top of the hot water.  Cook remaining eggs one at a time.

I just happened to bake some delicious gluten free bread yesterday, which was perfect for dipping. And, of course, we just always happen to have bacon from our local butcher!

To all you East Coasters out there, stay dry and let me know what you're cooking this weekend while you're stuck indoors!

chilled carrot vichyssoise

Our cooking this summer has been unstoppable.  We're grilling, we're pan frying, we're baking things in the oven--making delicious food that we just want to share but always seem to chow down before realizing that we didn't take any pictures.  Over the past few months, we've made so many tasty things, I wish I could share it all.  Seriously, I'm drooling just thinking about it.

Last week, after a lovely visit with my good friend Kelly (who just moved to town with her hubby and their adorable baby girl Lydia!), I was inspired to make some chilled soups before the summer ends!   We made this Carrot Vichyssoise a few days ago and, just this afternoon, I made some gazpacho, which I'll share with you soon!

Chilled Carrot Vichyssoise

One sweet potato, peeled and diced
3 medium leeks, sliced
2 tablespoons butter
1 tablespoon (or more) bacon fat (optional, but soooo recommended)
3 cups chicken or vegetable broth (we used leftover oxtail broth!)
1 lb. carrots, peeled and diced
1/4 cup coconut milk
Bacon pieces (optional garnish)
Walnuts (optional garnish)
Salt and Pepper

Directions:
1. In a large stock pot, melt butter and bacon fat.  Add sweet potato and leeks, sweating over medium heat until translucent.

2. Add chicken broth and bring to a boil.  Once boiling, reduce heat and cover until the sweet potato is soft.

3. Add carrots and cook 10-15 minutes, until tender.

4. Using a food processor or blender, puree until smooth.

5. Stir in coconut milk and use salt and pepper to taste.

6. Chill for at least 3 hours.

7. Add your preferred garnish before serving. (The first night we made this, we garnished with bacon and walnuts--YUM!  Parsley works nicely, too.)

8. Find a seat outside and ENJOY!

Mmmm. Pork Slaw.

Okay.  Let's be honest.  The mention of "slaw" for supper doesn't normally invoke drooling or hunger pangs.  It doesn't have quite the same effect as mentioning, say, a New York Strip with Foie Gras Butter, Truffle Mashed Potatoes and sauteed Wild Mushrooms.  Quite the opposite really.  

The mention of slaw normally conjures images more along the lines of a summer picnic.  And that's exactly why I feel compelled to share this recipe.  This was such a light, yet delicious summer meal.  And very fulfilling!  

We took a recipe from Sarah Fragoso's Everyday Paleo book that recently came out (she has a blog of the same name right here) and used it as a base for our own concoction.  Actually, when I say "we," I mean mostly Christopher.  He's the brain child behind this meal and most of our other delicious meals.  He has such a knack for putting foods and flavors together.  I helped, but he deserves the real credit.

The original recipe was for Sun-Dried Tomato Chicken Slaw.  Ours ended up being more like this:

Apple Spice Pork Slaw

1 lb. cooked ground pork

1/2 teaspoon cardamom

6 cups purple cabbage, diced

1 apple, diced

1/2 cup walnuts

2 carrots, diced

1 shallot (or 1/2 white onion), diced

5 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

1 teaspoon Five Spice Powder (or a dash each of cinnamon, fennel, cloves, star anise, white pepper)

Salt & Black pepper to taste

Directions:

1.  Saute ground pork with cardamom, adding salt & pepper as desired.

2.  In a food processor, finely chop the apple, walnuts, carrots & shallot. (This is a great snack by itself!!)

3.  In a large bowl, mix the cabbage with the pork and chopped mixture.  Add the oil, vinegar and spices last.  Salt & pepper to taste.

4. ENJOY!!!

Tea Eggs.

One of the many things that I love about Christopher is that he's always meeting and befriending new & interesting people.  He's constantly picking up ideas, new music and recipes from all of the interesting folks that he meets and comes to know.  Consequently, all sorts of new things come directly into our lives because of it.  

One such thing that just recently came about comes from a musician friend & toy pianist named Phyllis Chen.  Within the past year, Phyllis has played a number of gigs with Christopher's band cuddle magic.  Later this month, they'll be playing a handful of shows together once again.  At a recent rehearsal at Phyllis' house, Christopher learned about Chinese Tea Eggs. 

Being the egg lover that I am, once he mentioned the idea to me, I of course had to make them.  This isn't one of those revolutionary things that is going to change our lives (or yours) forever.  It's just a nice thing. It's a subtle, but noticeable improvement to the hardboiled egg, giving the egg white a delicate flavor where it would otherwise be quite tasteless.

Plus, once peeled, they look like dinosaur eggs.  Oh come on, believe me, I know what dinosaur eggs looked like...

Grain-Free Granola Bars

With the changing of the seasons fast approaching, I think we're all starting to crave those light and healthy snacks that just wouldn't "do it" for us during the winter.  With bulbs bursting from every garden bed and warmer days ahead of us, how about we start making some granola?  It's seriously the perfect snack for carrying around in your backpack on day trips, bike rides or long car trips.  This recipe for Grain-Free Granola Bars from Joyful Abode is so great and helpful that I just wanted to share the link and lead you straight to the source.

It's super easy and she has very helpful step-by-step photos.  We've made them twice now and the only modification I made the second time was to use less honey than she called for.  I used approximately a 1/4 cup of honey this time and it was perfect.  I would actually prefer even less "sweetness", but I wanted to make sure that the granola still stuck together.

Try it!  You'll love it.

Rosemary & Lavender Almond Meal Biscuits.

Before I say anything, let me just say that these are super tasty.  Who can go wrong with rosemary and lavender?

I found this recipe a few months ago and made them a couple times, as is, before making some of my own adaptations.  When I just happened to see lavender at the farmers market last weekend, I knew right away that these biscuits needed it. And later on, as I reached in the cupboard for the Grape Seed oil, my hand went straight for the Walnut Oil, instead.  So I decided to go halfsies on the oils and use both.  Tell me, is there any oil--in all of existence--that tastes better than Walnut Oil?  Oh, please.

If you plan on making a batch of these for yourself, I suggest also perusing the link above.  She has an excellent recipe for Clementine Marmalade that perfectly compliments these yummies.

Without further ado.....

Rosemary & Lavender Almond Meal Biscuits
makes 4 larger or 6 smaller biscuits


2 1/2 cups almond flour, plus 1/3 cup for dusting the dough
1/2 tsp salt
1/2 tsp baking soda
1/8 cup grape seed oil
1/8 cup walnut oil
2 eggs
1 tbsp honey
1/2 tbsp freshly chopped rosemary
1/4 tbsp lavender
1/2 cup water (for adding moisture to the dough mixture, if needed)



Directions: Combine almond flour (2 1/2 cups), salt, rosemary, lavender and baking soda in a bowl. In a separate bowl, mix together the oils, eggs and honey. Mix your bowl of wet ingredients into your bowl of dry ingredients until a nice dough forms. If dough seems too dry and clumpy, add extra water (1 tbsp at a time) as needed.

Roll the dough between two sheets of parchment paper, sprinkling extra flour to avoid sticking. For larger biscuits roll dough to about 1 inch thick and cut biscuits using a biscuit cutter or the mouth of a mason jar. For smaller biscuits roll dough to about 1/2 inch thick. Shape dough biscuits, by pinching the sides a little to give them a nice curvy shape.

Place biscuits on a baking sheet lined with parchment and bake on 350°F for 12-15 minutes or until golden brown on the outside.


Enjoy!!

Portabello Pizza

Since changing our diet a few months ago, Christopher and I have had to get pretty creative with our meals.  In January, after doing some research on the causes of inflammation and disease, Christopher dove head-first into the Paleolithic diet--which is, in a nutshell, grain-free, dairy-free & sugar-free.  I, on the other hand, chose to participate only in part, at first--what I called "Half-Paleo"--but now I'm all in, eating just like a caveman.

This "pizza" recipe is a creative way of getting around the two "essential" ingredients of crust and cheese.  The crust?  A portabello mushroom.  The cheese?  Well, there is none.  But what it lacks in cheese, it makes up for in delicious meats and veggies.


Portabello Pizza
(serves 2-4 people, depending)

4 large portabello mushrooms
4 oz. no-sugar (or low-sugar) marinara sauce
1 red bell pepper
1 onion
6 oz. lean Sausage
6 oz. Turkey Pepperoni (or any other pepperoni with no additives)
1 handful of Basil leaves (chopped)
2 cloves Garlic (minced)
1 handful of Spinach
Pepper

Directions: Remove stems from mushrooms (save for other use).  With a spoon, scrape out the underside of the mushroom caps to remove the "ribs" (black scales).  Saute the Sausage until nearly-cooked and remove from the pan.  Saute the onions and red pepper until desired.  On a greased baking sheet, lay out the portabello "crusts" with undersides facing upwards.  Spread with marinara sauce.  Top the mushroom "crust" with the rest of the ingredients.  Add any other topping or herbs you'd like.  Bake at 350• for 15-18 minutes.


I mean, seriously.  I know that's not the best photo I could have taken (we were hungry!) but look at how stacked those things are.  They're falling apart all over the place.  It's definitely a fork-and-knife type of dish, not finger food.  But whoa.  Yum!

a bit about food.

{or an Ode to Spring}

Personally, a change in weather could really do me some good, how about you?

In February, we had a handful of beautiful days.  Days that caused me to believe that Spring was here early and would stay for more than just the weekend.  I'd washed the sheets, cleaned the tub and made extra room in the dresser drawers for Spring to unpack its bags and make itself at home.

Well, it seems I was fooled.  It's not here to stay quite yet.

On days like today, when it's cold and Christopher's not around, all I can really muster the energy to cook is the simple stuff.  Like bacon.  And hard-boiled eggs.  You know, stuff that's warm and tasty but you don't have to spend a lot of time messing around with in the kitchen.

Instead of cooking something fresh and new for myself, what do I do?  I pull out the most basic items in the refrigerator, stick them in a pot, set the timer, and run back into the living room where I throw the nearest blanket over myself whilst shivering. And then I sit waiting very impatiently for the food to finish doing it's thing.

Okay, so I got up a few times to flip the bacon.  But that's hardly worth mentioning.

Spring, when are you coming back?!  When you dropped in for a few days, I kicked Winter out.  But now you're gone and Winter's back at my doorstep!