Fresh Cracked Pepper

I have a reason to start blogging regularly again: Tomorrow I start the Paleo diet. Basically, an uber-simple approach to food—simple as in Stone-Age simple. I needed a place to keep track of how I’m doing with it, so I’m going to try to post updates here as often as I can.

So what on earth is Paleo? Before we had agriculture, we dined on nothing but wild game and plants. The purpose here isn’t for weight loss per se, but to reap the benefits of eating how humans did before we got all civilized and such. Don’t get me wrong—if civilization has brought us baguettes and doughnuts and popcorn and Gruyere, I say bring it on. (If you’ve spent any time on this little blog of mine, you’ll know that my my enjoyment of food often trumps my pursuit of health.) But I wanted to mix things up a bit. Try something new, and see how the old bod would deal.

Some of the things I bought today*

And so I signed up for nutritional counseling with Nell Stephenson, who is not only a fitness and health coach but a triathlete herself (and a fast one, at that). We met through a story I did on the diet—she was the one who got me curious about this crazy diet in the first place. She even agreed to throw in a customized training plan, on top of just the nutrition stuff. For the first time in my life I’ll be able to say “my coach.” So far, she’s been amazing.

Adherents will argue passionately for the superiority of the diet. If you want to learn more about why they believe in it so strongly, I suggest reading the book. I’m not here to argue, only to experiment. I’m a generally healthy, reasonably fit amateur triathlete who’s been dealing with some GI issues lately and other unmentionables. If there’s room for improvement in life, I want it. Plus, eating a better variety of vegetables and increasing my protein intake could do me some good—all reasons to take the plunge.

From Nell's blog, in response to the Fed's new "food plate"

Any further questions? Probably. Here are my thoughts, albeit before even starting. We’ll see how I feel in a month. Bye bye refined sugar, dairy, legumes, and grains. Hello lean meats, fish, nuts, and kale. LOTS of kale!

Won’t it cost a fortune?

Yep. But I’m OK with spending more on the stuff I put into my body. I don’t go to the movies or buy a lot of clothing, I don’t eat out very often or have a mortgage/car payments/student loans. Plus, I’m fortunate to have a job that lets me do what could be the most expensive thing in my life for significantly less.

All that meat … have you ever heard of global warming?

I’m going to do my best to buy pastured, or free-range meats and sustainable seafood. Plus, I bike to work, so leave me alone. ; )

How will you train without carbs?

Nell’s taken care of me in that respect. We endurance athletes get a little bit of non-Paleo food, namely, sugar, during training. We also get to eat yams on the weekend to fuel our long rides and runs.

What will you miss most?

In no particular order: VG’s donuts (good thing they’re 2 minutes from my house…ahhhh!), cereal, popcorn, Greek yogurt, oatmeal. It’ll be interesting to see how I feel about these foods afterwards.

What are you looking forward to?

Feeling leaner and stronger. Not having GI issues on runs. Getting rid of this newly-discovered acne. Espresso-soaked figs. (Yes, that’s on this week’s meal plan.)

What about alcohol and coffee?

Thankfully, I can have black coffee and the occasional glass of red wine. Phew!

Are you going to cheat?

Some versions of the diet, like the one described in the Paleo Diet Cookbook, factor in a certain number of “cheat meals” to help keep you sane. I’m going to try my hardest, however, not to. I want to maximize the benefits and really get a feel for how I respond to eating this way.

*I was going to post a photo of my last supper, but instead of focusing what I’ll be giving up, I wanted to focus on the delicious food I’ll be embracing over the next few weeks. (Plus, I’m a little embarrassed to admit the contents of my last supper to my coach … I just love the way that sounds. “My coach.”)

Posted in Paleo Experiment, triathlon
Tags: nell stephenson, paleo, paleo diet, the paleo experiment, triathlon

Lately it’s been all about the brunch. Two weekends ago (on the heels of a work trip to New Jersey) I took a short jaunt over to New York to partake of the hipper-than-thou world of Brooklyn. My host said people call it Never Never Land because of all the young folks.

It’s true. Brooklyn is teeming with cool. I stayed in a converter toy factory, partied with strangers, sang out loud in the subway, and ate oozy pizza at 2 a.m.

But most of all, I brunched.

5 Leaves' house-made ricotta (taken with iPhone)

Round one was to be had at The Lovin’ Cup Cafe, a dark little Williamsburg noshery filled with 20-somethings staving off hangovers. I was in the company of Newhousers, so decided to indulge in the relatively rare-in-my-world occurrence of day drinking. I chose the Hot Lovin’ Rancheros to fill my belly—channeling my San Diego roots—and washed it all down with two Bloody Marys and a beer. The food was a few notches above decent, and the Marys tingled down the pipes with just enough horseradishy burn to render them memorable. I was far too busy catching up to take pictures.

Another iPhone shot

After sleeping off the brunch that launched our most entertaining evening, the next morning (er, afternoon) we headed over to the late Heath Ledger’s Bedford Ave. creation, Five Leaves. As we’d been so informed the previous night, this place was quite the “scene.” (Given the tone it was said in, we took that to be a bad thing!) But as my friend (never one to shy from frankness) stated, “it might have been a scene, but it was a delicious scene.”

The sun was warm, the house-made ricotta breathtaking, and the sage eggs/veggie sandwich Brenna and I shared was vivid with savory flavors.

Just when I thought I should put the weekend indulgences to rest and reach for the usual (multigrain oatmeal with toasted walnuts and bananas), another foodie friend popped into the mix: My former partner-in-crime in the D.C. food blogger scene, the illustrious Ms. Jimbo of the Unpaid Gourmet. She swooped into town and whisked me (and our men) off to Isabel’s Cantina down in Pacific Beach.

Isabel’s is San Diego’s answer to 5 Leaves’ “sceney-ness”—we had to wait about 40 minutes to get in and another 40 for our food. It was good catch-up time, however, and the food (not the coffee, mind you) was well worth the wait.

I chose the sweet tamales with tomatillo sauce, eggs, and black beans (two photos up), and Mark settled on the apple sausage breakfast burrito special. There was an avocado scramble and coconut-bread french toast at the table as well, along with a bowl of chips and salsa brought as an apologetic appetizer. Everything was hot, fresh, whole, and healthy.

This time, I left the three-drink brunch variety out east, and opted for water. I’m sure I’ll be glad about that later this week, which is heavy with training and travel.

Read more about Chef Isabel and her creations on her personal website, or find out more about the San Diego location here.

Posted in eateries

I first alluded to this dish back when I posted on a cold noodle salad I’d made for a dinner in my favorite style: that is to say, tapas, or little plates. It’s a trendy word these days, but eight times out of 10 I’d rather have a cocktail party at my table over a big plate of food.

This past week, almost two years later, that dish came to mind again. We’d been invited to an Italian-style potluck, and as usual, I signed up for appetizers. It was a mid-week gathering, and so being the working woman that I am, I had to enlist my second set of hands to do the dirty work, once I’d thought up our piece de resistance. There was so much food that we went home with enough to serve again to friends on Friday night. With fresh mussels, green salad from their garden (in February?!? What is this California or something?), and a cheese plate, it was tapas time all over again.

If you love the meaty, mushroom-meets-scallops consistency of long-cooked eggplants, then get out your pan because this is a recipe for you. It doesn’t skimp on the olive oil, making it what I’d imagine to be an authentic Sicilian caponata, perfect for soaking up soft and crusty Italian bread (we ate ours all up, hence the crackers’ debut in these photos).

Best of all? This stuff  just keeps getting better as it sits in your fridge, and can be used as an impromptu pizza topping for pitas, or just eaten straight outta the jar with a spoon. I found Bittman’s use of olive oil a tad excessive (although it was lovely how it soaked up the pigment from the peppers and eggplant) so feel free to reduce to four tablespoons if you want to experiment with a lower-fat version. Try it at least once with the full six tablespoons, though.

Continue reading ‘eggplant caponata’

Posted in appetizers, vegan, vegetarian
Tags: appetizer, caponata, eggplant, eggplant appetizer, Sicilian caponata

Who would’ve thought that after moving to Southern California from Canada I’d start finding culinary Southwestern inspiration in a book out of Victoria, B.C? Well, it happened.

I’ve been wanting the Rebar Modern Food Cookbook ever since a cold late-winter day in 2008 at my friend Lenora’s in Ottawa. In hopes of distracting myself from thinking about whether Syracuse University was going to accept me into their Masters of Journalism program, I drank coffee and flipped through this colorful book. It’s one of those cookbooks you just never get around to buying for yourself, but then when someone finally gives it to you, you wonder how you lived without it.

OK, OK, so I’ve only made three things out of it so far. And two of them were soups. Hardly thorough sampling. But I’ll be the first to tell you: these soups are made of smoky chile-infused dreams. The perfect comfort meals for this prairie transplant, new to a part of the country where cliffs and cacti make up my backyard. Perfect for a place where avocados and limes daily compete for my affection. (If gin’s nearby, the latter usually wins out—especially when priced at 10 cents apiece).

You start by roasting three of the best-tasting earthy things known to eaters: Sweet potatoes, garlic, and red peppers. They’ll fill your house with aromas as they pop and spit away in the stove.

Sweet potatoes are my second-favorite root vegetable (beets have my heart). Not only because of their “superfood” status (they’re packed with fiber, beta-carotene, and vitamins A and C), but because they are just so good. They’re the candy of the earth—would that be “bon-bon de terre”? Taste some of the syrup that leakes from the roasted ones and you’ll know what I’m talking about. (I was so excited I forgot to get out the camera…hence having to borrow this one!)

Another trick this soup taught me? Chipotle puree. Mix this stuff up once and it will give back to you for months. You’ll forsake all others: ketchup, salsa, possibly even Sriracha. (The horror!) All ya do? Buy a can of chipotle chiles in adobo sauce and puree away.

While roasting everything takes a bit of time, it’s 100% worth it. Plus, you won’t spend as much time chopping as you normally do. With this one (boringly named Roasted Yam and Garlic Soup with Chiles and Lime), most of the time is spent sitting around waiting for the roasting to finish. I recommend a cup of coffee and a book to help make this time go speedily.

Give this soup an hour of your time, and it’ll reward you with silky, smoky (I said that already, didn’t I?), sweet-tart bursts of flavor. Whether you’re smokin in the Southwest or freezing in Philly, D.C., or New York, I promise you’ll love this soup.

Continue reading ‘smoky sweet potato soup’

Posted in soups, vegan, vegetarian
Tags: chipotle puree, rebar cookbook, red peppers, roasted garlic, sweet potatoes, vegan

I’ve been a little slow on the blogging draw as of late. But rather than bore you with the details of why, here’s one of those dusty old drafts I never got around to posting. Maybe because the photography wasn’t as good as I’d hoped—the actual printed recipe yields a much better-looking dish than what’s pictured here, which was my “I don’t have everything” adaptation! Whatever the case may be, this is a hearty, chewy rice pilaf will make you feel like curling up at a big wooden harvest table with a bunch of good friends. Which reminds me…

How much I miss my Syracuse supper club people. We weren’t a formal club, just a group of couples who loved to eat. I think I only attended three or four of the actual events before I moved off to D.C., but being still relative newcomers to our new town, I miss eating regularly with others. This dish was one of the first, served at a cozy home in Tipperary Hill, Syracuse, but the lovely and fleet-footed Sarah. We ate buttery, garlicky mussels, and then this pilaf stuffed into individual mini pumpkins. Sarah introduced me to trail running and French wine, and to that I owe her the world.

Or at least, dinner. Hopefully in the next few months I’ll be able to return the favor.

last image courtesy of Huro Kitty/Flickr Creative Commons

Continue reading ‘sarah’s rice pilaf’

Posted in mains, vegetarian, whole grain
Tags: tofu, vegetarian, wild rice

Many of you loyal readers of this blog already enjoy granola à la Jen; that simple, throw-together-whatever-you’ve-got bowl of nuts, seeds, and grains that turns mornings into moments. I call it Chameleon Granola, and it always surprises me with its various incarnations.

For those of you who feel a little lost in an ingredient list that read “this, OR this,” I’ve put together this foolproof, easy to follow recipe. Just the straight-up stuff with none of the playing around and experimentation. (Actually, truth be told, I put it together for the magazine I work for, where it’s featured in the December-January issue under off-season nutrition.)

So try this one, and next time, maybe you’ll be ready to play Picasso with your breakfast cereal.

Healthy Winter Granola*

Ingredients

Dry:
-4 cups old-fashioned rolled oats
- ½ cup wheatgerm
-½ cup flaxmeal (ground flaxseeds)
-½ cup pumpkin seeds
-½ cup unsweetened coconut (if you don’t like coconut, use 1 cup pumpkin seeds)
-2 Tbsp chia seeds
-1 tsp salt
-1 tsp cinnamon, nutmeg, or ground ginger

Wet:
-¼ cup molasses
-¼ cup pure maple syrup
-¼ cup agave syrup
-¼ cup smooth peanut butter
-2 egg whites
-splash of water or milk

Preparation

1. Preheat the oven to 350 degrees Fahrenheit. Mix together the oats, wheatgerm, flaxmeal, pumpkin seeds, and coconut, and spread over two large cookie sheets. Toast for 10 minutes, or until lightly fragrant. Remove, turn oven down to 325 degrees.

2. Pour toasted mixture into a large bowl and add chia seeds, salt, and spices.

3. Mix together the molasses, maple and agave syrups, and peanut butter, microwaving on low power for a few minutes if softening is needed. Stir into the dry mixture until well-coated. Pour in the egg whites and water. Stir to incorporate.

4. Gently oil the baking sheets (unless you’re using non-stick) and disperse mixture evenly over the two sheets. Bake for 20 minutes, remove and stir gently with a flat lifter (especially if you want clumps, don’t disturb the granola too much), and return to the oven for 5-10 minutes, depending on how crunchy you want the final product. (Less time equals a softer, more chewy texture, more time equals more crunch). Place baking sheets on racks and cool.

*Originally published in LAVA Magazine, Issue 3, December/January (2010, 2011)

Posted in mornings, vegetarian, whole grain
Tags: agave, chia seeds, flaxseed, granola, LAVA Magazine, maple, peanut butter, winter

Seasons are now things of the past. Figments of memory, slices of lives lived farther north. With brisk days and crisp leaves behind me, I must now cultivate awareness—try to notice the small changes around me that signal the onset of what has always been my favorite time of year. McIntosh apples appearing at the grocery store (finally!), slightly cooler mornings and evenings, clearer coastal skies, an indigo-colored ocean. And yes, a tree here and there that’s decided to ignore it’s southerly surroundings, shedding a brown leaf here and there on the sidewalk to wait for the crush of my sandal.

I do miss the fall I have loved so much. But sitting on the beach at “negative tide” (a new term that I’ve learned is a synonym for “wow”) isn’t all that bad. And thank the newly cloudless skies there’s still squash, that harbinger of cozy, indoor evenings to come.

We’ve been eating a lot of spaghetti squash lately. It’s easy to square away in the oven while you prepare the accompaniments, and it’s just so, well, fun. (Not that I don’t LOVE the other offerings in the squash family, as my kabocha-udon noodles, quinoa-stuffed acorn squash, and warm butternut and chickpea salad can attest to. Not to mention the many other squash recipes that have showed up around these parts.) Scraping out the stringy flesh, I always think about the peasant who first discovered this freak of nature gourd: did she giggle when she set the fruits of her family’s labor down on the table? I would have.

Spaghetti squash is as versatile as the rest of the squash family, equally as delicious baked with butter and maple syrup as it is topped with more savory ingredients. But this variety of squash lends itself especially well to the pasta treatment, somewhat obviously, and my favorite way to eat it has been with a garlicky homemade puttanesca sauce. That is until I applied one of my favorite spice combinations to the stringy mass.

When I need some inspiration, there’s nothing like the good ‘ol Internet to help marinate the creativity. I was excited to find this recipe (from the 2002 issue of Gourmet – RIP), and after perusing some of the reviews and suggestions, took to the kitchen. Chickpeas are usually the featured legume in Moroccan cuisine, but they didn’t go very well with the squash, color-wise, so I chose my favorite lentil instead. My culinary compadre had already cooked up both the squash and the lentils, so all that was left was spicing and assembling.

The results? This is one easy dinner. Bake and scrape squash. Simmer lentils. Whip up a buttery spice mixture. Toss, garnish, and dig in! I think it would be a kid-friendly meal, too (not that I would know), as you can assemble these little nests if you so desire. Alternatively, you could mix the squash, spice mixture, and lentils all together for a more “complete” meal to serve to more sophisticated diners.

That’s all there is to it. As my triathlon training ramps down to base-building and my need for calories drops, these are the kinds of veggie-heavy dinners I want on my plate. A low-glycemic index meal that contains protein (yogurt and lentils) and good fat (cashews), and is vegan/vegetarian to boot? Bring it on. The optional raisins add just a little in the way of quick carbs, and the warming spices kept me satisfied until bedtime. And now, with these darker, post-time change evenings, even life in Southern California has begun to feel a little cozier. Continue reading ‘spaghetti squash nests with moroccan spices’

Posted in high protein, mains, middle east, vegetarian
Tags: fall, french lentils, moroccan, spaghetti squash, squash, vegan, vegetarian