A quick post to all of my followers, to make up for last week's lack of a post (I was too busy finishing up some recipes for a new paleo curriculum and application for Food Network.... I know, no apologies...)

  For exciting news - tomorrow starts my Thanksgiving Special!!  A complete Thanksgiving Menu, with recipes everyday until Thanksgiving!  Cheers!

Ingredients

1 TBS chia seeds
1 TBS sea salt/herb mix
1 tsp fennel seeds

1 egg
1 tsp honey
1 TBS oil

½ c cashews
½ c almonds
2 TBS pinenuts
¼ c coconut flour
1 TBS brewers yeast
zest ½ lemon
2-3 cloves garlic


Directions

  Preheat oven to 375 degrees (F).

  In a mini food processor, process the nuts until they are a flour-like consistency.  Then add in the coconut flour, brewers yeast, lemon zest and the garlic (I pre-chopped this the first time, but I don’t really think it matters).  Pulse to combine.

  In a coffee grinder, food mill or mortar/pestle grind up the sea salt, chia and fennel seeds.

  Add in the seed and salt mixture to the food processor.  Then add in the egg, honey and oil.  Again, pulse to combine.  You may need to move the mixture to a bowl to completely mix (it’s quite sticky!)

  Roll out between two pieces of parchment, on a baking sheet, until an even thickness of ⅛ “ is reached.  Remove the top piece of parchment and cut using a pizza cutter.  Set timer for 10 minutes and place in oven.  

  After ten minutes is up, turn off the oven and crack the door, keeping the baking sheet in the oven for an additional 3-5 minutes to dry out the crackers, making sure that they aren’t getting too brown.  Separate the crackers and place back in the oven to further dry out ~10-15 more minutes.  Enjoy with your favorite dips, make open faced sandwiches, etc!!!

  What a GREAT ingredient -  KELP NOODLES!!  The no cook, low-carb, seaweed-nutrient-infused noodle, that never looses it's crunch, even days after hanging out in the dressing.  Not to mention a perfect way to incorporate all of the delicious benefits that seaweed brings to your diet.

To showcase this delightful noodle I'm sharing my FAVORITE NOODLE SALAD.  If you don't want to use kelp noodles, this vinaigrette is just as delicious tossed with your favorite noodles (rice or udon are perfect), spaghetti squash or ribboned veg (think zucchini, squash, etc).  Or change it up and use it to make an Asian chicken or tuna salad.  Perfect as a make-ahead dish for picnics or entertaining - enjoy!

Asian Vinaigrette
3 TBS toasted sesame oil
4 TBS rice wine vinegar
3 TBS sweet chili sauce or honey
3 TBS fish sauce
2 TBS tamari
3 cloves garlic, pasted
1-2 TBS ginger, chopped
2 limes zested and juiced
optional 1 TBS curry paste or jalapeno
dash coriander

Garnish
1 bunch scallions, sliced on the bias
½ bunch cilantro, roughly chopped
1 English cucumber, half moons sliced on the bias
handful peashoots or sprouts
1/2 cup ribboned carrots

1 package kelp noodles

Directions
In a mini food processor puree all of the vinaigrette ingredients until the garlic and ginger is well pulverized.

Toss the noodles in some of the dressing, reserving some for seasoning the garnish as well.  Platter the dressed noodles.  Dress the peashoots, carrots and cucumber; top the noodles.  Sprinkle cilantro and scallions on top.

    I am loving this Indian Summer, perfect for apple picking and enjoying all of the Fall fun!  However, it's October, definitely Fall.  With the slightly colder weather yesterday I was craving comfort... Baked goods... Something sweet, warm and full of flavor.

Anyone who knows my family knows we are obsessed with apples, my husband's family (yes, husband, still slightly getting used to using that word!) grew up right around the corner from Brooksby Farms in Peabody and we adore EVERYTHING apple.  We took a little family Sunday-Funday trip, which resulted in us coming home with a 1/2 bushel of apples...  Which ends up being a LOT of apples, so I got to baking.

After making four apple pies and distributing them to the neighbors, I decided it was time to make one for myself.  And so started the challenge of making a delicious, paleo pie.  Recipe as follows:

For the Crust (one 9 inch, if you want a top crust, make two)
Ingredients
2 cups blanched almond flour or coconut flour (I used 2 scant cups and 1-2 TBS coconut flour)
1 tsp salt
dash cinnamon
2 1/2 TBS coconut oil
1 egg
Directions
Preheat oven to 350 degrees F.
*Note: I make all of my own almond flour, however the method is the same.  In a food processor pulse the almonds.  If you are making flour from whole blanched almonds this process will take a little bit longer.  Make sure that your food processor bowl is completely dry, pulse until the nuts are finely ground.  You want to make sure that you pulse so that you achieve a homogenous flour, if you go for too long, the bowl heats up and turns the flour into butter; any extra moisture will turn it to butter quicker as well.
With your flour in the bottom of the food processor bowl, add in the salt and cinnamon.  Pulse once until combined.  Add in the coconut oil, pulse to incorporate.  You will notice the dough starting to come together, just like regular glutenous crust dough.  Then add in the egg, continue to pulse until it's thoroughly mixed.  This dough is slightly sticky, you may need to add a touch more flour depending.  
This dough is great, you can either roll it out in parchment or press into pie pan.  I chose to press it into place, spreading it out and then crimped the edges.  Like so:

Onto the Filling (*Note: I like a full flavored pie, you may want to hold back on the spice)
Ingredients
6 medium apples, cored, thinly sliced and chunked
1 heaping TBS cinnamon
1 scant tsp cloves
1 scant tsp allspice
1 tsp salt
3/4 tsp nutmeg
1/2 tsp ginger
1/2 tsp cardamon
1/4-1/3 cup honey, depending upon how sweet you like it :)
1 1/2 TBS coconut or almond flour
zest of 1 lemon
Directions
Mix all ingredients together in a large bowl and pour onto the shaped crust.  I always test an apple slice or two!  You can adjust the flavor accordingly, it will be a lot stronger in taste, cooking mellows out the flavors.
Press the apples down so instead of mounding they are level with the crust.

Bake at 350.  Check the crust after 25-30 minutes, and cover with aluminum foil to ensure the nut crust doesn't get too brown.  Place back in the oven and cook for another 20-30 minutes, until the apple mixture is bubbling and apples are fork tender.  
Let cook and enjoy!

Ingredients
1+ TBS toasted, ground cumin
1+ TBS toasted, ground coriander
4 cloves garlic, pasted
1 shallot, chopped
6 medium tomatoes, vine ripe or fresh from the garden is best
1 English cucumber
1 red pepper
1 jalapeno
1/2 bunch cilantro or parsley
2 cups chopped watermelon
dash rice wine vinegar
lemon or lime juice to taste (juice of about 1 lemon or 2 limes), can add some zest as well
S&P to taste

good tasting olive oil to drizzle before serving

Directions
Prepare all of the ingredients:
To toast the cumin and coriander place in a pan or skillet over medium heat, gently moving the seeds about until they are slightly darker in color and are fragrant.  Paste the garlic, as demonstrated, using salt and the edge of your knife until no chunks remain.  
To combine, you can place all of the ingredients in a blender, food processor or finely chop and mix together.  Season to taste.
Chill until serving, taste and season again.  Garnish with a nice drizzle of good olive oil.

My favorite health and beauty routines:

Coconut Oil.
I can not get enough of this product... I have been asked how I use it, the question really is how don't I use it?!  As deoderent (rub on underarms, then finish with baking soda), in body scrubs, face masks, as a moisturizer... and of course to cook with!  I keep a separate jar in the bathroom.... 

Oil Cleansing.  
I use a ratio of 30% Castor Oil to 70% Grapeseed Oil.  There are many different combinations and other oils you can use, this is just the one that I'm using at the moment and it seems to work well.  Massage several drops into skin, then steam and gently wipe with a warm to hot facecloth.  Repeat for extra-deep cleansing, one to two times.  Once cleansing is complete, massage in jojoba oil or for extra moisturizing coconut oil. Repeat with the same steam/clean.  Your skin will be happy, healthy, radiant and thank you! [Note: For more background information follow the link below]

Going Paleo.
Removing toxins, sugar, caffeine, dairy, processed goods, and grains helps to detox the body, while satiating the body with the important, healthy nutrients, making your body feel amazing!

There is something so delicate and indulgent about crepes. Growing up Swedish pancakes were one of my favorite weekend breakfasts, when I would get up early with dad, just the two of us, and bond over preparing a feast in the early morning light.

Here is my snowy, Tuesday morning tribute, after working out some calories doing yoga. I usually go all the way savory, but there was something about these that I just couldn't resist drizzling a little bit of raw honey over. Hello perfect Sunday morning brunch!  Sweet, savory, delicious!

For the crepes:
Whisk together.  While combining ingredients heat up a cast iron or non-stick skillet.  (I add and mix everything in a liquid measuring cup, making it easier to pour into the pan.)

1. 3 eggs
2. 1/2 cups coconut milk (I used regular, not light, however next time I may try it)
3. 2+ TBS coconut flour
4. 1 TBS vanilla extract
5. 1 1/2 tsp ground cinnamon
6. 1 tsp sea salt
7. 1 TBS fresh squeezed lemon juice

Add enough coconut oil to more than coat the bottom of the pan.  Move oil around bottom of pan to ensure the crepes won't stick.  Once the oil starts to smoke you are ready to add the crepe mixture.  Pour around in a circle, about 7 or so inches in diameter.  When the edges start to curl up and the bottom is nicely golden-brown you are ready to flip.  Using a spatula, offset or other, flip quickly, being careful to not allow the crepe to break.  Let this side cook until golden, you may need to adjust the heat.  Remove from pan when crepe is browned nicely.  Serve immediately, with your favorite crepe accoutrements.  The crepes will automatically start to deflate, and look thinner as they cool.  This recipe will make about 6 crepes.  They're so delicious you'll want to make extra - they will fly off of the plate!!

For my filling I did steak-scrambled eggs and a nice thick-sliced-pepper-crusted piece of bacon (my favorite).  Then with the drizzle of raw honey - completing the sweet-savory Sunday brunch taste.  Mmmmmmm, yum!!!

I can't get enough of the creamy, protein-filled, nutrient-rich decadence that is plain old fat free Greek yogurt.
My latest favorite way to enjoy it: with berries, a pinch of cinnamon, allspice and a drizzle of honey.

In the bottom of a ramekin I place 7-10 dark sweet frozen cherries (you can absolutely substitute these for any berry, if using fresh you won't need to heat it up).

Heat them up in the microwave on high for 30 seconds, top with a dollop of the yogurt, a dash of cinnamon, pinch of allspice, drizzle on a touch of honey (balsamic glaze or maple syrup would be great here too). Done. That's it! Stir and enjoy. Super simple, super healthy snack. Perfect for breakfast or in between snack. It quenches my sweet cravings and way better than ice cream.

Savory Shepherd's Pie

This is a better, eat-the-whole-pan-yourself version of the classic.  The ultimate comfort!

Ingredients
2-3 TBS butter or olive oil
2 sweet yellow onion, finely chopped
4 TBS garlic, minced
1 bulb fennel, finely chopped
1/2 cup carrot, finely chopped
1/2 cup celeriac or celery, small dice
1 zucchini, small dice

1 lb ground lamb
1 lb ground pork
1 lb ground bison (can also use beef)
2+ TBS 5-spice (can also use curry, garam masala or other)  may need to season with more at the end
salt and pepper
1 lemon, zested and juiced
1 TBS chili garlic sauce (more or less as desired)
1/2 bunch cilantro, finely chopped
4 oz chevre (goat cheese), divided in half
2 cups stock, can use chicken, beef or veg

2 big sweet potatoes
1 big yukon potato or other white/yellow potato
1/2 bunch green onions, finely sliced
4-8 oz cheddar cheese, shredded (the extra 4 oz is if you want melted cheese to garnish)
1 cup plain Greek yogurt
salt and pepper, to season

Directions
Turn oven on to 375 degrees.  Prick potatoes, place on a parchment-lined baking sheet and bake in oven until fork-tender, roughly 50-55 min.

While the potatoes are working heat up a large oven-safe pan, I like to use a Le Creuset braiser, something that's going to be big enough to cook the meat in and then top with the potatoes.  If you don't have one of these, use a skillet and then finish in a casserole dish.

Prepare ingredients.  Heat oil in pan.  Saute onions until translucent, add garlic, cook until fragrant.  Stir in fennel, carrot, and celeriac, cook until tender, add zucchini, cook for 3 min.  Remove from pan.

Turn to high heat, add ground meat, brown.  Add the spice, lemon zest, chili garlic, generously salt and pepper.  Stir to break up the chunks and disperse the seasoning throughout.  Once nicely browned, deglaze with the stock and add back in the veggies, with 2 oz of the goat cheese.  Combine together, turn the heat to low and stir in cilantro.

When the potatoes are done, remove the skins, mash together with the yogurt, 4 oz of cheddar, green onions, reserved (2 oz) goat cheese, and taste to season with salt/pepper.  Once thoroughly mashed spread on top of the spiced meat mixture.  For the ultimate gooey comfort sprinkle the extra 4 oz cheese on top.  Place back in the oven, cook until golden brown on top, about 15-20 minutes.  A warning, this will be very hot, so you may want to let it stand for a few minutes before serving.  A great crowd pleaser, if you want to share, and the best meal after skiing, ice skating, or sledding - it'll warm you right back up!

Note: This is a great casserole dish to keep in the freezer for those nights that you don't feel like cooking.  I recommend making a double batch if you want extra though.

Serves 6

New England Fish Tacos

There a few components to making these, with the exception of the fish everything can be made in advance - wonderful for a party!  Pairs perfectly for a summer meal with grilled corn and black bean salad.

Chipotle Cream

Ingredients
2 cups plain Greek yogurt
2 TBS chipotle in adobo sauce (either puree contents of the can, or just squeeze and use just the liquid)
2 TBS honey
1 lemon, juiced (or 2 limes)
1/4-1/3 cup cilantro, roughly chopped
3 cloves of garlic, finely chopped or mashed
3 scallions, finely sliced
sea salt and pepper, to taste

Combine all of the ingredients, season and let sit.

Green Apple Brussel Sprout Slaw

Ingredients
1 green apple, matchstick sliced or shredded
1 cup brussel sprouts, shredded
1/4 cup cilantro, finely chopped
1 jalapeno, deseeded and finely chopped
1/4 cup apple cider vinegar
1 TBS celery salt

Combine all ingredients, season, let sit, making sure to stir and re-season before serving.

Lemon Dill Haddock

Ingredients
8 oz (1/2 lb) haddock, I often substitute in other fish such as cod or salmon, whatever's fresh
1 lemon, zested and juiced
2 fronds dill, finely chopped
2 TBS hot pepper jelly, may substitute orange marmalade or honey
2 TBS olive oil
sea salt and pepper

Turn on broiler or grill.  Note:  If using a grill make sure you cook the fish on a soaked wooden plank or on a grill pan so that the delicious caramelized bits don't fall to the flames.  

Combine all of the ingredients, minus the fish.  Dress one side of the fish (the side away from the skin) with the mixture.  

Cook until fish starts flaking, about 10-12 minutes.  

Other Assembly and Garnish Ingredients
8 corn tortillas, warmed
1 avocado, sliced
1 vine-ripe tomato, chopped
handful of cilantro sprigs

To Assemble
Place tortilla on plate, layer with slaw, then 1 oz of fish, drizzle with chipotle cream, top with avocado, tomato and cilantro.  Dig in!