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Earth Day 2014

Our daughter marveling at the famous rock at Playa de Balandra outside La Paz.

Our daughter marveling at the famous rock at Balandra.

I haven’t posted for over a week because we went to Baja during the kids’ spring break week where we forced ourselves to unplug, or as the case often was, couldn’t “plug in.”

In honor of Earth Day, here are some photos from our trip to the Sea of Cortez in Baja Mexico. You might wonder what Baja has to do with Earth Day, but read on.

 

Fifteen years later, still one of my favorite places in the world.

Playa de Balandra outside of La Paz, Mexico.

Our deserted beach.

Our deserted beach.

When I tell people I went to Baja, they often think of Cabo San Lucas, but that’s not the Baja we visited (nor the part of Baja I’d want to visit). We spent the first few days up and around the town of La Paz, about a 2 1/2-hour drive from San Jose del Cabo. I used to visit this area years ago (about 15), before I met my husband and had children. It was nostalgic returning to this relatively sleepy university town, and while some of my favorite restaurants no longer exist (or at least I couldn’t find them), I was still in awe of the beauty of the area. Yes, my favorite beach–Playa de Balandra, has been discovered. It used to be you would find at most only a handful of cars in the parking lot, and ours would be the only rental car. Now, the lot fills up fast and you can rent umbrellas and kayaks and buy snacks right on the beach. But if you start walking or paddling, you can still find deserted beaches and remarkably clear waters teaming with sea life.

It was the first reminder that despite the fact countries are drilling deep into the bowels of our earth and pumping millions of gallons of toxic chemicals into the ground in order to extract natural gas, using plastic bags, bottles and packaging as if the earth can absorb and decompose all those things at the same rate they’re manufactured, utilizing toxic chemicals on farmlands that alter the reproductive systems of our most sensitive fauna and perhaps even ourselves and our children, there are places that still remain pure and relatively untouched.

From La Paz, we drove a small two-lane highway across the mountains and south, and then on a seemingly endless bumpy and twisting dirt road to an off-the-grid, eco resort a colleague had recently visited. Here was another example, proof if you will, that we can live on this earth without simultaneously destroying it. The Villa del Faro resort is powered by a solar-powered microgrid with a battery storage system. They buy organic produce and meat from a local farmer, and grow only native plants (e.g., cactuses, thorny ocotillo, etc.). Instead of one large building, the “resort” is comprised of several buildings nestled in the gently sloping hillside and separated by small areas of desert, further reducing the impact on the environment.

 

baja vdf2

View from one of the casitas at Villa del Faro, Baja Mexico.

View from one of the casitas at Villa del Faro, Baja Mexico.

I realize this posting might read like an advertisement for Baja, but this trip gave me hope that the earth will withstand our ravages against it. And even in a developing country with relatively minimal education and few laws protecting the environment, even with incredible population growth, there are people trying to set the right example by demonstrating how we can live, and often live well, off-the-grid and in balance with nature.

Happy Earth Day!

 

baja vdf

 

 

whitesAt first, I wondered if this posting would seem sexist. I questioned whether I’d be subtly implying that the majority of my readers (which are, in fact, women) should also be doing the laundry in their homes. But I reasoned the worry away since in the case of most of my friends, it’s their husbands that do the majority of cooking, and really, everyone should know how to do laundry right.

Back to the business of keeping whites bright, do you feel a bit bummed when you suddenly notice that your favorite white shirt is actually a very pale shade of gray? I know this annoys others as much as it annoys me. It may even annoy my husband as much as it annoys me. We all love buying a bright white shirt, be it a T-shirt or classic button-down. But soon enough, we notice that the bright white is gone and our garment is a little dingy-looking.

So what to do about it?

Do NOT reach for chlorine bleach! Not only is bleach terrible for our health and the environment, but it weakens and ultimately yellows fabric. A side note here about bleach: I’m still shocked by how many people continue to regularly use chlorine bleach. It aggravates asthma and asthmatic conditions, produces mustard gas (think World War I) when combined with ammonia–the key component of urine, and is deadly to all aquatic life. In fact, 25% of the calls received by the Poison Control Center are for incidents involving chlorine bleach or other products that contain chlorine. It truly has no place in our lives.

Instead, follow these basic steps to keep your whites looking brighter longer:

  • Only wash whites with other whites. Never wash whites with colors! The best defense against dinginess is to be very careful about sorting your colors. Even brights labeled “color-fast” or colored clothing you’ve had for a while will lose a little dye in the wash, which will quickly find its way to your white items.
  • Turn white jeans inside out before washing them.
  • Wash whites on warm… OK, in reality, washing your whites in the hottest water safe for the fabric will get them even whiter, but that’s just too un-environmentally friendly for me. I think washing whites on warm is justified. It’s not as energy-efficient as cold, but since it’s the only color that needs to be washed on warm, I say go ahead. You’ll be saving energy on the other side since you won’t need to buy new white pieces of clothing as often.
  • Pre-treat stains (particularly those around shirt collars and cuffs) with an enzyme-based stain remover before putting the article of clothing in the wash.
  • Use a gentle laundry detergent (my favorite is Method Free and Clear, because it’s safe for my family and for the environment!) and a booster, such as an oxygen whitening powder (also known as oxygen bleaching), never chlorine bleach (in case you missed the note above). You can also add 1/2 cup baking soda and 1/2 cup distilled white vinegar to your wash load.

To a brighter, healthier world (and wardrobe!)!

turkey burger salad

turkey burger frontturkey burger closeHere’s another fast, nutritious and yummy dish. It works nicely with the grain-free diet my husband and I have adopted, and since the kids still love (and demand!) their grains, I make little sliders for them using whole-grain bread in place of buns.

This dish packs a ton of lean protein (thanks to the turkey meat and mushrooms), and works well for lunch or dinner. You’ll find this meal is very satisfying without leaving you feeling stuffed and bloated due to the absence of the bun.

You can add all the usual suspects that you would normally add to a really amazing gourmet burger. We love carmelized onions–as noted in my last posting of sweet potato & carmelized onion hash, as well as sauteed mushrooms, tomatoes and a balsamic/Dijon dressing that adds wonderful flavor. I would have added roasted red pepper to this dish, but didn’t have any at the moment. I’ve also had a similar version in a restaurant where they added herbed goat cheese. My husband avoids cheese like the plague, but it makes a great addition to your turkey burger salad! Get creative!

 

Ingredients

1 lb ground turkey meat (thigh or breast although thigh has more flavor)

2 cloves garlic, finely minced or crushed

1 tsp dried parsley

1 tsp dried oregano

1 tsp dried basil

2 tbsp soy sauce, Tamari (gluten-free soy sauce) or coconut aminos

1/2 onion, peeled, trimmed and sliced thinly into 1/4 or 1/2 rounds

1/2 lb cremini mushrooms, carefully cleaned, trimmed and sliced

1 ripe tomato

1 ripe avocado

1 small head of butter lettuce, trimmed, rinsed and dried (spun)

1/3 cup plus 2 tbsp extra-virgin olive oil, divided

1 tbsp good quality balsamic vinegar*

1 tsp (rounded) honey

1 tsp Dijon mustard

Sea salt

Fresh-ground pepper

*You may have noticed I almost always add “good quality” to my balsamic vinegar listing. I do this because there is a wide range of balsamic vinegars, and many are relatively watery and flavorless. A good quality, nicely-aged balsamic should taste good all on its own. Dip in a finger and taste it to decide.

 

Preparation

Preheat the broiler.

Heat 1 tbsp olive oil in a large cast-iron skillet over medium heat. Add in the mushrooms. Stirring occasionally, cook until mushrooms are tender and starting to brown on the edges.

Meanwhile, heat 1 tbsp olive oil in a small cast-iron (or other) skillet over medium heat. Add in the onions and cook, stirring occasionally, until the onions are translucent and starting to carmelize.

While the mushrooms and onions are cooking, put the ground turkey meat in a large mixing bowl along with the garlic, parsley, basil, oregano, soy sauce or soy sauce substitute and 1/4 tsp each salt and pepper. Using your hands, mix the meat and spices until thoroughly combined. Shape into two large patties, approximately 5 inches in diameter and 1 inch thick and two small patties (for the kids). Place on a grill pan or rimmed baking sheet and broil on the top rack until cooked, about 12 minutes for the large patties, flipping once after 8 minutes or so. (Note: I usually add cheese to my kids’ patties at the very end of the cooking time.)

In a small bowl, whisk together the 1/3 cup olive oil, balsamic vinegar, mustard, honey, 1/2 tsp salt and 1/4 tsp fresh-ground pepper.

Divide the lettuce onto plates.  Top with the burger followed by the mushrooms, onions, tomatoes and whatever else you’re using (except the avocado). Garnish with slices of avocado. Drizzle the dressing over the whole thing. Serve immediately.

 

Happy healthy eating!

 

turkey burger above

 

 

sweet potato hash abovesweet potato hash eaten

I’ve never cared for traditional hashbrowns, but I love hash–particularly hash made from sweet potatoes. You get all the yummy fried potato goodness but with a touch of sweetness and a lot more nutrition!

Sweet potato hash is one of my favorite breakfast eats. I’ve made it for a well-known celebrity, I’ve made it for brunch guests, and I make it for my family regularly. It’s also fast, easy and delicious because that’s how I like to cook!

 

Ingredients

2 medium sweet potatoes*, peeled and sliced into 1/2-inch dice

1 onion, sweet onion preferred, peeled, trimmed and cut into thin quarter or half rounds

Sea salt

Fresh-ground pepper

1 tbsp butter or ghee

2 tbsp extra-virgin olive oil

*There is a difference between sweet potatoes and yams, despite what grocery clerks might tell you, and you can use either in this dish. I like the texture of yams better, and I love the deep orange color.

 

Preparation

In a small cast-iron or other frying pan, melt the butter or ghee over medium heat. Add in the onions. Season with salt and pepper and stir occasionally until the pieces start to brown and carmelize.

Meanwhile, in a large cast-iron or other frying pan, heat the olive oil over medium-high heat. Add the sweet potatoes and stir so the pieces are evenly coated with oil and evenly distributed in the pan. Add about 1/3 cup water, cover, and simmer for 8-10 minutes or until the sweet potatoes are just tender when pierced with a fork. Uncover and continue to cook until the sweet potato begins to brown. Add in the onions and continue to cook until everything begins carmelizing. Add salt and pepper to taste. Serve immediately. Serve with eggs, muffins, fresh fruit–whatever you like. This dish makes a great accompaniment to just about anything.

Serves 4.

Enjoy!

sweet potato hash close

 

 

caprese stuffed chicken

chick pomo closeCraving something pizza-y but don’t want all the bread (crust)? I’m calling this super easy to prepare dish “caprese stuffed chicken” after the now classic salad made of sliced tomatoes, fresh mozzarella and fresh torn basil.

This recipe has been in my recipe folder since my days in London–more than half a decade ago! It had gotten tucked behind some other chicken recipe and I completely forgot about it. I stumbled upon it recently as I was resorting and refiling recipes, and made it last week. It’s fast, easy and delicious! The trickiest part is securing the cut chicken breast once you’ve stuffed all the other ingredients inside. I used a toothpick, which worked fine, but get creative–you might find a better way.

chick pomo abovechick pomo tomatoes

Ingredients

2 chicken breasts

8 cherry vine tomatoes, sliced

8 thin slices mozzarella cheese

A handful of fresh basil leaves

Extra-virgin olive oil

Sea salt

Fresh-ground pepper

 

Preparation

Preheat oven to 400F.

Using a sharp knife, cut a horizontal slit in each chicken breast to make a pocket. Make it deep enough you can stuff in all the other ingredients. Salt and pepper the chicken breast on all sides, including in the pocket you just cut. Stuff the slices of cheese, fresh-torn basil leaves and tomatoes inside the pocket and close. Secure with toothpicks. Drizzle the chicken with olive oil.

chick pomo rawchick pomo cookIn a medium-size skillet (preferably cast iron!), brown the chicken breasts on both sides, about 5 minutes each side. After browning, place the skillet in the oven for 15-20 minutes. Serve with a side salad or grilled vegetables.

Serves 2.

 

Enjoy!

 

almond apple muffins

apple muffin closeapple muffin close2OK. You might be right… It seems I post a lot of muffin recipes. But who doesn’t love a muffin? Grain or grain-free, I’m a baker at heart. Muffins are simple to make, nostalgic for some of us, and there are infinite possibilities in the realm of muffins.

These almond apple muffins are moist, hearty and flavorful, just like muffins should be. They also get a boost of protein from the almond flour, and as usual, they’re low in sugar.

 

Ingredients

1 cup whole-grain spelt flour

1 cup almond flour (Bob’s Red Mill is a good choice)

1 1/2 tsp baking powder

1/2 tsp sea salt

2 1/2 tsp ground cinnamon, divided

1/4 tsp nutmeg

2 cups apples, cored and diced into 1/4-1/2-inch bits

1/4 cup butter, softened

1/4 cup coconut oil, softened

1/2 cup plus 2 tbsp evaporated cane sugar, divided

2 eggs

2 tsp vanilla extract

1/2 cup milk or milk substitute, such as coconut or almond

 

Preparation

Preheat oven to 375F.

Grease a standard muffin pan or use cupcake liners.

Mix the flours, baking soda, salt and 2 tsp ground cinnamon in a medium bowl. Use a fork to break up any lumps in the almond flour. Add in the diced apple and stir to coat the pieces.

 

apple muffin mixIn a separate large bowl, beat the butter and oil until fluffy. Beat in the eggs and 1/2 cup sugar until well blended. Mix in the vanilla extract and milk. Fold the flour/apple mixture into the wet mixture stirring until just blended.

Spoon into the prepared muffin tin filling each cup about halfway.

 

apple muffin bakeMix the remaining 2 tbsp sugar and 1/2 tsp cinnamon in a small bowl. Sprinkle over each cup of muffin dough. Place the muffin pan in the oven and bake for about 25 minutes or until muffins are lightly golden and a toothpick inserted in the center comes out clean.

 

apple muffin bake2Makes 12 muffins.

Enjoy!

mashed cauliflower

mashed caul closemashed caul aboveI resisted making these for months because somewhere in the back of my mind an unpleasant relationship with cauliflower lingers in my childhood memories. My mom was an excellent cook overall, but being inventive with vegetables simply wasn’t her thing. If she served cauliflower to us, it was plain and raw or steamed plain.

I’ve been doing lots with roasted cauliflower these days (see Roasted Brussels Sprouts and Cauliflower and Cauliflower Apple Soup with Truffle Oil and Chopped Chives), but have been reluctant to try much more. I’ve tried the “rice” made from cauliflower, and while it was a decent and much healthier substitute for regular rice, it wasn’t anything worth writing home about.

So I guess I had low expectations when I tried making mashed cauliflower as a great base for meats in sauces and a mashed potato substitute. But no matter–mashed cauliflower is amazingly delicious!! It’s also super easy to make and you get to feel great about eating it because it’s very nutritious and far superior in taste, texture and nutrition to the ol’ white potato. Remember, doctors recommend we eat cruciferous vegetables (broccoli, cauliflower, cabbage, kale, etc.) 2 to 3 times per week. Cauliflower is an excellent source of Potassium, fiber, Vitamin C and Vitamin B-6.

 

Ingredients

2-3 cloves garlic, unpeeled
1 tbsp extra-virgin olive oil
1 medium-sized head cauliflower, trimmed and broken into florets
1/4 cup coconut milk
3 tbsp butter, ghee or other butter substitute
1 1/2 tsp sea salt
Fresh-ground pepper

 

mashed caul raw

 

Preparation

Preheat a toaster oven or regular oven to 400F. Place the unpeeled garlic cloves in a small heat-proof dish and roast until soft, about 15 minutes.

Meanwhile, bring 1/2-inch of water to boil in a medium saucepan. Drop in a steamer basket and add the cauliflower florets. Cover and steam until tender, about 10 minutes. Drain off all the water and place the florets in a food processor or high-powered blender, such as a Vitamix.

Remove the papery skins from the garlic cloves by squeezing them gently and add the cloves to the cauliflower along with the remaining ingredients. Process or blend until smooth.

Serve immediately. Serves 4-6 (just 4 with my family because we fight over every spoonful).

Enjoy!

almond scones (grain-free)

paleo scone glazing 2paleo scone closeYou can take the grain out of my baking, but you can’t take the baker out of me!

I admit, although I feel great on my Paleo-esque diet, I can’t deny I miss biting into the yeasty, chewy center of a loaf of pain au levain. And I firmly believe that people that feel deprived are, well, deprived. So I indulge every now and then (once every two weeks or so), usually only to be reminded that I’m not missing much. That yeasty chewy bread tastes mighty good going down but it doesn’t make me feel great an hour or so later. I’m not even gluten intolerant. It’s usually that the bread got consumed with red wine, butter and a slice of Brie, and the combination makes me feel tired, bloated, and just kind of yucky overall.

But back to the baking… I love to bake. It’s therapeutic for me, and my family loves my baking. I still bake muffins and breads for my family using grains, but instead of a daily occurrence, it’s been reduced to once  a week. To fill out the other days, I’ve been making grain-free baked goods. These have also been well-received by my family, and I’ll continue to post some of my tried and tested recipes from time to time. For example, the rosemary raisin crackers I posted a couple of months ago have become a favorite, and they make regular crackers seem bland, textureless and boring. I can’t imagine ever going back to eating crackers from a box!

I’ve been serving up a version of these scones nearly every weekend, to the delight of my family. They’re fast and easy to prepare, and you can easily change their “theme”–currants, mini chocolate chips, or chopped dried apricots for a sweet approach, or chopped sage or rosemary for a savory twist. They’re also filling, so just one per person is usually enough.

Ingredients

1 3/4 cup blanched almond flour

4 tbsp coconut flour, plus a little more for rolling

2 tbsp honey or maple syrup

1 large egg

3 tbsp coconut milk (or almond), divided

1 tsp pure vanilla extract

1/2 tsp baking soda

1/4 tsp sea salt

1/2 tsp ground cinnamon

3 tbsp coconut oil or ghee

1/4 cup dried currants or Enjoy Life Chocolate Chips*

1 tsp coconut crystals or turbinado sugar

*Please see my note above and consider any number of different dried fruits, chopped or 1 tbsp finely chopped herbs for a savory scone (omitting the cinnamon).

Preparation

Preheat oven to 350F.

In a medium bowl, lightly whisk the egg. Whisk in 2 tbsp coconut milk, vanilla extract and honey or maple syrup. Set aside.

In a separate bowl, mix the flours, baking soda and salt using a fork to break down any lumps in the almond flour. Add to the wet ingredients and stir just until blended. Use a pastry cutter to cut in the ghee or coconut oil until it’s in pea-sized bits. Fold in the currants or chips or whatever you’re adding for interest.

Sprinkle a little coconut flour on a sheet of parchment paper. Gather the dough into a loose ball and pat it down into an even round, approximately 1-inch thick. Use a large knife to cut the round into six wedges. Separate them a little using the knife like a spatula. Slide the sheet of parchment with the scones onto a baking sheet. Lightly brush the tops of the scones with the remaining 1 tbsp of coconut milk and sprinkle with turbinado or coconut crystals.

paleo scone mixpaleo sconepaleo scones aboveBake for 15-18 minutes turning the sheet halfway through. The scones should be slightly golden on their edges.

Serve immediately. Makes 6 scones. These also reheat well as long as you’re careful not to reheat them too much.

Happy grain-free baking!

cashew pudding aboveLooking for a sweet but healthy treat–for yourself or the kids? This creamy, delicious and nutritious pudding whips up in less than 10 minutes! It uses cashews for the base instead of the usual ingredients we think of when we think chocolate chip cookies (e.g., all-purpose flour, eggs, butter, etc.), and relies on banana for the sweetener instead of the usual white sugar/brown sugar combo. Cashews are an excellent source of heart-healthy fats as well as important minerals including magnesium, manganese, copper and phosphorous. My recipe has been slightly modified from Stephanie Eusebi’s Paleo Cookie Dough Pudding.

This pudding has become a favorite of everyone in my family. It’s delicious straight from the blender or after it’s been chilled in the refrigerator for an hour. It keeps well for several days in an airtight container in the refrigerator. It does require a very high-powered blender, such as a Vitamix. If you just use a regular blender, the cashews won’t blend down into a creamy enough consistency.

cashew pudding close

Ingredients

3/4 cup raw cashews (preferably soaked overnight in 3 cups water and 1/2 tsp salt)

2 tbsp coconut oil, melted

2 tbsp almond butter

1 ripe banana*

3 tbsp water

2 tsp pure vanilla extract

1-2 tbsp maple syrup

1/4 tsp ground cinnamon, optional

1/4 tsp salt

1/4 cup Enjoy Life vegan chocolate chips

*Since there is so little added sugar, it’s important to use a ripe banana. It also makes blending easier.

Preparation

Easy peasy! Put everything but the chocolate chips in a Vitamix or other high-powered blender. Blend until completely smooth and creamy. Scrape out into a bowl and stir in the chocolate chips. Makes approximately 2 cups.

Enjoy!

bacon salad aboveYes! My love affair with the brussels sprout/bacon combination continues!

I literally wolfed down a version of this salad while eating out with friends last weekend. We met up at a pizza place, but since I’m still avoiding grains and dairy, I scanned the menu for a paleo-esque option. That’s when I spotted the salad with that irresistible combination of brussels sprouts and bacon, although the restaurant described their salad somewhat differently.

The very next day I drove to the market and bought all the necessary ingredients based on my recollection of the prior day’s deliciousness, and a day later, I made my version of the salad. The result? A very enthusiastic thumbs up from my husband who also wolfed his down and asked for seconds. Sadly, there were none. I literally inhaled mine.

Easy to make and easy to alter to your liking, this salad is hearty, nutritious and incredibly flavorful!

If you’re not avoiding eggs (which I am at the moment), add some chopped boiled egg to the mix.

If you’re not avoiding grains, add some homemade croutons made with pain au levain or other rustic bread, brushed with olive oil and lightly toasted.

bacon salad close2

Ingredients

1 lb brussels sprouts, trimmed and thinly sliced

4 slices of organic bacon

1/2 a yellow onion, cut crosswise 2-3 times and thinly sliced

1 chicken breast (I brined mine in a ziplock bag first using 3 cups water and 2 tsp salt)

Juice of half a lemon

Extra-virgin olive oil

1/2 tsp quality Dijon mustard

sea salt and fresh-ground pepper

2 hard-boiled eggs, chopped (optional)

Croutons from 2 slices of rustic bread (optional, see above)

 

Preparation

Preheat the oven to broil. Dry the chicken breast and place in a small baking dish. Drizzle with olive oil and season with salt and pepper (skip the salt if you brined the breast). Grill until cooked through, about 20 minutes, turning halfway through.

While the chicken is cooking, cook the bacon over medium-high heat until the slices are crunchy in places. Remove the strips and set aside, keeping the fat in the pan. Add the sliced onions to the pan and cook until very tender and nicely carmelized, about 15 minutes.

About 5 minutes before the chicken is done cooking, toss the sliced sprouts with olive oil in a large bowl. Season with salt and pepper and spread on a large, rimmed baking sheet. Place in the oven below the chicken. When the chicken is done, remove it from the oven and keep it warm by covering it with foil or another pan. Switch the oven from broil to 400F and continue to roast the sprouts, stirring occasionally, until they’re cooked through and beginning to brown.

In a small bowl, whisk 1 tbsp olive oil, the lemon juice, mustard, 1/4 tsp salt and 1/4 tsp pepper until blended.

Slice the bacon crosswise into 1/4-inch wide strips. Slice the chicken into bit-sized chunks.

When the sprouts are done, toss everything but the dressing in the large bowl. Add a little dressing (the salad will already be quite flavorful!), toss, taste and dress more if desired.

Serve immediately.

Enjoy!

bacon salad close

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