Wednesday, April 25, 2012

Paleo Gyros

Last weekend, our CrossFit family had a super-secret Sunday Funday in honor of our coaches (and friends) Brian and Sabrina, who are leaving to start their own box in Savannah, Georgia. Brian in particular loves gyros so Cassie, my friend over at leetsstreet, and I thought it would be fun to have a paleo gyro cook-off. Friendly competition such as this was a good idea in theory... Unfortunately, we arrived a couple of hours apart and the vultures managed to eat all of mine before she was able to arrive with hers for a proper taste testing.

I ate both, and found that they were each unique and different, which shows how versatile Paleo can be. I made a "flatbread" while she used lettuce wraps; I used lamb she used a beef and pork mixture; I used a pot she used sticks; Both turned out delish and flavorful and I think you should try both so be sure to check her's out too!

Sunday Funday was a huge success! Brian and Sabrina were totally surprised and everybody had a great time, thanks to Mark and his wife Tiffany who let this rowdy bunch in their beautiful home. We will miss our friends so so much, but are happy for them nonetheless. May 5th is CrossFit Steadfast's grand opening and we are going to see them !!

As for the recipe.. I used the cooking method found at Clothes Make the Girl. Her site is awesome too!

A Gyro, fit for a hero. These words rhyme, depending on where you are from.
Paleo Gyros
2lbs. Lamb arm roast and chops (bone-in)
1 Tbs. chopped mint
1 Tbs. oregano
1 Tbs. garlic powder
1 1/2 Tbs. cumin
1 tsp. cayenne pepper
1/2 tsp. marjoram
salt and pepper
juice of four lemons

Tzatziki (Zot-zee-kee, or "Gyro Sauce")
8 oz. can coconut milk
1 cucumber (sliced and seeded)
1 garlic clove minced
1 Tbs. olive oil
1 Tbs. red wine vinegar
2-3 mint leaves
1/2 tsp. dill
1 Tbs. fresh parsley


Mix mint, oregano, garlic, cumin, cayenne, marjoram, and salt/pepper together. Do not de-bone lamb just yet. Put lamb in a large ziplock bag, dump in the the spice mix and shake the baggie until all the lamb is covered in the spiced mixture. In an overly-obnoxious southern accent you can say "It's shake-n-bake and I helped!" for dramatic effect. Heat lemon juice in a large pot on high heat and add in the lamb, then add in just enough water to cover the meat. Bring to a strong boil then reduce heat-- you want the water to still be slightly bubbling. Cook like this for about three hours or until water has cooked off. Flip the meat at the two-hour mark. You want the meat to carmelize and char a tiny bit.

Remove the meat and let it cool. In the meantime, in a food processor, combine all ingredients for the Tzatziki and puree. Pour in serving bowl and let chill.

De-bone the lamb meat and wrap it in the "flatbread" or a lettuce wrap if you prefer, top with purple onion (they are purple not red!), and sauce and serve.  The recipe for the "flatbread" will be coming soon.

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Saturday, April 21, 2012

Waldorf Salad

I love love love Waldorf Salad! I love it with brunch, lunch, or dinner. I love it for a snack or in a sack! I love it any time and it barely costs more than a dime. It is a true classic. When we travel, I always look for restaurants that serve it because there are so many different versions of it to enjoy. I could go on and on and on about my love for it. It was simple to make and the options are endless! I made this for a little snack but plan on blackening some tender chicken breast and tossing it all together over a bed of fresh crisp spring greens. Yummmmm!

It's dorf-tastic!
Waldorf Salad
1 apple (I prefer Gala apples, so delicious!)
1 bartlett pear*
3 celery stalks
1/4 cup raisins*
1/2 cup chopped walnuts
1 1/2 Tbs. raw apple cider vinagar
1 Tbs. olive or walnut oil
1 1/2 Tbs. lemon juice
1/8-1/4 tsp. cinnamon
Salt and pepper to taste

Dice apple, pear, and celery into very small pieces and add them in a large mixing bowl. Next add all other ingredients into bowl and toss around until everything is evenly mixed. I like lots of pepper in my salad but that is just a personal preference.

*Mixing a red and green apple instead of a pear is good too, and you can throw in some grapes instead of raisins.

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Friday, April 13, 2012

Apple Sage Pork Chops

Last week, we went to Washington state to visit my grand-uncle and see what the place had to offer. It was beautiful! The weather was sunny and warm the whole time we were there, which is not the norm. We got to see waterfalls, rivers, mountains and forests the likes of which we will never see down here in Texas. We even got to experience Trader Joe's for the first time. We went crazy in there; everything is so much cheaper. For instance, I could buy 4 lbs. of almond flour for what I would pay for 1lb. here... Coconut oil was also about half the price as it is here, so we stocked up! We also stopped in at a local shop that sold real raw honey! Stedman Bee Supplies Inc. has operated on the honor system for years, so even if they are closed they will let you go buy from them which I think is really cool. The honey comes in a wide variety and each one is amazing plus it was WAY cheaper than the stuff I can get at the store.

We also got to drop in at two boxes: CrossFit 98110 and Narrows CrossFit. Both had really nice people and some killer WOD's. Narrows had a feeling of home to us, the athletes there reminded us of our own CrossFit family. There was a real sense of community and camaraderie displayed in their gym. As a matter of fact, I'm sporting my totally cool NCF shirt now! PLUS they introduced us to strongerfasterhealthier fish oil! I am so excited because I have been looking for a better fish oil and now I found it, it also comes in a fresh minty flavor! So you could say our trip was a success; we got to spend quality time with my uncle (Who watched us WOD, to see what all the madness was about), see lots of beautiful things, had lots of good food, and met some really cool people through CrossFit. I made this dish while we were there and it was delish.

Apple Sage Pork Chops


Apple Sage Pork Chops
2 lbs. bone-in pork chop
2 Gala or Fuji apples
2-3 Tbsp chopped fresh sage
1-2 Tbs bacon fat
salt and pepper to taste

In a large skillet, heat bacon fat. Season both sides of pork chops with sage, salt and pepper. I peppered mine quite a bit-- about 1/4 tsp per chop.  Add the chops in the skillet, cooking about 5-7 mins per side or until juices run clear. While pork chops are cooking, chop apples into chunks and set aside. Next, remove chops from skillet and add apples into the skillet, tossing in the pork juices until coated and cook for about 10-15 or until nice and tender. Serve apples over pork chops and devour because it is amazing!

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Thursday, April 12, 2012

Paleo Primavera

I made the Foodee Project!!! While it wasn't a "recipe of the day," I'm just happy to see my food pictured alongside some the major bloggers like PaleOMG and Civilized Caveman. It seriously made my week! Some of my recipes were even "pinned" on Pinterest! In girl-world that is HUGE! I'm so thankful that my little blog is being viewed by anyone-- let alone more than one person a day! I know some people think I am crazy for being so excited but they can keep it moving. My friends and family are making me feel like a celeb, I love that they think I'm so much cooler than I actually am. Onto today's recipe:


Positively Paleo "Pasta" Primavera
Paleo Primavera
1 spaghetti squash
5 roma or campari tomatoes
1/2 red onion (even though it's purple)
1/2 cup basil
1/4 cup parsley
3 small cloves garlic (minced)
Juice of 1/2 lemon
1 Tbl. nut oil

Preheat oven to 375. Rinse squash and pat dry, then take a knife and stab the squash serval times, making holes a few inches apart until squash has lots of tiny holes-- just like you would do if you were baking a potato. Place on cookie sheet and bake 45-60 minutes or until you can easily puncture the squash. While squash is baking, chop veggies and herbs very finlye and mix together in mixing bowl. Add lemon juice and toss until combine and set aside. Heat oil in a large skillet. Remove squash from oven, cut in half (length-ways) and remove seeds. Take a fork and scrape from one end to the other of the insides of the squash with a fork to make the "pasta" noodles. Each time you scrape the pasta, add it to the skillet until you have done the whole squash. Toss the noodles in oil and add contents of mixing bowl, mixing veggies evenly throughout. Heat about 10 minutes and serve.

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Tuesday, April 3, 2012

Stuffed Acorn Squash

My sister prepared this dish one year for Thanksgiving and has been making it ever since. Acorn squash goes great with just about anything. I can eat it plain or use it instead of pumpkin for my pumpkin pies (coming soon) or it can provide a hearty flavor when added to meat. Like most squash it is extremely versatile and easy to prepare. It is also a great substitute for sweet potatoes.


Squashes? Or is it Squish?
Stuffed Acorn Squash
3-4 acorn squash
1 Tbs. coconut oil*
1 tsp. cinnamon**
2 lbs. ground beef
1 yellow onion
1 clove garlic (minced)
1 1/2 cup chopped carrots
1 1/2 chopped asparagus
1/4 cup cilantro
1/4 cup basil
salt and pepper to taste

Preheat oven to 400.
Peel squash and then cut in half and remove seeds. Place on baking sheet and rub down with coconut oil, making sure to get inside as well as outside the entire squash halves. Sprinkle with cinnamon and rub evenly over squash. Bake for about 30 mins or until you can puncture it easily with a knife. Meanwhile, begin browning the meat and while it's cooking, chop the onion. Using a food processor, chop carrots and asparagus (almost mincing it) until very fine. Add onion, carrots and asparagus to the meat. Once the meat is almost done browning, chop herbs and toss them in after veggies have softened. Stir in the salt and pepper, as much as you would like. Next, with a large spoon fill the insides of the squash with the meat and veggie mixture and bake for 30-40 mins.

* I added in a 1/2 Tbs. of coconut oil into meat before I stuffed my squash just for kicks.
**I also sprinkled a dash of nutmeg onto of stuffed squash before going into oven. Again, for kicks.


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