Easy Lemon Dressing - Quick Farm Salad

 Last week was my birthday...along with about 5 other people that I know and love.  I had a fantastic time celebrating with friends, making new friends, spending time with family and just having a good time!  It was a pretty busy week filled with typical things like hockey, basketball and gymnastics but there were also several days of dinners and outings thrown in there too.  

  As much as I tried to stick to a paleo diet there were certain things that I couldn't pass up.  See, I have always been a foodie. I seriously love food.  I have watched cooking shows since I was a kid.  I'll always have fond memories of watching Julia Child with my grandfather on PBS. I remember thinking I can't understand what she or her french chef guests are saying but the food looks delicious. Food is an amazing art!  So it became near impossible to resist some of these dishes when I went to several amazing restaurants this past week/weekend. I look back and it was well worth it but my body hated me.  I typically don't weigh myself but I decided before I went out I would do a little experiment. I logged my weight right before I went out on Friday and then on Sunday evening I weighed myself again...8 whole lbs.  I literally gained 8 lbs in a couple of days!!  I'm not kidding...8 FREAKING POUNDS!!!  I'm only 5'3", so that's a lot. Hell...that's a lot for anyone in 3-4 days. I'm still in shock at that number but that doesn't compare to the bloating I had in my stomach, the gas and discomfort I was experiencing, the aches in my joints, the tightness of my clothes, and the fog that had come over me.  I started to feel like a different person and I didn't like it.  Who knew three days would do so much damage!  But truth is, I haven't deviated from the paleo lifestyle for that many days in a row in quite some time.

  Luckily my sons, Lucca and Kaine, only participated in one meal.  It was a cheat day for my birthday and they were able to partake.  But after three days of bad eating my body was different and it solidified why our family eats the way we do.  See, my oldest son, Lucca, has PANDAS. We decided to go hard core paleo once he was diagnosed.  The paleo lifestyle helps to keep inflammation down in the body.  It also helps keep him healthy and keeps the flare ups at bay or at least to a minimum (Our Story). But the thing is, I forgot how much I had experienced these horrible feelings in my body a while back.  Prior to eating paleo, I was a little overweight, woke up every morning sore (you think it just comes with age), had a bloated belly, had several different sizes in clothing depending on the day, didn't have energy, and just felt under the weather, tired or just in a weird brain fog.  Food is our fuel and you definitely get what you put in.  If you eat a donut or have a soda and crap all day, you feel sluggish and out of it.  Not to mention you will likely put on a couple of pounds (or 8!!!).  If you eat a salad and some lean meat while snacking on nuts, fruits and veggies, you are likely to have more energy and be more alert.  You just feel better!!  

 Here's the thing that people don't realize....paleo food and healthy food CAN TASTE GOOD!!!  Paleo food is not hard to find, there are lots of things that are paleo friendly.  Finding food is easy.  The hard part is sticking to it and resisting the bad food.  Believe me, I get it!  I clearly had a hard time this past week and boy did my body feel it. Now, will I likely cheat again?  Sure.  But probably not three days in a row!  I don't want to feel this way and I don't want to spend a week trying to get back to my old paleo self.  It's much easier for your body to bounce back after one cheat meal than it is three. Plus, I feel bad.  I feel bad that I have the option to eat this way and my son doesn't.  Technically, he can eat anyway he wants to.  But it's what is best for his body and we decided as a family we would eat paleo. It isn't fair to him that he sticks to something that I don't.  Lesson learned.  Guilt and bad body feelings are not a fun combo.  

  In order for me to get back to feeling better, I started with salads and veggies.  Contrary to what most people think about paleo,  our main dish is not meat.  Meat tends to be the side dish to our main course...Veggies!  Vegetables are important.  The meat/protein is what gives you the energy but the vegetables are what gives you the vitamins and nutrients that you need to stay healthy. Plus, they help fill you up.  I of course made the Kale Krack Salad but I needed something easier too.  The Farm Salad. Our kids call this the farm salad because when we went on a farm stay this past summer it was the salad that came with our first meal.  It was delicious, simple, fresh and easy.  As Julia Child once said "You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients." This salad is just that, fresh arugula with lemon and olive oil with a little salt and pepper. Ever since the farm stay, my kids will eat this salad up pretty regularly. Personally, I think it brings back fond memories for all of us.  We can't wait to go back this summer! There are times I change it up a bit but I always keep this dressing on hand.  I may add some avocado, cucumbers, onions and chicken to make it a big salad meal. But most times I just put it on arugula (like at the farm), micro greens, mixed lettuce or any greens I have in the fridge.  It's the perfect side salad to make your dish complete.  After 3 days of being back on paleo I have lost 5 of the 8 lbs.  I am starting to feel much better, which is what I really wanted.  I really don't count the pounds, it's about how my clothes fit and how I feel.  I just want to get out of bed in the morning, have some energy and not have my whole body ache. Well, and for PANDAS to go away and maybe be on the farm again. Oh and winning the lottery would be nice too.  Maybe not having to work anymore and traveling to a bunch of beaches... crap, this list could get pretty long if I really think about it.  I should just stick with getting out of bed, at least that one is possible.
Happy Cooking and Eating!

Easy Lemon Dressing

Serves:a little over 1/4 cup 

Prep Time:2 minutes

Cook Time:0 minutes

Total Time:2 minutes

Ingredients:

• 1/4 cup olive oil
• 3 1/2 to 5 TBSP fresh lemon juice**
• dash of salt and pepper

 **I like it a bit more tart so I use 5 but if you don't want it that lemony do 3 1/2. 

Instructions:

1. Mix all ingredients in a small dressing container or whisk together in a bowl.  

Pot Roast with Celery Root and Parsnip Puree

 

  It's been a little while since I posted last. It's been a whirlwind lately.  Lucca has had some rough days and some awesome amazing days!  I didn't have time when he was going thru the rough patch, I was pretty much researching constantly and trying to have him take some deep breathes to calm his body and mind down. Lucca started slipping backwards which is pretty terrifying.  You get frightened because you don't know what to do and you pray that this isn't going to become a huge flare up.  Or worse, you pray that he doesn't slip so far away that you can't get him back.  All of his old symptoms started coming back slowly and I knew we needed to do something fast.  His integrative doctor suggested changing some things up and I am that crazy person that tends to over research everything.  It's amazing how many hours I can spend in front of a computer screen learning about stuff.  I sometimes question what my true profession should have been.  

 Well, all that research paid off and after a couple of days of figuring stuff out, Lucca made a great turn around. He played unbelievable at his hockey game and scored 5 goals!  The last couple of games, he could barely stay on his feet and lost all motivation to go after the puck. It just looked like a different kid skating. You could tell he was frustrated but couldn't control any of it, which is extremely hard to see your child go through.  We had an amazing time at a pumpkin patch for close to 5 hours with no issues and he was just a happy little boy again! He was smiling again, could fall asleep better, ate like a champ, was focused better, and could play with his brother, Kaine, with no issues again. He was able to listen and focus on you when you spoke, he was able to sit calmly and do his homework, and he was just back to being a happy 7 year old boy.  

 

  When these good days happen, I tend to savor the moment and try to take it all in.  The last thing I want to do is sit in front of a computer when I don't have to.  So, I hate to say it but the blog took a backseat. I wanted and needed to be with my kids. I wanted to record happy moments, take pictures of them being goofy and silly and watch them play. Also, I realized I needed a break.  A PANDAS parent tends to worry so much that you get worn down.  During this happy time I was also happy and just needed to take a deep breath and not think.  I still cooked and wrote down recipes because I love cooking.  But I couldn't even think about going on the computer. All I could and wanted to do was sit on the couch, watch some useless tv, not think and pass out at 930 pm because the kids were happily asleep. It was glorious and perfect! I loved every minute and it definitely gave me a much needed boost. 

  So, here I am posting the first recipe in a while. It is a comfy dish that I love.  It's easy and cooks for hours which makes it tender and juicy.  I love pot roasts and I love when meat is on sale.  Win win! I tend to add a lot of carrots because well... I love the taste of pot roast carrots and so does my husband, Damon. 

Enjoy and more will be coming this week. 

Happy Cooking and Eating!

Pot Roast

Serves:4-6 people

Prep Time:8 minutes

Cook Time:25 minutes plus 4 hours minimum

Total Time:4-5 hours

Ingredients:

• 2.25 - 2.5 lbs chuck roast
• 1 small yellow or white onion, cut into small chunks
• 4-6 carrots, peeled and cut into chunks (I add extra because carrots are a favorite)
• 3 stalks of celery, cut into chunks like carrots
• 2 large garlic cloves, chopped into large chunks
• 1/2 cup balsamic vinegar or red wine
• 2.5 cup beef or veggie stock
• 4-5 sprigs fresh thyme
• olive oil
• salt and pepper

Instructions:

1. Preheat oven to 325 degrees.
2. Add olive oil to a hot oven-safe pot, enough to cover the bottom, over med/high heat. 
3. Once oil is hot add onions and cook about 5 minutes until a little caramelized and cooked, stir occasionally.
4. Add carrots and celery.  Cook another 5 minutes, stirring occasionally.
5. Add garlic and stir for one minute.  Be careful not to burn the garlic. 
6. Remove veggies and place in a large bowl/plate. If the pan is a little dry add a little more olive oil.
7. Season the roast with salt and pepper on all sides and add to hot pan.  Cook for approx 2 minutes or until browned. Flip and repeat until browned on all sides. Remove from pot and set aside. 
8. Add balsamic or wine to pan and cook for a couple of minutes. Be sure to scrap all the bits off the bottom of the pan.  
9. Add meat back to pan and top with veggies. Add sprigs of thyme and cover with stock. 
10. Place in oven and cook for at least 4 hours or until meat breaks away easily with fork.
11. Remove from oven and serve. 

Celery Root and Parsnip Puree

Serves:4-6 people

Prep Time:10 minutes

Cook Time:20 minutes

Total Time:30 minutes

Ingredients:

• 1.25 - 1.5 lbs of celery root, peeled and chopped into 1 inch cubes
• 1.25 lbs of parsnip, peeled and chopped into 1 inch pieces
• 1/2 tsp salt 
• 1/2 tsp pepper
• 2 TBSP canned full fat coconut milk
• 1/2 cup chicken broth
• salted water (approx a couple of tsp added to water)
• Optional - 1 TBSP of grassfed butter, if you can tolerate, but good without it.

Instructions:

1. Add chopped veggies to a pot of salted water.  Make sure water covers veggies.  Place over medium heat.  Boil and cook for about 20 minutes or until fork tender. 
2. Remove from heat and strain veggies from water. 
3. Add remaining ingredients and blend together.  I use a hand stick emulsion blender. But a blender or food processor will work.  Blend until smooth and creamy.  Add extra stock if not thick enough. 

 

The Paleo Italian Sunday Dinner

Italian Sunday Dinner

   My husband, Damon, is half Italian.  Although, I have many different nationalities running through my veins, Italian is not one of them. So, I was hesitant when it came time for me to make a spaghetti gravy (marinara, spaghetti sauce, tomato sauce...you get it, right?). Keep in mind his grandfather's handwritten gravy recipe is framed and hanging in his Aunt and Uncle's kitchen.  It's kind of hard to top that and it's kind of hard not to be intimidated. I knew I could never compare to that recipe, so I had to create my own style of gravy.  

Tiny little veggies that get hidden.

Fettuccine Zoodle

  Naturally, I used that recipe as a canvas and expanded from there.    I have made several gravies over the years (that Damon has enjoyed, thank you very much), but I have never written down recipes until recently. So, I was starting with just the canvas.  I figured this would be a good time to try a new recipe and get as many veggies into a dinner without the kids knowing.  This is a veggie packed gravy with veggie packed meatballs over fettuccine "Zoodles" (zucchini).  The extra veggies makes the gravy extra thick and almost meat like. Some kids may fight the "noodles" but you will still feel good because you will know about all the hidden veggies. You will need a food processor to get the veggies really small, so they are less noticeable.  I used chicken thigh for this recipe (it was on sale and I am all about sales) but you can use any type of meat, I suggest half veal and half beef.  

  If you have ever watched a movie referencing Italians, there is normally a big family Sunday dinner and it always contains pasta, gravy and meatballs.  This is my version of the Italian Sunday Dinner...paleo style.  Buon Appeito!

Paleo Italian Sunday Dinner

Spaghetti Gravy

Serves:4-6

Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes

Ingredients:

• 2 large carrots (peeled)
• 3 celery stalks
• 1/2 onion
• 3 large garlic cloves
• 1/4 to 1/2 cup baby spinach leaves
• 36 oz strained tomatoes or tomato sauce (no salt added), I use 

  Bionaturae Strained Tomatoes (tall jar)

• 2 TBSP olive oil (or coconut oil)
• 1 1/2 tsp dried oregano
• 1 tsp dried parsley
• 1 tsp dried basil
• 1/2 tsp salt
• 3/4 tsp pepper
• 2 tsp balsamic vinegar

Instructions:

1. Cut up carrots and celery into large chunks (about 1 inch) and place in a food processor.  Chop on high until it is small tiny pieces.  Place in bowl. 
2. Peel and remove hard garlic ends and cut into chunks. Chop up onion into chunks and place in food processor. Again, chop on high until it is small tiny pieces. 
3. Place the oil in a saucepan over med/high heat. Once the pan is hot add onion/garlic mixture. Cook for about 5 minutes stirring occasionally. Add carrot and celery and cook for another 5 minutes.  
4. While the veggies are cooking add 1/4 to 1/2 cup of spinach (I cram as much spinach into a measuring cup) to processor and chop on high until it is small tiny pieces. 
5. Add tomato sauce, spices and chopped spinach to veggie mixture. Reduce heat to low/med.  
6. Finally add vinegar and stir in.  Simmer on low for 30-40 minutes, stirring occasionally. 

Veggie Packed Meatballs

Serves:4-6

Prep Time:10 minutes

Cook Time:30-40 minutes 

Total Time:40-50 minutes

Instructions:

• 2 1/2 lbs ground chicken thigh (or preferred ground meat, half veal and half beef are a good option)
• 1/2 onion
• 3 large garlic cloves
• 1 carrot (peeled)
• 1/4 to 1/2 cup baby spinach
• 1/2 cup almond meal (Bob Mills will work for this)
• 1/4 cup fresh parsley or 1 tsp dried parsley
• 1 1/2 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp pepper
• 1/2 tsp salt
• 1-2 TBSP olive oil

Instructions:

1. Place ground chicken in large bowl.
2. Peel and remove hard garlic ends. Roughly chop onion, garlic and carrots into large chunks and add to food processor. Add spinach (and fresh parsley) and chop on high until it is small tiny pieces. Add to chicken bowl.
3. Add remaining ingredients to bowl and mix by hand. *Tip - wet hands with a little water to prevent meat from sticking.
4. Place oil in large skillet/pan over med/high heat. 
5. Roll meat mixture into about 2 inch round balls.  Don't forget to wet hands a little. 
6. Place meatballs into hot skillet/pan and cook 3-4 minutes. Turn and continue to cook 3-4 minutes. Repeat until all sides are brown and cooked throughly. 

*You may need cook the meatballs in batches depending on how many  will fit in your pan, you don't want to overcrowd the pan.  Makes about 16-20 meatballs. 

Fettuccine Zoodles

Serves:4-6

Prep Time:5 minutes
Cook Time:5 minutes
Total Time:10 minutes

Ingredients:

• 2-3 zucchini 
• 4 cups water (or enough to fill your medium to large pot a little over half way)
• 1 TBSP salt

Instructions:

1. Add water and salt to medium/large pot and boil on high.  
2. Chop zucchini ends off. 
3. *Optional, you can keep skin on or remove. With a peeler, peel skin off of zucchini.
4. Start in one section and with the peeler, peel the full length of the zucchini to create long thin strips. Do this in one section until you get to the center/seeds and stop.  Once you reach the center, turn and again create long thin strips until you reach the center. Repeat until you only have the center left.  
5. Once water is boiling, cook fettuccine in batches. I take a large handful and add to water. Separate with fork and cook for one minute. Remove zoodles and place in colander, let drain. Repeat until all zoodles are cooked. 

*OPTIONAL: You can also opt not to cook the zoodles. As long as you peel them thin enough they will loose some bite and slightly cook from the hot gravy. They taste good either way but they are more noodle-like cooked.