can’t eat fast enough

*i’m overwhelmed with the amount of greens that are in my fridge.

*yesterday, our farm share was full of lettuce, basil, beets/beet greens, chard, etc etc etc

*i’m going to be eating greens all weekend in a rush to keep them from going bad.

*i need new storage tips on making things last longer.

*we got cherries and blueberries!

*it’s hot and i’m dreading my noon workout.
*i plan on rewarding myself by eating the entire pint of blueberries and cherries this afternoon, pool side.

paleo nuggets: chia style

i’ve become obsessed with making up new recipes for paleo nuggets. (a.k.a. paleo balls, but i really don’t want to call them balls, so i’m going with nuggets. maybe energy drops? i’m open to suggestions. nuggets for now.)

saturday, i made another batch of espresso chocolate nuggets and carrot cake nuggets. i’m realizing that the tricks to making these nuggets taste the best are:
*figuring out how much coconut milk to add. too much and they are too mushy. too little and they are too dry.
*being consistent with the type of dates i use in each recipe. this week, i bought organic dates, which turned out to be larger than the nonorganic dates i had included in the recipes last week. i realized after the fact that if i use the larger organic dates i need less of them; otherwise, the nuggets taste a little too sweet for me.
*rolling the nuggets in raw unsweetened coconut adds a nice texture and more protein/good fat. i’m thinking about what else i could roll these in that would add an interesting flavor or texture.

my latest combination is: pistachio pecan and chia seed (above). i meant to make them with walnuts, but wasn’t paying attention and dumped in pecans instead of walnuts. they still taste great, but next time i think i’ll try making some with walnuts. there’s something distinct about the flavor of walnuts that i think will work well.

chia seed is high in essential fatty acids, fiber and protein and is known as “super food.” chai seed is similar to flax seed, only better: you don’t have to grind up chia seeds to get the nutritional benefit of eating them (you have to grind flax); you don’t have to refrigerate them like you do flax; and they are much higher in antioxidants than flax and therefore, last much longer than flax seed does. read more about the benefits of chia seed here.

i’m still perfecting this one, so i’ll post the recipe when i’ve got it down.
until then, go eat some nuts and seeds. happy tuesday!

pickled turnip

i can honestly say that turnip is one of the only veggies i’ve never learned to love. i always try it, and i never really like it.
i love turnip cake, but it’s time consuming to make. so, when i picked up farm share last thursday, i was slightly disheartened that we got turnips, having no really idea what to do with them.

i’m very interested in pickling and i want to do more preserving this summer, so i decided to try this easy way of pickling turnips and see what happens. the recipe has you add beets, which is perfect because C loves beets.

it makes a very pretty neon pink. i hope it’s tasty.


scape pesto

garlic scape pesto: keeps everyone away from your face for days.

good fat = happy tummy

*new breakfast addiction: fruit, more fruit, and coconut milk.


things i do that are ridiculous.

here’s a fun fact: leeks look a lot like green onions. especially if they are tiny leeks. as in the smallest leeks i’ve ever seen.

we got our first csa share last thursday (yay!) and immediately the panic set in about how we are going to eat all the food before it rots.  i have a running list of recipes to use during the summer because nothing makes me feel worse than opening my fridge to wasted vegetables. i also make everything in huge batches so i can give at least half of it away to friends.

i thought this recipe would be a good use of our radishes, despite my tendency to avoid potatoes. (we ate a lot of potatoes growing up. i spent all of my 20s avoiding anything potato-related except for chips.)

the recipes calls for pickling your own green onions in vinegar before adding them to the salad. i spent way too much time trying to cut up my green onions, which were tough and stringy and nothing like green onions. you would have thought that was my first clue. or the fact that my csa lists what we’re getting every week and there were no green onions on the list, but whatever. i pickled away and threw in a bunch of radishes as well.

all seemed well until i tried eating the salad and i could hardly chew what i thought were green onions. i emailed back and forth with my friend, who gets the same farm share, trying to figure out what they were: tough green onions? garlic scapes? no: leeks. i was eating raw leeks. raw. leeks.

the salad is still good. i’m picking out the pickled raw leeks.
i also have 2 huge bowls left of it. come over for some raw leeks if you want some.

recipe edits: the salad i made turned out nothing like this because i got lazy. i got to the pickled onions/leeks/radishes part and called it quits. my salad was a combo of: new potatoes, pickled radishes/leeks (sigh), hard boiled eggs, grainy spicy mustard, annie’s organic green garlic salad dressing, salt & pepper to taste. toss in arugula for a leafy spicy kick. 


carrot cake & chocolate espresso paleo style

like most normal people, i’m obsessed with pinterest. i keep finding really amazing recipes, such as these:

chocolate espresso paleo balls on the left,  carrot cake paleo balls on the right.
i made these yesterday and plan on using them this week as protein pick-me-ups before workouts. or, whenever i feel like eating something that tastes like dessert, but isn’t. both recipes are just a base of nuts, a few dates, seeds and unsweetened shredded coconut blended in a food processor. for the carrot cake recipe, you add shredding carrots, cloves and cinnamon. for the chocolate recipe, you add cocoa powder and some ground up espresso. coconut milk and a few dates in each batch is what makes them moist and sticky.

both recipes call for almonds, but i ran out so the chocolate espresso ones are made with pecans and hazelnuts. i used raw unsalted nuts for both of these, although i’m sure roasted and salted would be good, but a much different flavor.

happy monday!



*i can’t stop making this dish. it’s perfect for lunch. i served it as part of a cookout over the weekend and everyone raved about it.
*i wish i could say i made it up myself, but it’s from “never enough thyme,” a blog i found on pinterest.

*easy-peasy: sauté garlic, onions, jalapeño, spices, tomatoes, add shrimp and cilantro and you’re done.
*really good served cold, too.

*if you’re on pinterest and want to follow my healthy-eats board, find me here!

back at it: frozen peanut butter

hello there!

it’s been far too long since i posted last. i decided i needed a hiatus from this blog for awhile, but i’m beginning to miss it, so here i am!

it’s a hot and humid 89 degrees today in Rochester, so i’m trying to stay cool by drinking a lot of sparkling water: my summer addiction.
i can’t say much has changed here by way of eating habits since i was posting last winter except i’ve given up grains and beans completely. i hope that decision is not forever, but so far, i feel the better for it. i’m hoping to spend more time posting fun recipes and ideas for people adjusting to life without bread and butter (and soy and beans and other fun things), so stay tuned!

my new favorite thing: frozen peanut butter. it’s like peanut butter ice cream. only without the ice cream part. 🙂
i add these little cubes of frozen yumminess to smoothies instead of ice or just eat them when i need a protein pick-me-up.

i highly recommend using silicone ice cube trays. i use these for my frozen peanuts butter squares.

my friend heather found a recipe for making cold paleo almond butter balls in a similar way: i’ll add that link when i find it.

happy summer!