In our CSA box this week, we received 6 rhubarb stems. Now, I’ve always been a huge fan of rhubarb pie and my grandmother’s rhubarb cobbler, but Tyler and I looked at each other quizzically: what do we do with this now that we can’t drench it in refined sugar?!
Well, my friends, the answer is nigh, and I encourage you to embrace every stalk of rhubarb as it arrives at your doorstep or farmer’s market (in moderation, of course).
Lunch today was simple, even though it seemed gourmet.
These fish tacos were amazing, and only took about ten minutes to prepare. We found that this amount of cabbage was very filling, so you might want to trim down some of the excess, but the excess definitely helped to maintain the wrapability of the taco. The carrots add a bit of sweetness and crunch, and the fresh pico de gallo makes the whole dish a refreshing summer dish! Continue reading
Hey everyone,
Sorry for the super long delay in posts! Life got big the past few months, with the school musical, the two biggest trips I take with my students, spring break (including a trip to Boston and a trip to Portland, OR), and the decision to go back to school full time all occurring within 6 weeks. All intertwined with Tyler’s busy schedule and traveling back and forth to his family’s home in San Diego county – it was a lot, but we’ve survived! Continue reading
Last night was our second official paleo potluck meetup, and it was great! This one was hosted by Nathan (thanks, Nathan!) and we had some of the same faces as last time, as well as some friendly new faces. Thanks to everyone who made it out!
Now, let’s talk about the good stuff: food. There was an organic chicken and cauliflower rice dish, a cheeseless cobb salad, yummy garlic green beans with tomatoes, my broccoli salad, and for dessert, frozen blueberries with a dash of cream. The cream froze, so the dish was like ice cream. I imagine you could easily do this with coconut milk too. Yum! Also, Fred shared a link to a kahlua pork recipe on the meetup page, so be sure to check that out.
I made a broccoli salad. I had been planning to make coleslaw, but I had six heads of broccoli from my CSA (three weeks of broccoli that we just weren’t getting through), so I did this instead, and it was very tasty. I made it in a rush, and didn’t make time to take pictures along the way, and the only picture I did take was after everyone at the potluck had their first serving. But trust me, it tastes better than the picture indicates!
Broccoli Salad
florets of 6 small heads of broccoli, cut into bite sized pieces
1/2 red onion, diced
1 lb. bacon
chopped pecans (or almonds)
for the dressing:
1 cup home made mayo
2 tbsp white wine vinegar
1 tbsp coconut sugar or other sweetener (optional)
1. Cook the bacon. I prefer to broil mine in the oven. You know how you like yours. Let it cool, then crumble or chop into smallish pieces.
2. Mix the broccoli, onion, nuts and bacon together.
3. In a small bowl, combine mayo, vinegar and sweetener. Whisk together until well combined.
4. Toss the broccoli (and other chunky stuff) with the dressing until well coated. Chill until served.
This made a huge amount of broccoli salad that fed 7 adults and some small children, with leftovers. You could easily adjust this recipe to one head of broccoli for two people, use half the dressing, and however much bacon and onion you want.
Enjoy!
We have several friends who are committing to trying Paleo in the month of February, and Tyler and I are going to do a personal Paleo challenge during the month as well, out of solidarity, curiosity, and sense of obligation to remaining true to ourselves. Would you care to join us? There’s no prize or anything, but I’ll be sending periodic emails to participants to offer encouragement, moral support, checking in, and general happy-life-ness.
email primalinapinch[at]gmail.com to join us!
Hey everyone, our meetup has planned its second potluck for this Saturday, Jan 28 at 7pm. Join meetup to RSVP! You can also email me directly for more info. primalinapinch[at]gmail.com
by Emily Coalson
I hope you all are having a wonderful holiday season! For us, it’s been a tough year in the family department, and a fulfilling, transformative year on a personal level. Some huge challenges have reared up, and Tyler and I have done our best to meet them with fortitude and perseverance. Getting a handle on our health has been a huge help, as was the rising up of friends and community members to take up slack when needed. Many thanks to our supportive friends, the Rogues, and the community of Julian!
We also turned 30 this year. It almost feels like we’re grown ups.
Now, let’s talk about food. I didn’t cheat too badly this holiday, but I’m definitely feeling the effects of a carb-overload. For me (and my addictive tendencies) the effects are mostly mental: I don’t get any physical “carb hangover” symptoms, but I find more excuses to eat this pretzel crisp and that cheese with my apple, and keep eating even after I am clearly, professedly stuffed. On a normal day, I rely happily on the satiety law that one can’t overeat on leafy greens, fat and protein. But the cumulative effects of cheating are, for me, intense. 20% quickly becomes 25%, then 35%, and so forth, until I find myself not only purchasing, but consuming a large block of fudge. That actually happened!
So I’m claiming today as a fast day. I’ll be taking a water and hot tea fast until maybe 9pm, which is the time that I finished dinner last night. My goal is to get over the sugary carb hump and remind myself that cravings don’t have to control my actions. One day isn’t enough to induce ketosis, but I want to get back into a fat-burning mode.
But more than that, it’s a cleansing day. Continue reading
In case you missed it in the middle of the last post, here’s the recipe for the amazing treat we brought to the Crossfit potluck.
