Archive | March, 2012

This is a Guilt-Free Zone.

30 Mar

If there is one thing to be relativistic about, it is food.  Maybe I have backed myself into a paleo-corner via blog.  People want to talk food with me, but often from a place of “I keep failing.”  I have even run into friends at the grocery store who have covered their cart: they didn’t want me to see what they were buying.  #paleoelitism.

Look, I get it. I do not eat perfectly 100 percent of the time.  I have, however, been eating clean for three years now.  So it’s definitely easier now than it has been.  It’s routine for me.   But I know there are seasons in life: sometimes eating clean fits in well, and then there are times it takes more effort.

Don’t think of your clean diet endeavor the wrong way.  This is not a deprivation.  Sadly, our society has prioritized instant-gratification above wellness, and wholeness.  Then the “food” industry exploits our weakness for a profit.  Rise above the distractions, and consider the vast variety of foods we were designed to eat.  It’s a blessing to have access to so much  in this country!  Gratitude.

Who doesn’t CRAVE to feel, look, and perform better?  Eating a primal diet doesn’t mean you are on one side of the fence or another.  Instead, think about it as walking down an avenue leading toward prime wellness.   There may be stops or turns along the way, but you can’t wait to continue the walk!  It is not a tedious trip on a balance beam.

You aren’t going to undo the foundation you are laying with one bad day.  Or one bad week.  Zoom out from your daily grind, and take a look at the bigger picture.  And, when you stop by here, see us as a resource for clean meals, ideas, and encouragement, and keep a perspective of flexibility.  There are so many media that will make you feel totally inadequate, and it can deter you from even caring.

I hope we are a boost for you.

Enjoy your journey!
Leigh and Heather

Primal friendly bake sale treats

29 Mar

I love any opportunity to cook or bake for others. When a bake sale comes up I usually jump at the chance. This one was a bit challenging for me since I gave up honey for Lent, but a great exercise in willpower nonetheless!

Here are two easy options sure to please both kiddos and adults, while not compromising your inner desire to free the world from processed sugar and grains. It’s a shame my own kids picked out cake pops instead, but hey—remember it’s all about balance!

1. Almond Flour Honey Sweetened Trail Mix Cookies

  • 2.5 cups blanched almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 Tbsp pure vanilla extract
  • 8 Tbsp coconut oil (or butter, or ghee) melted
  • 1/2 cup honey
  • 1/2 cup shredded unsweetened coconut
  • 1/4 cup chopped pecans
  • 1/4 cup chopped walnuts
  • 1/2 cup dried cranberries or cherries

Preheat oven to 350. Combine first three ingredients in large bowl. Mix together vanilla, melted oil, and honey and combine with the dry ingredients. Fold in remaining ingredients. Roll into small balls, flatten slightly and place on parchment lined baking pans. Bake for 10-12 minutes until golden brown. Makes about 2 dozen small cookies.

For some versatility:

  • Forego the honey to make a savory scone type treat (did this on accident once and was pleasantly surprised with the results!)
  • Use any “trail mix” ingredients: dark chocolate chips, almond slivers, raisins, chopped apricots…..

2. Homemade Larabar balls

Original Cookie Dough Flavor recipe here. Try adding 1 Tbsp of coconut oil instead of the water for added richness, and to make the mixture stick better.

Mocha Cocoa Flavor

  • 2 cups nuts of your choice
  • 1 cup pitted dates
  • 1/2 cup unsweetened coconut
  • 1/4 cup cocoa powder
  • 2-3 Tbsp coffee grounds
  • 1 tsp sea salt
  • 1 Tbsp coconut oil
  • 1 Tbsp pure vanilla extract

Pulse nuts in food processor. Add remaining ingredients and pulse until finely ground, and mixture starts to clump together. Form into balls OR flatten in parchment lined 8×8 pan, refrigerate 1-2 hours, and cut into bar shapes.

Happy Thursday,

Heather

Beef Bulgogi

28 Mar

Go ahead and double this recipe, then pop one bag of marinating meat in the freezer!

2 lbs sirloin tip roast sliced paper thin
1/4 c soy sauce
2 finely chopped green onions
3 tbsp honey
1/2 tsp garlic powder
1 1/2 tsp freshly grated ginger, or 1/4 tsp dried ground
2 tbsp sesame oil
1 tbsp sesame seeds
1/8 tsp pepper of choice

Mix all marinade ingredients in a ziplock bag.  (If the meat is going on the grill, leave it whole, and slice after cooking.  If you are going to sauté the meat in a skillet, slice it in 1/2 inch strips ahead of time.)  Add meat to the marinade, and marinate–preferably overnight.

Grill or stir-fry in skillet with marinade…this cooks really quickly so watch it carefully…a little pink is okay!

Serve over thinly shredded cabbage.  I sautéed mine in coconut oil, then seasoned it by tossing in a few shakes of soy sauce, 1-2 tsps of sesame oil, and about 1-2 tbsp sesame seeds.

Garnish with limes and cilantro, and some red pepper flakes if you desire!

**My grocery store labeled the meat as for “Rouladen.”  Basically it is sirloin roast sliced paper thin.  You can see more awesome Bulgogi how-to photos here.  This recipe was given to me by my friend Amy.

Enjoy!
Leigh

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