Tag: food

Harvest Carrot-Apple Muffins

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When we began our focused journey on more healthful living through food, we did what many people did (and do)–we started juicing.  With a nice food processor/juicer that we found on sale at the local department store, we went to work with Costco sized bags of carrots with some lemon.  This was delicious, and was certainly a step in the right direction.  While carrot juice ends up being liquid calories without the same satiating effect, it was better than our previous habits.

We still occasionally take out the juicer, and when we do, Heather always feels guilty about not using the pulp.  Through several attempts, we’re happy to report a way to put that pulp to use.  Don’t worry–we’ve suggested a substitution if you don’t have a juicer or don’t want to juice.

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French Hamburgers (Bifteck Haché)

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Hamburgers are one of our favorite go-to meals.  We often serve them with bacon, or in a lettuce wrap.  Occasionally we are challenged to go well outside our standard definition of a hamburger (thanks to our pal, Russ, for example) and have yet to have a negative experience.

This recipe was partially to pay homage to some ground beef we picked up from a local farmer we’ve gotten to know over the past year or so, nearby my parents house in Virginia.  We’ve enjoyed eggs, chicken, and turkey from our friends at Moving Meadows, and were excited for them (and us) when they expanded their offerings to beef.  The ground beef was especially tasty, and we will be heading out toward them again soon to restock.  We hope you’ll check them out if you are local, as they really are nice people with a quality product.

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Apricocity (Farm To Consumer Legal Defense Fund Baconpalooza Entry)

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Back in July, our friends Matt and Stacy of Paleo Parents released their second book, Beyond Bacon.  I was at work the evening of the book release, but Heather attended in my absence and had a fantastic time.  Among the guests were George from Civilized Caveman, Sarah from The Paleo Mom, and Russ from The Domestic Man.  It was Russ who introduced us to Kathy, from the Farm to Consumer Legal Defense Fund.  The FTCLDF is a fantastic non-profit that provides support and council to real food farmers, and I encourage you to check out their website and consider joining to support the cause.  Long story short, they were hosting an event in August coined Baconpalooza. I was hooked at the name, and was even more intrigued to cook for hundreds of people using real food ingredients and raise money for a good cause.  Oh, and Robb Wolf was a guest and presenter, which made my fanboy alarm go off as well.

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Mustard and Dill Crusted Salmon

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Salmon is one of my favorite foods.  It’s fish, but not fishy. It’s delicious with nothing more than lemon and strong enough to withstand a battery of spices. Most of the time, we keep it simple: lemon slices and dill with a little garlic or ghee or onion.

Last week, I wanted to do something different but still simple. I wanted to give our salmon a little crunch. I have seen others slather the fish with mustard; but I wondered to myself, what if I use mustard seeds? Could I make a crunchy, mustard-y crust? The answer was yes! So, here it is: mustard and dill crusted salmon. I hope you enjoy this new twist on an old favorite as much as we do.

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Grilled Portabello Mushroom Caps

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grilled seasoned easy portabello mushrooms

Mushrooms.  These fungi were something that I strongly avoided for most of my formative years–my father is not a fan, and I ipso facto also was determined to dislike them.  Eventually, I was tricked out of this delusion, and I’m a better person for it.  I would challenge each of you to go eat something you are certain you dislike because you’ve “always hated it” and be pleasantly surprised by the outcome.  Thanks to this initiative, I now enjoy: asparagus, brussels sprouts, beets, lobster, and mushrooms.

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