Christmas Eve Feast

My Christmas Eve feast took 2 days to prep and 20 minutes to eat. But having a special meal that was homemade and paleo was worth it. Not to mention all the yummy leftovers I get to eat for the next few days. This paleo mommy also achieved a small victory. My 11 year old son, diagnosed with autism, consented to trying his first bite of turkey EVER. And he LIKED it!!! Small steps towards big goals.

Restaurant Review: The Linkery, North Park, San Diego, CA

For our 12th anniversary, the husband booked us a table at The Linkery, a hip urban eating establishment in the North Park neighborhood of San Diego.  There are three outstanding features of the restaurant.

1. They are Farm to Table, using only locally sourced ingredients.  It makes eating paleo pretty easy when you know exactly where the pork is coming from.  
2. They have a NO TIP policy.  There's an 18% service charge added to EVERY check.  You can read about their policy here.  And honestly, we got THE BEST table service that I've EVER experienced in a restaurant.  I can't wait to go back.
3. While not everything on the menu is so, they are a VERY paleo-friendly restaurant.

We started our meal with the two-year salt cured ham.  It comes with pickled cucumbers and pickled onions.  It was exceptionally refreshing, salty and briny.  A great way to ease our hunger pains while waiting for our entrees.  

For the main course I ordered the picnic plate which consists of 2 of their house made sausage links, coleslaw (made with housemade mayo), potato salad (again with their housemade mayo) and rye bread. The husband ordered the grass-fed beef burger and added cheese and bacon to it.  His burger came with housemade potato chips and their coleslaw.  For my links, I chose their alsatian and the Minnesota potato.  I totally recommend the Alsatian link.  It wasn't a completely solid link, which I prefer and the flavors combination of cinnamon, cloves and nutmeg with the locally sourced pork were intoxicating.  The star of the plates were the coleslaw though.  It was light, unlike most coleslaws out there.  The cabbage was crisp and lightly dressed with the housemade mayo.  I'd go back JUST for that coleslaw.  

Hubby's burger

My Picnic Plate

The foodie pleasure continued with dessert.  The husband ordered the oaxacan chocolate ice cream, served with chilled oranges. I ordered the Migas Bark, a dark chocolate bark with bacon and vanilla.  It was absolutely amazing.  I already told the husband that I want him to go back and buy me some for next Valentine's Day.  Nothing says "I love you" like Migas Bark.  

Our tab (with the 18% table service charge) for 1 drink, 1 appetizer, 2 entrees, and 2 desserts was about $80.  A bit pricy but completely worth it.  I cannot wait to go back.

More Holiday Recipes

I wrote about my pre-Thanksgiving menu a while back and I hope it helped make a few dinners a bit more paleo.  Now that we're halfway through December I need to start planning my Christmas Dinner.  I haven't completely made my choice between a Rib Roast and a Turkey yet.  But regardless, my dinner will also include recipe like these.

Paleo Cranberry Sauce

The problem with traditional cranberry sauce is that it is made with an ENORMOUS amount of sugar.  Usually a whole cup for 12 ounces of berries.  And I've tried to replace it in the past (pre-paleo) with Splenda.  It just tastes all wrong.  So this year I did the following and it tasted wonderfully tart and complemented my herbed turkey really well.

Ingredients

• 12 oz bag of cranberries
• 1 cup of Orange Juice
• Honey 

Instructions
1.  Place the cranberries and orange juice into a sauce pan (that you don't mind having to scrub afterwards, this stuff is sticky!)
2.  Heat on high until boiling, then simmer for about 10 minutes.  The cranberries will make alarming popping sounds.  Don't worry, this is supposed to happen.  
3.  Let sit for a bit before scooping it into a pretty bowl or storage container.
4.  Enjoy with some honey added to taste to adjust the level of sweetness that you like.  I only added a bit, to help curb the tartness.  I didn't miss the canned gelatinous mass at all.





-southern style green beans
- green bean casserole

Countdown to Silver Strand Half Marathon: 2 days left

I apologize for being so quiet.  It's taper week, which means if you have nothing nice to say, don't say anything at all.  Not being able to run off daily stress and frustration means that I am a grumpy mess, but at least my glycogen stores are building!

Two exciting things happened today!  The first was that I started my carbo loading!  I actually carbo load started TWO days before a race (and I load up on iron to help my muscles utilize oxygen).  If my race is on a Sunday (like the Silver Strand half is), I start with dinner on Friday night.  I like to have red meat and lots of high carb veggies.  Tonight's meal was Paleo Chili and Sweet potatoes.
The next morning (Saturday morning) I will have a high carb breakfast.  I'm planning to have Pumpkin pancakes, a new recipe that I'm HOPING is good enough to share with you!  The rest of saturday is spent eating Clean and Paleo.  Only white meat (chicken mostly), LOTS of high fiber veggies (to help with race morning elimination) and low calorie.

I don't agree with the idea of carbo loading the NIGHT before a race.  Often times this causes constipation and may make you feel bloated and heavy.  Who wants that on RACE morning??  By carbo loading in advance, my body has time to process AND STORE the glycogen and iron it will need for my race.

 I haven't forgotten about the SECOND exciting thing for today!  It was PACKET PICK UP day at Road Runner Sports!  I'll be running with bib number #2514!  I will be tracking my race with Runkeeper Elite, so feel free check my Twitter feed on Sunday to see how I do.

My Favorite Paleo Recipes: Bacon Crock Pot Roast

Lots of women impulse buy things like shoes or purses.  I tend to linger at the butcher counter, which inevitabley means I buy meat that I have no plans for.  Which means I then have to scour the internet looking for the perfect recipe.  Luckily one of my first "go-to" websites is Civilized Caveman Cooking Creations.  Not only does he create amazing recipes, he's funny as well.
From Twitter:

21hCivilized Caveman ‏@CookingCaveman

I just changed my own life. I fried avocado in bacon fat and then ate it with hot sauce. OMFG

My most recent impulse buy was a Beef Chuck Roast that was 50% off and just looked so pretty I had to have it.  I decided to use it in CCCC's Bacon Crockpot Roast recipe, which was a GREAT idea.  I'd never stuffed garlic and bacon into a large slab of meat before, and it turned out to be surprisingly entertaining.  And nothing beats putting in a large slab of meat into the crockpot, knowing that by 5p you're going to be digging into it.  This is a perfect Football Sunday recipe, in my opinion.

BACON CROCK POT ROAST

Servings: 5
Prep Time: 10 Minutes
Cook Time: 7-10 Hours

Ingredients:

Pot Roast served with
Sliced tomatoes and steamed broccoli

• 3lb Chuck Roast
• 1 White Onion, sliced
• 3-4 Slices of bacon cut into 1 inch pieces
• 6 Garlic cloves halved
• 2 Tsp Sea Salt
• 1/4 olive oil
• 1 Tbsp Smoky Paprika
• 1/4 Cup Chopped Parsley
• 1 Tsp Oregano
• 1 Tsp Thyme
• 1 Tsp Garlic Powder
• 1 Tbsp Red Wine Vinegar 

Process:

1. Using a thin knife create about 12 holes deep into the meet about 1/2 inch wide, you need to be able to fit some garlic and bacon in the hole
2. Now place bacon and garlic in each hole
3. In a small mixing bowl, mix your Sea salt, paprika, parsley, oregano, thyme, garlic powder, EVOO, and red wine vinegar and mix well
4. Rub your spice mixture all over both sides of your roast
5. Line the bottom of your crock pot with your sliced onions and whatever left over pieces of bacon you have
6. Place your roast on top and cook on Low for 7-10 hours.  Remember chuck roasts are tougher cuts of meat so the longer it cooks the better

Paleo Chop Suey

Nothing makes me more proud than making a whole new original recipe. I'm normally recipe dependent so when I create something from random ingredients that actual tastes good, I'm surprised.  This recipe for Paleo Chop Suey was inspired by a need for a side dish and I just didn't feel like having a salad.  I had chosen to keep the stems from three heads of broccoli and wanted to use them.  I peeled the coarse outer layer from the stems and sliced them into strips to make the basis of this dish.  I think this dish manges to get an "asian" flavor without the use of soy sauce or Coconut aminos.

PALEO CHOP SUEY
Serves 4 prep time 25 minutes

Ingredients

• 1.5lbs chicken breast, sliced thin
• 1 tbsp olive oil
• 3 broccoli stems, peeled and sliced
• 1 carrot, sliced
• 1 onion, sliced
• 4 cloves garlic, minced
• salt & pepper to taste
• 1/2 cup broth
• 3 celery stems, sliced

Directions

1. Heat Olive Oil on med-hi heat.
2. Cook chicken, stirring frequently for about 3-4 minute or until no longer pink
3. Add in garlic and onions, cook for 3 mins
4. Add broccoli stems, carrots, and salt & pepper, cook 3 minutes
5. Add in celery and broth, cook until broth had reduced (about 5-8 minutes)
6. Serve alone or on top of prepared shirataki noodles.  

How I stayed paleo on a busy weekend

Anyone else surrounded by candy and Halloween treats?  Man, do I want a Twix right now.  But I'm gonna stay strong, although I promised myself a mini-binge ON Halloween.  After all, who else is going to eat the Almond Joys and Mounds bars that my kids hate?  (Hey, Coconut, almonds and chocolate are paleo)

This was the last weekend before Halloween, so of course it was crammed full of parties and events. On Saturday, my 11 year old and I ran the Spooktacular 5k.  We were the cute mommy/son pair dressed as Superman and Super girl.  This was the inaugural race and I hope they run it every year.  Lake Murray is am awesome location, with gentle rolling hills that provide a challenge for those who make 5ks their preferred distance.  The medals and bibs were adorable.  There was such a great turnout of costumed runners too!  A decent sized vendor fair, with 2 races and a few local businesses represented.  I'll definitely run this again.

We followed up the race with a Halloween party for military families at the Harley-Davidson of San Diego.  Put on by the USO, they offered BBQ, games and trick-or-treating.  I knew that BBQ meant hot dogs or hamburgers, probably chips or beans too.  So with mine and my son's special dietary needs, we just bypassed the "free" lunch and I let the boy choose McDonald's for his awesome effort at the 5k.  I find that being paleo, I have to skip meals at events often.  I have had luck calling ahead and asking for a special meal.  But only when its an event that I've had to pay for my dinner.  I've also found that being paleo, places like McDonalds are NOT a fun option.  Even their healthiest options, the salads and wraps, contain CHEESE and LEGUMES.  So I have to be prepared to do some doctoring.  I order the bacon ranch salad with grilled chicken.  I have to painstakingly remove ALL the cheese from the salad.  If I'm lucky, the preparer has clumped it all together.  Ironically, this is something I HATED before I was paleo.  Then, I make sure to bring an avocado with me and instead of dressing, I cut up my avocado and add it to my salad.  I like to mash it with a bit of salt.  Yes, it takes me forever to start eating, but I'm MUCH happier with my lunch this way.

We got a short respite from Halloween events and during that time I ate an early dinner.  I tried the Coconut Chicken Curry from Fitzee Foods and coupled it with some Coconut Paleo bread from Julian Bakery.  It's nice to have some pre-made meals that are ready when I'm hungry on busy days like that.  We would shortly head off to an elementary school Halloween Carnival where my family would indulge in pizza, nachos, pretzels, popcorn and soda.  I was able to resist temptation by eating ahead of time.

I made sure to hydrate throughout that busy saturday because the next morning I got up to run a distance runs on hills.  I am committed to besting my PR of 2:48:24 at my next half marathon.  That means hill workouts!  I did 10 miles at a 15 min pace.  Slow, yes, but man did my hip flexors get a workout!  That means that my run did exactly what I wanted it to do.  I did get to refuel with a carne asada burrito, but the only non-paleo thing in it was the tortilla itself.

Paleo on a busy family weekend is completely possible.  You just need to pre-plan, have meals ready to go and be flexible when you're dining out.

NOODLES!!!!

Can a packaged product
make you happy? I say YES!

Like my enthusiastic title?  Really that's all I can think right now because I just ate noodles.  Real noodles.  Not spaghetti squash, not strips of vegetables.  REAL NOODLES.  And yes, my Paleo is still intact thanks to House Foods Shirataki noodles.  I grew up eating these in meals like sukiyaki and they were my favorite part of the meal, besides the tofu and cabbage and meat . . . and well sukiyaki has to be one of my favorite all time meals.  But besides with asian flavors and in pho (which I've never had but plan to have someday) what ELSE could I do with these noodles?  There aren't many paleo recipes out there using them.  A lot of people have issues with the fishy smell (which goes away upon rinsing and heating) and the texture.  They're closer to a rice noodle (think chicken long rice) than a wheat noodle.  They've got a gelatin-like texture that may turn people off.  BUT I think the act of twirling tomato sauced noodles around a fork may be enough to get people to try it.  So, I set about to making myself SPAGHETTI using shirataki noodles today.  And I succeeded.  And you all get to benefit from my experimentation.

I found my noodles in the refrigerator section of my SPROUTS market.  Any whole foods should carry it, and if not, asian markets are guaranteed to have them. Just make sure you don't buy the TOFU Shirataki.  Tofu is SOY, which is a legume, which is NOT paleo.  Also, for weight loss purposes, the yam-based shirataki has ZERO calories.  The Tofu ones do.  Shall I repeat that again?  ZERO CALORIES people and I am incredibly full from lunch.

Closest thing to REAL spaghetti 

Shirataki Spaghetti with Roasted Chicken
serves 1 cook time: 15 minutes

waiting for them to "crackle"

Ingredients

• 1 pkg House foods shirataki noodles 
• 2 oz roasted chicken
• 2 tsp bacon grease or olive oil
• 1 medium tomato, diced
• 1 clove garlic, minced
• 1/4 onion, diced
• 2 tbsp tomato paste
• 1/2 tsp basil
• 1/2 tsp oregano
• 1/8 tsp cayenne pepper
• 1/4 cup chicken broth
• pinch of salt and a pinch of pepper

Directions:

mmmm sauce

1. Open and rinse the shirataki noodles.  You just want to get rid of most of the fishy smell.
2. Using a NONSTICK pan, dry fry (NO OIL) the noodles on medium heat for about 5 minutes.  They're not going to get crispy, but they won't be as clear or slimy.  They'll start to crackle when they're almost done.  Remove noodles to a plate.
3. Heat up oil/grease in your pan on medium heat.  Add onions, garlic and tomatoes and fry for about 5 minutes.  The onions and garlic should be soft.  
4. Add tomato paste and herbs, and fry for about 2 minutes.  
5. Add the chicken stock and heat for about 1 minute.
6. Add the noodles into the pan and mix well.  Plate and serve topped with the roasted chicken.  

Nutritional information:  190 calories, 3.8g fat, 0.9g sat fat, 57.3 mg cholesterol, 900mg sodium, 31.6g carbs, 13.6 g fiber, 18.8g protein

My Favorite Paleo recipes: Apple - Dijon Burgers

Two events collided this weekend to point me in the direction of the BEST BURGER RECIPE EVER.  Yes, I realize I shouted that.  If you were here in person you would have actually heard my enthusiasm for this burger recipe.  Event #1: On saturday I picked up my order from Golden Share Foods.  It's "Southern California's largest LOCAL food cooperative".  While the meats are not technically paleo since they aren't grass fed beef and free range chicken, it is REALLY REALLY cost effective and it alleviates me from having to search the ads for meat sales for about 2 weeks out of every month.  I totally recommend using this program.  Event #2: I took the kids Apple Picking while Hubby was trying to survive the Run For Your Lives, a zombie infested 5k obstacle course.  So the kids and I picked probably 10 pounds of apples and you can only eat SO many before you're bribing the children to "eat just one more, for mommy?"  I needed to find recipes to cook them in.  And lo and behold there was the Apple Dijon Burger recipe from Civilized Caveman Cooking Creations.  These burger patties are a bit crumbly, best eaten with a fork rather than in an unstable lettuce "bun".  But they are SO good.  The apples, onion and dijon mustard give them almost an asian flavor which I just adore.  I made these on Saturday, and lucky for the hubby, I'm making them AGAIN tonight because I love them that much.  

My slave labor, I mean, the kids had fun picking apples!

APPLE - DIJON BURGERS
serves 4 cook time: 20 minutes

Ingredients:

• 1 Lb Grass-Fed Beef
• 1/2 Cup Shredded Apple
• 1/3 Cup Minced Red Onion
• 1 Tbsp Dijon Mustard
• 1 Tsp Black Pepper
• 1/2 Tsp Sea Salt
• 1 Egg

Process:

   

1. Place all the above ingredients except the egg in a mixing bowl and mix well.
2. Use your hand to form 4 even size burgers.
3. Have your grill on medium heat (350-400 Degrees F) and grill for approximately 5-6 minutes per side or until done to your liking.
4. Once you place your burgers on the grill, fry your egg in bacon fat on the stove and set aside.
5. You can now plate your burgers how you see fit.  I used romaine lettuce as a base. The Civilized Caveman suggests serving the burger with grilled onions, and topped with the fried Egg. I ate mine topped with guacamole and tomatoes.  
6. Enjoy

Nutritional Info: 381calories, 30.1g fat, 12.2 g sat fat, 96.4mg cholesterol, 458.4 mg sodium, 6.9g carbs, 1.6g fiber, 19g protein

Paleo Recipe Makeover: Cider-glazed Chicken

You must be feeling pretty lucky that I've made over two recipes in a row.  Yeah, I'm giving like that.  Sometimes the well is dry and I don't come across ANY recipes that are paleo or can be made over for weeks.  It probably doesn't help that all my food searches have been for "grilled cheese".  But then the internet gods send me a sign that I need to stay Paleo (for my health, for my recovery, to improve my running) by sending me TWO recipes in my inbox.  The first was the Creamy Cauliflower Soup from yesterday.  The other was Cider-Glazed Chicken with Browned Butter-Pecan Rice.  I did not attempt to paleo-ize the rice, but the Chicken glaze was already mostly paleo.  I just simply made a substitution of bacon grease for the butter.  If you are primal, or lacto-paleo, you can totally leave the glaze as it is in the original recipe.

trying to do fancy plating

CIDER-GLAZED CHICKEN

serves 4  cook time: 15 minutes

Ingredients

• 1 tsp bacon grease or coconut oil
• 1 pound chicken breast cutlets (about 4 cutlets) 
• 3/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup refrigerated apple cider 
• 1 teaspoon Dijon mustard

simple ingredients 

Preparation

1. 1. Melt 1 teaspoon fat/oil in a large heavy skillet over medium-high heat. 
2. 2. Sprinkle chicken with 1/4 teaspoon salt and pepper. 
3. 3. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan. 
4. 4. Add cider and mustard to pan, scraping pan to loosen browned bits; cook 2 to 3 minutes or until syrupy. 
5. 5. Add chicken to pan, turning to coat. Serve while hot. 

nutritional information: 150 cals, 2.5g fat, 0.8g sat fat, 66.8mg chol, 542.3mg sodium, 3.7g carbs, 0.1g fiber, 26.2g protein

Paleo Recipe Makeover: Creamy Cauliflower Soup

I've been a "foodie" for a while now, since I've been able to eat solids at 6 months old.  I've always loved to eat, and cooking was always fun but in recent years I've really put effort into making food that isn't just hamburger helper on a plate.  My kids are older now, and my daughter is especially adventurous when it comes to food.  So I'm a little more free to experiment with new tastes and flavors in the kitchen.  Paleo has just added to that need for innovation.  I don't want to be eating just grilled meat and roasted veggies all the darn time.  I do miss the artisan breads and gourmet cheeses.  I just hold out for when one of my favorite food bloggers puts out a recipe that either Paleo or just Paleo enough that I can tweak it to be so.

Imagine my delight when how sweet it is posted a recipe of for creamy cauliflower soup!  I knew from the name that the recipe would have dairy in it, but I've fallen in LOVE with canned coconut milk and its ability to BE milk or half-n-half or cream in a recipe.  And if you haven't tried it yet, put a tablespoon in your coffee.  It's like a little bit of heaven in the morning.  Her recipe is actually a makeover of a recipe from Bon Appetit, which makes it a Makeover Times Two.  So I took the recipe and paleo-ized it, replacing butter for fat, and coconut milk for the half-n-half.  If you are PRIMAL or lacto-paleo, the original recipe fits your lifestyle and can be found here.  If you're strict paleo, then you can follow my made over recipe.

Ingredients for Nom Soup

Paleo-style Creamy Cauliflower Soup

YIELD: SERVES ABOUT 4

 

PREP TIME: 15 MINUTES

 

COOK TIME: 45 MINUTES

 

TOTAL TIME: 1 HOUR

ingredients:

1 sweet onion, finely diced
1 tablespoon olive oil
3 tablespoons ghee or bacon grease
1 large head of cauliflower, chopped into small florets
3 cups low-sodium vegetable broth
1 cup water
1/2 cup coconut milk
1/4 cups capers, patted completely dry
salt and pepper to taste

ingredients for chive oil
1/4 cup chopped chives
3-4 tablespoons olive oil

directions:

Heat a large pot over medium heat. Add olive oil and 1 tablespoon fat, then add onions with a pinch of salt. Stir to coat and cook until softened, about 5 minutes. Add in chopped cauliflower and vegetable stock, then cover and cook for 20-25 minutes until softened. A few times during cooking, use your spoon to press down and break apart or mash the cauliflower.

Making the chive oil was a
fun new experience!

While cauliflower is cooking, make the chive oil. Combine the chives and olive oil in a blender or food processer and blend until totally smooth. If needed, you can strain the oil thru a very fine mesh strainer. To fry the capers, heat a small skillet over medium-high heat and add 1-2 teaspoons of olive oil. Add dry capers and shake the pan or stir, tossing for 1-2 minutes until crispy and fried. Set aside to drain on a paper towel.

Once the cauliflower is soft, you can a) scoop it (and all the remaining broth) into a large bowl. Add half of the mixture to a blender with half cup of water and puree until smooth. Once smooth, add back to the pot and puree the remaining cauliflower mixture with the other half cup of water. Add to the rest. OR b) add the 1 cup of water and use a hand blender in your pot.  

Heat over low heat, stirring in coconut milk. Taste and season with salt and pepper, then garnish with capers and chive oil.

Nutrition: 143 cal, 7.7g fat, 1.8g sat fat, 3.1mg chol, 777.3mg sodium, 16.3g carb, 5.7g fiber, 5.1g pro

My Favorite Paleo Recipes: Smoky Beef-andMushroom Skewers with Roasted Sweet Potato Puree

There are loads of reasons to be Paleo.  Some people have medical conditions that are lessened by a diet without processed foods, others follow the diet on their path to greater physical fitness and others live a Paleo Lifestyle because it's better for the planet.  I'm paleo to lose weight.  It's low carb but high energy (thanks to being high fat) so I can still be an endurance runner and lose weight.  It's not often that I find a paleo-friendly recipe in a fitness magazine.  The industry of "fitness advice" still hasn't widely recognized the benefits of a Paleo Diet.  But the "whole foods" approach certainly has and so there are recipes out there to be found.

I found this recipe for Smoky Beef-and-Mushroom Skewers with Roasted Sweet Potato Puree in the September issue of Fitness Magazine.  This recipe is easy to make, quick to prep and can impress guests, especially those who think "this paleo thing" is weird.  Who says the Paleo Diet cant' be Haute Cuisine?  I like to serve this with a side of strawberry and arugala salad with a basalmic vinaigrette.

Smoky Beef-and-Mushroom Skewers 

with Roasted Sweet Potato Puree

Serves 4  Prep time: 10 minutes  Cook time: 20 minutes

Ingredients

• 3 medium sweet potatoes
• 1 tbsp chipotle chile powder
• 2 tsp ground cumin
• 1.5 pounds trimmed top sirloin steak, about 1 inch thick, cubed
• 24 cremini or white button mushrooms
• 2 tsp basalmic vinegar

Instructions

1. Preheat the oven to 450 degrees.  Slice the sweet potatoes in half length-wise and place cut side down on a baking sheet lined with parchment paper.  Roast 20 minutes or until they are easily pierced with a fork
2. Meanwhile, heat a grill to medium-high heat.  Combine chipotle chile powder, cumin, and 1 tsp kosher salt; add steak and toss to coat.  Thread steak and mushrooms on 12 skewers and cook for about 8 minutes for medium rare, turning halfway through   
3. Remove sweet potatoes from oven, let cool 5 minutes and peel.  Place peeled sweet potatoes and vinegar in a medium mixing bowl and mash with a fork until smooth.  Season with kosher salt.  Divide mashed potatoes among four plates and top with 3 beek-and-mushroom skewers each.  

Nutrition from magazine: 304 cals, 34g protein, 25g carbs, 8g fat, 2.6g sat fat, 4g fiber, 751 mg sodium

Paleo on the Road

It is indeed Happy Hour when your
paleo-friendly apps are 1/2 off!

I celebrated Day 60 on the Paleo Diet on Monday!  It feels like quite the feat, considering that my last 3 days of were spent eating while traveling to San Jose for the San Jose RocknRoll Half marathon.  It was my first real experience of trying to stay paleo while not being able to cook and refusing to succumb to peer pressure to "just eat like a normal person".  I must have explained the basics of Paleo about 30 times this weekend, each time we ate with a new group of people.  My mom and I traveled with her running buddies, about 14 amazing women who were determined to live it up and run it out.

My race weekend started Friday evening, with a meal at The Counter with my family.  I'd reviewed this downtown San Diego restaurant just recently.  Before taking me to the airport, we decided to carb up at our favorite Paleo-friendly restaurant with sweet potato fries.  I also had a "burger in a bowl" for the iron.  It was going to help my body store and use oxygen more efficiently during my big race.

Not a pretty breakfast but
 it tastes good

Saturday morning, Mom and I woke up at 4 am to see my Daddy off on his 100-mile race.  He'd be running the Rio Del Lago 100 all of saturday and he'd planned to finish around the time we'd be getting up on Sunday morning to run our own race.  A Larabar and a banana continued the carb up while I shivered in the pre-dawn, waiting to see Daddy off at the start line.  (As a note: not ALL Larabars are paleo.  Stick to the ones that contain only dates, tree nuts, fruits, and coconut.  My favorites are Coconut Cream Pie, Lemon Bar, and Key Lime Pie)  We then headed home to pack for our own race.  I completed my carb up with an eggs, avocado and sweet potato breakfast.  That was the last time I was going to get to cook for myself before my race.

After arriving in San Jose (by the way, a car with 4 middle age and older women will need to stop at least 3 times to pee during a 2 hour road trip), we checked in, picked up our bibs and explored the expo.  One of the great things about Paleo is that you don't experience the drop in blood sugar that you did before when you were eating processed carbs and sugars.  So while everyone else was getting cranky, I was holding on pretty well.  We lunched at Baja Fresh, which isn't an ideal paleo choice.  But I made it work, ordering a Mango Chipotle Chicken Ensalada.  I suspect that the mango salsa and chipotle sauce contained sugar and possibly soy . . . but overall it was a paleo-ish choice.  I avoided eating the tortilla shell and asked for NO cotija cheese (even though I REALLY REALLY love cotija cheese).  For a pre-race lunch, the chicken salad option was probably the best choice.  It's heavy on fiber, high on water content and low on binding meats.  Red meat can take longer to move through your system, which may make you feel heavy on race morning.

Dinner was probably the most difficult to handle.  All of the group we were racing had arrived and there was much discussion on eating at the Old Spaghetti Factory.  Italian restaurants are nearly impossible for Paleo people, I try to avoid them all together.  It's a lesson that "Gluten-free" does not equate to Paleo.  Luckily they couldn't take our group of 14 for at least 2 hours, so our group ended up breaking up into smaller ones and Mom and I headed to a 50s themed Diner called Peggy Sue's.  They are a counter Service, sit down restaurant.  They're menu was simple and easy to alter for the Paleo diet.  I had a spinach salad (that was of massive proportion) and a bunless bacon, pineapple burger.  Once again, loads of iron to help with oxygen use.  I am also a proponent of fiber on the day before the race.  It'll help you with that pre-race elimination that is oh so neccessary.  (I wondered how long it'd take me to mention poop on my blog).  Everyone's fiber needs are different.  It's important to experiment during the training cycle to see how much fiber you can take in to help you on race morning.

 I woke up on race morning feeling amazing.  I had nine hours of sleep, and maintained my paleo diet while traveling.  Mom and I ordered room service and split a meal.  I got the eggs and bacon, she got the tomato juice and english muffin.  It's nice to travel with a non-Grok!  After breakfast I was feeling even better!

My race review has already been posted.  I've had people ask about my IN-RACE nutrition and will explore that in my next post.  If you have any questions about pre-race nutrition or about staying paleo while on the road, please feel free to ask!

  

Race Day Ready and still Paleo!

My Favorite Paleo Recipes: Pork Chops with Leeks and Mustard Sauce with Sage and Butternut Squash Soup

I'm still in the middle of race weekend, traveling to San Jose to run the San Jose Rock N Roll Half Marathon.  My family is home in San Diego, eating all sorts of non-paleo goodies that I have been avoiding for the last 58 days.  They're eating pizza and frozen dinners and tacos and french fries.  I hope they're enjoying it!  Just like I hope you enjoy getting TWO of my favorite recipes in ONE post!

Pork Chops with Leeks and Mustard Sauce Found at The Bitten Word

4 servings

Ingredients

    * 4 1 1/2- to 2-inch-thick bone-in heritage pork rib chops
    * 2 teaspoons coarse kosher salt
    * 2 teaspoons chopped fresh thyme
    * 1 teaspoon finely chopped fresh rosemary
    * 1 teaspoon freshly ground black pepper
    * 2 bacon slices, coarsely chopped
    * Olive oil (optional)
    * 4 cups thinly sliced leeks (white and pale green parts only; about 3 large)
    * 3 garlic cloves, minced
    * 1/4 cup red wine
    * 1 cup low-salt chicken broth
    * 2 teaspoons finely chopped fresh sage
    * 2 tablespoons Dijon mustard
    

Preparation

Pat chops dry with paper towels. Mix 2 teaspoons coarse salt, thyme, rosemary, and 1 teaspoon pepper in small bowl. Sprinkle seasoning mixture on both sides of chops. Let stand at room temperature 1 to 2 hours or wrap and chill up to 1 day.

Heat heavy large skillet over medium heat. Add bacon and sauté until crisp and lightly browned. Using slotted spoon, transfer bacon to small bowl. Increase heat to medium-high. Add chops to skillet. Sear until brown, 4 to 5 minutes per side. Transfer chops to small baking sheet.

Pour off all but 3 tablespoons drippings from skillet (or add olive oil to make 3 tablespoons). Add leeks and sauté until soft, about 7 minutes. Add garlic and stir 1 minute. Add wine, then broth and bring to boil, scraping up browned bits. Return bacon to skillet; add sage and stir to blend.

Nestle chops in leeks in skillet. Reduce heat to medium-low. Cover; simmer 3 minutes. Turn chops over. Cover; simmer until thermometer inserted into thickest part of chops registers 140°F to 145°F, about 3 minutes longer. Transfer chops to platter. Tent loosely with foil to keep warm.

Spoon off any fat from cooking liquid in skillet. Boil until all liquid evaporates, about 3 minutes. Whisk in mustard, do not boil. Season with salt and pepper. Spoon over chops.

Nutritional info*: Calories 304  Fat 13.8g  Sat Fat 5.2g  Chol 75.3g  Sod 1701.5g  Carb 14.5g  Fiber 2g  Pro 26g

*All nutritional info was not provided in the original recipe.  I use the Recipe Calculator at Sparkpeople.com to calculate nutritional value.

Sage and Butternut Squash Soup Found at Mastering the Art of Paleo

Serves 8

Ingredients:

• 2 Butternut squash (~6 pounds total)
• 2 Tablespoons olive oil
• 2 Tablespoons honey
• 1 medium yellow onion, chopped
• 12 Sage leaves
• 2 Tablespoons minced garlic
• Chicken broth
• Pepper to taste

Preparation

Prick squash several times with fork. Roast on a baking sheet for an hour at 400.
Cut squash in half and let cool.
Remove the seeds from the squash, then peel off the skin and discard.
Chop the squash into 2″ chunks.

In a large stockpot, combine olive oil and onion. Cook until onion is translucent, then add honey and garlic. Cook until honey bubbles and onion begins to brown.

Add sage leaves, squash pieces, and enough broth to cover squash by about 1 inch. Let simmer for about an hour, until squash is very soft.

Using an immersion blender, blend the soup until smooth. Add pepper to taste, and more broth for desired consistency.

Nutritional info*: Calories 155  Fat 4.1g  Sat Fat 1g  Chol 2.5g  Sod 490.8g  Carb 31.2g  Fiber  7.4g  

Pro 3g

*All nutritional info was not provided in the original recipe.  I use the Recipe Calculator at Sparkpeople.com to calculate nutritional value.

Dining Out Paleo: The Counter

                                                 

The Counter
695 6th Ave
San Diego, CA 92040
http://www.thecounterburger.com







Our family supports the Autism Society of America San Diego Chapter because, well, we live with autism.  Our son is 11 years old and was diagnosed with high functioning autism/Asperger's syndrome at age 3.  The ASA in San Diego has a WONDERFUL Parent Education Series on Autism Through the LifeSpan.  Its a free series and I encourage attendance to ANYONE who wants to learn more about helping those in the spectrum grow and thrive.





The Counter is a new family-style, build-your-own-burger restaurant in the Downtown area of San Diego.  In an area that is drowning in hipster themed whisky bars and charcuteries, it's a much needed addition.  The restaurant owners partnered with the ASA to donate 100% of their proceeds on their "Soft Opening" to the ASA's programs.  Getting to go to a new restaurant before anyone else?  Good.  Supporting ASA's programs?  Better.  FINDING OUT THAT THEY HAVE PALEO OPTIONS????  AMAZING.





The Menu and it's dietary information can be found on their website.  Our very chipper and attentive waitress Amber, informed us that their entire staff had been trained on different dietary needs, including Paleo, "because there are so many people into CrossFit".  At that moment, I was ready to commit to coming to The Counter at least once a week.  And I hadn't tried the food yet.  The ordering process is fun, you go down a checklist, marking what items you want on your burger.  With options like "Burger in a Bowl"($1.00 extra), organic greens and grass-fed beef it's a pretty safe place to eat paleo.

Our waitress was especially attentive to our son, after tactfully                 finding out that he was in the spectrum.  He has an affinity for Shirley Temples, and while the restaurant doesn't have cherry flavoring to put in Sprite, she suggested using Grenadine (from the bar) and ended up making his favorite Shirley Temple of all time.









From the appetizer menu we ordered a 50/50 plate of french fries and                    sweet potato fries (sweet potatoes ARE paleo, however these fries do contain soy which is a no-no). The fries were delicately cut and extremely good.  They came with a horseradish aioli.  We also ordered the Grilled Veggies.  They were very good, thinly cut and grilled only to the point to bring out a sweetness.  This appetizer is Paleo Friendly IF you ignore the corn.







To illustrate the fact that I am a solo-Grok in this family, my son made a "burger" from his pretzel bun and french fries.  I commend those families living with autism who have gone gluten-free.  That is something I just couldn't imagine doing, as processed carbs are 90% of what my son eats.








I ordered a "Burger-in-a-Bowl" with a 1 lb grass fed patty, cooked medium rare.  Their burger patty sizes are post-cook weight.  So when you order 1lb of meat, you get a FULL 16oz.  I added tomatoes, olives, artichoke hearts, pickles and a fried egg to my burger.  I also chose the garlic aioli, although the "burger-in-a-bowl" had so much flavor that I ended up forgetting about it.  It was really well put together, the meat was cooked perfectly.  When I pushed through the yolk and runny gold ran out into my salad, I was definitely a happy paleo girl.





I couldn't order milkshakes like the hubby and daughter, but I COULD order a "Skinny Margarita".  A drink that is already offered on their menu, it's Patron Silver, agave nectar, and fresh lime juice.  Imagine my delight that my Paleo drink of choice was something the bartender already knew how to make.  The milkshakes were reported to be good.





The Counter definitely has my vote as one of the most Paleo-friendly eateries.  The price point of the menu items are definitely competitive for the Downtown area.  For 2 appetizers, 4 meals, 2 milkshakes and 1 alcoholic beverage, our tab was $85.  That's a huge meal for us, but 100% of the proceeds were going to the ASA, so we let our hair down.  Being able to eat without worrying about ruining my carefully planned diet, knowing that they support families with autism, and the level of customer service and quality of the food definitely adds up to a return visit.  Besides, hubby can't wait to try the Oversized Chocolate Chip Cookie, which is reported to be larger than our daughter's face.