Monthly Archives: October 2011

Fennel-Tomato Salad

The first time I ever smelled fennel, I was brought back to my 21st birthday and the shot of Sambucca I was tricked into drinking (black licorice in a glass…ew!). After I got over that initial response and tried it, I was won over by its delicate anise flavor and crunchy texture. These lovely fennel bulbs, tomato, and purple onions arrived in my Suzie’s Farm CSA box this week, so I prepped this crunchy side salad to take advantage of the fresh produce. The vinaigrette is courtesy of my great friend Jen (of Jen’s Gone Paleo fame). Feel free to sub out produce that you may have handy, such as a large tomato instead of cherry tomatoes.

Ingredients for the salad:

  • 2 small (or 1 large) fennel bulbs
  • 1 small bunch of purple onion
  • 4 medium cherry tomatoes

Ingredients for the vinaigrette:

  • Juice of one lime
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp avocado oil
  • Pinch of sea salt
  • Pinch of smoked paprika
  • Pinch of ancho chili powder
  • 1-2 Tbsp chopped fresh cilantro

Directions:

1. Slice the fennel bulb and purple onion thinly. Discard the stalks/onion tops. Chop the tomatoes. Combine the veggies in a bowl.

2. Prepare the dressing. Pour on top. Stir.

Eat and enjoy!

Best Cauliflower Side Dish Ever

finished dish

This is a remake of an older recipe I had on my other blog. If you’ve landed here because you are participating in the Whole30, this dish falls within the nutritional parameters of the program. It’s quick and satisfying and makes a large portion which I like, because I can eat the leftovers for a few days.

Ingredients:

  • 1 head cauliflower, grated
  • 1 package, shittake mushrooms
  • 6 green onions
  • 2 shallots, minced
  • 1 tsp fresh ginger, minced
  • 3 Tbsp coconut aminos (no soy sauce or tamari, please)
  • 3 eggs
  • Coconut oil
  • Meat of choice (I used grilled steak)
  • Sesame oil for garnish*

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Directions:

1. Grate the cauliflower using a food processor (or if you have time and the patience of a saint, a box grater).

2. Prep the veggies (slice the green onions and mushrooms thinly and mince the shallot/ginger).

3. Heat a large skillet/wok to high heat. Add a spoonful or two of coconut oil. Saute the mushrooms, shallot and ginger for ~3 min or until they begin to soften, stirring often.

4. Add the cauliflower, green onions and coconut aminos. Saute for ~5 min.

5. Push the veggies to the side of the skillet and create a well. Crack the eggs into the well and scramble (yes, kind of like you’d do with fried rice). Stir everything to combine.

6. Top with a meat of your choice. I prepared it this time with slices of grilled steak on top. Shrimp is also delicious with this.

7. *Garnish with a drizzle of sesame oil, if preferred. Please do not cook the veggies with sesame oil as it’s high in Omega 6′s and will oxidize easily at high heat. A nice drizzle at the end to finish off the dish after it’s been plated is super yummy.

Grass-Fed Sirloin with Kelp Noodle Stir-Fry

This week I had the chance to finally visit Homegrown Meats in La Jolla, CA and peruse their selection of awesome, locally-grown and grass-fed beef. Along with some homemade duck sausages, chorizo, veal liver, and a flank steak, a crazy-delicious looking “baseball-cut” sirloin steak made it into my bag. Even though I’ve had grass-fed steaks before (mostly from Whole Foods), I have to say…this steak was far and above superior. Simply put…the best steak I’ve ever eaten. Amazingly, I paid about $11/lb compared to the $9/lb that our local supermarket charges for grain-fed New York Strip.

I pan-seared it and finished it in the oven to a nice medium/medium-rare and paired it with a simple kelp noodle stir-fry. Bottom line: seek out a local butcher in your area. Invest in some nice quality grass-fed beef (click here for a great post about the advantages of grass-fed) and simply enjoy.

had a noodle craving…

Ingredients for the steak:

Grass-fed sirloin steak

Salt and pepper

Trader Joe’s South American Smoke Seasoning (or if not available, use powdered smoked paprika or seasoning of choice)

Ingredients for the kelp noodles:

1 package kelp “noodles”, rinsed (found at Whole Foods or other health-food store)

2 garlic cloves, minced

2 tbsp coconut aminos

Handful of fresh chopped chives or green onion

Coconut oil

Sesame oil (for garnish)

Sriracha or other hot sauce

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Directions:

1. Preheat oven to 400 degrees.

2.  Remove steak from refrigerator at least 15 minutes prior to cooking so it warms up before cooking. Grill or sear/bake the steak.

3. For sear/bake: Heat a medium-sized cast iron skillet on high heat. Season steak and sear both sides for 3-4 minutes until a nice brown crust forms. Transfer skillet to the oven and bake for approximately another 8 minutes. Cooking time will vary depending on your desired done-ness and oven strength. Allow meat to rest for at least 5 min before slicing.

4. In the same skillet you cooked the steak: heat coconut oil. Sauté noodles until they soften (~5 min).

5. Add in garlic, chives, and  coconut aminos and sauté 30 more seconds.

6. Remove from heat and garnish with a drizzle of sesame oil.

7. Serve steak slices over noodles and top with sriracha or hot sauce if desired.