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The food by design team at last week’s Atlanta Nosh at Atlantic Station, lots of fun but it sure was hot! We’re planning to have - get this- bacon ice cream for our next appearance at the Nosh on Sunday, May 20 - woo hoo!
Thank you all for your support !!!
Stella :)
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Sorry y’all!!!! I’ve been working hard on my first Nosh foodie market that happened today from 11am-3pm…it was hard work leading up to it but lots of fun today !!! Hoping to be out there again next Sunday - the ‘pig candy’ was a hit :)
![Paleo ‘Pad Thai’: so i know i talked about this idea a couple of weeks ago, sorry it’s late, but it worked and here it is !!! woo hoo!!! i’m so excited!!! it got the Tom stamp of approval, so that’s always good :) i’ve posted a picture of the main ingredients to help you find them…it used to be that you would have to go out of your way to the Asian markets to get some of these but we have come a long way the last decade…you can easily find these at most name brand grocery stores - Publix, Kroger and / or Whole Foods (for the tamarind paste).
NOTE: this is a pretty bold dish, so if you’re nervous start with a few dashes of the fish sauce and lime juice and add some more as you go along.
Ingredients:
- 1 egg
- 2 C roasted spaghetti squash (i will refer to these as your‘noodles’)
- 2 T combined ghee + chili oil
- 1/2 C shallots + scallions
- 2 T tamarind paste
- 2 T tahini (sesame butter)
- 1 tsp fish sauce
- 1/2 tsp lime juice
- 1 T garlic
- 1/4 tsp red chili flakes
[optional] toppings for theperfectpresentation:
- crushed, salted, roasted cashews
- handful of chopped fresh cilantro
- handful of bean sprouts
Instructions:
- coat liberally the ‘noodles’ with the beaten egg
- in the wok, stir-fry the egg-‘noodle’ mixture, until the egg is thoroughly cooked; remove from heat
- in a sautee pan, on medium heat sautee the onions for about 2-3 minutes with the ghee/chili oil
- once the onions are translucent place the rest of the ingredients (tahini, tamarind, fish sauce, red pepper flakes, lime juice, garlic) on medium heat and stir until thoroughly combined and fragrant
- removed the sauce mixture from heat and stir in the egg-‘noodle’ mixture
- [optional] top with garnishes
enjoy!!!!](http://24.media.tumblr.com/tumblr_m1nmvzuTtf1rn2elso1_500.jpg)
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Paleo ‘Pad Thai’: so i know i talked about this idea a couple of weeks ago, sorry it’s late, but it worked and here it is !!! woo hoo!!! i’m so excited!!! it got the Tom stamp of approval, so that’s always good :) i’ve posted a picture of the main ingredients to help you find them…it used to be that you would have to go out of your way to the Asian markets to get some of these but we have come a long way the last decade…you can easily find these at most name brand grocery stores - Publix, Kroger and / or Whole Foods (for the tamarind paste).
NOTE: this is a pretty bold dish, so if you’re nervous start with a few dashes of the fish sauce and lime juice and add some more as you go along.
Ingredients:
- 1 egg
- 2 C roasted spaghetti squash (i will refer to these as your‘noodles’)
- 2 T combined ghee + chili oil
- 1/2 C shallots + scallions
- 2 T tamarind paste
- 2 T tahini (sesame butter)
- 1 tsp fish sauce
- 1/2 tsp lime juice
- 1 T garlic
- 1/4 tsp red chili flakes
[optional] toppings for theperfectpresentation:
- crushed, salted, roasted cashews
- handful of chopped fresh cilantro
- handful of bean sprouts
Instructions:
- coat liberally the ‘noodles’ with the beaten egg
- in the wok, stir-fry the egg-‘noodle’ mixture, until the egg is thoroughly cooked; remove from heat
- in a sautee pan, on medium heat sautee the onions for about 2-3 minutes with the ghee/chili oil
- once the onions are translucent place the rest of the ingredients (tahini, tamarind, fish sauce, red pepper flakes, lime juice, garlic) on medium heat and stir until thoroughly combined and fragrant
- removed the sauce mixture from heat and stir in the egg-‘noodle’ mixture
- [optional] top with garnishes
enjoy!!!!
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Finally gave in and bought a Vitamix today :) Tom and I got home and quickly put it to the test. After 3 cups of spinach, 2 cups of kale, 6 oz raspberries, 12 oz blackberries, 2 bananas, 2 cups of almond milk and 2 scoops of protein the green giant was not bad. I drank one large glass and Tom braved 2 large glasses this afternoon. We look forward to trying out different veggie/ fruit combinations and making our own nut-butters. I’ll report back!
![Easy Italian Kale Slaw: part of dinner tour through southern European countries. Make sure to make this about 30 minutes or so before you plan to eat, so that the oil & vinegar helps soften the kale a bit. Most of you already know that kale is touted as a superfood, ‘having the most nutrition per calorie of any plant’ so we try to eat a couple of days per week at least.
Ingredients for 4 people as a side dish:
- 6 C raw kale, thinly sliced
- 3 zuchinnis, slivered ( mandolin)
- 2 heads of garlic, minced
- 1/4 C smashed pine nuts
- 2 T extra virgin olive oil
- 1 tsp balsamic vinegar
[optional] 1/4 C Parmesan or pecorino Romano
Instructions:
Mix all ingredients in a big bowl, about 30 minutes before dinner - serve chilled and enjoy !!!
That was easy ;)](http://25.media.tumblr.com/tumblr_m1c7gqUHRY1rn2elso1_500.png)
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Easy Italian Kale Slaw: part of dinner tour through southern European countries. Make sure to make this about 30 minutes or so before you plan to eat, so that the oil & vinegar helps soften the kale a bit. Most of you already know that kale is touted as a superfood, ‘having the most nutrition per calorie of any plant’ so we try to eat a couple of days per week at least.
Ingredients for 4 people as a side dish:
- 6 C raw kale, thinly sliced
- 3 zuchinnis, slivered ( mandolin)
- 2 heads of garlic, minced
- 1/4 C smashed pine nuts
- 2 T extra virgin olive oil
- 1 tsp balsamic vinegar
[optional] 1/4 C Parmesan or pecorino Romano
Instructions:
Mix all ingredients in a big bowl, about 30 minutes before dinner - serve chilled and enjoy !!!
That was easy ;)
![Green Gazpacho shots / Enjoy as an appetizer or breakfast to supplement your veggie intake :) We made this for an appetizer tray when we have some over for dinner last Saturday.
Ingredients:
2 bell peppers [or 2 zuchinni]
3 small cucumbers
3 tomatillos
2 C veggie broth (or 1 T chopped red onions + 2 C cold water if you’re avoiding prepackaged broth)
4 T extra virgin olive oil [dark green in color]
2 tsp balsamic vinegar
Pinch of sea salt
Instructions:
- rough chop all veggies
- place veggies and broth in a blender (you’ll probably need to do this in batches)
- once all is blended, combine batches in one large pitcher
- add the oil, vinegar and salt, and combine thoroughly
- pour into shot glasses - [optional] top with prosciutto or goat cheese](http://25.media.tumblr.com/tumblr_m16o8ajQTD1rn2elso1_500.png)
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Green Gazpacho shots / Enjoy as an appetizer or breakfast to supplement your veggie intake :) We made this for an appetizer tray when we have some over for dinner last Saturday.
Ingredients:
2 bell peppers [or 2 zuchinni]
3 small cucumbers
3 tomatillos
2 C veggie broth (or 1 T chopped red onions + 2 C cold water if you’re avoiding prepackaged broth)
4 T extra virgin olive oil [dark green in color]
2 tsp balsamic vinegar
Pinch of sea salt
Instructions:
- rough chop all veggies
- place veggies and broth in a blender (you’ll probably need to do this in batches)
- once all is blended, combine batches in one large pitcher
- add the oil, vinegar and salt, and combine thoroughly
- pour into shot glasses - [optional] top with prosciutto or goat cheese
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Salted Chocolate-dipped Gala apples- delicious !! A better option for dessert; a Paleo treat ;)
Ingredients, for 2 people:
- 1 Gala apple
- 1 Trader Joe’s 72% dark chocolate bar (1.6 oz) (or your favorite dark chocolate)
- a couple of pinches of sea salt
Instructions:
- melt the chocolate bar in a double boiler
- meanwhile, slice the apple into 8 slices with an apple slicer
- use a spoon to help coat half of each apple slice with the melted chocolate
- place the slices on the serving dish and sprinkle with sea salt
- cool in fridge for 5-10 minutes
and sugar craving, gone!
So I took a gluten-free cooking class last Tuesday evening…a friend invited me and I was intrigued by this new cooking school…I had never heard of it, or so I thought. It’s called Hal’s Kitchen (www.halskitchen.com). The owner’s name is Cindy and she named the business after her father Hal…I have to say I enjoy the play on words (re: ‘Hell’s Kitchen’) very much.
Cindy was very welcoming and interested in our backgrounds as well as experience in the kitchen; she taught our class that night. The menu consisted of veggie burgers with an amazing smoked tomato & onion chutney, nutritious ‘Mac n cheese’ and a quick Thai ‘peanut’ noodle salad. Everything was delicious! The replacement for the peanuts is tahini (sesame butter) which is genius!!! I can’t believe i hadn’t thought about it before; I’ve got a can in the pantry and i’ve been wondering what i can do with it since we don’t eat hummus anymore. Stay tuned, because I plan to doctor them up into Paleo-friendly dishes of course and will post soon :)
