I recently had my tarot cards read by my friend Mary who is in that sort of thing. She actually threw a tarot reading party--wine, tacos, and tarot! I'm not really into astrology but there was wine there, so naturally, I went.
My Cuban abuela always had a deck of tarot cards out and I'd ask her to tell me my future. Clearly, I was a born planner. She wouldn't say much of anything though. She'd flip 10 or so cards and say, "You're good, no evil cards here." I'd just stare at her quizically, one eyebrow casually raised and think, I need more than that, lady.
Moving on. So, Mary flips my cards, 13 of them, and she looks at them with that look that doctors give you when something is terribly wrong. And then she says, "Can you give me a moment alone with the cards?" "The cards?" Jesus.
10 excruciating minutes later, I sit back at her table staring at her with anticipation. She looks at me and says, "The cards are telling me you are at a transition point in your life--[Isn't everyone?]-- also, there are a lot of giving cards here. It means you keep giving and giving but you're not getting back what you want in return." Well that was vague and anti-climactic, I thought.
When I got home that night, I thought about what it means to give. You can give things-tangible objects that may or may be useful, you can give love or other abstract emotions, you can give me heartburn because you are a pain in the ass, AND, my favorite, you can give the gift of food!
I think "things" are stupid. I do not want another thing to clutter my apartment. Giving the gift of food is not only thoughtful, it's helpful. I am providing you with the basic need of satiating your hunger. Food is also an extension of myself. So technically, I am giving you myself. Lucky you!
My favorite part of the holidays is cooking yummy treats for others. I will be writing a post in a couple weeks with my finished products- recipes and photos!
Friday, December 7, 2012
Thursday, November 29, 2012
My Paleo Life: Update
Most people are used to breakfast food for breakfast and lunch and dinner food for well... lunch and dinner. Since traditional breakfast foods are usually laden with gut disrupting grains and salacious amounts of sugar, I've definitely had to rethink my breakfast routine. For some the transition away from sweet breakfast is simple. They crave eggs and bacon or a veggie omelet. For me, it was honey drizzled oatmeal, toast with butter and cinnamon, or a yogurt parfait with granola. Instantly satisfying, spiking up my glucose levels and quelling my sweet tooth, but as far as long term gratification and energy levels, I was in the dumps by 10 wanting coffee or a donut. Probably both. Definitely both. And on really stressful days my will power was about as strong as a 6 year old with a bag full of halloween candy.
My point is making changes isn't easy. Life is all about transitions and some are easier than others. I've been eating paleo for about 6 months now and though some might say, how could you give up bread?! The transition has been fairly simple. I said simple not easy. This is why: Eating this way is second nature to me now. I've reached the point of no return as some dramatist might say. I honestly feel like I cannot go back to my grain based diet. LIKE EVER. (Shout out to Taylor Swift!). I feel an emotional pull towards this way of eating. It's more than a head decision. It's a heart decision.
I've been reading an amazing blog lately called The Minimalists and it's finally given me a satisfying answer to why I've chosen a paleo lifestyle. I mean, there are lots of (mostly shallow) reasons why I chose to eliminate certain foods-health, energy, better skin and hair, weight loss etc. But this reason tops them all: I chose Paleo because I wanted to eliminate unnecessary food from my daily diet. The key word here is unnecessary. It's really simple actually. Take away your emotional attachment to bread and what's left. Bread. IT'S BREAD. Your mother threatened you with bread and water for dinner and admonished you to your room when you were misbehaving! It's not God's gift to this Earth. Butter is a different story. But BREAD?
What I'm trying to get across is this: I still enjoy bread sometimes. But it's different. The need to have (insert your addiction here) is gone. Paleo has been a way for me to delve deeper into myself. To allow only foods that are nourishing and whole. Who am I without childish emotions surrounding food? Or things, or people? This applies to ALL aspects of your life. Think about it.
My point is making changes isn't easy. Life is all about transitions and some are easier than others. I've been eating paleo for about 6 months now and though some might say, how could you give up bread?! The transition has been fairly simple. I said simple not easy. This is why: Eating this way is second nature to me now. I've reached the point of no return as some dramatist might say. I honestly feel like I cannot go back to my grain based diet. LIKE EVER. (Shout out to Taylor Swift!). I feel an emotional pull towards this way of eating. It's more than a head decision. It's a heart decision.
I've been reading an amazing blog lately called The Minimalists and it's finally given me a satisfying answer to why I've chosen a paleo lifestyle. I mean, there are lots of (mostly shallow) reasons why I chose to eliminate certain foods-health, energy, better skin and hair, weight loss etc. But this reason tops them all: I chose Paleo because I wanted to eliminate unnecessary food from my daily diet. The key word here is unnecessary. It's really simple actually. Take away your emotional attachment to bread and what's left. Bread. IT'S BREAD. Your mother threatened you with bread and water for dinner and admonished you to your room when you were misbehaving! It's not God's gift to this Earth. Butter is a different story. But BREAD?
What I'm trying to get across is this: I still enjoy bread sometimes. But it's different. The need to have (insert your addiction here) is gone. Paleo has been a way for me to delve deeper into myself. To allow only foods that are nourishing and whole. Who am I without childish emotions surrounding food? Or things, or people? This applies to ALL aspects of your life. Think about it.
I Made Him Beef Stew & Then I Got Dumped Via Text Message
I feel confident in the kitchen. I feel at ease and I feel sure that I can produce something worthy of sharing with others--like the beef stew recipe I will share below. Other activities, however, create a tightness in my chest and a welling up of anxiety that makes me want to run for the the hills. Like conversation lessons with my Spanish tutor or going on a first date. But I am brave. So I do these things because I know that they will open doors for me professionally and personally.
I was dating this guy I met on Match.com. Yes, I'm on Match.com. Are you done judging? Moving on. So after a couple dates, I decided to make him Ina Garten's Beef Stew because he was from Ohio and I thought he'd like that kind of thing. I made it with filet instead of stew meat. Over the top I know. For some reason, I thought this guy was worth the $20/pound filet and the 2008 bottle of Cabernet that went into it. He ate two bowls of it, naturally. It was so damn good. Food is the way to every man's heart, right?
Fast forward 2 weeks- things are going well and he is planning on coming to meet your family the second weekend in December. It's Sunday and you are getting ready to meet him at a restaurant for a date and your wearing this awesome pair of jeans you just bought that hug your ass perfectly. Your phone buzzes and you're sure it's him letting you know he is on his way because he has never cancelled on you before and is incredibly reliable. You swipe open your text messages and you read "I don't think my life and work schedule are going to be conducive to a constructive dating life." And then this deep feeling of blankness washes over you.
Okay, I'm sick of writing in 2nd person like a mediocre Goosebumps novel. This happened to me people.
So, I'm sitting on my bed dumbfounded and all I can say back is... "I agree. Good luck with everything!" Wow. All the meditation I do really has paid off. Was it that simple? Did I not even care to know why I was dumped so abruptly?
I've been pondering this for the last few days. And the fact is, there could be a million reasons why he gave me the "please be seated" text. But in reality do any of them really matter? Do I really want an explanation from someone who doesn't even have the decency to tell me in person? Do I really want to show that I even give a damn? No, no, no. Then I remembered the wise words of the barefoot contessa, herself, "Never let 'em see you sweat." And I thought, yes, yes, yes.
Cooking is a sure thing. I know a bottle of good wine and filet is going to take beef stew to the next level. Dating, however, is a different story. The lines are blurred and taking your relationship to the next level is never guaranteed. I will make this beef stew again, but next time I will make sure it's for someone who really deserves it.
Click on the link below for the complete recipe:
Parker's Beef Stew
Enjoy!
Thursday, September 20, 2012
Perfect Roast Chicken
My wonderful mother gave me a bright orange dutch oven as a housewarming present and I've been dying to use it. I've also been wanting to roast a whole chicken for a while but haven't due to the lack of a roasting pan. I put two and two together and thought, "Hello, roast the chicken in the dutch oven!" Genius.
If you don't have a dutch oven, you can use a deep baking pan, a cast iron skillet, or a roasting pan.
What you'll need:
Salt and pepper (season that puppy liberally!)
Butter (a thorough rub down all over the skin, 2-3 Tbsp) plus extra to grease the pan
1/2 lemon quartered (stuffed inside the cavity)
1/2 cubed butternut squash or other roasting veg (a nice bed for the chicken)
4 cloves garlic, minced
1 bay leaf
First, preheat the oven to 425
1. Grease pan with softened butter. I used my hands. Measurements don't matter here.
2. Peel and cube butternut squash and lay in pan to cover the bottom, season with salt and pepper (you must season every layer!)
3. Rinse the whole chicken in cold water and pat dry with a paper towel (this allows for crispier skin!)
4. Turn him legs up and sprinkle the cavity with salt and pepper. Stuff in the lemon, some of the garlic, and the bay leaf
5. Slather the skin with butter, the rest of the garlic, and salt and pepper.
6. Nuzzle him over the veg and pop him in the oven with the lid off for 1 hour and 15 minutes or until the juices run clear
7. Let him rest for at least 20 minutes before slicing into him
If you don't have a dutch oven, you can use a deep baking pan, a cast iron skillet, or a roasting pan.
What you'll need:
Salt and pepper (season that puppy liberally!)
Butter (a thorough rub down all over the skin, 2-3 Tbsp) plus extra to grease the pan
1/2 lemon quartered (stuffed inside the cavity)
1/2 cubed butternut squash or other roasting veg (a nice bed for the chicken)
4 cloves garlic, minced
1 bay leaf
First, preheat the oven to 425
1. Grease pan with softened butter. I used my hands. Measurements don't matter here.
2. Peel and cube butternut squash and lay in pan to cover the bottom, season with salt and pepper (you must season every layer!)
3. Rinse the whole chicken in cold water and pat dry with a paper towel (this allows for crispier skin!)
4. Turn him legs up and sprinkle the cavity with salt and pepper. Stuff in the lemon, some of the garlic, and the bay leaf
5. Slather the skin with butter, the rest of the garlic, and salt and pepper.
6. Nuzzle him over the veg and pop him in the oven with the lid off for 1 hour and 15 minutes or until the juices run clear
7. Let him rest for at least 20 minutes before slicing into him
This recipe is fool proof. It's so easy and so much more economical than buying it already made. And let's not forget that there are no additives in my chicken!
Enjoy.
Friday, August 3, 2012
Summer Citrus Shrimp
I made these shrimp earlier this week and I am still eating them today. It's one of those recipes that get better and better each day as the shrimp really begin to soak up the marinade.
I adapted this recipe from the August 2012 Southern Living. I halved it and used fresh shrimp instead of precooked. I also used a little less chipotle in adobo because I didn't want the spice to be overwhelming.
This recipe is can be served alone as a shrimp cocktail, over greens as a salad, or it will work over rice or pasta! It is so refreshing and perfect for summertime!
You can check out the picture on my instagram: FLG07
Chipotle Shrimp
2 tbsp extra virgin olive oil
1/2 large red onion, thinly sliced
1/2 red bell pepper, sliced into strips
1/2 yellow bell pepper, sliced into strips
1 lb peeled and deveined shrimp, leave the tails on if serving as a cocktail
1/2 cup ketchup
1/4 cup fresh cilantro, chopped
1/4 cup fresh lime juice
2 tbsp orange zest
1/4 fresh orange juice
1-2 chipotle peppers in adobe sauce, chopped
Sautee shrimp in olive oil until cooked through. Let cool.
Cut onion and bell pepper into thin strips. Place in large bowl with shrimp. Whisk together ketchup and next 5 ingredients. Toss all the ingredients in the bowl, cover with plastic wrap, and chill. You can eat them right away but they are so much better after being marinated!
Enjoy!
I adapted this recipe from the August 2012 Southern Living. I halved it and used fresh shrimp instead of precooked. I also used a little less chipotle in adobo because I didn't want the spice to be overwhelming.
This recipe is can be served alone as a shrimp cocktail, over greens as a salad, or it will work over rice or pasta! It is so refreshing and perfect for summertime!
You can check out the picture on my instagram: FLG07
Chipotle Shrimp
2 tbsp extra virgin olive oil
1/2 large red onion, thinly sliced
1/2 red bell pepper, sliced into strips
1/2 yellow bell pepper, sliced into strips
1 lb peeled and deveined shrimp, leave the tails on if serving as a cocktail
1/2 cup ketchup
1/4 cup fresh cilantro, chopped
1/4 cup fresh lime juice
2 tbsp orange zest
1/4 fresh orange juice
1-2 chipotle peppers in adobe sauce, chopped
Sautee shrimp in olive oil until cooked through. Let cool.
Cut onion and bell pepper into thin strips. Place in large bowl with shrimp. Whisk together ketchup and next 5 ingredients. Toss all the ingredients in the bowl, cover with plastic wrap, and chill. You can eat them right away but they are so much better after being marinated!
Enjoy!
Thursday, July 26, 2012
Latin Spin on Cracker Greens
I always make an effort to eat my greens but it's not always easy. Kale can be bitter, tough, and fibrous so it's not always appetizing on its own.
Tonight I made kale that blew my mind. Here is the recipe:
1/4 Olive oil
3 T butter or ghee
1 package chorizo, cubed
1 bag kale greens
Salt and pepper
In a large sauté pan melt the butter and the olive oil together. Add the chopped chorizo and sauté until brown and crispy so all that flavor is infused in the oil. Add the kale greens a little at a time allowing them to soften. Season with salt and pepper. Stir well and serve.
So easy, so decadent!
Tonight I made kale that blew my mind. Here is the recipe:
1/4 Olive oil
3 T butter or ghee
1 package chorizo, cubed
1 bag kale greens
Salt and pepper
In a large sauté pan melt the butter and the olive oil together. Add the chopped chorizo and sauté until brown and crispy so all that flavor is infused in the oil. Add the kale greens a little at a time allowing them to soften. Season with salt and pepper. Stir well and serve.
So easy, so decadent!
Sunday, July 15, 2012
Fan Favorites
I'm lucky to have really supportive friends and family who love to cook and eat my recipes. Since I've been eating Paleo, I've been trying to make my food equally as delicious and satisfying. Below are two of my favorite veggie sides that go well with any protein or by itself! And they've been tested by some of my toughest critics!
Butternut Squash Soup
2 packages frozen puréed butternut squash
1-1 1/2 cups unsweetened coconut milk (depending on how thick you want the soup)
1 tsp of curry powder (use this measurement as a starting point, you can add more if you like a more robust curry flavor)
1 tsp garlic powder
Salt and pepper to taste
You can also add a pinch of crushed red pepper flakes for a kick and a dash or two of Chinese 5 spice powder for a little warmth and natural sweetness.
In a large soup pot cover the frozen squash with coconut milk and let it meld together. Add your spices and stir until smooth.
Ginger Cabbage
1/2 head red cabbage, shredded or chopped
2 tbsp light olive oil
1 tsp fresh grated ginger
3 garlic cloves, minced
1 tsp garlic powder
Salt and pepper to taste
Sauté ingredients in a large pan over medium heat until the cabbage is tender.
Enjoy!
Butternut Squash Soup
2 packages frozen puréed butternut squash
1-1 1/2 cups unsweetened coconut milk (depending on how thick you want the soup)
1 tsp of curry powder (use this measurement as a starting point, you can add more if you like a more robust curry flavor)
1 tsp garlic powder
Salt and pepper to taste
You can also add a pinch of crushed red pepper flakes for a kick and a dash or two of Chinese 5 spice powder for a little warmth and natural sweetness.
In a large soup pot cover the frozen squash with coconut milk and let it meld together. Add your spices and stir until smooth.
Ginger Cabbage
1/2 head red cabbage, shredded or chopped
2 tbsp light olive oil
1 tsp fresh grated ginger
3 garlic cloves, minced
1 tsp garlic powder
Salt and pepper to taste
Sauté ingredients in a large pan over medium heat until the cabbage is tender.
Enjoy!
Sunday, July 8, 2012
Rants and Recipes
If you read the last post, you know that I've been following the Whole30 program for a little over 2 weeks. Rather than tell you what I can't eat--I'm just not a glass-half-empty kind of girl-- I'm gonna tell you what I can and do eat:
I eat whole, natural foods. Meat, poultry, fish, eggs, fruits, veggies, nuts, seeds, and yummy fats from coconuts, avocados and clarified butter or ghee.
But Francesca, you're a foodie. How are you possibly restricting so many delicious foods? The majority of people who are aware of my eating changes have said slight variations of the same thing. Moderation is key, they say. (And I'm sure I've said myself countless times) Can't you just have a few bites of this decadent brownie with ice cream and caramel drizzle? The answer is YES. I can have anything I want. The catch is, I don't want it.
Let me reiterate (briefly): for a few years now, my health hasn't been optimal. I've had headaches, GI upset, anxiety, and weight gain. When I discovered the Paleo diet just over a month ago, I had nothing to loose and I was desperate to feel better. I'm not in perfect health yet, but the benefits I have gained so far are immeasurable. Those of you who read my previous post know.
That said, I love my new way of eating! It breaks all the traditional rules and challenges conventional wisdom and proves that the Standard American Diet is hurting us in the long run. It's my birthright to feel optimally healthy and I don't want to eat things that make me feel any less than that.
Part 2 of this post, all ranting aside, is two delicious recipes that have satisfied my craving for all things creamy and luscious: homemade mayo and green goddess dressing! So cheap to make and so unbelievably delicious.
3 Ingredient Mayo
-1 egg
-2 tbsp white wine vinegar (or any other acidic component you have, lemon juice works!)
-1 1/4 LIGHT olive oil. Not extra virgin.
*Season with salt and pepper
ALL ingredients must be at room temperature or the emulsification process won't work. Trust me, I learned the hard way.
In a blender crack the egg and add 2 tbsp of WWV along with 1/4 cup of the light olive oil. Blend until well mixed. Then, with the blender on, SLOWLY drizzle in the remaining cup of oil. Taste for seasoning.
The end product should be thick, creamy, with just a little bite from the acid.
It took me a few tries to get the consistency right so if at first you don't succeed...
Green Goddess Dressing:
-Juice and zest of one lime
-1 Hass avocado
-1/2 cup of light olive oil
-1/2 tsp garlic powder or 1 tbsp minced fresh garlic
-Salt and pepper to taste
Blend all ingredients into submission!
Enjoy
Xoxo
I eat whole, natural foods. Meat, poultry, fish, eggs, fruits, veggies, nuts, seeds, and yummy fats from coconuts, avocados and clarified butter or ghee.
But Francesca, you're a foodie. How are you possibly restricting so many delicious foods? The majority of people who are aware of my eating changes have said slight variations of the same thing. Moderation is key, they say. (And I'm sure I've said myself countless times) Can't you just have a few bites of this decadent brownie with ice cream and caramel drizzle? The answer is YES. I can have anything I want. The catch is, I don't want it.
Let me reiterate (briefly): for a few years now, my health hasn't been optimal. I've had headaches, GI upset, anxiety, and weight gain. When I discovered the Paleo diet just over a month ago, I had nothing to loose and I was desperate to feel better. I'm not in perfect health yet, but the benefits I have gained so far are immeasurable. Those of you who read my previous post know.
That said, I love my new way of eating! It breaks all the traditional rules and challenges conventional wisdom and proves that the Standard American Diet is hurting us in the long run. It's my birthright to feel optimally healthy and I don't want to eat things that make me feel any less than that.
Part 2 of this post, all ranting aside, is two delicious recipes that have satisfied my craving for all things creamy and luscious: homemade mayo and green goddess dressing! So cheap to make and so unbelievably delicious.
3 Ingredient Mayo
-1 egg
-2 tbsp white wine vinegar (or any other acidic component you have, lemon juice works!)
-1 1/4 LIGHT olive oil. Not extra virgin.
*Season with salt and pepper
ALL ingredients must be at room temperature or the emulsification process won't work. Trust me, I learned the hard way.
In a blender crack the egg and add 2 tbsp of WWV along with 1/4 cup of the light olive oil. Blend until well mixed. Then, with the blender on, SLOWLY drizzle in the remaining cup of oil. Taste for seasoning.
The end product should be thick, creamy, with just a little bite from the acid.
It took me a few tries to get the consistency right so if at first you don't succeed...
Green Goddess Dressing:
-Juice and zest of one lime
-1 Hass avocado
-1/2 cup of light olive oil
-1/2 tsp garlic powder or 1 tbsp minced fresh garlic
-Salt and pepper to taste
Blend all ingredients into submission!
Enjoy
Xoxo
Tuesday, July 3, 2012
The Whooooole 9
I'm not skinny-driven or fad-driven or diet-driven but if you know me well, I am certainly health-driven. I read nutrtion books for fun (yes, I know, I am a nerd) and I try to be as healthy as I can while still enjoying delicious food. For the past year and a half however, I have suffered greatly from unbearable heartburn and GI distress that has caused me to put on weight and worse, feel like crap. Doctor after doctor told me everything was normal and that I simply needed to lose weight. Problem was that I was exercising and eating a healthly diet according to "convetional wisdom". But I still felt bloated, tired, depressed, etc. I'm just not the type to settle for feeling mediocre. I'm an overacheiver and I want to feel my best everyday. Is there something wrong with that?! (Haha.)
The truth is that my core beliefs lie in the fact that everything we put in our mouths has an affect on the way we feel physically and emotinoally. Sometimes I wonder why more people don't feel this way. I mean food is your main source of nutrition, energy, vitality and let us not forget pleasure, connection, and joy. So you can imagine my frustration when my exceptioanlly healthy, mostly vegetarian diet was failing me miserably.
Then something happened and a light bulb went off in my head. What if I can't tolerate the foods I eat in "healthy abundance": wheat, grains, gluten, dairy, soy, legumes, peanut butter!!! No, no, no, NO!!! Peanut butter?!?! But I love peanut butter!!! It's not a nut, by the way, but rather a legume. I needed to test this theory. After sharing this insight with a friend of mine equally interested in nutrtion,she told me to check out the Whole 30 program. A nutrition program based on a The Paleo Diet which I won't waste space explaining here. But the active link will lead you to a very funny blog about what it entails!
I am in my 3rd week of Whole 30 eating lots of meats, poultry, fish, eggs, nuts, seeds, and lots of yummy fats from coconuts and avocados and olives and I am simply amazed at the transformation I have experienced. I HAVE NO HEARTBURN!!! I'M NOT BLOATED!!! AND I'VE LOST ABOUT 15 POUNDS!!! It hasn't been an effortless transition (I've had dreams about bread and butter a time or two) but I feel satisfied and happy. I don't feel hungry or grumpy or irritable. I feel energetic and most importantly, I feel a huge weight (literally and metaphorcally) lifted off my chest. When you're constantly uncomfortable and nothing else has worked, finding something as simple as a non-evasive diet change is mind blowing and inspring.
So while my recipes won't be centered around beans and grains for a while, like my delicious bean relish below, I am still making yummy food. Like homemade lemon mayonaisse!!! I encourage anyone who knows they could feel and look better to check out this program and look into the Paleo Diet in general. It has been life changing for me and I trust it can affect many others equally as positive. I've written about how corporation driven agriculture has given meat a bad rap befor, (See my "MEATia" post in the archive) but now I am even more convinced of the money driven scam that drives consumers to eat an obscene amout of processed grain and sugar AND tell us fat is evil.
Love and bacon,
Francesca
The truth is that my core beliefs lie in the fact that everything we put in our mouths has an affect on the way we feel physically and emotinoally. Sometimes I wonder why more people don't feel this way. I mean food is your main source of nutrition, energy, vitality and let us not forget pleasure, connection, and joy. So you can imagine my frustration when my exceptioanlly healthy, mostly vegetarian diet was failing me miserably.
Then something happened and a light bulb went off in my head. What if I can't tolerate the foods I eat in "healthy abundance": wheat, grains, gluten, dairy, soy, legumes, peanut butter!!! No, no, no, NO!!! Peanut butter?!?! But I love peanut butter!!! It's not a nut, by the way, but rather a legume. I needed to test this theory. After sharing this insight with a friend of mine equally interested in nutrtion,she told me to check out the Whole 30 program. A nutrition program based on a The Paleo Diet which I won't waste space explaining here. But the active link will lead you to a very funny blog about what it entails!
I am in my 3rd week of Whole 30 eating lots of meats, poultry, fish, eggs, nuts, seeds, and lots of yummy fats from coconuts and avocados and olives and I am simply amazed at the transformation I have experienced. I HAVE NO HEARTBURN!!! I'M NOT BLOATED!!! AND I'VE LOST ABOUT 15 POUNDS!!! It hasn't been an effortless transition (I've had dreams about bread and butter a time or two) but I feel satisfied and happy. I don't feel hungry or grumpy or irritable. I feel energetic and most importantly, I feel a huge weight (literally and metaphorcally) lifted off my chest. When you're constantly uncomfortable and nothing else has worked, finding something as simple as a non-evasive diet change is mind blowing and inspring.
So while my recipes won't be centered around beans and grains for a while, like my delicious bean relish below, I am still making yummy food. Like homemade lemon mayonaisse!!! I encourage anyone who knows they could feel and look better to check out this program and look into the Paleo Diet in general. It has been life changing for me and I trust it can affect many others equally as positive. I've written about how corporation driven agriculture has given meat a bad rap befor, (See my "MEATia" post in the archive) but now I am even more convinced of the money driven scam that drives consumers to eat an obscene amout of processed grain and sugar AND tell us fat is evil.
Love and bacon,
Francesca
Thursday, June 21, 2012
Summer Eats
Yesterday marked the first day of Summer. Hard to believe considering it's been about 80 here in Florida since March. But school is out, for those lucky enough to still be in school, and there is a charcoal aroma wafting through the breeze from nearly every outdoor patio.
It's a feeling really. A slowness and ease that ruminates through our bodies. One of the expressions it takes for me is a craving for light and crisp flavors. Lots of lemon and lime, various fish, fresh salsa, fruity olive oil and creamy avocado. I love those flavors during the summer months. Also, for some odd reason, I better tolerate raw tomatoes, the only food I really don't like on it's own. Crazy, I know.
Last weekend I had a pool party and one of the most delicious things I made was a 3 bean salad. I got the recipe from June's Food Network Magazine. It's a twist on Guy Fieri's recipe. It was a total hit and gone long before the party ended. I encourage all of you to make this. It's light, fresh, healthy, and super cheap!
Recipe follows:
1/3 cup red wine vinegar
4 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil
Salt and freshly cracked black pepper
1/4 cup scallions, sliced
3/4 cup red onions, finely diced
1 jar roasted red bell peppers, drained and finely diced
1/2 teaspoon sea salt
3 tablespoons honey
1 (12-ounce) can white beans, drained
1 (12-ounce) can chick peas, garbanzo beans, drained
1 (12-ounce) can black beans, drained
Mix all the ingredients in a bowl and let mariante in the fridge for no less than an hour! I served my along side fresh cubanitos. But some guests enjoyed it with homemade pita chips!
Enjoy.
It's a feeling really. A slowness and ease that ruminates through our bodies. One of the expressions it takes for me is a craving for light and crisp flavors. Lots of lemon and lime, various fish, fresh salsa, fruity olive oil and creamy avocado. I love those flavors during the summer months. Also, for some odd reason, I better tolerate raw tomatoes, the only food I really don't like on it's own. Crazy, I know.
Last weekend I had a pool party and one of the most delicious things I made was a 3 bean salad. I got the recipe from June's Food Network Magazine. It's a twist on Guy Fieri's recipe. It was a total hit and gone long before the party ended. I encourage all of you to make this. It's light, fresh, healthy, and super cheap!
Recipe follows:
1/3 cup red wine vinegar
4 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil
Salt and freshly cracked black pepper
1/4 cup scallions, sliced
3/4 cup red onions, finely diced
1 jar roasted red bell peppers, drained and finely diced
1/2 teaspoon sea salt
3 tablespoons honey
1 (12-ounce) can white beans, drained
1 (12-ounce) can chick peas, garbanzo beans, drained
1 (12-ounce) can black beans, drained
Mix all the ingredients in a bowl and let mariante in the fridge for no less than an hour! I served my along side fresh cubanitos. But some guests enjoyed it with homemade pita chips!
Enjoy.
Wednesday, March 21, 2012
Raisins, Wanuts, and Flax oh my!
For those of you who requested the recipe for my raisin walnut loaf I posted on my Facebook yesterday, here it is!
2 cups whole wheat flour
1 1/2 cups of sugar
3 1/4 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
3 eggs, room temperature
2 tsp. vanilla extract
1 1/4 cup vegetable oil
1 cup of raisins
3/4 toasted walnuts
3 tbsp. flax seeds
In a bowl mix flour, baking powder, salt, and cinnamon. No need to sift, just fluff all ingredients with a fork.
In a separate bowl beat room temperature eggs until they are light yellow. To that, add vanilla, sugar, and vegetable oil. Stir until well combined.
Add dry to wet, mix just enough, then fold in walnuts, raisins, and flax seeds. Do not over mix!
Pour into 2 loaf pans, muffin tins, or a 13 x 9... whatever you have! Make sure you grease them!
Bake at 350F for 45 minutes or until a knife or pick comes out clean.
An electric mixer is not needed here, that why I love it! Quick and easy.
Tuesday, March 20, 2012
Miss Representation
I am sure that all of you have had an experience that has changed you, or in the very least shaped, molded, or dented you. It may have been an experience that you rather not remember or maybe you're fond of the event. Either way, it impacted you and whether you judge it as bad or good, ultimately it was for the greater good. I love being affected by the world and I love that I can take that energy and transform it into something productive to further develop who I am as a person.
Last night, I saw a documentary called Miss Representation. It is all about how women are misconstrued and misrepresented in the media. Now, I know this isn't a new thing and we've been fighting for women's equality since the 60s, but unfortunately we've regressed in a way that women are now mocked in society. (i.e. in politics) The movie was raw and powerful and actually really sad. Not just because I am a women but because of the dehumanization I witnessed throughout the documentary.
I left the movie feeling like I wanted to do everything I could to empower women and make them realize their worth and wholeness. I wish I could look every woman in the eye, hug them, and tell them that they are validated. That they don't need to be 90 pounds, date an athlete or a CEO, or be a mother to be worth something because they already ARE something. So what can I do? What can you do? Follow your passion, whatever that is, to the end of the road. And if you don't know your passion, you still know yourself, and you know what you love and what you hate, so start there. Don't lose yourself, love yourself. And if you want to take a really easy step, stop watching reality television.
I graduate college in two months. All of my friends are in law school, graduate school, dental school, med school--I have some pretty amazing friends-- and for a while I didn't really know what I wanted to do. Nothing my friends were doing interested me and all I knew was that I loved to eat, travel, write, and cook. And that's where I started. Now, I have my start date for culinary school (Octboer 10th!!!) and I believe that it is really my purpose, or my calling-- I know how romantic that sounds but it's true. So if your lost or defeated just make a list of what you love. NOT what you love to do but just waht you love and she where it takes you.
(missrepresentation.org)
Last night, I saw a documentary called Miss Representation. It is all about how women are misconstrued and misrepresented in the media. Now, I know this isn't a new thing and we've been fighting for women's equality since the 60s, but unfortunately we've regressed in a way that women are now mocked in society. (i.e. in politics) The movie was raw and powerful and actually really sad. Not just because I am a women but because of the dehumanization I witnessed throughout the documentary.
I left the movie feeling like I wanted to do everything I could to empower women and make them realize their worth and wholeness. I wish I could look every woman in the eye, hug them, and tell them that they are validated. That they don't need to be 90 pounds, date an athlete or a CEO, or be a mother to be worth something because they already ARE something. So what can I do? What can you do? Follow your passion, whatever that is, to the end of the road. And if you don't know your passion, you still know yourself, and you know what you love and what you hate, so start there. Don't lose yourself, love yourself. And if you want to take a really easy step, stop watching reality television.
I graduate college in two months. All of my friends are in law school, graduate school, dental school, med school--I have some pretty amazing friends-- and for a while I didn't really know what I wanted to do. Nothing my friends were doing interested me and all I knew was that I loved to eat, travel, write, and cook. And that's where I started. Now, I have my start date for culinary school (Octboer 10th!!!) and I believe that it is really my purpose, or my calling-- I know how romantic that sounds but it's true. So if your lost or defeated just make a list of what you love. NOT what you love to do but just waht you love and she where it takes you.
(missrepresentation.org)
Thursday, February 23, 2012
Italy and the Slow Food Movement
So much of what I believe in has to do with food and taking your time to cultivate, prepare, and eat it. If you know me, you know that I have to consistently work on the slow eating part. I'm basically a vacuum at meal time and honestly, I'm fast at a lot of what I do. But somehow, the Slow Food Movement intrigues me. It's motto is good, clean, and fair food. Let me first mention that I'm not a hippie, or a gardener (I actually have quite the brown thumb), or a food activist. I actually hate the thought of forcing ideas and believes on people. But here is what I am: someone who loves food and loves the taste of the freshest, highest quality products available. Call me a food snob if you must, but it behooves me to think that people do not actually care what goes into their bodies. People, "you are what you eat" is not just something a philosopher pulled out of his (or her) ass.
So what's Italy have to do with all this? Well, this is where Slow Food (and Slow Wine!) started.
It makes sense, doesn't it? The entire culture of Italy is based around the table, eating, and sharing together. That's the environment I grew up in and that's what I'd like to pass along to my children. In October when I start culinary school, (!!!!!!!!) I will be spending half of my time in Italy. I cannot wait to be in the center of this culinary mecca and I cannot wait to blog about it so you can live vicariously through me... c'mon, I know you want to!
Until next time, live an unhurried life... and start at the table.
www.slowfood.com
So what's Italy have to do with all this? Well, this is where Slow Food (and Slow Wine!) started.
It makes sense, doesn't it? The entire culture of Italy is based around the table, eating, and sharing together. That's the environment I grew up in and that's what I'd like to pass along to my children. In October when I start culinary school, (!!!!!!!!) I will be spending half of my time in Italy. I cannot wait to be in the center of this culinary mecca and I cannot wait to blog about it so you can live vicariously through me... c'mon, I know you want to!
Until next time, live an unhurried life... and start at the table.
www.slowfood.com
Wednesday, January 18, 2012
The Best Beets
I feel like so many unique vegetables are becoming mainstream: kale, collards, and one of my personal favorites, beets. Most of you are probably familiar with beets but would rather enjoy an alternate veggie like a sweet potato or broccoli. But beets are so incredibly delicious and satisfying when prepared the right way. Not only that, but they are packed with lutein and zeaxanthin, potent carotenoids in supporting overall eye health. In other words, the babies are better for your eyes than carrots! Beets also provide antioxidant, anti-inflammatory, and detoxification support. And trust me, the list goes on.
Last weekend I made the most amazing beet recipe. It involves leeks and ginger too which are some of the most powerful ingredients for detoxification. I hope you make this recipe, you wont regret it!
The Best Beets
3-4 beets with beet greens
3-4 large garlic cloves
1 cup leeks, chopped
4-5 slices fresh ginger
1/2-1cup chicken stock (less sodium)
Salt
Pepper
Red Pepper Flakes
EVOO
Butter
Rinse beets thoroughly. They can be a little sandy! Cut the greens off the head of the beats and set aside. Quarter the beets, and toss them with EVOO, salt and pepper. (no need to peel them yet) Put them on a baking sheet and roast them at 400 degrees until a fork goes easily through them.
In a large saute pan, melt 1 tbsp butter and 1 tbsp EVOO, add chopped leaks and minced garlic. Season with salt and pepper. Add the roughly chopped beet greens and stems and add a touch more salt and pepper. (you must season every layer) Add the red pepper flakes (or leave them out if you don't want any extra heat), and the sliced ginger. Cover with chicken stock and let the mixture simmer and reduce on low heat.
When the beets are done roasting, take then out of the oven and let them cool. When they are cool to the touch, peel the outer skin. Place the quartered beets in the saute mixture and mash lightly with a fork. This will make the mixture a little more creamy.
Let simmer until everything is heated through. Serve as a veggie side, over quinoa or cous cous, or over a piece of delicate fish!
Last weekend I made the most amazing beet recipe. It involves leeks and ginger too which are some of the most powerful ingredients for detoxification. I hope you make this recipe, you wont regret it!
The Best Beets
3-4 beets with beet greens
3-4 large garlic cloves
1 cup leeks, chopped
4-5 slices fresh ginger
1/2-1cup chicken stock (less sodium)
Salt
Pepper
Red Pepper Flakes
EVOO
Butter
Rinse beets thoroughly. They can be a little sandy! Cut the greens off the head of the beats and set aside. Quarter the beets, and toss them with EVOO, salt and pepper. (no need to peel them yet) Put them on a baking sheet and roast them at 400 degrees until a fork goes easily through them.
In a large saute pan, melt 1 tbsp butter and 1 tbsp EVOO, add chopped leaks and minced garlic. Season with salt and pepper. Add the roughly chopped beet greens and stems and add a touch more salt and pepper. (you must season every layer) Add the red pepper flakes (or leave them out if you don't want any extra heat), and the sliced ginger. Cover with chicken stock and let the mixture simmer and reduce on low heat.
When the beets are done roasting, take then out of the oven and let them cool. When they are cool to the touch, peel the outer skin. Place the quartered beets in the saute mixture and mash lightly with a fork. This will make the mixture a little more creamy.
Let simmer until everything is heated through. Serve as a veggie side, over quinoa or cous cous, or over a piece of delicate fish!
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