Cannellini, Bacon & Veggie Soup (gluten free, dairy free)

I made this super yummy soup last night for dinner, and I thought I would take a photo of it and share the recipe before I polish off the leftovers for breakfast this morning (I'm eating as I write!).  The boys and I met up with some friends at the beach yesterday while Ben stayed home for some downtime, and as we were driving home at 5 pm I had no idea what we were going to have for dinner.  I remembered that I had recently bought a couple of cans of cannellini beans, and that we still had weekend bacon in the fridge plus leftover fresh rosemary from Thanksgiving, and a big mason jar of homemade chicken stock waiting to be used up.  It seemed like the beginnings of a great soup, and since it's been "chilly" here lately, it just seemed appropriate to make something warm and comforting to eat.  It's healthy, hearty, and full of that umami flavor that I just love.  I hope you enjoy this as much as we did, and if you have any leftovers, it really is a delicious way to start the day.

INGREDIENTS

3 tbsp extra virgin olive oil

1/2 medium yellow onion, diced

5 stalks organic celery, diced

3 medium organic carrots, sliced into 1/2 inch rounds

5 cloves garlic, finely minced

1 tbsp finely chopped fresh rosemary

1 small orange flesh sweet potato, peeled and diced into 1/2 inch cubes

3 cups organic chicken stock

1 cup water

1 cup finely chopped organic Lacinato kale

1 tsp dried thyme

2 cans organic cannellini beans, drained and rinsed well

6 slices thick nitrate-free bacon, cooked until crispy, then chopped

1/4 cup chopped Italian parsley

1-2 tsp Himalayan pink salt

Fresh ground pepper, to taste

DIRECTIONS:

1. In a large stockpot or Dutch oven, heat the olive oil over medium low heat and saute onions until they start to brown.

2. Add the celery, carrots, garlic, rosemary, and sweet potato and saute for another 5-7 minutes.

3. Add the chicken stock, water, kale, and dried thyme. Stir and bring to a boil, then reduce heat to low, cover, and let simmer for 15-20 minutes.

4. Stir in the cannellini beans, bacon, and Italian parsley. Let simmer for 5-10 minutes, until the veggies are fork tender, but don't over cook. You don't want everything to end up super mushy.

5. Add 1 tsp Himalayan pink salt, and check for seasoning. Add more salt if needed. I used 2 tsp total, but it will depend on how salty your chicken broth is to begin with. Add a little black pepper at this point, if you'd like.

6. Ladle into soup bowls, and enjoy! This would be delicious with grated Parmesan or Romano cheese on top, if you eat dairy.

Chicken, Artichoke & Kalamata Casserole (low carb, gluten free)

Happy new year!  I hope you enjoyed the holidays and that you're off to a healthy 2017.  We stayed home over the boys' winter break, just relaxing, playing, and Ben and I even got to sleep in a few times!

Although the holidays often go hand in hand with overindulgence, I thought I had been pretty good about not veering too far off of my usual eating plan.  Then last week I realized that I was always craving carbs, and my belly just looked and felt way bigger than it should.  Why? Because I had been eating more starches and sugar than usual, which make me so bloated that sometimes I look 5 months pregnant by the end of the day.  This is not normal!

I've been working with a functional diagnostic nutritionist for the last 6 months, and various testing revealed several gut abnormalities, which was not surprising at all.  I have struggled with digestion since I was 9 years old (I'm 40 now), and even though I know how to keep my stomach problems at bay, I've yet to fully heal my gut.  I've made major strides in the last 6 months, though, so I've been able to be a little more liberal with what I eat. Rice, brown rice noodles, gluten free pizza, chocolate Kind bars... these are all yummy treats for me, and once in a while is okay, but I had gotten to the point where I was eating one of them almost every day over the holidays.   And that resulted in a big old bloated belly.

So last week I decided it was time to make a change and kick my carb cravings to the curb.  I committed to doing a very low carb diet for 2 weeks to get rid of the bloat, cravings, and maybe even burn some belly fat (that's where it loves to accumulate on my body). The first 3 or 4 days were not that fun, but now on day 7 I'm feeling pretty good.  I've figured out how much healthy fat, protein, and veggies I need to feel satiated, and unlike the more extreme low carb diets, I am still eating organic berries and a little banana here and there, to keep my energy levels balanced.  I was amazed to see that after a couple of days, my bloating reduced by 50%, and by day 5, my carb cravings had really subsided.  I'm not saying that this is going to be my long term food plan, or that it'll heal my gut, but it's helping me get back to a healthier way of eating.  When the two weeks are up, I'll add in more fruit, low starch veggies like carrots, beets and winter squash, and some high quality extra dark chocolate as a treat.

It has also provided some insight into the extent of my starch intolerance.  I've discovered that I can tolerate moderate amounts of dairy in the form of organic butter and full fat cheese better than I can handle starches like rice and sweet potatoes. This validates my suspicion that I might have SIBO- Small Intestine Bacterial Overgrowth, which is what makes me so darn bloated when I eat starches.  A healthy small intestine doesn't have a lot of bacteria, but in the case of SIBO, the overgrown bacteria go haywire when you eat starches, and other fermentable carbohydrates.  They start digesting the food before your body gets a chance to, which can result in abdominal bloating, distention, gas, pain, belching, and other IBS symptoms.  I won't know for sure if I have SIBO until I do the testing for it in a month or so, which is my next and possibly most important step in healing my gut.  Is it weird that I can't wait to find out?  I'll keep you posted!

In the meantime, I'll leave you with this absolutely delicious chicken and veggie casserole.  It's creamy and comforting with a little kick, and I could eat it all day long.  I hope you enjoy it!

INGREDIENTS

serves 6

1 medium onion, diced

5-6 cloves garlic, minced

3 1/2 cups finely chopped cauliflower (about half a medium head)

3 tbsp Irish butter

2 small zucchini, cut into 3/4 inch cubes

2 cups cooked chicken thighs, chopped or shredded into bite size pieces

1 cup chopped artichoke hearts, about 8 (I used canned, but frozen works too)

2 cups grated organic white cheddar (I used Kingdom cheddar from Costco)

1/2 cup organic crème fraiche

2 tsp sea salt, more or less to taste

Black pepper to taste

1 cup pitted Kalamata olives, roughly chopped

3/4 cup chopped Italian parsley

10-20 dashes of Tabasco, more or less to taste

DIRECTIONS

Preheat the oven to 350 degrees.  Melt the butter in a large Dutch oven or saucepan over medium low heat, then add the onion and sauté until translucent. Add in the garlic and cauliflower, and 1/2 tsp salt, and continue to sauté until the cauliflower is just fork tender.  Add the zucchini and sauté for another 3 minutes or so.  Turn off the heat and stir in the remaining ingredients.  Give it a taste to check for seasonings, and make any necessary adjustments.  Grease a large casserole dish with butter (ceramic or Pyrex works best), then pour in the chicken and vegetable mixture.  Smooth out the top, then bake for about 30-35 minutes until golden and bubbly.  To keep this dish low carb, serve with a green salad or sauteed greens.  

To make the kale and carrot salad in the photo, follow the recipe for my Lemony Kale & Apple Salad, but use one grated large carrot instead of the apple.  Bon apetit!

Spicy Turkey Boats (paleo)

 We met some friends down at Waikiki a few weeks ago to share a dinner picnic and watch the Friday night fireworks, and these yummy, easy-to-pack turkey boats were my contribution to the spread.  I gathered up ingredients from my fridge and spice cabinet that I thought would go well together, and I have to say that the mix I came up with turned out to be one of my favorite things I've ever made. Bold statement, but it's true!  The citrusy notes of the lemon and coriander pairs nicely with the smokey cumin and bacon, and the ground turkey and kale provides a nutrient dense, mild background that really lets all of the flavors shine.  A final touch of spicy sweet sriracha gives just the right amount of kick, and the whole thing is so tasty that I could eat this for days. We spooned generous portions onto crisp romaine "boats" for a high protein, low carb starter, but it would be equally delicious paired with roasted root vegetables, your favorite gluten free grain, or on top of a salad of leafy greens and chopped crunchy veggies.

INGREDIENTS 

3 tbsp EVOO

1 pound organic ground turkey

1/2 large onion, diced

5 large cloves garlic

1.5 tsp coriander

1 tsp cumin

Zest of one lemon

1.5 tsp Himalayan salt

4 strips bacon cooked crisp then finely chopped

1 tbsp sriracha

Juice of 1.5 lemons (or 1 if it's very juicy)

4 large stalks of curly green kale, ribs removed and leaves chopped small

1/2 cup chopped cilantro

Romaine heart leaves, washed and dried

DIRECTIONS 

In a Dutch oven or large skillet, brown the onions in the olive oil over medium heat, stirring frequently.  Add the turkey and garlic and cook until the turkey is no longer pink, breaking the meat up with a wooden spoon so that it crumbles. Add in the coriander, cumin, salt, lemon zest, bacon, and kale, and cook until the kale has completely wilted.  Turn off the heat and stir in the Sriracha, lemon juice and cilantro.  Check for seasoning and add more salt, lemon juice, or Sriracha if needed.  Let the mixture cool a bit before spooning it onto the lettuce boats. Enjoy!

Turkey & Veggie Scramble (paleo, aip-friendly, egg-free)

We all know that breakfast is our most important meal of the day.  I personally do best when I eat a protein-rich, nutrient-dense dish in the morning, but my dietary restrictions and major egg allergy can make that a challenging task.  I have been trying to branch out with the types of animal protein that I eat lately, and I recently discovered that ground turkey is tasty, despite my dislike of the roasted version at Thanksgiving.  Yesterday evening I came up with this yummy Turkey & Veggie Scramble while Ben and the boys were riding bikes and scooters at the park, and although it was last night's dinner, this colorful dish has become my new favorite breakfast option.

The mild turkey took on the earthy flavors of the turmeric and coriander beautifully, and the sauteed onion, celery and carrots provided both sweet and savory notes that are pleasing to even the pickiest of palates. The boys enjoyed their scrambles without any added condiments, but Ben and I garnished our bowls with zesty scallions, hot sauce, and a squeeze of lemon, and it was really delicious.  As an added bonus, it actually looks just like scrambled eggs, thanks to the deep golden hue of the turmeric.  I happily ate the leftovers for breakfast this morning, with all the toppings, alongside a mug of rich black tea.

I used carrots in this dish to appease my little ones, but any mix of vegetables would be great.  I think next time I might use a dark leafy green like kale or collards, and chopped broccoli or cauliflower florets in place of the carrots.  Like eggs, ground turkey provides the perfect backdrop for getting creative with whatever you might have in your kitchen.  If you are looking for some new breakfast inspiration, I hope you'll try this out!

INGREDIENTS:

3 tbsp ghee or virgin coconut oil

1/2 medium yellow or white onion, diced

3 stalks celery, diced

3 large carrots, peeled and diced

1 1/4 pounds ground turkey (I use ground turkey breast, but any type is fine)

3/4 tsp ground turmeric

3/4 tsp ground coriander (omit for AIP)

1 1/4 tsp granulated garlic (or 2 cloves of fresh garlic, minced)

1 1/4 tsp Hawaiian red salt or pink Himalayan salt (use more or less depending on your personal preference)

Zest of one lemon

Juice of one lemon

1-2 tbsp ghee or coconut oil (optional)

1/3 cup chopped fresh cilantro

Chopped scallions (for garnish)

Lemon wedges

Sriracha*, or your favorite hot sauce for garnish (omit for AIP)

*I found a natural brand of Sriracha at my neighborhood grocery store that doesn't contain any nasty preservatives or MSG. It's always good to read labels to know exactly what you are putting in your body!  

DIRECTIONS:

1. Heat ghee or oil in a large skillet over medium low heat.

2. Add diced onion, celery, carrots, and a pinch of salt, and saute until the veggies are tender and just starting to brown.  If you are using fresh garlic, add it here.

3. Add ground turkey, break it up with a wooden spoon, and cook until the turkey is halfway cooked through, crumbling the meat as you go.

4. Sprinkle the turmeric, coriander, granulated garlic, and lemon zest over the meat and veggies, and continue to cook the mix until the turkey is no longer pink.

5. Stir in the salt and lemon juice, turn the heat down to low, cover the skillet and let it simmer for another 5 minutes.

6. Stir in the chopped cilantro, and do a taste test.  This is where you may want to add another tablespoon or two of ghee or coconut oil.  Ground turkey breast is almost completely fat free, so I needed to add a couple of tablespoons of ghee to the dish to make it flavorful and satisfying.  Don't be afraid of cooking with healthy fats!  They do a body good.

7. Spoon your Turkey & Veggie Scramble into bowls, and garnish with the fresh scallions, a drizzle of your favorite hot sauce, and a squeeze of lemon, if you wish.

Enjoy!

Aromatic Chicken & Carrots (paleo, AIP)

Dinner just doesn't get easier than this when you're in the mood for a hearty, made-from-scratch meal.  Five main ingredients and 15 minutes of prep time will give you a mouth-watering, healthy supper that is kid friendly and perfect for any time of the year.  At 4 pm today, I had no idea what I was going to make for dinner, but luckily both my fridge and freezer are well stocked thanks to last week's trip to Costco, and today's jaunt to the grocery store and farmers market.  For tonight's meal I was inspired by the gorgeous, vibrant organic rainbow carrots that I got from the store. They must be in season right now because they are so crisp and fresh, despite having been flown (or shipped!) over from California.  I always have organic chicken thighs in the freezer, and lemons in the produce drawer, so I pulled out some shallots that I got from the farmers market, and tied it all together with the aromatic rosemary that grows so eagerly in our backyard.  After simmering on the stove top for about an hour, the result was a yummy, comforting dish that was perfect for this cool and rainy Sunday evening.

INGREDIENTS:

2 tbsp ghee, divided

5 medium shallots, peeled and thinly sliced

2 lbs boneless skinless chicken thighs, cut into quarters

1 lb rainbow carrots, peeled and cut into large chunks

2-3 sprigs fresh rosemary

zest of a large lemon

1 tsp Himalayan pink salt

freshly ground pepper, to taste (omit for AIP)

1 tbsp lemon juice, set aside

1 tbsp chopped fresh parsley (optional)

DIRECTIONS:

Heat 1 tablespoon of ghee over medium heat in a large Dutch oven, or heavy enameled pot with a tight fitting lid.

Add the shallots and sautee over medium-low heat for about 10 minutes until they are just golden brown, being careful to not let them burn.

Add in the chicken, carrots, rosemary, lemon zest, salt, and black pepper.  Give everything a good stir, bring to a strong simmer, tuck the rosemary sprigs under the chicken and carrots, then cover and turn the heat down to the lowest setting.

Let simmer for about an hour to an hour and 15 minutes, or until the carrots are fork tender, and the chicken starts to fall apart.  Remove the tough rosemary stems.

Right before serving, stir in the remaining tablespoon of ghee, the lemon juice, and add more salt and/or pepper if needed.  Garnish with fresh parsley, and enjoy!

Easy Salmon Salad (paleo, AIP)

Happy Aloha Friday, everyone!

Most weekdays, Felix and I have our little routine of going out in the morning for a playdate or a trip to our neighborhood park, and I usually sprinkle some errands in there too.  Today, I had a follow up appointment with my opthamologist to check in about some ongoing eye irritation I've been dealing with.  Unfortunately, it hasn't resolved yet, but we're working on it.  We headed to the park afterwards for some hide and seek, playground time, and bubble blowing, and when we got home I fed Felix a quick lunch of marinated chickpeas, green peas, and green beans- all leftovers from yesterday's dinner.  While I got him down for his nap I thought about what I was going to eat for lunch, and decided on one of my old standby's: Salmon Salad.  I've been making this probably once a week lately, and today's batch turned out so delicious that I just had to share.

It's a simple, but tasty recipe that you can easily make your own by using whatever you have in the fridge.  If you don't like salmon, try using tuna fish instead, or even shredded cooked chicken.  Fresh parsley, arugula, or even spinach make a great substitute for the cilantro, and if you have capers or green olives in your fridge or pantry, chop some up and add them to the mix.  Kalamatas would be yummy in this salad too.  I ate my salmon on a bed of raw kale because I had some already washed and ready to go in the fridge, but you can pile it on top of any greens that you'd like.  It would also be great over a heap of diced cucumber or shredded carrots and beets.  For a satisfying crunch, I included a side of plantain chips, and polished it all off with a few squares of my homemade strawberry lime fruit snacks.  Healthy and satisfying!

INGREDIENTS:

1 6 oz can of wild Alaskan salmon, juices intact (I use the one from Costco)

1/3 cup chopped fresh cilantro

scant 1/4 cup chopped scallions

juice of 1 lemon, reserving 1 tbsp for the kale

2 tbsp extra virgin olive oil, plus 1 tbsp for the kale

1/2 tsp ground turmeric

1/4 tsp Himalayan pink salt or sea salt, more or less to taste

1 tsp apple cider vinegar

2-3 cups raw kale, washed, dried, and cut into bite size pieces

optional: 1-2 tbsp chopped capers or 3 tbsp chopped olives

DIRECTIONS:

1. In a medium sized storage container, mix the can of wild salmon (including the juices), cilantro, scallions, lemon juice, olive oil, turmeric, salt, and capers or olives if you are including them.  Set aside.

2. Place the kale in a salad bowl (I use a larger plate-bowl), drizzle the reserved 1 tbsp of lemon juice and 1 tbsp olive oil on top, and then gently massage the kale to break down the tough fibers and distribute the dressing evenly.

3. Put a hefty scoop of the salmon salad on top of your kale (I use about half of the prepared salmon mix), then drizzle everything with 1 teaspoon of apple cider vinegar.

4. Enjoy your Easy Salmon Salad as is, or with a side of your favorite crunchy chips!

These are my favorite chips.  If you live in Honolulu, you can find them at Kokua Market.  I've also seen them on Amazon, and Inka Chips are another brand that I like, but they aren't as light and airy as the Turbana brand:

And here's a pic of Felix from a little trip to the beach this past Monday morning.  He loves to get wrapped up in a towel and eat snacks.  I think that day we snacked on frozen blueberries and homemade strawberry lime fruit snacks:

That's all for now.  Have a really wonderful weekend!

Aloha,

Fauzia

Sneaky Veggie & Beef Soup (paleo)

We all know that some kids are better at eating their vegetables than others. Well, If you happen to have a picky eater in your house, then this recipe is for you.  Why do I call it Sneaky Veggie and Beef Soup?  Because I sneak 3 stalks of celery, one whole red bell pepper, and 3 packed cups of hearty kale leaves in this dish, but all of the vegetables are blended into a purée before cooking, so nobody would ever know!  With the fresh, familiar flavors of tangy lime, smokey cumin, and sweet red bell pepper, this sneaky soup sure pleased all three of my guys at dinner last night, and Nikhil (my fussy one) had no clue that he was eating green vegetables.

To make a meal out of it, I served our soup over jasmine rice that I spiced with a quarter teaspoon each of turmeric and cinnamon, and my two year old gobbled up his first serving and quickly went in for seconds.  If you can tolerate dairy (lucky you!), I'd bet that a dollop of sour cream would be a divine accompaniment. And if you are eating Paleo or grain free as I am these days, you could enjoy this delicious soup alone, with slices of ripe avocado, or with some roasted squash or sweet potatoes.  No matter how you decide to enjoy your Sneaky Soup, I hope you and your family loves it as much as mine!

INGREDIENTS:

2 tbsp extra virgin olive oil

1 pound grass fed ground beef*

1/4 cup dried onion or 1/2 cup fresh yellow or white onion, finely diced (I used dried onion because that's all that I had in the house.  Be sure it's dried onion flakes, and not onion powder.)

1 large red bell pepper, seeds removed, roughly chopped

3 large stalks celery, roughly chopped

3 packed cups kale leaves

4 cloves garlic, peeled

2 cups chicken broth**

1.5 tbsp ground cumin

1/2-1 tsp sea salt (depends on your preference and how salty your broth is)

1 tbsp fresh lime juice

1/4 cup chopped cilantro leaves

* If you don't care for beef, ground turkey would be a great substitute.

**If you use reduced sodium broth, you'll most likely need to add extra salt at the end to achieve the right flavor.

DIRECTIONS:

Pour 2 tablespoons of extra virgin olive oil into a large soup pot and heat over a medium setting.  Add in the dried onion or fresh onion plus your ground beef, and begin to break the beef apart with a wooden spoon.  Continue cooking the beef over medium-low heat, crumbling the meat as much as possible, and stirring everything to allow the onions to cook through until at least translucent, if you used fresh onions.  If you used dried onions, they will do their thing and turn a little golden brown.

While the beef and onions are cooking, prepare your vegetables:  Place the red bell pepper, celery, garlic, and chicken broth in your blender cup, and process until everything is blended into a smooth puree.  Add in the kale leaves, and blend again until the kale is pureed (you could try adding all of the veggies on the first try, but kale is pretty bulky so it might not all fit). You'll have a somewhat frothy, watery, strange looking liquid, but don't worry- this will all cook down and turn into a beautiful soup.

Once the beef and onion have cooked through, add the pureed veggies and broth mixture, ground cumin and 1/2 teaspoon of sea salt to the pot.  Give everything a good stir, and then bring it to a boil.  Once you've reached a boil, reduce the heat to a simmer, and let it cook uncovered for about 20-30 minutes until the liquid has reduced and you're left with a rich, somewhat thick soup.  The consistency of the soup will be almost as thick as chili, but definitely "soupier."

Once you've reached a consistency that you're happy with, turn off the heat and stir in the remaining 1/2 teaspoon of salt and fresh lime juice.  Ladle into bowls and garnish with fresh cilantro leaves.  Enjoy!

The Easiest Pulled Pork Ever (paleo, slow cooker)

Happy New Year, friends!  I hope you all had a fun and relaxing end to 2014. We enjoyed a fabulous staycation here with my sister who came to visit us from Seattle, and we've been slowly getting back into the swing of normal life.  This last week I spent a good chunk of time making some changes to my website that I hope will make for easier navigation, and a more streamlined experience.  It's still a work in progress, so if you have any requests or comments, I would love to hear from you.  As always, I have been experimenting with creating recipes in the kitchen, and here is one of my new favorites: The Easiest Pulled Pork Ever.

This has got to be one of the easiest and most delicious meat dishes that I've ever made.  It takes just 5 minutes of prep time, and then it cooks all night while you are sleeping.  I started this slow cooker pulled pork for the first time one evening last week, and the house smelled amazing when I woke up the next morning.  The meat was so tender and juicy that it completely fell apart when I barely nudged it with my fork.  Yum!  Felix and I were so into it that we shared a big bowl of pulled pork for breakfast alongside some steamed broccoli and roasted sweet potatoes.  Unconventional, I know, but it was delicious!  This succulent meat would also be the perfect filling for tacos or burritos, or served alongside some rice and sauteed greens.  I bet it would also be great under some melted cheese on a yummy sandwich with pickled veggies, or for a lighter meal, on top of a mixed salad with chopped apples and a gingery apple cider vinaigrette.  Whichever way you decide to enjoy your slow cooker pulled pork, I hope you make some soon, and please let me know how it turns out!

INGREDIENTS:

One 2 1/2 -3 pound boneless pork shoulder

1 cup sliced yellow or white onion

5 cloves fresh garlic, roughly chopped

2 inch chunk of fresh ginger, sliced

1 cinnamon stick

2 whole cloves

4 whole cardamom pods (omit for Autoimmune Protocol)

1/4 cup water

1-2 tsp red Hawaiian salt, pink Himalayan salt, or any sea salt. The amount will depend on the size of your pork shoulder as well as your preference. I used 2 tsp coarse red Hawaiian salt for a 3 pound piece of meat and it was perfect.

15 turns of the pepper mill (omit for AIP)

1 tbsp apple cider vinegar

Variation:  If you are able to tolerate tomatoes, a tasty alternative to this simple recipe is to add a tablespoon of tomato paste and 2 teaspoons of ground cumin.  Mix well, and turn the pork shoulder a few times to coat before cooking.

DIRECTIONS:

Place the onions, garlic, ginger, cinnamon, cloves, cardamom, apple cider vinegar, and water in the bottom of your slow cooker pot and give it all a stir.  Lay the pork shoulder on top of the onion and spices, then sprinkle with the sea salt and freshly ground pepper and turn the pork shoulder a few times to coat. Cover, and let it cook on low for 8-10 hours.  Use a fork to gently pull the meat apart, and remove the whole spices before serving.

Slow Cooker Chicken Curry (paleo)

It's almost Thanksgiving!

I love this time of year. The weather in my neighborhood cools down to a perfect 78 degrees, and everyone starts to get super festive with get togethers, holiday activities, and lots of yummy food.  I had my girlfriends over on Saturday evening for a potluck and jewelry party (you can check out my friend Chun's dainty pieces here), and my contribution to the dinner table was this Slow Cooker Chicken Curry that turned out to be a hit.  I make this dish probably 2-3 times a month, and I almost always put it on the menu if we are entertaining guests.  Aside from being a crowd pleaser (it's even kid-approved), it's an easy, fool-proof recipe that requires little prep time, and then the slow cooker does the majority of the work for you.

I used to make my curry with a can of organic diced tomatoes and a couple of tablespoons of tomato paste, but last week I started on a modified version of the Autoimmune Protocol Diet, which sadly does not include tomatoes or any of the nightshade vegetables.  It may sound like an extreme way of eating, especially since I don't actually have autoimmune disease, but this anti-inflammatory diet has already improved my digestion and lessened my fatigue symptoms in just 6 days, so it's 100% worth it to me to stick with this eating plan for now.

To make my Slow Cooker Chicken Curry nightshade free, I used puréed pumpkin in place of the tomato, and it turned out wonderfully!  I thought that the pumpkin would be a perfect substitute for the tomato because of it's slightly tart flavor, and because it goes so well with spices such as cinnamon, clove, and cardamom.  You can't taste the pumpkin in the curry, but it gives the dish a beautiful color, a boost of fiber and nutrients such as beta carotene, and it blends with the coconut milk and spices to create a deeply flavorful sauce.  If anyone in your family is finicky about eating their vegetables, this is a fantastic way to sneak some veggies into their diets.  I'm sharing a batch of this at Nikhil's Thanksgiving celebration tomorrow at school, and I am curious to see how the parents and kids like it!

Whether you are looking for a seasonal alternative to the traditional Thanksgiving dinner, or wanting to add a hearty slow cooker meal into your weekly rotation, I hope you try this out and enjoy it as much as we do!

Prep time: about 25 minutes  Cook time: 5-6 hours  Servings: 10-12 (you'll have leftovers for sure)

INGREDIENTS:

4-5 pounds boneless skinless chicken thighs

1 cup pure pumpkin purée (canned or homemade)

1 14 oz can full fat coconut milk

1 medium yellow onion, peeled and cut into large chunks

5 cloves garlic, peeled

2 inch chunk of fresh ginger, peeled and cut into chunks

1 cinnamon stick

1 tbsp ground cumin

1 tbsp ground coriander

1.5 tsp ground turmeric

6 whole cardamom pods

6 whole cloves

1 bay leaf

1 1/2 tsp sea salt

15 turns of the pepper mill

1/4 cup fresh lemon juice (or more to taste)

1/4 cup chopped cilantro

Note: If you would like to try my original recipe that calls for tomato, simply replace the pumpkin purée with one 14 oz can of diced tomatoes, plus 2 tablespoons of tomato paste, and omit the cinnamon stick.  Add the diced tomatoes to the blender with the coconut milk, ginger, garlic, and onion, and purée until smooth, then add this sauce to the chicken and dry spices. The rest of the recipe remains the same.  If you'd like to make the pumpkin recipe, but can tolerate tomatoes, I highly recommend adding a tablespoon or two of tomato paste to your curry.  It gives the dish a beautiful depth and really brings everything together. If you are sticking to the pumpkin recipe, be sure to add lots of lemon juice to taste, as it will brighten the curry and tie the flavors together.

DIRECTIONS:

Rinse your chicken under cold water, and shake off as much water as possible.  Trim any excess fat from the chicken thighs, and cut the meat into large chunks.  Place the chicken in the pot of your slow cooker, and get started on the sauce.  Place the coconut milk, onion, garlic, and ginger into a high speed blender or food processor, and blend on high until smooth.  Pour this mixture over the chicken, then add the pumpkin, and all of the spices- cinnamon, cumin, coriander, turmeric, cardamom, cloves, bay leaves, salt, and pepper- and give it a good stir.  Cover the pot, and turn your slow cooker to the low setting.  Let it do its job for 4 or 5 hours, then turn the setting to high, and crack the lid so that the steam can escape and the sauce can reduce, stirring occasionally.  I usually do this in the last hour or 2.  Alternatively, you can leave it on low for 8 hours overnight, or while you're gone during the day, and you most likely won't need to let the sauce reduce.  When you are ready to serve, stir in the lemon and cilantro, and do a taste test.  Add more salt and/or lemon if necessary, to taste.  Serve with rice, quinoa, or chapati.  I like to eat mine drizzled with virgin coconut oil and a squeeze of lemon, with a side of roasted sweet potatoes and a dollop of green chutney. For a little kick, I suggest adding some Sriracha or your favorite hot sauce.

I hope you all have a wonderful Thanksgiving holiday filled with love, gratitude, and good food.  I am certainly grateful for all of you.

With Aloha,

Fauzia

Creamy Leek, Mushroom & Chicken Soup (paleo)

Yesterday afternoon I decided to make some homemade gluten free pizza crust so that the boys could have pizza night, which is Nikhil's favorite.  While I was waiting for the dough to rise, I searched through the fridge to figure out what I was going to make for myself for dinner, because as much as I love pizza, the bread & cheese combo just doesn't agree with me.  My internal clock must sense that it's officially fall now, as somehow I was craving soup again, even though it continues to be close to 90 degrees here!  In the fridge I found a whole leek and a bunch of fresh dill leftover from the delicious Summertime Salmon Chowder that I made last week, as well as the remnants of a rotisserie chicken that I had picked up over the weekend.  I also found a handful of crimini mushrooms in the fridge, which I thought would work well with the leeks and the dill.  My findings were especially fortuitous because I love mushrooms and any type of onion, but Ben barely tolerates them (I think he's mildly allergic to onions), so I wouldn't normally make something like this for the family.  I knew Ben would enjoy pizza night with the boys, so I got to work on my own dinner, and came up with this oh so yummy soup.

INGREDIENTS:

3 tbsp extra virgin olive oil

1 medium leek, halved lengthwise then thinly sliced (2 cups)*

2 stalks celery, halved lengthwise then sliced into 1/4 inch thick pieces

5 crimini mushrooms, thinly sliced

1 can full fat coconut milk

2 cups chicken stock**

1 1/2 tsp paprika

10 turns of the pepper mill

2 Tbsp chopped fresh dill

1 1/2 cups cooked chicken, roughly chopped (I used a rotisserie chicken)

1/2 tsp sea salt, or less to taste

*A tip about cooking with leeks: I was taught to use the white and light green portion of the leek, and not the darker green, tougher part.  Leeks grow in sandy soil, so you want to be sure to properly rinse your leeks in a colander after slicing them.  You can also soak the sliced leeks in a large bowl of water to let the heavier soil sink to the bottom, and then rinse several times to ensure that all debris has been removed.  You don't want gritty soup!

**If you use reduced sodium stock, you may need to add more salt at the end to achieve the right flavor.

DIRECTIONS:

In a large soup pot with a tight fitting lid, heat the olive oil over medium heat.  Add the leeks, celery, and mushrooms to the pot and saute your veggies until the leeks are tender, and have just started to brown a little bit, about 8 minutes.  Stir in the coconut milk, chicken stock, paprika, black pepper, and dill, and bring to a low boil.  Place the chicken in the pot, give everything a good stir, and then cover your pot.  Reduce the heat to the lowest setting, and let it simmer for 10 minutes, until the celery is tender.  Taste your soup, and if you require more seasoning you can add 1/4-1/2 teaspoon of sea salt.  I added 1/2 teaspoon of salt to mine, and it tasted perfect.  Ladle the soup into bowls and garnish with some dill fronds if you'd like.  I devoured mine on it's own, but I think it would be delicious with some buttered gluten free toast, or a chunk of crusty sourdough bread.  I recommend making a double batch of this soup so that you can freeze some to have on a chilly night when you just don't feel like cooking.

Enjoy, friends!

Summertime Salmon Chowder (paleo, aip-friendly)

Despite our humid, 88 degree weather here, I found myself craving salmon chowder of all things the other afternoon.  I did an online search for a Paleo version, and thought that the ingredient list of Sarah Fragoso's Scrumptious Salmon Chowder looked appealing.  I had most of what I needed at home except for carrots, bacon, and leeks, so the boys and I took a trip to our well air conditioned grocery to get some stuff.  It was a great excuse to get out of the house and cool off. Although Sarah's recipe doesn't call for it, I picked up some crisp celery at the store to add to my soup because I wanted that extra savory flavor in there.  I also opted to cook the bacon in whole strips, and then poured off the bacon fat and replaced it with virgin coconut oil before sauteing my veggies.  I know it's common in Paleo cooking to use a fair amount of bacon fat, but I'm just not a fan.  I made a few more changes to the recipe, but mostly stuck to Sarah's ingredient list and I have to say that the result truly was scrumptious!  Both of my boys enjoyed the dish, and I ate two large bowls at dinner, plus a bowl for lunch the next day.  I shared it with a friend of mine, and her response to her first bite was "yes!"  So, even though this is not my original recipe, I wanted to share it with you because it's just that good.  And if you feel like checking out the Everyday Paleo website, be sure to look for Sarah's Puerto Rican Beef and Chocolate Custard recipes.  They are two of my faves.

Adapted from Everyday Paleo

INGREDIENTS:

12 oz nitrate and nitrite free bacon, cooked until crispy

1 Tbsp virgin coconut oil

1 ½ cups leeks, sliced into thin rounds- about one medium sized leek*

3 large carrots, peeled and cut into 1/4 inch thick half moons

2 stalks celery, chopped

3 cups chicken stock- not reduced sodium**

1 13.5 oz can full fat coconut milk

2 tablespoons fresh dill, chopped

1 lb of wild salmon fillets (skin and bones removed)

10 turns of the pepper mill (omit for AIP)

*A tip about cooking with leeks: I was taught to use the white and light green portion of the leek, and not the darker green, tougher part.  Leeks grow in sandy soil, so you want to be sure to properly rinse your leeks in a colander after slicing them.  You can also soak the sliced leeks in a large bowl of water to let the heavier soil sink to the bottom, and then rinse several times to ensure that all debris has been removed.  You don't want gritty soup!

**If you use reduced sodium stock, you may need to add salt at the end to achieve the right flavor.

DIRECTIONS:

First, cook the bacon in a large skillet until it's crispy, then transfer it to a plate lined with paper towels (to absorb the excess oil), and pour the bacon fat from the skillet into a disposable receptacle.  You may need to cook the bacon in two batches.  Add the coconut oil to the skillet (or a soup pot if your skillet is too shallow), then add in your leeks, carrots, and celery.  Saute the veggies until they are tender- I cooked mine for about 7 minutes over medium heat.  While your veggies are cooking, chop the crisped bacon into small bite sized pieces.  Now add your coconut milk, chicken stock, bacon, black pepper, and dill to the pot and bring to a low simmer.  Add in the whole salmon fillets and gently simmer until the fish starts to flake apart, which should take 5 minutes or so.  Once the salmon has cooked through (but not overcooked!), and the carrots are tender, your chowder is ready.  Ladle into bowls and garnish with a few sprigs of fresh dill if you'd like.

Enjoy!

Cilantro Lime Chicken (paleo)

I absolutely love the fragrant, tart flavor of limes- especially in the summertime.  As you may have noticed in my last post, I have been on a lime kick recently, and I've been using every opportunity possible to incorporate these citrusy gems into my cooking.  A few weekends ago, we went on a family hike to a waterfall that is just a few miles from our house.  The boys were so tired when we got home that they all took an afternoon nap (Ben included), so I decided to get creative in the kitchen and make a yummy dinner from the stuff that I already had in my fridge.  The result was this savory and tangy Cilantro & Lime Chicken, which I served alongside an easy vegetable curry that I made up that afternoon as well (I'll post that recipe soon).  It was a hearty and satisfying dinner that is both kid and grown-up friendly.  Although the chicken was tasty for dinner that night, it was 100% better the next day for lunch after a couple of leftover breasts had a chance to marinate in the fridge overnight.   So, I highly recommend marinating your chicken for at least 8 hours before cooking it, which tenderizes the meat and infuses it with the intense flavors of the lime, cilantro, garlic, and cumin.  I promise it'll be worth the wait.  One of the best things about this juicy chicken is that it's super versatile.  It would be delicious on top of a crunchy romaine salad, inside of a sandwich, with sauteed greens and jasmine rice... feel free to get creative and pair it with some of your family's favorite sides.

INGREDIENTS:

4-5 boneless skinless chicken breasts, excess fat trimmed

MARINADE:

Juice of 2 limes

Zest of 2 limes

5 cloves garlic, minced or crushed

1/4 cup chopped fresh cilantro

2 tsp sea salt

20 turns of the pepper mill

1 tsp ground cumin

DIRECTIONS:

First, mix all of your marinade ingredients together in a small bowl.  Place the chicken breasts in a shallow dish, then pour the marinade over the chicken and quickly massage the mixture into the meat to make sure it's evenly coated.  Cover the dish and let the chicken marinate in the fridge for 8-24 hours.

When you are ready to cook your chicken, remove it from the fridge and let it come to room temperature before cooking (this is one way to help prevent the meat from drying out during the cooking process).  In a large, heavy skillet with a lid, heat 3 tablespoons of virgin coconut oil or extra virgin olive oil over medium heat.  Pat the chicken dry with a paper towel to remove any excess moisture, then place your chicken in the hot skillet, ensuring that the chicken is not too crowded (too much meat in the pan will result in the chicken steaming instead of searing).  You may need to cook the chicken in a couple of batches.

Cook each side for 3-4 minutes, allowing a nice crust to form on each side.  After you've cooked the second side, reduce the heat to low, cover the skillet, and let it cook for another 3-5 minutes.  You want your chicken to be cooked through (no longer pink inside), but still tender and moist.  Be careful to not overcook your meat, as it will continue to cook a bit even after you remove it from the heat.

Remove the chicken onto a cutting board and allow it to rest for 5-10 minutes.  You can cover it with foil to keep it warm, if you wish.  This step allows all of the juices to reabsorb back into the meat so that you're left with moist, juicy chicken when you cut into it.  After it's had a chance to rest, cut your chicken on an angle and against the grain.

Enjoy!

Khima Matar aka Beef & Peas Curry

This is one of my all-time favorite dishes.  We ate a lot of khima matar growing up, and I remember both my grandmother and my mom making it.  It's nourishing, comforting, deeply satisfying, and I often crave it when I'm feeling rundown. The sweetness of the green peas pairs nicely with the rich, full bodied flavor of the spiced beef in such a perfect way that not only do Ben and I love it, but both of my little guys gobble this up (especially my 14 month old!).  I usually serve this with my spiced jasmine rice for Ben and the boys, and then toss some steamed sweet potatoes in coconut oil for myself, to keep my meal paleo.  I know that peas are controversial in the paleo world, but they seem to work well for me if eaten in moderation.  Feel free to omit the peas if you don't care for them- this curry is still absolutely delicious without them.

INGREDIENTS:

2 tbsp unrefined virgin coconut oil 1 medium yellow onion finely diced (a little more than 1 cup, packed) 1 pound grass fed ground beef 1 tbsp ground cumin 1 1/2 tsp ground turmeric 4 Roma tomatoes 2 inch piece of fresh ginger, peeled and roughly chopped 3 large garlic cloves, or 4 smaller ones, peeled 1 1/2 tsp sea salt, more or less to taste 1 1/2 cups frozen peas 1 1/4 tsp garam masala 1-2 tbsp fresh lemon juice 1/4 cup fresh chopped cilantro

In a large saucepan or Dutch oven, melt the coconut oil over medium heat. Place the onions in the pot with a pinch of salt and saute them until they are golden brown, stirring frequently to prevent burning.  This is the most time consuming step of this recipe (it takes me about 15-20 minutes), but it's well worth the effort.  I think of browning the onions as creating the foundation for your curry.  It lends a depth and sweetness to the dish that you will definitely miss if you skip this step.

While your onions are cooking, puree the tomatoes, ginger, and garlic in a food processor or blender, and set aside. I use a blender to do this, and my puree comes to almost exactly 2.5 cups.

Next, add the ground beef to your browned onions, crumble the beef with a wooden spoon, then stir in the cumin and turmeric.  Reduce the heat to medium-low to ensure that the spices don’t burn, and cook the beef until it is no longer pink.

Add the pureed tomato mix to your beef mixture, along with the frozen peas, garam masala, and salt.  Mix well, then cover your pot and allow everything to simmer for 30 minutes or more on the lowest setting.  The longer it has to simmer, the better the flavors will meld.

Check for salt just before serving.  If you don’t taste the spices, you probably need more salt.  Stir in some fresh lemon juice and as much chopped cilantro as you'd like. Serve your peas and beef curry with spiced jasmine rice, or steamed sweet potatoes.  A side of ripe avocado pairs nicely with this dish as well.  We rarely have leftovers after eating this for dinner, but when we do, it's even tastier the next day.

On a side note...

These are some Molokai sweet potatoes that I picked up at my neighborhood farmers market.  I had never tried this variety before, but I steamed them and loved their vibrant color after cooking.  Molokai sweet potatoes are indeed sweet, and have a subtle, almost floral flavor along with a dense texture that makes them super satisfying to eat.

I want to know about the special finds at YOUR local farmers markets.  What's currently in season in your part of the world that you're enjoying right now?

Bacon, Squash & Sweet Potato Hash (paleo)

I usually wake up ravenous, and this past Saturday morning was no exception.  I could have reached for gluten free toast slathered in almond butter, but I decided to scrounge through the fridge to see what kind of hearty paleo breakfast I could come up with.  I had a container of leftover oven roasted butternut squash and sweet potatoes that I had used the day before to make a delicious soup, so I grabbed that plus some bacon, red onion, celery, and fresh thyme I had purchased from my local farmers market.  When I start my day off with protein and vegetables, I find that it's much easier to stay on track for the rest of the day.  Right now staying on track for me means eating mostly paleo.  No grains, legumes, dairy, or refined sugar.  This savory hash is what I came up with.  Feel free to substitute whatever roasted veggies and fresh herbs you have on hand.  If you want to make this dish, but don't have any roasted vegetables in your fridge and don't want to hassle with roasting them, an easy shortcut is to simply steam the squash and sweet potatoes until fork tender, then toss them in a bit of extra virgin olive oil, salt, and pepper before adding them to the skillet.  And if you don't have any bacon at home, your favorite sausage either crumbled or roughly chopped will do the trick.  Omit the meat if you are vegetarian, or try this with veggie sausage.  You can't really mess up a hash, so enjoy getting creative with your ingredients.

PREP TIME: 15 minutes COOK TIME: 15 minutes SERVES: 1

INGREDIENTS:

1 tablespoon extra virgin olive oil

1/4 cup red onion, sliced

2 stalks celery, roughly chopped

3 strips nitrate free bacon, cooked and roughly chopped

1 1/2 cups roasted sweet potatoes and butternut squash

1 1/2 teaspoon fresh thyme leaves

Salt and fresh ground black pepper to taste

1/2 tablespoon chopped fresh Italian parsley

1 pastured egg, cooked to your preference (I like over medium)

DIRECTIONS:

Heat olive oil in a medium skillet over medium heat.  Place red onion, celery, thyme, and a sprinkle of salt in the skillet and saute until the vegetables are tender.  Add bacon and roasted squash and sweet potatoes and gently saute until the roasted vegetables are heated through.  Stir in the parsley, season with salt and pepper to taste, then top with a fried egg and dig in.  I enjoyed my hash with a mug of hot chai.

I'd love to hear from you!  What is YOUR favorite weekend breakfast?