Strawberry Shortcake (Gluten-Free)

I made this coconut flour cake for my 2 year-old's birthday last weekend and it was a big hit.  Really sweet strawberries are at the farmer's market now! If you are eating Paleo (and can spare a little wiggle room for honey), if you are avoiding gluten, or if you just want a healthier, updated version of the old comfort food favorite, read on, at GCH!  

Broccoli Bacon Salad

Bacon!  Do I have your attention?  Make sure everyone eats their greens by combining them with bacon!  My Mom made this for nearly every summer barbecue, and I'm sure it will quickly become a favorite for your family too.  Make it your own and change out the raisins for dried cherries or cranberries, or sub almonds or cashews for the sunflower seeds.  Many happy returns, at GCH!

Two Paleo Breakfasts

Kale and Sweet Potato Hash with Eggs

My Paleo Challenge is complete!  Five weeks of eschewing grains, sugar, dairy, legumes, and alcohol. Okay, I slipped up once or twice; I couldn't resist the glass of wine with my Dad at dinner one night.  But otherwise I was a good little cavewoman and made my Paleolithic ancestors proud.  The winners of the competition will be announced this Saturday - I'm not holding my breath, and I doubt I'll win, but  I WILL show up for the Paleo Potluck part of the evening!

One of the principles of the Paleo diet is eating the right nutrients at every meal:  protein, fat, and slow-release carbohydrates.  This is most important for breakfast, since we haven't eaten for ten our twelve hours!  My two favorite breakfasts during the Challenge were a Spinach Scramble, and Kale and Sweet Potato Hash with Eggs.  These were tasty, protein-laden plates that were easy to make, and easy to make ahead to save time in the morning.  They're even substantial enough for a Meatless Monday meal.  Check out my recipes at GCH!

Spinach Scramble

Chicken en Papillote with Homemade Pesto

One of the tenets of the Paleo diet, especially when you are exercising a few times a week, is making sure you get enough protein.  I confess, as a former vegetarian, I don't always enjoy meat.  Chicken breasts in particular can be tough for me to get down, since they so often turn out dry and mealy.  But they are such an easy and versatile source of protein - how do I make them moist and flavorful instead of chalky and yuck?

This recipe solved my chicken breast dilemma!  Cooking "en papillote" means cooking in paper - parchment paper to be exact.  Cooking the breasts with some vegetables inside a sealed packet means all the moisture stays locked inside.  Groovy!  Even better?  The homemade pesto adds flavor, fat, and a burst of fresh green springtime color.

If you need a clean source of protein, check out the recipe.  If you love pesto, check out the recipe.  And if you like both, definitely read on at GCH!

Coconut Flour Pancakes

I wish I could take credit for this recipe, because it is fantastic!  If you are eating Paleo, going gluten-free, or just trying to cut back on not-so-healthy white and processed foods like refined flour, you owe it to yourself to try these.  Higher in protein and fiber, and lower in carbs, coconut flour is an exciting ingredient for adherents to many different diets, and those who love them.  Check out the recipe at I posted over at GCH - and definitely try them with honey and strawberries!

Baba Ghanouj (Eggplant Dip)

So ... the Paleo Challenge starts tomorrow.  D-Day for being photographed in my bikini and then performing a serious, muscle-shaking, face-reddening workout.  But I think I'm getting my Paleo diet dialed in and I will just have to be strong and face this challenge.  I doubt I'll get much sleep tonight, due to nerves, but I will carry on just the same.  Wish me luck!

It is a small comfort knowing I have some good snack options at the ready.  One is this recipe for baba ghanouj.  You've probably had it alongside hummus and pita at Middle Eastern restaurants.  It's surprisingly easy to make at home.  If you are grilling, I highly recommend you roast the eggplants on the grill - this will add another layer of smoky depth.  But I made mine in the oven and it is certainly snack-worthy!  And since, like the Paleo hummus, it's made entirely of healthy olive oil, sesame seed paste, and vegetables, you can nibble without fear of wrecking your weight loss efforts!  Ready?  Find it at GCH, and let me know what you think!

Crackers, pita, and pretzels are all very tasty dippers ... but not Paleo.

Paleo Hummus (Plus an Admission, a Competition, and a Challenge)

Anyone who has known me for a long time knows certain things about me:  a)  Public embarrassment is to be avoided like the plague.  I will do nearly anything to spare my ego in front of strangers or people I'm not totally comfortable around.  b)  Hand-in-hand with fearing public shame, I steer clear of competition.  I hate to lose, and I would rather not play most games or sports so I don't have to feel the agony of defeat.  Do I need some therapy?  Perhaps!  But these are personality traits I've always had and I don't see them going away any time soon.

So it is with much trepidation that I even make this announcement -- I have entered a Paleo Challenge through my gym!  The Paleo lifestyle can best be described as eating as our caveman ancestors did, focusing on vegetables, meat, fruits, and nuts, and eliminating dairy, sugar, grains, and legumes.  For thirty days, I am going to be eating a strict Paleo diet, eschewing alcohol and the above verboten food  groups, and exercising like a crazy person.  There are, I am estimating, another 50 people in the competition, so I will be going up against a lot of people of unknown stamina, diet preferences, and cooking skill.  The challenge starts Saturday, with a visit to the dunk tank (to measure my body fat percentage) -- and a photo of me in my bathing suit.  (Insert screams of horror here!)  Then I complete a specific workout (to be determined) for time.  In a month, everyone comes back and repeats the process to see who has lost the most body fat, the most inches from their waist or thighs or whatever problem areas exist, and who has improved the most in their performance of that same workout.  We are also to keep a food log, so points will be docked for cheating on the diet.

I'm terrified of people seeing me in my bathing suit.  This is Hollywood, after all, and although I'm not obese, I do have some jiggles and bulges, and I'm creeping up on 40.  I'm terrified of performing the workout, period, because they're really hard, and I JUST joined the gym last week.  And of course, I'm terrified of losing, of putting myself out there and being found wanting, or a target for ridicule.  But I figure, since I'm new to the gym, perhaps my performance will ramp up quicker than others who are already used to the workouts.  And I have been cooking Paleo meals for a while, thanks to my husband's adoption of the diet a few years ago.

All of this is to say:  for the next month, you'll be getting Paleo recipes from me.  You are welcome to join me at home in the Paleo challenge!  Just weigh yourself at the beginning and again at the end of 30 days.  Who knows, you may drop a few pounds, find a new food you like, or decide you are ready to kick the soda habit once and for all!

Okay, on with the recipes.  This one is for Paleo hummus.  Since beans are off-limits, this one uses cauliflower.  This makes a great appetizer with veggie sticks as dippers, and is really satisfying when you want something snacky.  Curious?  Check it out!

Paleo Hummus

Ingredients:

• 1 large head of cauliflower
• 5 tablespoons olive oil, divided
• 1 teaspoon cumin seeds (or ground cumin)
• salt and pepper
• 1/4 cup tahini
• 2 cloves garlic
• 1 lemon
• stuff to dip with - I like carrots, but celery, peppers, or even pork rinds are Paleo!

Directions:

1. Heat oven to 500*F.  Cut cauliflower into bite-sized chunks.  In a large bowl, mix the cauliflower with 3 tablespoons olive oil, the cumin, salt, and pepper.  Line a baking sheet with foil and spread out the cauliflower.  Bake for 30 minutes, stirring every ten minutes so nothing burns.  Let cool for 30 minutes.
2. Add cauliflower to the bowl of a food processor.  Add remaining 2 tablespoons of olive oil, tahini, garlic, and the juice of one lemon.  Blend and taste.  If it's too thick you can add a little water or some more oil.  Too thin?  Add more tahini.
3. To serve, drizzle with oil and sprinkle with paprika, if desired.  Go nuts on this stuff - it's good for you!