Strawberry Gallete

1 – Pie Dough – Store bought or home-made. I have tried both and both turned out great!

1 – Basket of organic perfectly ripe strawberries

2 – Springs of  fresh thyme

Zest from one clementine

1 – tbsp of good vanilla

1 – egg

1 – packet of raw sugar

2 – tbsp of Organic honey

Follow the instructions of whatever dough method you are using, I used this one. It calls for the oven to be at 450 degrees. Slice the strawberries and place them in a bowl – add the honey, thyme, zest, and vanilla and combine. Let everything sit for about 5 minutes so all the flavors combine. Roll out your dough, place the berry mix in the middle of the dough and slowly spread out. Fold in the dough. Whisk up the egg and brush some of the mixture on the outer crust. This will create a beautifully golden crust. Sprinkle the raw sugar on the dough and place in the oven at 450 degrees and bake for 15 minutes. Your house should smell Aaaamazing!

Breakfast Tostada

2 – Pan fried Tortillas or baked 1- Free range egg – sunny side up3 tbsp – Mashed Beans of your choice 1/2 tbsp Crema1 tbsp Salsa Verde 1/4 of an Avocado sliced Tomatoes for topping (your taste) Cilantro for topping (your taste) Queso fresco for topping (your taste)

In our home breakfast tostadas are usually made with cleverly adapted leftovers from lunch or dinner. Whatever you have don’t be afraid to experiment. Top the fried tortilla however you want!

I talked with a lot of my Paleo friends and Larabar is popular with them. They are also perfect for snacking on road-trips, I think my husband has a subconscience fear of starving to death – the cappucino bar eases that fear for him. I truly believe that he feels like he is being caffeinated and nourished at the same time. When we shoot weddings which lately it has been almost every weekend I like to throw together quick snacks that can give us substance for our 10-14 hour wedding days. I throw an assortment of bars in my wedding day loot. These bars are dense and cure my sweet-tooth! Win-win.

Carrot Ginger Juice – One Serving

2 small beets including leaves
6 ruby chard leaves
2 cups spinach
1/2 cucumber
1 lemon
2 apples
1 (1-inch) piece of ginger
6 carrots

If you follow me on Instagram you probably know that Johnny and I have been taking coffee classes at one of our local coffee shops. We love coffee and in our home we kinda take coffee seriously, I say kinda because how serious can coffee be…really? We love everything about coffee but most importantly the classes that we took at Augie’s taught by one of their rad baristas – Trevis, has taught us to appreciate the process. I started drinking coffee at a very young age. I remember being 7 living in Honduras ( I could write a book about my year there) and drinking freshly roasted coffee every morning. Since then I’ve looked forward to every morning and the perfect cup.

For a while now we’ve been experimenting with a few different brewing methods, and it’s only been in the last couple weeks, since diving into coffee and really absorbing all that Travis shared with us that we’ve been consistently happy with the cups we brew every morning. I am in no way saying that I know all there is to know about coffee, not sure anyone does, but lately I have been able to recognize a good cup from a great cup. I know that this comes from the holistic view of the coffee process that Travis has introduced us to. He, has given us a better idea of how and why coffee is grown, why roasting is truly an art, how to understand and adapt my brewing methods, and how to respect the craftsmanship that goes into coffee done well.

The video below highlights some of the brewing methods that we discussed in class. What is your brewing method? We love a good ol’ French Press. But on extra special mornings I bring out my chemex. I like the simple, hands on approach of plain filtered water dripping through great coffee. It’s a slow moment every morning for my husband and I. Running two businesses and dreaming about new ventures can make life hectic, making these mornings so special! I will be sharing more videos – stay tuned.

Quiet mornings are my favorite! Never thought I would say that, there are times when I like to wake up extra early brew the perfect cup of coffee; read or watch an episode of one of the many shows I like to watch on Hulu. If you’re not a coffee drinker, I’m not quite sure how to describe my morning coffee ritual to you, not sure you’ll understand, a perfect cup of coffee slows everything down for me. I know, but it’s coffee? Something about that wonderful smell makes me think of all the artisans, farmers, and hard working hands that made my morning cup. Sometimes it simply keeps me sane. This ritual has become one of my favorite parts of the day. In our home we are really big on really good coffee, I must admit sometimes a bit snobbish…we all have our things right? The morning does not feel like morning until the first cup has been sipped. We have been taking coffee classes at one of our local coffee shop and we have learned so much, one of my favorite classes has been the Brewing Method class, we  go back and forth between the French press, vintage percolator or chemex.  The auto-drip coffee maker was banned many moons ago and I doubt that it will make a come-back…all the precious beans I wasted on my auto-drip. This morning I am drinking a Guatemalan Blend from Augie’s Coffee Roasters and the French Press the brewing choice.

This post was from a recent visit to Islands Fine Burgers and Drinks. I was sent by Jenny of Murphy O’ Brien PR to sample some of the new items of their menu, by the way check out how amazing the menus are – craft paper and art from a local artist. My job is very serious sampling as much as I could from their awesome menu. I had been to Islands plenty of times before but I usually order a Greek salad and onion rings! This time around I had their Nalu Nalu burger. I wont lie when I read the description of the burger I freaked out a little. I was not so sure about the flavors, but the garlic aoli that they use on that burger is liquid crack. Truly. The patty is seasoned with good ol’ spice rub giving it tons of flavor a good kick. Let me tell you if you are into burgers and have never been to Islands I order you to go! Islands is gourmet burger meets the chill vibe of Trader Joes – seriously! For all paleo and whole30 eaters I am sure that the staff at Islands would be more than glad to tweak some stuff to accommodate your eating preferences. I did spot some paleo options on their menu as well!

The staff at Islands was amazing even when the GM wasn’t sure of why I was there…for all he knew I was trying to scam them of a free meal, even then he treated us amazingly! I was there to eat and they made sure I did… the drinks below are a must, my two favorite the Big Island – Long Island Iced Tea and the Margarita Lite. But if you are having a long day and are on a drink budget try the Sunset Margarita, you will definitely get you moneys worth and then some. As I told Doug the district manager, the Sunset Margarita is death P.S. Dont mind my manicureless nails :-/

The district manager and the GM both told me that the Sunset Margarita and the Big Island where both created by bar-tenders at Islands. I found this to be very cool, they encourage the input of staff and even have a system in which they can share ideas for both FOH and BOH. Pretty awesome!

Yes they carry a wide selection of craft beer from Karl Strauss. Bet you did not know that. I didn’t…Islands is currently making efforts to introduce other local brewers into their selection. Gotta love a restaurant that knows the value of using local vendors.

This is one of their new appetizer the ahi Poke, I loved it so much that I had it yesterday! Perfectly chilled albacore tuna, marinated in soy sauce, sesame oil, such a nice surprise.

No meal is complete without dessert! The kona pie is to die for! Mocha almond fudge ice cream, a cookie crust topped with chocolate fudge, roasted almonds, whipped cream & a cherry. I was told that there is a secret menu! You can have this Kona Pie in a shake! WT… why didn’t I know this? Next time I am having this Kona Pie in shake form with a shot of Kahlua! Yup an adult shake.

District Manager Doug and his staff work closely to ensure food quality and client experience. With the success of the restaurant chain, it’s a wonderful economic boost for any of the cities that they are located in. Staff is happy, clients are happy! Happily proclaimed DM -Doug.

I walked away happy as well and encouraged to see such a wonderfully privately owned restaurant chain do well in these times when we have seen many fail.

*Last thing, I promise. I was graciously sent to Islands Fine Burgers and Drinks by Murphy O’ Brien . All photos are by Johnny Jaquez Photography and all words are my own.

Whole30 has come and gone! I completed the challenge and I must say I did pretty darn well. I will be posting more of the recipes that I used on my whole30 experience on here but if you can’t wait you can follow me on Instagram and check them out there.

Tomorrow is Valentines Day, I have never been one to make big plans for the day, I feel that it’s pretty easy for us to have dates since it’s just the two of us. For Valentines day I prefer to stay at home – cook dinner, drink some bubbly and make dessert together. Last year we had chocolate fondue with all sorts of great things to dip into it. This year we will be sharing a berry galette. I might switch it up and substitute the blueberries for strawberries.

Date nights at home with husband are my favorite.

Blueberry Galette
1 -Pie Crust – I used this recipe from Not Without Salt and rolled it on almond flour
1 -container of Organic Blueberries
Zest of 1 lemon
1 -tsp of fresh lemon juice
1 -tbsp of good Vanilla Extract
1/2 -tbsp of brown sugar
1 -tbsp of Organic Honey
1/3 -Cold Butter Cubed Pinch of Sea Salt
1 -tbsp of Almond Flour to bind and a little extra to stretch the dough on
1 -Packet of raw sugar for topping

Instructions

Depending on the recipe that you use for the pie dough, follow the instructions accordingly. In a bowl mix the blueberries, vanilla, lemon juice, zest, salt, sugar, honey, and almond flour. Mix well and allow all ingredients to bind. Place all ingredients on the rolled out pie crust, fold in the edges of the crust-this can be very rustic. Place the butter on top of the berries. Brush some of the leftover lemon juice on the folded crust and then sprinkle the raw sugar on it. Bake at 450 degrees for 12-15 minutes until browned.

And because I’m obsessed with Downton Abbey – ” i would never be happy with any one else as long as you walked the earth”

We have been hosting Life Group (bible study-ish) at our home every Tuesday for a few weeks now. I like it because there is always some sort of dinner involved which means that we get to gather around the table and  make meals they are never fussy or elaborate, they are just simply delicious. I crave this sort of thing, meals with people who I enjoy being around. I soak it right up – in our home, sharing our walk with the Lord, and the lives that we are living –  yes dirty dishes and all, I enjoy it all. This salad will join us this Tuesday, I love sharing meals with them and sharing my love and respect for food with them, I  feel like an educator. This salad is simple.  Crisp leaves of romaine lettuce, tuscan kale, pink grapefruit, sweet blood oranges,  with crispy avocado. This salad is filled with textures, fragrant, and exploding with a perfect combination of sweetness and tartness… I know what you’re thinking salad in the winter?! But in the winter if we can call Southern California winter…a real winter. In the winter you can find some of the best citrus. My father in law grows some of the best tasting blood oranges and I get to enjoy them in the winter. Feel free to add your favorite protein to this salad. I paired it with a beautiful cut of salmon.

Citrus – Avocado Salad
2- pink grapefruits
1- blood orange
4- cups of romaine
2- cups of tuscan kale

Dressing
2 tbsp of extra virgin olive oil
3 tbsp of Greek yogurt or coconut cream (coconut cream for paleo)
Left over citrus juice
Sea salt & pepper

Avocado Wedges
1 cup of almond meal
1 teaspoon of sea salt
1 egg
1 firm ripe avocado wedged

Instructions
Segment the citrus and remove all skin and white pith. Do this over a bowl to collect any juice that drips. In a large bowl combine the greens and citrus
Preheat oven to 450 degrees line baking sheet with parchment paper. In a shallow bowl mix the almond meal, salt and pepper. In another bowl whisk the egg. Peel and cut avocado into 1-inch wedges. Dip avocado in egg mixture and then into the meal (repeat) and set on the baking sheet. Bake until toasty brown, 8-10 minutes. Remove from oven and let cool.
Make a dressing with the remaining juice, yogurt it coconut cream, salt, and pepper and whisk until combined and creamy.
Dress the salad with the dressing and top with the crispy avocado wedges. enjoy!

I have officially completed 17 days of the whole30 challenge and to be honest I might have to turn it into a whole60 challenge. I’ve had some bumps along the road and this challenge has taught me to me more strict with my Paleo eating. If anything this challenge has made me more passionate about food and nutrition. My whole life I have battled with my weight, I am by no means over-weight but I have always felt like I was. For anyone who deals or has dealt with weight issues I really encourage you to take the whole30 challenge. Whole30 gives you a better understanding of what food really is. Real food…sounds simple right? But so many of us are so far from that. More than ever people are suffering from nutritional deficiencies, we have more food than any other time in history yet we are constantly making the wrong choices…simply put food should not come from a box, can, or drive thru. We need to stop turning our  backs on mother nature…look at your pantry and clear out all the crap!!! No more box foods…

This recipe is one of my favorite recipes so far- Roasted Tomatillo Salsa with Cactus (nopales) and beef shoulder.

Roasted Tomatillo Salsa

2- lbs of Tomatillos
2- Garlics
1-Red Onion
8-Chiles de Arbol
1- Cilantro chopped
Salt to taste

Place all ingredients in a sheet pan. Drizzle with olive oil and roast for 15 minutes at 400 degrees. Place everything in the food processor, and blend to a coarse purée.  Add Kosher salt to taste. Pour in the juice of half a lemon.

Cactus

1 bag of cleaned and chopped cactus
1 garlic
1/2 tsp of salt
1/4 sweet onion

Place all ingredients in a pot with water and bring to a boil, add a 1/2 tsp of salt. When the cactus has become darker in color remove from the pot and drain. Rinse with cold water and allow all the gel to drain out.

Beef Shoulder with Cactus and Tomatillo Salsa

In a large pot add olive oil, chopped onion, diced 2 lbs of beef shoulder, 1 minced garlic, salt, and pepper and cook the meat until browned. When meat has browned add the cooked cactus and let simmer together for about 2 minutes. Let all the flavors mingle together. When the flavors have mingled together add the salsa and bring to a low simmer.

P.S

Cactus is a gelatinous vegetable which is perfect cleansing the liver and help clean everything out of your intestinal track

Some of my meals via Instagram