wednesday, november 28 2012 Paleo Gatherings 003

Week three for you amazing paleo folks. We hope you all enjoyed Thanksgiving without going too overboard and falling far from the paleo wagon. We certainly had a few cheats, but were thankful our bodies reminded us what it liked and tried to get back to our routine quickly after.

This week brings you some new recipe ideas and new paleo bloggers! Depending on how big your Thanksgiving appetite was,you may still have some left-over turkey for which we have two recipes where you can add it to the mix! As always, if you are adhering to Whole30 be sure to omit any bacon you find in these recipes or check out US Wellness Meats’ sugar free bacon!

Cheers!

"Last night, I posted this on the blog’s Facebook page: I still have a TON of leftover turkey. Would anyone be interested in a turkey, sweet potato, kale and bacon hash recipe? The response was overwhelmingly positive, and since someone asked me to “please hurry” and post it, well…here you go. First thing, what I thought was a bag of kale in my refrigerator turned out to be a bag of mustard greens. Oops. Really, though, you can use any hearty, leafy green in this recipe so if you want to use kale, go for it. The mustard greens did lend the hash a nice spiciness, which I enhanced with a pinch of red pepper flakes – this balanced the sweetness of the potatoes really well. ..."
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"I started by removing the skin from the salmon and adding the salmon to my food processor along with an egg, some diced green chiles, onion, celery and a bit of spiciness thanks to some chipotle chili powder. I scooped the mixture into my handy muffin tin and baked them until they were just beginning to brown around the edges."
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"Spice Note: I've used cayenne in this recipe, because it's readily available and probably already in your kitchen. However, if you can find a scotch bonnet (or two, if you dare!), remove the seeds and finely dice it and add. Habaneros would also work. I HIGHLY recommend wearing rubber gloves, should you go down this road ... you'll thank me, later! 1. Pre-heat a grill. 2. Zest the lime with a zester, or the fine side of a cheese grater. You can even use a vegetable peeler to remove the green outer layer of the lime. Do not use the white part, though (it's called the "pith" and ... it's bitter). Just get the green skin on the surface. If you use a peeler, make sure it's chopped fine. Add..."
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"After eating anything and everything on our trip in California and junk through the hurricane last week, I needed to get back on track this week. Since the weather was chilly this weekend, soup seemed like the best way to do that. This soup is Paleo-friendly but you don't have to be following Paleo to enjoy it. I like this recipe because it is simple. I think the best chicken soups start with a whole chicken creating its own broth but sometimes there isn't time for that. This recipe just uses a rotisserie chicken and store-bought broth. I highly recommend using high-quality organic broth. (However, if you have time and are looking for a healthy chicken soup, try Julie's. It is one of my ..."
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"I am so happy and relieved today! Midterms are officially over and I got a PERFECT score on my muscle anatomy practical. Tonight, I don’t have to do any studying and I have a long weekend (no school on Monday). Things couldn’t be any better, really. Tomorrow, I’m treating myself to breakfast out after my morning workout, and then in the evening, Jesse and I are going out with a friend. It’s so good to have things to look forward to and have a light at the end of the tunnel. Meanwhile, go make this stew! I can’t tell you how amazing this concoction tastes. I threw ingredients in the pot that I thought would work well together, and the result kind of blew my mind. My only regre..."
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"Soft juicy pears, tart dried cherries, and crunchy raw walnuts create a fantastic sweet and savory salad tossed with simple greens. Dressed with our white balsamic vinaigrette, each bite will have the flavors dancing on your tongue."
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"I wanted to round out my Low Carb Thanksgiving with one of my favorite vegetables....Green Beans. I love Garlic, so naturally I had to dress up this standard side dish with some delicious garlic. One good thing about this recipe is that it's easy to throw together. You can make them ahead of time and just warm them up in the garlic butter/oil. No fuss! I wanted to wish everyone a Happy Thanksgiving! I am so thankful to have such wonderful supporters out there who keep me motivated to continue on this low carb journey. I love blogging and I love sharing all of my kitchen adventures with you. I also can't wait to enjoy some time with family and friends this Thanksgiving. "
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"Frittatas and baked egg dishes are no stranger in our house. Late nights at the gym combined with me not prepping ahead for dinner or even having an inkling of what I want to eat–then something like this is what’s going down the hatch. Keeping a well stocked pantry and a few staple produce items hanging around can turn ‘Pad Thai Frittata’ into ‘Fill in the Blank Frittata’, no sweat."
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tuesday, november 20 2012 Paleo gatherings 002

Here is our second round of the Paleo Gatherings articles. We hope you are enjoying finding these pre-made grocery lists in your email inbox! This week brings a few Fall inspired dishes that you may consider adding to your paleo Thanksgivings! For the soup and salad dinner, consider using some leftover turkey as an added protein to the dish! Remember, if you are Whole30, omit all bacon and/or alcohol that pops up in any recipes. And, always use clarified butter or ghee when a recipes calls for it! Cheers and Happy Thanksgiving!

"I was excited to pick up my shinny new Dutch oven. I've been wanting one for a long time, but I wasn't willing to spend the money on it. Well, since Winter time is right around the corner I knew it would get a lot of use, so I saved my pennies and picked one up. So glad I did! I was really craving something hearty so the first dish I made was Pot Roast. The Pot Roast ending up being so juicy and delicious. It was even ranked right up there next to my fiance's mother's pot roast. So you know that is high praise! I served it over Roasted Garlic Mashed Cauliflower. I love adding roasted garlic to cauliflower mash because it makes it so creamy without adding any dairy. "
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"With this soup, cauliflower proves once again that it is the ultimate magical vegetable. This puréed soup is creamy, smooth, and fluffy — like pillows and happy clouds. It’s great topped with herbs (dried or fresh chives, freshly chopped parsley), spices (cinnamon and nutmeg, Ras el Hanout), or luscious fat (a little melted ghee or extra-virgin olive oil, finely chopped nuts or pine nuts). Slurp!"
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"Pork is one of those meats that’’s a little underrated. There’’s so much flavour in all the various cuts especially the fattier varieties but of course I like to use the more leaner cuts like the chop or loin. One of the main issues using these cuts is the chance of over cooking or drying them out. My technique of adding some broth when cooking the chops always gets you a juicy succulent result. This is no exception and it’’s such an easy recipe to make. The added crust here just creates a brilliant burst of flavour and it’’s good for you Paleo-eaters!"
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"This salad was the result of a combined effort by John and myself. It might sound silly but since John and I started eating paleo together and as often as we can, cooking together, we have added another dimension to our relationship that we did not even know existed. There’’s something really cool about creating food as a couple and although most of my time in the kitchen is spent with the kids, I look forward to the moments that I spend with my husband even more. I keep him from burning stuff and he keeps me creative; like with this salad, John pulled various things that we had on hand out of the fridge and started cooking while I ran behind making sure it all tasted good (and puttin..."
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"Toast the hazelnuts over medium-high heat for about 3-4 minutes until they’re nice and golden. Set aside. Add butter, garlic, thyme, S&P to a bowl and mix. Put your fillets in a ziplock bag and dump in the butter mixture. Set them aside in the fridge for 2-3 hours (or longer!). Preheat oven to 400F Place the salmon in the center of a baking sheet covered with parchment paper. Top with hazelnuts and a pat of butter. Bake for 8-10 minutes – the salmon should just barely begin to flake."
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"If you’re a closet snacker like me, you’ll want to make these chips anytime you buy Brussels sprouts. Whenever I prepare my sprouts for roasting, I cut the stems off right at the base of the baby cabbages and pull off the outer leaves. Nowadays, instead of chucking the leaves into the trash, I toss them in fat and bake them into crunchy chips. (Please discard the really wilty ones.) My thrifty Chinese mama should be very proud of her number two daughter."
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"Curry, cumin, and cinnamon combine with a touch of cardamom to make these Indian-inspired sweet potatoes stand out in a meal. Whole30 compliant."
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"Preheat oven to 350℉. Grease 8 muffin cups with coconut oil or line with paper baking cups. Fill any remaining muffin cups with 1" of water, so they do not scorch while baking. Beat the eggs in a medium bowl and add meat, vegetables, salt, ground pepper, and any other ingredients you wish to add. Pour mixture into the muffin cups. Bake for 18-20 minutes."
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tuesday, november 13 2012 Paleo gatherings 001

We are trying a little experiment here to test the response to a pre-gathered list of groceries for a week of paleo recipes. We will aim for 100% compliance to the Whole30 program, as well as to stay within the seasonal food guide prepared by Whole30. Enjoy 5 dinner recipes (which we cook larger quantities of to use the left-overs for lunch the next day), 2 sides to be added to any of the main courses and a breakfast idea for the week!

"Though this is a multi-step,multi-component dish,I would like to say it's also multi-tasty. Make all of the components?or just some of them,either way you'll be feasting on a mouth load of flavor. In an oven safe baking dish,toss the chicken thighs with all the ingredients. Bake until cooked through,about 15 minutes. Once cool,pull the chicken into rough strips with your hands or dice/chop with a knife."
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"This salad recipe is really pretty. I believe that you eat with your eyes first so if you make something look nice, the more you will want to eat it. This is really colorful and you just want to gobble it up. Plus, it is really good for you too."
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"I was raised by a health nut,foodie mother who was as adventurous in life as she was in the kitchen. My mom spent several summers in Mexico learning to speak Spanish,and coincidentally helped to fuel my love for the flavors! Years later,I marry John – who’’s father comes from Spanish decent and who’’s mother’’s heritage is from the Philippines and you can only imagine the whole other world of foods I was introduced to. I have found that by combining just the right spices,which are the true underpinning to so many ethnic foods,we can eat paleo with the added benefit of so many unique flavors! My other passion is to keep things simple,and still tasty,and I would love to sha..."
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"Spiced Pork and Butternut Squash with Sage is the perfect meal for a chilly day, not only because it’s hearty and comforting but also because the blend of autumnal spices warms the belly. Nutmeg, cinnamon, allspice and ginger aren’t just for pumpkin pie. This blend of spices also makes a delicious spice rub for pork. Pumpkin (or squash) doesn’t have to be left out entirely. In this recipe, butternut squash is roasted to crispy perfection and served alongside the braised pork with a garnish of brown butter and sage. You can mix the spices together yourself, or to save time just use Pumpkin Pie spice blend from the store. Once seasoned, the pork simmers in broth for a half hour or ..."
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"Fish is so intimidating. I have no idea why. It’s not hard to cook. It smells a little funny, but I sometimes do too and I’m not intimidated by myself. Well, I decided to stop being a lil b*tch and cooked up some fish. Salmon to be exact. And it turned out beautifully. I was lucky enough to get an awesome piece of salmon from my friend Ryan who catches little fishies himself! If you live in CO and want fresh fish this summer, Ryan is your man to talk to! Check out the flyer below for his information! And get to eating salmon you Colorado people."
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"Ok, so I guess I have no excuse for bad recipe names after having a few days off looking at that! Maybe I can blame it on….no, I got nothing! Anyways I’m loving all the ingredients in this recipe right now. All of which are from the local farmers market, which by the way I’m also loving right now. Making this dish made me realize how much I missed brussels sprouts. Last year I discovered just how delicious they are. I know shame on me right? It took me that long to discover that! Well I was always scared away by them. Mostly because of the dreaded story you hear when it comes to these little green cabbages, “if you don’t cook them the right way then they turn out horrible..."
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"Back as promised with the recipe that sat along the Sundried Tomato Pesto Bacon Meatloaf Rounds. I know, I know cauliflower mash….not something you would automatically think as something you have to run to the kitchen to make. But let me tell you…you will be surprised when you make these. In the beginning I to was skeptical about cauliflower mash, but it’s now one of my favorite go to Paleo side dishes. I’ve played around by adding a little of this and a little of that and most recently added a few carrots and it’s my new favorite way to have (and serve). This would be perfect as a side dish for the upcoming Turkey festivities too! It’s on my menu this year! I’m going to..."
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"Grilling isn’t typically an early morning activity, but Grilled Eggs with Mexican Chorizo might change that. Of course, just because eggs are involved you don’t have to serve this tasty meal for breakfast. It’s also great as a side or main dish for dinner. The method for grilling eggs is simple but ingenious: crack a raw egg into a bell pepper half and then grill until set. Cradled in the pepper, the egg cooks perfectly and the pepper is roasted by the flames, taking on a smoky, charred flavor. Fantastic as-is, you can bump the flavor up another notch by adding Mexican chorizo, a type of pork sausage that’s intensely seasoned with dried chiles, herbs and spices. Unlike Spanis..."
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wednesday, october 17 2012 Everything is Bigger Here: Days 13-16

Thursday: Flipnotics & Bar Chi

Matt’s dad is coming in this weekend and so we wanted to get an earlier start on our last full workday. We headed over to Flipnotics, a 2nd story coffee shop just south of Lake Austin, to put some ideas down on paper. It was sprinkling as we left, but as we settled in on the deck with our mugs, we had front row seats to a full-on downpour. We took down our first cup just watching the rain, and then settled in to work. Personally, I thought the setting was very Swiss Family Robinson, which was fun, but that the coffee was a little too bitter for my taste. Cool ambiance, but I don’t know that it’s a must-see.

After leftover ”okra gruel” we watched game 5 the SF Giants vs. Reds. It was a solid game by both the Giants and the Reds, but a grand slam and huge out at 3rd by Posey, as well as Crawford and Pagan’s impermeable fielding, earned the Giants another playoff series. Thank God.

Matt, Scott and I went out for a celebratory dinner at Barchi downtown. I would not recommend Thursday nights for sushi going forward (I think they buy fresh fish on Fridays if you know what I mean), as we’ve all had better, but hey at least it was expensive.

Friday: Austin City Limits Festival

Today was the kickoff for Austin City Limits and we were excited to be a part of our first music festival. We were only able to snag 1-day passes this year because we went online 2 hours too late, but Friday turned out to be the best day both for our musical tastes and for weather, so it all worked out wonderfully. We parked our Car2Go at Whole Foods, grabbed some coffee and kombucha and began our walk to Zilker Park, which was just under 2 miles away. We had great views of downtown and the park on our walk and could feel our anticipation building as we started to hear the music.

We scanned in with our wristbands and were welcomed in to a sea of 8 stages and roughly 70,000 people. They had huge water stations for you to fill up your camelback or water bottle and the food there was uh-maze-ing. All local, Texas venues, Matt and I chose The Woodshed Smokehouse for their rabbit/rattlesnake and elk/beehive sausage. We liked them so much we went back for seconds. Just before our last concert we bought a bottle of wine in a water bottle further proof that Austin knows how to party. Throughout the day we saw A-track, Tegan and Sara, Florence and the Machine, and The Black Keys. Florence had a great stage presence and was stunning live, while The Black Keys though talented musicians, were less impressive, saying maybe one or two words between each song.

Nonetheless, our day was very successful and we enjoyed our first trip to ACL.

Saturday: Lambert’s and Midnight Cowboy

Even after the late night at ACL Matt and I set our alarm early to go check out the local goodness at the Guad & 4th Farmers market. We drive all the way down town, only to realize that the park has since been turned in to a bus stop for ACL shuttles. That’s why you always double check the website. (J. Walter Weatherman) So still in search of food, we ventured up to Central Market where we met Doc. He was a chef who has been working at CM for 14 years and he gave us a tasting tour of the produce department. Dragonfruit, Passionfruit, pears, plumcots you name it. He even made me put my peaches back because it was the end of the season. Again, more people who are passionate about food which are exactly the kind of people we like!

Once we got home, Scott came over and ML whipped up a delicious breakfast of butternut squash, japanese purple sweet potato, sausage and bacon for the three of us. After some digesting and terrible UT football, we headed over to the park for another muscle-up workout. And guess what? I got my first, second and third muscle-up ever! If the day ended there, I would have been completely satisfied.

But it didn’t. And it only got better. Big Dave, Matt & Scott’s dad, came in to town and the four of us headed out to an amazing downtown barbecue spot called Lambert’s. Their meaty meals came Oak Smoked or Oak Grilled and they had everything from pork chops and hangar steak to lamb and osso bucco on the menu. This place tasted good, smelled delicious, had a live jazz band upstairs, intimate, low lighting, and a cozy feel. In case you lost count – they got an A+ from me on all five senses.

After dinner, Scott had made reservations for us at Midnight Cowboy; a speakeasy off 6th, that looks like an sketchy, abandoned building on the outside and an exclusive, retro side car on the inside. The menu is full of classic drinks that Matt, Scott, and I had hardly even heard of, but were anxious to try. Specially marked drinks on the menu are made on a cart that they roll down to your table so they can tell you about the liquors used, the order, and helpful tips to craft the perfect drink. I think I like my martinis and paleo-margs better than any of the drinks that I tried here, but the early 1900′s ambiance, overall experience and intimacy of our booth led to some fun conversations and banter so I think it’s definitely worth making a reservation to check out.

Sunday: Abel’s on the Lake

After our late night out on the town, we started the day a little bit slower that Saturday Morning. We ate a late breakfast, and spent some time shuffling around to get ready before we headed out the door on a walk to Abel’s on the Lake. It is a bar/grill on Lake Austin (and right next to Motzart’s) that has three stories and a covered deck that juts out on to the water, perfect for watching a game with a breeze. And since the only two things on our agenda that day were to watch the 49′ers and the SF Giants, this was a great place to start.

Unfortunately for us, the 49′ers game was a blowout and the Giants couldn’t rally back from the Cards’ 6-4 lead, so all the time we committed to out teams that day left us with broken hearts and cursing Joe Buck. But at least we got to spend that time cursing together. Tonight’s Game 2 – Go Giants!

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friday, october 12 2012 Everything is Bigger here: Days 10,11,&12

Monday:Caffe Medici, lululemon athletica

Back at it! We Car2Go’d over to Caffé Medici just East of our house in Tarrytown to kick off our “work” week. The café had a very intimate and warm setting, packed with people of all ages and agendas. And while we were able to accomplish a lot of our goals for the day, I think we would have preferred a quieter space. We sat right by the counter and so we people filter in and out all morning. But the coffee was pretty good!

After our productive morning, we headed home to eat our succulent rib roast leftovers. As we ate, Matt threw “Terminator” on Netflix and I was instantly hooked. Growing up in a family full of girls, this movie never made out “Must Rent” list, but I found myself reluctant to turn it off. So when Matt called it quits for us hallway through to go grocery shopping, I asked if we could watch it later that night. Matt’s reply was that this request was how he knows he is marrying the right woman.

We opted for a quick dinner because we were going to a yoga class at the lululemon on 6th and Lamar. So Scott came over to join us for Pork Endive boats that we topped with our lemon, dill sauerkraut. This meal is quick, quality meal we like to keep in our back pocket for busy evenings such as these. We cleaned up and headed over to yoga where our hip flexors were sufficiently elongated. A Car2Go home and we were tucked in bed. No Terminator tonight.

Tuesday: Summermoon Wood Fired Coffee, Athenian, Royal Blue Grocery

Tuesday morning we chose a new coffee shop called Summermoon in the Dawson area for our daily melding of the minds. It was quaint and small with a pretty bitter cup of coffee, but we both kind of like bitter and it fueled several hours of work so, I’d say our day was off to a great start. And can I just say how much we love the walks to our car each day? Seriously! They take us through cool neighborhoods with very different houses and atmospheres that we wouldn’t see if there was a consistent car parked in our driveway. We’re like Lewis and Clark over here and its really, quite fun.

After coffee, we went to lunch Downtown at a Greek restaurant called Athenian. It was cafeteria style; family-run with hearty portions and a reasonable price. The food was pretty good for $10 and the weather on the patio made for a very enjoyable lunch – minus all the pigeons trying to swoop on your food. That, we could have done without. We swung by Royal Blue Grocery, a local chain of café/mini-markets, to pick up some stock for Wednesday night’s soup on our way back to the car. Once we got home, ML and I both tied up a few loose ends and headed out to a nearby park for a workout. We brought our rings on the trip with us, hung them on the swing set and spent the next hour working on muscle ups and gymnastics.

 

Inspired by our Greek lunch, dinner was supposed to be Dolmas (ground lamb wrapped in grape leaves) from Diane SanFilippo’s Practical Paleo, but alas our leave were so tiny that we would have had a lot of excess of meat mixture. So we decided to improvise and came up with “Dolma-sangna” – grape leave and ground lamb layers that we baked for about 40 minutes. And you know what? It was delicious. Perhaps a little leafy, but tasty for both dinner and as leftovers for lunch on Thursday.

Wedsnesday: Houndstooth
We decided to have a caffeine-free day on Wednesday and looked up the best local spot for tea. The Steeping Room offers a wide variety of tea, but their HQ was pretty far away, so instead we found a closer spot called Houndstooth, that carries some of their most popular flavors. This place is a mod-inspired coffee shop with incredibly knowledgeable baristas who are passionate about coffee and the people they serve, offering up the best pairings of coffee and brewing methods. They had a pretty cherry espresso machinery and a “hashtag” special that was call #coffeebeerrepeat – a coffee, a beer, then another coffee and another beer, a rolercoasters of uppers and downers that should leave you somewhere in the middle. We will definitely go back to try their coffee. (**Oddly enough a family friend that I haven’t seen in over 10 years works in the building upstairs and came down for a coffee while we were there! It was such a nice surprise to see him and quickly catch up. I didn’t hesitate to tell him that our SF Giants were going to knock his Reds out of the playoffs! I swear the world is getting smaller.)

Scott met up with us for after work for a late afternoon “park WOD” of thrusters/push ups and then Matt and I came home to finish up a shrimp and cod fish gumbo we had started before we left. It was our first time cooking with Okra and while the flavor was delicious, the consistency was pretty slimy. It did not make for desirable seconds, or leftovers, so I don’t know that we will make that one again! We capped off our day with the documentary “Indie Game” and called it a night.

Go Giants!

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tuesday, october 09 2012 Everything is bigger here: Days 6, 7, 8 & 9

Thursday: Motzart’s Cafe
We spent the morning at home finishing up some work, savored the our leftovers for lunch, and then headed out to Motzart’s for some afternoon storming of the minds. This coffeehouse is set right on the banks of Lake Austin with a ton of dock seating to take in the view. Not to mention, they offer bottomless cups of iced coffee so we spent several hours scheming up wedding plans, watching turtles and schools of fish, and talking about food.

Friday: Car2go & Garridos
We finally received our membership card for Car2Go here in Austin and were anxious to check out the flexible & forward thinking mode of transportation. So while Matt spent the day working on Free Range business, I took the afternoon to explore the city in our new whip. Here’s how it works: First you sign up online for a $35 membership card that is validates your driver’s license and will be used to gain access into the car. Then you use the iPhone app to locate the nearest vehicle, reserve it for the next 15 minutes while you walk to it, and the hold the card up to the front windshield to unlock the vehicle. Once you enter your pin and answer a few questions about the condition of the car and won are good to go. It costs $0.38/minute you use the car and you can drive & park (free!) anywhere in the city. For anyone on an extended stay here in the city, it is the most flexible and affordable way to get around. It’s like a treasure hunt each time and I highly recommend it.

Friday night we went to dinner with Scott in the Warehouse District. This place is poppin’ and we were starving so “hour and a half” waits just weren’t going to cut it. We finally stumbled upon Garrido’s, a mexican restaurant that I had read about earlier in the week that utilizes local ingredients and we were seated outside right away. Matt has been trying to steer clear of nightshades recently and so finding a tomato-less option was tough, but the salad he created was so meaty and mouthwatering he inspired our server to order the same thing for dinner that night. I ordered 3 different types of tacos – Snapper BLT, Coffee Marinated Steak and Carnitas- and loved them all. They clearly label all things gluten-free and they had great live music and energetic atmosphere.

Saturday: The Farmer’s Market & A Night Out
Every Saturday morning there is a Farmer’s Market of 4th & Guadalupe that showcases tons of local farmers who speak our language: local, grass-fed, free range, raw…. We had a blast getting coffee and breakfast – a rabbit and chorizo shell-less taco from Dai Due that was uh-mazing – and talking food with the friendly and passionate local farmers. And boy did we walk away with some loot! Perfectly ripe Persimmons, duck eggs, Pork sausage, pork loin cased with duck stomach lining, pork belly, okra, and a delicious Garlic Dill kraut that we are now putting on everything we eat. It runs from 9a-1p and its best to get there early before all the good food is gone!



We went out on the town Saturday night to watch the UT and Giant’s first game of the series. We stopped for a quick bite at Wholly Cow and then out for liquor pitchers at Shakespeare’s. Not exactly paleo (though it was tequila!) but it was a good way to let loose and check out the Austin nightlife. They closed off the street to cars and once the game let out, it looked like NYE in Times square. It was packed with people and we had a good time popping in to different bars and people watching. Oddly enough, 6th street reminded us a little bit of our vacation to Italy and Greece last summer -tons of local vendors inviting you into their bars, anxious to showcase what makes them unique, and very few lines. It’s cool to see a city have so much pride in what they make and do.

Sunday: Sweet Bungalow Cookin’
The temperature took a sharp, but welcome, turn south over the weekend and so we decided to hole up on Sunday and warm the house with oven. Matt dreamt up a delicious brunch creation using our Farmer’s Market fare. He roasted sweet potato medallions, onions, persimmons, and rosemary in the oven and served it with pork belly, and poached duck eggs. When we asked the farmer to describe the difference in duck eggs vs hens egg, he said Duck eggs have a much larger yolk and a creaminess that mirrors melted cheese and he was dead on. They were delicious and we would like to make them staples in the Lucas-Barbera household if we can find them for less than $9/dozen.

Dinner was another mash-up of recipes that ML and I found at the library last week- Herb Roasted Rib Roast with a Pear, Shallot, & Spinach Salad. This 8lb cut of meat was by far the most expensive item of food Matt or I have ever purchased but it was worth every penny. It roasted for 3 hours and filled the house with an aromatic “herbiness” that is only matched by Thanksgiving, which then made us nostalgic so we decided to pass the cooking time by FaceTiming our families. It literally melted in your mouth and introduced us to a flavor of beef we had never tasted before. As I sit writing about it now, all I can think about is going home to the leftovers and the happiness that comes with each, satiating bite. I think it might thane even made a cameo in my dreams last night. God I love food.


Until next meal…

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friday, october 05 2012 Everything’s Bigger Here: Days 3,4 & 5

Monday: Frank’s
May the great experiment begin! Matt and I headed downtown for some caffination inspiration as we discussed the next steps for The Foodee Project. There to help us with our quest was Frank’s, a local gem known for beer, sausage, and individually crafted cups of coffee. We ordered two Iced Coffees and two Jackalope sausages, a “custom-made antelope, rabbit & pork sausage, cranberry compote, sriacha aioli” + kraut. They were both incredible. The delicious taste of the coffee lingered for several minutes after each sip, while the sausage was completely gone in 5.

Frank’s: Purveyors of Sausage, Beer, and Coffee

Tuesday: Hopdoddy
We walked downtown to explore the local/seasonal/paleo restaurants that we will be visiting during our stay. The winner for Tuesday’s Dinner was Hopdoddy – a burger bar in SoCo that offers you a beer and finds you a table while you wait to order one of their 12 delicious meaty creations. GF Beef is an up charge but worth it as I think it is the most flavorful burger I have ever had. A new take on your local hamburger joint, I fell in love with Hopdoddy’s atmosphere and ingenuitive approach…and of course their burgers.

The Meat Menu


Supporting the Locals



Wednesday: Bungalow Cookin’ Y’all
Logged a 2+ mile run in the morning from our house to downtown, and made a quick stop over at Whole Foods where we discovered some delicious twice-baked sweet potatoes (the PERFECT post workout snack, pictured with ML below). We became inspired to replicate them at home, and decided to spend the rest of the day cooking. Since earlier this week we had hit up the library in search of some authentic Texas recipes to make at home, we compiled a hefty grocery list and set out for Central Market. Dinner was Jalepeno-Lime Chicken Thighs, with Tomato, Banana, & Raisin, Cauliflower rice and was incredibly flavorful. Spicy and sweet, we will definitely be sharing our recipe for this on Foodee soon!

There are fruits and veggies here we didn’t even know existed.




Dinner time, Bam!




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wednesday, october 03 2012 Everything’s bigger here – days 1 & 2

We’ve escaped the dry, blistering AZ heat and taken up residence in a sweet Austin, TX bungalow. For the next few weeks we will visit with family and conduct some serious brainstorming about our upcoming wedding (woo!) and the next iteration of the Foodee project. Tune in for pictures of our adventures, ideas and the food we eat along the way!

Days 1 & 2

Wholly Cow
This was the very first restaurant we pulled up on Yelp! by Scott’s office and it couldn’t have been a better way to start the trip. Just off 6th street, Wholly Cow boasts local, grass-fed burgers and is already very familiar with the CrossFit/Paleo community. They have catered for CF events here in Austin and have since come up with a new menu item: The Fit Cross Burger- A 1/4 lb hunk of meat set between 2 Portabella mushroom caps with bacon and grilled onions. (I think it’s safe to say that we all know where Matt’s pants are right now…) The food was great, and the people working were really passionate about the food they crafted – which always makes it taste better, so our food journey had officially, and successfully began!

We spent the rest of the day cruising around Downtown, checking out the bars on “Dirty” 6th and exploring the insanely huge Whole Foods HQ on the opposite end of the street. The weather was rainy, and pretty muggy, so we stayed in at night and cooked Lemon Artichoke Chicken (a la Practical Paleo) for Scott.


Eggs, bacon and avocado over spaghetti squash. Unconventional, yet tasty!

The next morning we crafted some delicious breakfast goodness and headed out to Lady Bird Lake to kayak. The brothers donned their matching bro-tanks and all of us wore boat shoes for the aquatic occasion. It was a little overcast and windy, but nonetheless a great start to our day. After an hour of working up an appetite, we were off to our next lunch adventure.

24 Diner
24 Diner was a favorite Austin spot for Melissa Joulwan, of The Clothes Make the Girl, and her recommendation did not steer us wrong! Another great spot for burgers with a big emphasis on local and seasonal ingredients. I had the Chili Cheese Burger (hold the cheese, please!)- A beanless, Brisket chili over a 1/4 GF Beef patty with a side of green beans braised with bacon and ML had the Lamb burger over a roasted red pepper tapenade with the same bacon-y green beans. Definitely a place to check out for us paleo/gluten-free eaters. Thanks Melissa!

Central Market
Our new favorite grocery store. We have been every day of our trip so far and loved the quality and selection of food they offer. It winds you through like Ikea and creates the ideal environment for food lovers as it builds you up to the next “exhibit” of food. We are used to jumping from store to store to complete our shopping, but this place seems to have it all and at a reasonable price. If you’d like to run into us during our trip, camp out here and we’ll be sure to run into you within the next 24 hours, hah!

See y’all tomorrow!

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thursday, august 23 2012 Whole30 week 4 menu – aug.22.12

Well, folks, week four is upon us. Please excuse the late posting for this week’s Whole30 grocery list, but I believe the wait was worth it! I trust that by this point, if you are still on the wagon you are on the path of success! Staying strong on Whole30 has been fun in our house…in fact, we may take things to the next level next week as we take a stab at following the autoimmune protocol variation of the Whole30 program. We will post updates and challenges along the way.

Here is week 4′s list!

"There’s nothing I like more than waking up in the evening to the delicious aroma of seared meat. (For all you newbies, I’m not sleeping away the day because I’m lazy or depressed — I’m a shift worker.) Today was my lucky day: not only did my hubby entertain the kids all day, he also made dinner! I’m telling you, when someone else makes dinner, the food takes on a mysterious, MSG-like, flavor-enhancing quality. What was on the menu? Butter-lettuce wrapped grass fed New Zealand lamb burgers topped with a fried egg, homemade guacamole, sautéed mushrooms and onions — with roasted carrot fries on the side. As an added bonus, dinner was on the table in around 30 minutes, which wa..."
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"1. Prepare the grill, or turn the broiler on high. 2. Mix oil and chipotle powder together in a small dish. 3. Brush onto both sides of the steak. 4. Grill for around 5 minutes on one side, and 3 more minutes on the other. Or, broil 3 minutes on one side, and 2 minutes on the other. 5. Remove to a plate, cover and let rest for 10 minutes. 6. Grill the pineapple rings for 2-3 minutes per side (or broil for 45 seconds to 1 minute per side). 7. Cut the pineapple into small chunks and place in a medium bowl. 8. Add red bell pepper, red onion, cilantro and lime juice and mix together. 9. Slice the steak thinly, and serve with pineapple salsa."
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"Spicy, protein packed salad with a refreshing roasted jalapeno vinaigrette with grapefruit! My husband was ravenous at the end of Day 1 of the Paleo Challenge. He wanted a big salad full of protein. This was the perfect meal to satisfy the Day 1 hunger. He actually made this chicken, which is spicy and delicious. The vinaigrette was very simple and also spicy. I added a bunch of veggies to the salad and topped it all off with some guacamole. Enjoy! "
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"I have now completed Day 16 of Whole30. Since I will be traveling this week and away from my beloved kitchen I decided to make a "fancy" meal for dinner. I think this would make a great holiday or Sunday dinner. "
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"This dish absolutely screams summer - a light fish seasoned with the bright flavors of dill and lemon, accompanied by fresh-from-the-garden squash and tomatoes. We have been trying to incorporate more seafood into our diet, especially now that I am in school and learning all of the health benefits of nutrient dense foods and diversity in our diets (i.e. although bacon has a big place in my heart, bacon for breakfast every morning ain't gonna cut it). Speaking of diversity, one of the lessons from my first course that really struck me is the importance of variety in our diets. Eating the same foods each day, even healthy foods, is not going to provide you with the most nutrition. Different..."
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"This chicken was absolutely the most moist and tender roast chicken Brent or I have ever made. We were in complete awe of our success. The complex flavors and strong aromas had us smiling and drooling for days. It actually took us two days to make it, because our efforts were very much trial and error. But it was worth it. You must try this!"
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"No really, that's the disputed origin of the scotch egg, Moghul 'Narcissus Meatballs'. To be honest I prefer one name to the other. You know, I've never had a scotch egg before. I've seen them obviously, watching me from behind the deli counter, teasing me with their bready goodness...there's a running joke in this house that I'd eat shit if it was covered in breadcrumbs or cheese...*writes down blog post idea Anyway, after the meatloaf post you sexy people were telling me it looked like a giant scotch egg and I had to investigate. Ingredients needed to make my meaty balls 800g of pork mince a handful of coriander salt and pepper 2 chopped spring onions 1 tablespoon of thy..."
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thursday, august 16 2012 Nom Nom Paleo community give away

The Foodee Project needs your help! We are doing our best to index every recipe from our favorite paleo blogs, and it’s a lot of work! The current site we’re working on is Nom Nom Paleo . We are HUGE fans of this site. It features some beautiful pictures of delicious recipes and chronicles the author, Michelle’s daily paleo creations for herself and her family!

Here is how you can help us as well as enter yourself to win a pair of Nom Nom Paleo socks, a copy of her iPad app and a bottle of the delicious, paleo-friendly Red Boat Fish Sauce in 3 simple steps:

1. Like Nom Nom Paleo’s facebook page.
2. Share this photo (view here).
3. Visit www.thefoodee.com/community-support and follow the instructions for adding one (or more) of Nom Nom Paleo’s recipes to our site.

There are currently 100 recipes in the queue to be added. When these recipes have been successfully added we will select a winner at random to receive the Nom Nom Paleo community support giveaway!

(There is no limit to the number of recipes you can add. Each submission will count as one entry for your account. The more submissions, the better your chances of winning!)

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