tuesday, august 14 2012 Whole30 week 3 menu – aug.15.12

This Whole30 routine should be settling in real nice by now. 14 days down, 16 (read: a lifetime) of good choices remaining! There have been some seriously colorful and delicious looking recipes submitted to the Foodee Project over the last week. We are excited to share (and try) some of these creations. This week’s list includes 6 dinner ideas with proteins nice and varied: pork, chicken, beef and lamb. There is also a fresh breakfast idea!

Good luck with week 3 folks!

"Here’s another variation on my green sliders — this time with Asian flair, just like me! Seriously, my kids love these portable pucks and it makes me happy that they’re getting veggies and protein in each bite. First, I dumped a package of frozen spinach into a Corningware container - covered it with a lid, and nuked it on high for ~4 minutes to defrost it. Then, I dumped the spinach into a colander and pressed out all the liquid. I heated 1 tablespoon of coconut oil over medium heat in a large cast iron skillet and tossed in the chopped onions and mushrooms along with some salt and pepper to taste. The veggies were sautéed until the liquid had evaporated and the onions were softened."
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"Sear chicken thighs seasoned with rosemary and thyme and topped with a flavorful pan gravy. I have completed Days 9 and 10 of the Whole30. Overall I'm still feeling really great. My hunger is in control though sometimes I'm still afraid that the hunger pangs are going to return and it makes me a little anxious. I haven't noticed any itchiness either, but I'm not entirely sure that it is because of the nightshades. I guess I will find out once I add them back into my diet. "
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"On our first trip to the farmers market this year, we purchased pastured (no soy) pork country style ribs from our favorite local farm, Green Circle Farm. As we have said in a previous post, Erika, the owner of Green Circle follows a Weston A. Price based diet, and is very particular about what she feeds her animals. This is why we love her (plus she is super nice)! We had pork back bone ribs once before at our friends Stacy and Matt’s house, Paleo Parents. This was the first time we had ever had country style ribs, and we were in love with the first bite. Matt is an excellent cook, and he really fed us well! After that we were on a mission to get that same style of ribs from a local so..."
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"There’s no shortage of braised brisket recipes out there, each claiming to be the tastiest way to coax a tough piece of meat into a tender, melt-in-your-mouth meal. Most of these recipes are very good, but they also tend to be very similar. The meat cooks in some blend of wine/tomatoes/broth (and often, a sweet sauce of some sort from a jar) and then emerges hours later smothered in a thick, rich coating. This recipe for Lemon-Parsley Brisket gives brisket a makeover, changing the flavor entirely. Lemon is so often used with fish and poultry that it might seem like an odd choice for a big chunk of red meat. It turns out to be the perfect accent though, adding a light, zesty flavor to ev..."
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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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"Think eating healthy is boring? Think paleo is dull? Think taking care of yourself is no fun? Think again, my darlings. And make yourself some Moroccan Meatballs. Morocco has long been on my list of must-visit countries. Twisty alleys, markets crowded with vendors, scampering trained monkeys… I need to see it all. The country sits in the northwestern corner of Africa, and the influence of Arab and Moorish invaders can be tasted in traditional Moroccan cuisine. Lucky us! Spices like aromatic cinnamon, cumin, and paprika are prevalent, along with herbs like mint and parsley. These meatballs are seasoned with essential Moroccan spices, then simmered in tomatoes that cloak them in a sauce t..."
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"We love eggs! Our eggs come from happy free range, drug free chickens, at a local Ontario farm. We cook our eggs in different ways, but we recently learned that there are benefits to eating raw eggs, specially the yolk. According to the Food Chemistry journal, the yolk has twice as many antioxidant properties as an apple! They are rich in carotenoid antioxidant compounds, which is why their color is yellow. We created an egg pancake recipe that we topped off with a raw egg yolk (see recipe below). If you buy your eggs from local organic farms, you should give it a try! Below: Egg pancake topped with a raw yolk for antioxidants and a refreshing bowl of watermelon (drizzled with a little hone..."
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saturday, august 04 2012 Whole30 weekly menu – aug.08.12

Here we go…week 2 on Whole30! Who is still on track!? We are hosting a BBQ tonight for my gym Free Range CrossFit‘s 1 year anniversary (can’t believe a whole year has passed…crazy!). There will be a paleo potluck with lots of great food choices to help people stay on track and resist any of the other temptations that are likely to be around!

For this week’s menu we put together 6 dinner ideas, 1 “side” or appetizer and 1 breakfast idea. Try this plan for easy prep throughout the week: Make a large batch of the Caramelized Butternut Squash Soup and treat that as a side for your dishes throughout the week. Then, for the Coffee Marinated Flat Iron Steaks, grill up a good batch of steaks on Sunday and use them throughout the week for your breakfast. This way, you only have to quickly fry and egg each morning to be treated with some delicious steak and eggs each day! For your seventh meal of the week, as always, try to venture out on the town and discover a restaurant that meets your dietary requirements. This way, when post-Whole30-life starts, you will already have established some favorites where you know you can keep your good habits alive!

Enjoy your week, and good luck!

"U.S. Independence Day is just around the corner, but your independence - from bland potato salad, gut-bomb-brownies, and greasy chips and dips – starts NOW. We’re kicking off another official Whole30® (sponsored by It Starts With Food) on August 1st, but it’s never too early to start incorporating Good Food dishes into your party recipe repertoire. Backyard barbeques and summertime pot-lucks are super easy to swing Whole30-style – and we’re about to show you how delicious Whole3o-friendly summertime cookouts can be. We asked our some of our amazing foodie friends to contribute recipes for their favorite summer cookout dishes to this Dream Whole30 Fourth of July BBQ menu. Jus..."
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"You know it’s bad when you stare at your computer with no funny interesting thoughts to type about. It’s been a week since my last post, sorry folks the days and the week got away from me, and I still have nothing good to share. Too much going on in my life and my mom was in town visiting and helping us out with the little monkeys since they were out of school. Summer is here for them and it so makes me wish I was out for the summer too. Remember those days?!! Ahhhh, yes those days when you were younger and got to run around and do fun summer things! I couldn’t wait for the last day of school because summers always meant staying up late, going to summer camp, 4th of July, going t..."
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"Simple “spaghetti” and meatballs, the perfect Italian comfort food with a twist: zucchini sliced into ribbons to replace the pasta. Outstanding on its own but if you’re having a family get-together, or a band of friends charging over, then add in a platter of antipasti and a big crispy salad with garlicky lemon vinaigrette. And wine! Maybe Chianti, Pinot Noir, or a big spicy Zinfandel."
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"Combine the coconut oil, chopped yellow onion and ginger in a skillet over medium heat and cook for 3 minutes. Place your chicken legs in the skillet and add your seasons and cover with a lid. Turn the heat to low and allow to cook covered for 35 - 40 minutes. The chicken legs will release water creating a gingery sauce. Throw in the red onion for the last 3 minutes. Optional: For more color on the chicken remove them from the skillet and broil for 3 - 5 minutes and return to the pan. Top with chopped green onion and enjoy! "
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"2 green onion, finely chopped 1/2 medium sweet potato, peeled and cut into tiny little cubes 2 1/2 cups kale, finely chopped (leaves only) 1 pound skinless boneless chicken breasts, cut into chunks 1/2 teaspoon sea salt 1 garlic clove, minced 1 teaspoon paprika 1 teaspoon Dijon mustard 1 tablespoon fresh rosemary, finely chopped 1 egg 2 tablespoons coconut flour"
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" love pork. No seriously, like I REALLY love pork. It’s my favorite kind of meat. If I could eat only one kind of meat all day, every day, it’d be pork. And these pork chops I got from US Wellness Meats are ridiculous. They are so stupid good. It took a lot of self control to not eat the entire package I had bought. If you haven’t checked out their meats yet, do it. DO IT NOW. So I tend to talk about myself a lot on this blog. But I actually really do like other people and other things!! So I wanted to share some of my favorite things out there, like some of my friends companies, blogs, and just some of the best websites out there! Sharings caring. Fact."
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"So this is one of those dishes that will make you say a dirty word when you taste it. It is %$(*#ing awesome. And there are like 5 ingredients. So simple. The secret to the flavors in this soup is in the technique. You must use a cast iron skillet and you must use bacon fat. The sweetness in the butternut squash depends on its TLC in the cast iron skillet. The rest is just details."
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"We are back and slowly recovering from the amazing weekend at AHS, as well as adjusting back to east coast time. Before we left for California, we had received a big order of unique meats from US Wellness Meats. Some of which were beef heart, beef liver, chicken livers, chicken feet, oxtail, and several other lean cuts of meat that are typically harder to cook properly. We tackled a few of the less intimidating cuts before we left for Cali, and upon our return we started on the more interesting meats... organ meats! The first of the shipment that we decided to try were the flat iron steaks. These delicious steaks come in packages of 4, and although they have an interesting shape, they are e..."
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saturday, july 28 2012 Whole30 weekly menu – aug.01.12

Well, it’s time for another official Whole30® program! Starting Wednesday, August 1st, The Foodee Project and our home gym, Free Range CrossFit, will be participating along with everyone else. Every week we will post a grocery shopping list with meal ideas for your week from the Whole30® Approved section of our website. You can add individual recipes to your shopping cart or choose to add the whole lot. If there are snacks or other recipes that you would like to add to your grocery cart, you can easily navigate through our recipes and add them to your list! For more information on how to use the tools on our site, be sure to check out our how to page!

Putting together a weekly shopping list has been fun, and we would really like your feedback on it. What would you like to see more/less of? What else can help you in your quest to complete a successful Whole30? What did you eat…etc.

Good luck on your Whole30!

"I'm always on the lookout for quick and easy recipes for chicken breast, so I was mighty happy when a reader left this comment on my post for grilled Mustard Lime Chicken: Fantastic chicken! Our son was just diagnosed with Celiac Disease about one month ago, and I have to tell you that your recipes have been such a help. We all loved the chicken, and I ended up baking it at 350 until it was cooked (25-30 minutes) since it rained the day I made it and couldn't use the grill- flavor was still excellent! Thank you! -Ana This recipe for chicken breast is full of flavorful lime and cilantro, and when you bake it (rather than grilling) the flavors have a chance to entirely infuse the dish. Than..."
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"Congratulations to everyone who has made it through week 1 of The 21 Day Sugar Detox (It's never too late to join in!) For many of you, this a huge accomplishment, and for others it is a huge accomplishment repeated. I know I have gone stretches of time without any sugar or fruit, and being back on the no sugar track again feels great. I love cooking with ground meat. You can add so much flavor to ground meat, and cook it so many different ways. You can throw it into an omelet, top an egg over ground meat, make meat balls, make burgers, or even throw it over a salad. We always have ground meat in our house, because it is our go-to option when we need a quick meal. Today's recipe is a g..."
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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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"I promised folks over on my Facebook page to have this post up yesterday, which obviously did not happen, and for that I apologize. Darn three kids, two dogs, and one husband, always getting in the way of me and my timely blog posts. What’s a girl to do…. Anyhow; here I am now, at my computer typing away while my jetlagged children are still asleep so now’s my chance! However, today’s the day I will make them wake up before 11am so that we get back on track!!! So, wish me luck as I’m sure that my Friday will be a day filled with grumpy Fragoso boys, just in time for my book signing tomorrow at the Coscto in Sacramento!! Hopefully we’ll all be bright eyed and bushy tailed b..."
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"Happy 2012 everyone! I hope everyone had a wonderful new years. Mine unfortunately was spent with a little brush with food poisoning. Ok, not a little brush….a big brush! And let me tell you, it was not fun! I pretty much felt like doing nothing at all so while the hubby ran around with the munchkins I stayed close to the bathroom and close to bed. Booo! Not what I envisioned the end of my vacation being like. Luckily by new years day I was feeling a little closer to my normal self and actually got back into the kitchen to cook a new years dinner. New years also marked the start of my MVT Challenge at my Crossfit Delray Beach. Two plus months of a clean Paleo diet filled mostly w..."
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"It is sad to have the excitement of Mr. What I Gather's Ironman race and our little vacation behind us, but it is nice to get back into my own kitchen instead of that tiny, cramped hotel room kitchen. We were lucky to have a full kitchen, so I shouldn't be complaining. We were able to cook a lot of the meals we are accustomed to eating at home and we made one of our favorite meals, Everyday Paleo's Puerto Rican Beef, for Mr. What I Gather's pre-race breakfast. Exploring Epcot's World Showcase last week sparked me into move my cooking out of the Southwest, as it seems to have taken up permanent residence there. These little zucchini boats were inspired by the exotic flavors of Morocco! Sim..."
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"Breakfast loaf’s have been a staple of our mornings ever since we started the Whole30 program this month. They are invaluable in the time it saves us prepping, cooking and cleaning up after breakfast in the morning, not to mention they are DELICIOUS! We have tried several variations, both of our own invention and from others. This week, it was time to get creative. Maybe it was the “halfway thru Whole30″ cravings setting in or the fact that we had baked some green onions in our stuffed bell peppers last week, but it plugged the idea/smell/flavor of a supreme pizza in our minds. This week we decided to recreate the smells and tastes of a delicious supreme pizza without falling off the w..."
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tuesday, july 03 2012 eating seasonal – summer, july

The more we commit to following a paleo lifestyle, the more it seems to be a liberator of food choice, rather than a limiter. One of the most gratifying aspects of altering our relationship to food is the increased sensitivity of our tastebuds. It has piqued our curiosity in new fruits and vegetables never before considered when choosing the produce that lands on our plates.

Something we’ve enjoyed lately is letting the season influence the meals we choose for our week. Not only do you get to be adventurous with new tastes, textures and cooking techniques when trying seasonal produce, you also can save some money! Check out the Whole9 seasonal produce guide for other good reasons to try eating seasonal as well as for a list of seasonal produce to choose from!

Beets (golden)
Beets are a little intimidating the first time you grab them in the store. They come with huge greens attached and look like they came straight out of the ground (which is good). They’re extremely nutritious supplying a good amount of folate, manganese and fiber. To pick the best beets, buy them in bunches with their green tops still intact. The greens are a good indicator of freshness as they show wilting very quickly. Find beets that feel heavy for their size, with smooth firm skin, void of any cuts on the surface. For maximum freshness store in a tightly sealed plastic bag in your refrigerator for up to a week. Beets make an excellent flavor and color addition to your salad!

Maximize your beets.
To get the best flavor and nutrition, cook beets with their skin on and roast them while wrapped in foil at 350° F, until the skin is easily punctured with your fork.

We used golden beets in the Moroccan Chicken Salad

Enfive
Okay, so we had no idea what was coming our way with endive. To be honest, we had to pull up a picture on google to even find them. By the looks of it, you’d never guess it would such a great addition to your paleo arsenal. They are slightly rigid, crisp and very fresh. Perfect for dipping or as a replacement for taco shells, plus they don’t wilt as quickly as other greens! Endive is an excellent digestive aid and can be eaten raw or cooked. To pick the best, look for endive that are crisp and bright green. If choosing Belgian endive, select heads with tips that have a pale, yellow-green color. To store for up to a week in the refrigerator, wrap in a paper towel and place in a plastic bag.

Before you prepare…
Rinse endive in cold water just before use. If the leaves look wilted, soak them in a bowl of cold water to revive.

We used endive in Ground Pork in Endive Boats

Chard
Chard is very noticeable in the produce section, seeming almost exotic with its rich, dark greens leaves and rainbow of red, purple, and yellow stalks and veins. It contains high levels of Vitamins K, A, C as well as magnesium. Find leaves that are vivid in color (green or deep red) without brown spots or holes. Stalks should also be crisp and under about an inch in diameter as they tend to be more fibrous and harder to eat. Recipes often serve chard in its cooked, wilted form, often by sautéing it with other flavors of the dish you are preparing.

Freshness tip:
Use chard within 5 days and store in your refrigerator’s crisper drawer, preferably in a perforated vegetable storage bag.

We used chard in the Lamb Osso Bucco w/Wild Porcini and Fennel

Our grocery list contains 6 main-course paleo recipes, as well as one breakfast option. We used the seasonal produce discussed above as well as many more summer-specific items you can find easily at the grocery store. All of the recipes included are Whole30 approved.

Each week we whip up a large batch of egg loaf for quick and easy breakfasts. Lunch every day is left-overs from the night before, so be sure to adjust the serving size appropriately in the grocery list to ensure you have extras. Then, one night during the week, we make an event out of researching a local restaurant that looks like it has some paleo-friendly options and have ourselves a date night. If you find a paleo restaurant in your area that you enjoyed, let us know!

summer seasonal eating grocery list for july

As always, enjoy the food and have some fun making it!

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friday, june 29 2012 northern az food & fun

Now that summer is here to stay, our beloved city of Tempe, AZ has crept into the 100s and will sadly remain there until October, buh! It’s been especially spicy out lately reaching 110+ several times already. A few weekends ago, we decided we needed a break from the heat and packed up the egg (AB’s Ford focus) for some northern AZ food & fun. As per usual we decided that the focus of our trip, other than to cool off, would be to visit some paleo-friendly food establishments along the way.

Saturday started off in good form with the fine folks of Free Range CrossFit for a morning WOD.

After working up a nice sweat we started the food adventure by grabbing breakfast with some of our members. This has become something of a tradition after the Saturday classes, and our new favorite spot to frequent is Scottsdale’s Daily Dose. How does a prime rib omelette with butternut squash hash sound to you!?

Audrey grabbed some coffee for the road and we were off to Prescott. (On a side note: we opted away from stopping in Sedona on this trip because we couldn’t find any good food establishments that looked paleo or gluten-free friendly. If you know of one, please let us know!).

When we arrived in Prescott we were happily greeted by a fun art festival so we decided to explore. We perused the booths, did some people watching, AB found a new pet and we practiced some handstands in the park.

Prescott is a fun little town that we had never paid much attention to until recently visiting for a CrossFit competition up at Captain CrossFit. Since then we told ourselves we’d visit again to check out what they had to offer in the way of food. Leaning on Urban Spoon for some ideas and direction we stumbled upon Raven Cafe. Two words: Awe some. Okay, one word, but the place was legit! A little off the beaten path, this restaurant has a fun, funky, coffeehouse atmosphere with some local art and good music. We ordered a few of their salads, which included some local produce and meat (sauce on the side of course!).

Our Saturday was off to a great start. Two cities, two very different paleo-friendly restaurants. Back on the road to gain some elevation and reach our day’s destination, Flagstaff. One of our members suggest we check out some wine tasting in the city of Jerome on the way, so we decided…what the heck? We stopped off at Caduceus Cellars by Maynard James Keenan from the band Tool and tasted a few of their white wines and had a glass of red.

We (finally) arrived in Flagstaff around 9:00, so we headed straight to an old favorite for a late night burger. Diablo burger has some of the tastiest burgers around. The place is small, somewhat hard to find, but they are big proponents of supporting everything local: business, artists and food alike! I’m a huge fan of what they do.

With bellies full, we wandered the streets of Flagstaff for a bit on our way to the car, then drove to one of our members’ cabin for a restful night’s sleep.

Sunday (fun-day)
After mentioning that we were taking a trip up north during one of the CrossFit classes earlier in the week, one of our members suggested a new attraction we should check out called Flagstaff Extreme Adventure Course. The name alone sounds fun enough, and after seeing their website we were sold. Our morning would be spent negotiating obstacles in the trees, 20-60ft off the ground. To get properly fueled we grabbed breakfast (read: tons of side dishes) at Brandy’s.

Then we were tempted by a roadside jerky stand…

We finally got on the road to our morning’s happenings: the Flagstaff Extreme Obstacle Course. If you are ever in the Flagstaff area when it’s not snowing, this place is an absolute blast. There are 4 courses that get progressively more challenging (and higher). They have everything form rope swings, to cargo nets to faux skateboarding forty feet in the air, BAM! We did our best to get some sweet action shots to make people jealous, haha!

We had worked up quite the appetite, so we headed over to New Frontiers marketplace for some ingredients to whip up some bacon wrapped chicken, guacamole and fresh greens for a salad. This recipe is an old favorite and go-to when we are in a pinch and still want some serious taste. It was a great meal to wrap up our Northern AZ excursion.

Traveling is always a bit stressful, so we definitely had our tense moments (especially when we got lost ::several times::) but it was nice getting out of the heat for the weekend. We definitely plan on making a few more of these type of excursions before the summer’s end.

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tuesday, june 19 2012 feature: custom search

We have had some great feature suggestions for both the Foodee website and the upcoming Foodee iPhone app. One that stuck out was the request to search the foodee meal database for recipes containing certain ingredients.

Here is the scenario:
It’s the end of your week and you really don’t feel like grocery cooking but you want to stick to your Whole30 program. You open your fridge and it’s looking pretty sparse but you have some pork, apples and an onion along with your assortment of spices and herbs. You don’t have a specific recipe planned for these ingredients…what can you do? Well, one option is to get creative and use the Foodee to get some tasty ideas for those unused ingredients.

Try this:
Visit the Foodee website and in the search bar enter the ingredients you have on-hand with ‘AND’ between each of them. In our above scenario, the search would look like this:

apples AND onion AND pork

You will be shown a list of recipes that include all of the ingredients you specified. Some of them may contain ingredients you don’t have, but who cares? Just omit those and create something new and original from Kitchen de you.

I hope this little tip helps with some inspiration on those what-do-I-do-with-this? days.

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thursday, june 14 2012 welcome to the foodee blog

The Foodee Project started on January 18, 2010 as the first entry scribbled in a new sketchbook while flying back to Tempe, AZ. Originally conceived as an easy way to share paleo recipes with gym members, the project quickly grew to become an aggregator of the web’s best paleo recipes.

Tools like the grocery list generator and favorites were added soon after to make it easier for folks committing to the paleo diet to stick with it. The project has gone through several design & concept iterations. And, after trying a few different outside developers, everything but the database was scrapped in November 2011 and re-written from the ground up.

The project has served as inspiration for cooking as well as a digital ‘hotrod’ for learning computer programming. Most (if not all) of the past couple of years have been solely dedicated to finding recipes and learning how to code a useful web app. With the start of the Foodee blog, we’d like to show you our softer (read: more hilarious) side and introduce you to the people behind the project.

We are Audrey and Matt, often going by AB & ML, and we are foodies. Nearly all the decisions we make in life, health and travel are influenced by food & fitness. We recently took a trip up to northern Arizona and literally decided against taking a certain route through a (beautiful) city because there weren’t any tasty restaurants to try. A bit nuts, we know, but hey…we’re addicted to good food! Our friends know us as the couple that taunts them on Facebook with pictures of our latest kitchen creations. Speaking of kitchens, our apartment was decided on because of the sheer size of its kitchen (dance moves and handstands are standard fare while cooking so we need the space). As you can see, food is our addiction and we have come to terms with it. Audrey works for a company she loves, called lululemon and Matt runs a gym in Tempe called Free Range CrossFit. We both put in our fair share of hours but make it a habit to sit down and end every night eating together. Whether it’s 5:30 or 10:30 at night, that’s our rule and it has kept us close and very happy.

The Foodee blog will chronicle our travels, experiments (both good and bad) and philosophies behind our approach to living and eating well with the Paleo lifestyle. We have some exciting ideas and innovations to share with you and look forward to growing the Foodee Project with such a great community. We hope you enjoy following our adventures in food!

Audrey & Matt

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tuesday, may 29 2012 austin & lindsay’s wedding – san jose, ca

AB and I were lucky enough to make a trip out to San Jose over Memorial Day weekend. We visited my folks and attended my good friends Austin and Lindsay’s wedding. As always, our time spent traveling felt like a blur as we tried to pack in as much as possible, but here are some quick glimpses in our adventures and some of the tasty treats we consumed along the way.

A new favorite that we have visited the past few times we are in the Bay area is Hay Market, in Willow Glen. Their menu changes daily (even during the day as items sell out), and the atmosphere is an intimate, contemporary ranch feel. More importantly, though, their food is incredible. They offer several gluten free options, keeping even the strictest paleo boy or girl happy. So, Friday night we grabbed some dinner with Matt’s folks!

Blackened broccolini

Spicy chicken quarter

Bone-in pork chop, cooked to perfection

Big-Dave (Matt’s Dad) figuring out the iPad billing system…awesome!

On Saturday, AB and I spent the morning crafting some pottery with my Mom as a belated birthday present in Willow Glen. Then we headed out to Santana Row to check out their fun/food options and to find a much needed replacement iMac for my Mom. We landed smack dab in burger heaven when we found The Counter.

AB and my Mom built their own paleo-friendly adult beverages. One had some serious kick with the added jalepeno, bam!

Yes, you saw it correctly: their burger weights are measured AFTER cooking. And you better believe we tested our digestive abilities with the 1 pound option!

Sunday was the wedding day for Austin & Lindsay. We cruised out to Livermore to Casa Real at Ruby Hill Winery. THe ceremony and reception were UNBELIEVABLE! They had great food, music and entertainment. The night was an absolute blast and it is great to see two people so happy together. Congratulations, guys!

Before we headed out of town, AB, my sister Jill and I took a nice hike up in the quicksilver hills behind the house. It was a great way to wrap up a great trip!

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