What to eat when you’re sick and keeping a paleo Whole 30.

Being Sick Is No Fun.

Last week wasn’t such a great week, health-wise, for my husband, Adam. He was diagnosed with strep throat and a flu-like virus that completely took him out of commission from Wednesday night until about mid-day Sunday. Miraculously, even with an immune system that’s operating at 60%, I did not get sick! I am praying that I am not in an incubation period, and that I don’t end up ill in about a week or two.

Sadly, we couldn’t go to the gym on Monday or Tuesday of last week because of the polar vortex making temperatures in Chicago dip to forty degrees below zero. The gym was closed! Adam was diagnosed Wednesday, and he wasn’t feeling better until yesterday – so that’s a whole week of working out that we lost. ūüė¶ I guess it’s better for us to have let our bodies rest and been considerate of the other gym-goers than to have pushed ourselves for the sake of keeping with our plans.

Speaking of keeping with our plans… we ran into a hard time on Friday. When either Adam or I have gotten really sick in the past, our diets were incredibly grain-heavy — noodle soups, fresh bread for dipping, Chinese food… that used to be the order of the day. But, you can’t do that when you’re paleo.

My Ginger Garlic Chicken Soup

Thursday and Friday for lunch, I made my ginger garlic chicken soup, which was great. I cut up about 12-15 baby carrots, 3 stalks of celery, and 2 chicken breasts, grated about a half inch of fresh ginger and 5-6 garlic cloves, and added 4 cups of organic chicken broth, 3 cups of water, 1 bay leaf, 1 TBSP of granulated onion (you could always sub 1 medium onion, chopped), a half tsp of poultry seasoning, some kosher salt, and fresh ground black pepper. I let it simmer together for an hour or so, and we had some really comforting, delicious soup.

Unfortunately, that was all I had in my bag of tricks. I became slightly panicked on Friday night because I couldn’t think of anything else that was Whole30 compliant for me to make for dinner that would soothe Adam’s cold.

The Foodee Project & Chowstalker to the Rescue!

Everyone who knows me well knows that I am a research fanatic. The first thing I did was to Google “paleo while sick” and “whole30 while sick” to get some results where I could see what others who were keeping this diet do when they’re feeling ill.

I was shocked and saddened to see that there were few answers or suggestions for anything other than scrambled eggs and bone broth. Heck, some people even advocated fasting. I thought that was crazy. Fortunately, there were a few more helpful suggestions on TheClothesMakeTheGirl – she suggested zucchini noodles with ghee and mashed potatoes. Both are very respectable suggestions. Unfortunately, Adam wasn’t in the mood for any of that.

So, I hit up Chowstalker and The Foodee Project for Whole 30 recipe suggestions. I found a lot of good options, and I thought I should share them with you! I need to add all of these to the Paleo Compendium.

Soups

Curried Butternut Squash Soup
Roasted, Curried Pumpkin & Butternut Squash Soup
Curried Apple Soup
Sweet Potato Basil Soup
Indian Spiced Sweet Potato & Bacon Soup
Beef & Mushroom Soup
Spicy Chicken Vegetable Soup
Smoky Mexican Tortilla-less Chicken Soup
Tuscan Chicken Soup
Ginger Chicken Soup
Curried Cauliflower Soup
Golden Cauliflower Soup
Silky Gingered Zucchini Soup
Avocado Soup with Cucumber
Gazpacho With Zucchini Pasta
Squash & Crab Bisque

Not Soup


Fall Harvest Mash

Butternut Squash & Yam Mash
Turnip-Cauliflower Mash
Lemon Cucumber Noodles with Cumin

Feeling Better

Today is Monday, and Adam is back at work. The sun is shining, and temperatures are back up above freezing. That means that tonight, we’re definitely headed to the gym, and that I need to get something started in the slow cooker about… now, actually. (Geesh! Better finish this entry.) Tonight, we’re having Slow Cooker Rotisserie Chicken & Sweet Potatoes.

Hope you’re all doing well!

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Records

Chicago Record: Broken

Thanks to the polar vortex, currently in Chicago, it is -16¬į F degrees outside, with a wind chill factor that makes it feel like it’s -42¬į F.

Today, Chicago Public Schools are closed. That’s all but unheard of in a city where they bust out the salt and plows at the first sight of snowflakes. Many people are missing work today because some of the public transportation trains aren’t functional in this weather. Heck, even our local YMCA is closed! (No gym for Adam and me today.) The weather has actually broken all of this city’s previous records for cold. It snowed for 3 days straight, but now that it’s actually at its coldest, the sun is shining brightly. I’m definitely not complaining about that. It just deceptively looks like a good idea to go outside.(It’s not. You can get frostbite from being outside for 10 minutes!)

Sounding like a broken record… The Whole 30

Adam and I have been doing well on the Whole 30. I can’t believe that it’s only 1/6. How is that possible? It feels like we’ve been on this diet for-ev-er, and not just 6 days. There were 2 things that made it really tough to stay on track during the last week – but I am really proud of Adam and myself for staying true to our course.

First, we received a box of chocolate-covered strawberries from Sherrie’s Berries. Fortunately, we were able to give them to Adam’s folks, and they didn’t go to waste. Receiving chocolate strawberries and not eating them felt wrong. On the one hand, I felt a moral imperative to eat them because they were a present from my parents, and I *love* chocolate strawberries. On the other hand, I wanted to maintain integrity to the diet because I’m trying to help my blood pressure so that we can get pregnant sometime soon. Apparently, I’m really dedicated to this kid.

It was even harder to keep the diet on Saturday night when we went out to Chuck’s BBQ for a friend’s birthday. I didn’t have a hard time with avoiding the 120 beers on tap, but the pervasive smell of sweet BBQ sauce made my brain want to go splodey. Appetizers were ordered: BBQ nachos and cheesesticks. The nachos smelled so good, I actually whimpered. Surprisingly, I didn’t care about the cheesesticks. Fortunately, there were a few dishes on the menu that were paleo-friendly. Adam got the roasted chicken with salad and I got cochinita pibil with cajun green beans and salad. Were they delicious dishes? Yes. Did it make it any easier to not think about the plates of BBQ nachos on the table? Not even kind of. Thus, I think I’m going to try not to go to anymore restaurants this month. The temptation is just too intense.

We haven’t kept true to the meal planning chart that I made because we’ve made food as we’ve felt like it. We also managed to source some ingredients at Trader Joe’s that we weren’t expecting to be able to find, so we got to try some recipes for which I hadn’t planned. BTW, if you’re curious, Applegate Organic Beef Hot Dogs are totally yummy, and Paleo Parents recipe for “Not Beenie Weenies” is totally good with a little mustard.

Stationary Bike Personal Record: Broken

The plan of doing 45 minutes a day of cardio may have been a bit lofty. Ok, so it was totally unrealistic… but good things have come from trying to achieve that goal.

Last week, we went to the gym 5 times. One of those days, I had to quit 20 minutes in because I was so fatigued, but I hit 45 minutes the other days. As for breaking my biking record: in the past, I have, at the most, been able to use the stationary bike to go 6 miles in ~30 minutes. On Thursday of last week, I biked for 30 minutes and made it 6.7 miles! Sure, it’s only another seven tenths of a mile, but it shows me that I’m getting stronger and faster. It encourages me to keep going.

Just for the record…

As for overall health, things have been really wonky this past week. Monday, I was too fatigued to keep going after 20 minutes at the gym. Thursday, I was so fatigued from MS that when I woke up, I couldn’t physically get out of bed until 2:30 p.m. (And *WOW* did I have to pee when I finally managed to move.) I felt better after lunch, though, so I still did 45 minutes at the gym that day. I felt good for a few days, but then yesterday, out of nowhere, I had a ton of seizures.

I really hate the rare occasions when I don’t have an aura and just spontaneously have seizures. I actually fell yesterday. That hasn’t happened in a long time. I only know this because today, my left knee and hip are hurting, and I have a vague recollection of waking up on the floor.

So, there was no gym this weekend, and there won’t be any today. Life goes on. At least, I’m doing the best I can. Maybe I’ll do some yoga here at home.

Spinning round and round…

I’ve been really struggling to not relapse into depression recently. It’s sometimes very tough work battling irrational thoughts.

My mom unintentionally pushed one of my FML (fuck my life) buttons hardcore a few days ago by sending me a job posting and suggesting that I apply. We talked, and I understand that she was only suggesting that I apply for the job because she was thinking how lucky the company would be to have me on board, but her explanation didn’t change the fact that being sent a job opening and suggestion to apply highlighted the facts that I am both disabled and am not working.

One of the things I really devoted myself to learning with my therapist last year was finding my worth without employment. She consistently made me acknowledge the fact that having a job doesn’t give a person any more or less worth to the world. I worked hard to be able to say and believe that my worth as a person exists in the fact that we are each unique expressions of God that can only be experienced for a limited time. Even a clone wouldn’t be the same me.

I think one of the hardest things that I’ve had to accept in the last several years is that all of the planning in the world doesn’t really matter when reality smacks you in the face with an impediment. What matters is how you react to the impediment. What matters is resilience.

I have a hard time coping with the reality of not only not being employed, but also not actually being employable. On the rare, wonderful days when I feel well, I irrationally feel like I’m stealing… like I should magically have a job to go to… as though I should only have financial support if I’m feeling bad, which is ridiculous, because with MS, I *am* genuinely always ill. On the days when I feel particularly bad, I am intensely grateful to not have the added responsibility of a job to deal with.

When confronted with thoughts about employment, I immediately flash back to the countless lectures Mom and Dad gave me and my brother while we were growing up about the importance of personal financial responsibility, stability, and independence from others… and I feel deep shame that I haven’t figured out a way to be the independent, self-sufficient woman that my parents wanted me to be, and who I aspired to be, despite my health complications. Not to mention the promise I made myself after my first husband gutted our bank account when he left – which was that I would never be dependent on anyone ever again. That was my whole reason for going to law school. Oops. Guess that didn’t exactly work out.

It only complicates things for me emotionally when friends-of-friends do any of the following: 1.) Ask me what I do for a living 2.) Go on political rants about makers and takers 3.)Talk about how their relative with MS works just fine. Nevermind the fact that I have seizures or that MS is different for everyone who has it. All 3 of these things have happened in the last 3 days.

Living with intense shame is miserable. There’s only 2 ways to fix it: either live in concert with your integrity (which is not an option here) or change your attitude. Changing your personal views about something that previously was such an integral part of your identity isn’t easy. It takes time, and there are always relapses to your old way of thinking that you have to fix.

So, I’m doing what I can. I’m staying busy. I’m trying to focus on things I can do, rather than what I can’t. I’m looking to the future with hope.

And my inner-juke box is playing Are You Satisfied? by Marina and the Diamonds on repeat.

I made much better tasting mayo today.

I made mayonnaise again today, but modified my original recipe. What it created was at least 10 times yummier.

Rae’s Homemade Miracle Whip-like Paleo Mayonnaise

Yields 4 Cups

Ingredients

  • 4 egg yolks
  • ¬Ĺ c. apple cider vinegar
  • 2 tbsp. dijon mustard
  • 1 tbsp. honey
  • 1 tsp. salt
  • 3 c. extra virgin olive oil

Preparation

  1. Get out your food processor and put in the¬†sabatier blade. (That‚Äôs the ‚ÄúS‚ÄĚ shaped one that spins towards the bottom.)
  2. In the processor bowl, place the egg yolks, apple cider vinegar, dijon mustard, honey, and salt.
  3. Turn the machine on (not on pulse, but in the ‚Äúon‚ÄĚ position) and as slowly as you can, start to drizzle in the oil, drop by drop until the mixture starts to look like mayonnaise, then a slow steady stream of oil can be added.
  4. Turn off the food processor.
  5. Use a flexible spatula to scoop the mayonnaise out of the bowl and into a container that is suitable for the refrigerator. If properly refrigerated, homemade mayonnaise can be used for 2 weeks.

It’s about time for an update…

It’s been a while since August 8. Lots of things have happened. That’s life! ¬†I figure that it’s time for a good update.

What’s new with my MS

The last time I took any kind of disease modifying drug to help slow my MS progression was July 11th, when I quit Tecfidera. For those of you who are not inclined to do the math, that’s about 6.5 weeks ago. I wasn’t even on a therapeudic dose long enough for it to be helpful for me, so if you really want to know how long it’s been since I was on medication to help my MS in any meaningful way, we’d have to look at when I stopped Copaxone, which was on June 2nd. This means that my MS has been running amok for almost 3 months. That’s an entire season!

Honestly, I miss Copaxone. I never thought I would say that, since I hate giving myself injections, but I haven’t been enjoying the come-and-go nature of my MS symptoms which are more pronounced since I stopped. Numbness and tingling on my left side and on my back has been annoying, but it hasn’t stopped me from doing anything. Fatigue has been significantly worse. Bladder/bowel stuff has been annoying but not disabling. Fortunately, I stay pretty close to a bathroom at all times. I’d hate to already be needing Depends. I’ve had spells of time when seizures returned with force. Last night, for example, was pretty tough, but today has been fine. ¬†I’ve noticed that getting enough sleep (which for me is apparently about 14 hrs a day) is absolutely necessary to proper bodily function.

By and large, I’ve been alright. I’ve enjoyed not dealing with any side effects from meds. I’ve enjoyed not injecting myself nightly, and I’m actually surprisingly optimistic about starting Gilenya¬†(a once-a-day pill for MS)¬†on Thursday of this week. ¬†I have to be at the hospital at 8 a.m. for the administration of my first dose. I’m hoping that the 6-hour observation period goes smoothly.

What’s new with the Paleo Diet

Well, first of all, I feel like an ass-and-a-half for sharing those ketchup recipes with you. I was so proud of my work at the time — but I’m really not pleased with what’s come after the first day. I’ve been using the stuff that I made for a few weeks now — and the first thing that happened with it is that the condiment got super thick, just like tomato paste. I have to dilute it with water every time I use it.

I intend to make another batch using a different recipe.  This recipe is based on Heinz ketchup, and has gotten good reviews.

Ingredients

6 oz. tomato paste
1/2 c. light corn syrup
1/2 c. white vinegar
1/4 c. water
1 TBSP sugar
1 tsp salt
1/4 tsp onion powder
1/8 tsp garlic powder

Directions

  1. Combine all ingredients in a saucepan over medium heat. Whisk until smooth.
  2. When mixture comes to a boil, reduce heat and simmer for 20 minutes, stirring often.
  3. Remove pan from heat and cover until cool. Chill & store in a covered container.

To make it paleo-friendly, I’m just substituting honey for the corn syrup and sugar. Because honey is 1.5 times as sweet as sugar, I’m only adding 1/3 c. for the whole recipe. I know agave nectar would be a better 1-to-1 substitute for corn syrup, but it’s also a high-fructose syrup (90% fructose, 10% glucose). ¬†Honey has a better ratio of fructose to glucose (40% fructose, 30% glucose, 30% other).

Several folks commented on the recipe that they subbed honey with good effects, so I’m hopeful that my next batch of ketchup lives up to my expectations.

As for other paleo-ness: Adam and I decided not to join in on August’s Whole30. I started making a meal-planning calendar and it just got too overwhelming. Right now, I’m just focusing on yummy, simple recipes. I promise I’ll share more.

What’s new with life in general

Well, this past weekend was all kinds of freakin awesome. My parents and my brother all came in town to visit me. ¬†It still weirds me out to think that Mom and Dad are in the rural sticks of PA and that Daniel is in Denver, CO. Some part of my brain still acts like I’m in college and they are still living together in our home in Collierville, TN even though we’ve all moved on with our lives. We’re all still really close and talk frequently, so it feels like we should just be able to hop in the car to see one another, but that’s not the case. We actually hadn’t seen each other since Poppy’s funeral last year.

This weekend was pretty great because we made a commitment to being relaxed. We went out for delicious (and very non-Paleo) meals, and otherwise, we just hung out – no pressure. ¬†Sure, my type-A personality required me to put together a wicked long list of things we could do, but it was more so that we could acknowledge that we had options and feel good about our decision to do nothing. ūüôā All that any of us cared about was just being together. So, Dad and Dan got to play chess while I showed Mom my Sims 3 game one day and after walking through a 4-story mall and hitting a bookstore, we watched a few episodes of Too Cute: Puppies¬†back at their hotel room the next. ¬†I feel like I made out like a bandit, honestly. I got to spend time with people I really, deeply love, was treated to fantastic meals, and Mom even got me some nail polish and mascara. (BTW – I totally endorse Maybelline’s Volum Express Falsies Big Eyes Washable Mascara. It is the shit. It adds volume and length without being clumpy, and it doesn’t flake off.)

Other than that, life is good and simple.

I’ve graduated from cognitive behavioral therapy. My therapist is so pleased with how I’m doing that I only have to have a visit with her now if something comes up and I need to call her, which is great.

I’m no longer afraid to take public transportation unless I’ve had a seizure in the last 24 hours, so I can get out of the house fairly easily, and I actually do have places I want to go to from time to time.

As for other activities, I’m currently working on writing a novel — an activity which is simultaneously frustrating and entertaining. ¬†Currently, I’m only 2 chapters in, but I have faith that in time I’ll get through the whole story.

Adam and I are still working out at the YMCA at least 3 days a week, doing weightlifting on resistance machines and cardio on the elliptical or a treadmill.

And I’m still adding recipes to the Paleo Compendium every day, always in an effort to make my relationship with food easier and yummier.

I’m still butt-crazy in love with my husband after almost 3 years of marriage and 3 years of courting, and our dog is at least 5 times cuter and sweeter than he is a pain in the ass. ūüôā ¬†I really couldn’t ask for more out of life.

Right now, I feel very lucky.

Makeover Success!

Grammy Would Be Proud.

After I posted the recipe “Mom’s Flank Steak” on this blog, I found out from my father that the recipe was actually not originally Mom’s, but my Grammy’s! ¬†(Grammy was my Dad’s mom. I called my mom’s mom “Grandma” for anyone who’s curious.) Apparently, Grammy gave my mom the recipe before I was even born! Boy am I glad she did. Dinner tonight was *fan-tastic*.

20130808_193754

Flank steak with mashed potatoes & broccoli… 100% paleo. It doesn’t get a lot better than this. ūüôā

Monday, I had to pick up more ingredients, so Tuesday, I made the paleo ketchup and Worcestershire sauce. This morning, I made the Catalina dressing, and tonight, we had (in the words of my hubby) “fuckin’ delicious” flank steak.

I *did* have to make some revisions to one of the recipes, though! ¬†I promised you that I’d let you know if we had to make any changes, so here we go!

Paleo ketchup that makes the grade!

(Revised!)

This was adapted from a highly-rated ketchup recipe on Allrecipes.com and the rich and deep-flavored ketchup on Paleo Diet Lifestyle. This ketchup recipe can be bottled in sterilized jars and kept for up to 6 months in the fridge.

Recipe makes about 5¬Ĺ cups

2 Tablespoons extra virgin olive oil
2 stick of celery, chopped
¬Ĺ¬†fennel bulb, chopped
1 Tablespoon fresh ginger, grated
1 small bunch of fresh basil leaves
30 ounces tomato paste
3 Tablespoons honey
3 Tablespoons white vinegar
1¬Ĺ c. cold water
2 teaspoon smoked paprika
1¬Ĺ teaspoon salt
¬Ĺ¬†teaspoon black pepper
¬Ĺ¬†teaspoon garlic powder
¬Ĺ¬†teaspoon onion powder
¬Ĺ¬†teaspoon ground coriander

Directions

  1. In a frying pan, heat up 1 Tablespoon of extra virgin olive oil.
  2. Toss in the celery, fennel, ginger, and basil and cook until the vegetables are tender.
  3. Add 1 tablespoon of extra virgin olive oil to the contents of the frying pan, and put it all into a food processor.
  4. Blend into a paste.
  5. In a large (preferably glass) bowl, stir the green paste, tomato paste, honey, and vinegar together.
  6. Pour the water into the bowl and continue stirring until smooth.
  7. Add the spices (paprika, salt, pepper, garlic powder, onion powder, and coriander) and stir to combine.
  8. Transfer to a container (or a few containers) that is (are) good for refrigeration.
  9. Refrigerate at least 4 hours before using.

 

I hope you enjoy!

Paleo Recipe Makeover: Mom’s Flank Steak

Every once in a while, when it was a special occasion, my mom would make us flank steak. It’s one of my most positive food memories, so it’s no surprise that I’d want to create a paleo version of it.

This recipe makeover’s not as simple as quick substitutions. There’s soy sauce in it – and that’s an easy fix. (Wheat-free tamari or coconut aminos) But then, there’s Catalina dressing, which Kraft makes with high fructose corn syrup. Not one to give up, I found a great recipe for Catalina dressing… and found out that it is made with ketchup (not usually paleo) and Worcestershire sauce (also not usually paleo).

Recipe Makeover: Mom’s Flank Steak

Here is my mom’s amazingly tasty flank steak recipe, in its original glory:

Mom’s Flank Steak

Ingredients: 
1 to 1.5 lbs of flank steak
1 small bottle of Kraft Catalina Dressing
3 Tbsp Soy Sauce
Garlic Powder
Onion Powder
Ginger Powder

Directions:

  1. Cover the flank steak with equal parts garlic and onion powder (the steak should almost be white)
  2. In a bowl, mix Catalina dressing, soy sauce, and ginger powder to taste.
  3. Pour dressing mix over flank steak and marinate for at least 3 hours. (24 is best!)
  4. Grill the steak, reserving the marinade.
  5. In a saucepan, bring the remaining marinade to a boil to remove any possibility of bacteria
  6. Serve the steak in thin strips with hot marinade on the side as a gravy.

Let’s make it paleo.

The flank steak is fine. So is the garlic powder, onion powder, and ginger powder (though I’ll probably want to use fresh). I’ll be swapping the soy sauce for wheat-free tamari. (I just don’t like coconut aminos.) Now, to make the rest!

Paleo Catalina Dressing

Ingredients

  • ¬ľ¬†cup paleo ketchup
  • ¬ľ¬†cup honey
  • ¬ľ¬†cup red wine vinegar
  • ¬Ĺ¬†teaspoon onion powder
  • ¬Ĺ¬†teaspoon paprika
  • ¬ľ¬†teaspoon paleo worcestershire sauce
  • ¬Ĺ¬†cup extra virgin olive oil
  • salt and pepper, to taste

Directions

  1. Place first 6 ingredients in a food processor or blender (or use a handheld blender) and process until smooth.
  2. Add the oil in a slow steady stream with the machine running until the mixture comes together in an emulsion.
  3. Season with salt and pepper and serve immediately. Store in the refrigerator for up to one week.

This recipe makes approximately: 1 ¬Ĺ¬†cups — about the right amount for my mom’s recipe.

But I need paleo ketchup and worcestershire sauce… and they don’t sell that at the grocery store.

Paleo Worcestershire Sauce

Adapted from http://paleodietlifestyle.com/homemade-paleo-condiments/ (Their recipe contained soy sauce, and I’m just not willing to make the concession.)

Ingredients

¬Ĺ¬†cup apple cider vinegar
2 tbsp water
2 tbsp wheat-free tamari (or coconut aminos)
¬ľ¬†tsp ground ginger
¬ľ¬†tsp mustard powder
¬ľ¬†tsp onion powder
¬ľ¬†tsp garlic powder
⅛ tsp cinnamon
⅛ tsp freshly ground black pepper

Preparation

  1. Combine all the ingredients in a saucepan and slowly bring to a bowl while stirring frequently.
  2. Let simmer for about a minute for the flavors to develop.
  3. Cool and store in the refrigerator.

Paleo Ketchup

Adapted from a highly-rated ketchup recipe on Allrecipes.com and the rich and deep-flavored ketchup on Paleo Diet Lifestyle. This ketchup recipe can be bottled in sterilized jars and kept for up to 6 months in a cool dark place.¬†(I haven’t made this yet, but it’s what I’m going to try. I’ll update and let y’all know how it is.)

Recipe makes about 8 cups

1 Tablespoon extra virgin olive oil
1 stick of celery, chopped
¬Ĺ¬†fennel bulb, chopped
1 Tablespoon fresh ginger, chopped
1 small bunch of fresh basil leaves, chopped
24 ounces tomato paste
2 tbsp honey
2 tablespoons white vinegar
1 c cold water
2 teaspoon smoked paprika
1 teaspoon salt
¬Ĺ¬†teaspoon black pepper
¬Ĺ¬†teaspoon garlic powder
¬Ĺ¬†teaspoon onion powder
¬ľ¬†teaspoon ground coriander

Directions

  1. In a frying pan, heat up 1 Tablespoon of extra virgin olive oil.
  2. Toss in the celery, fennel, ginger, and basil and cook until the vegetables are tender.
  3. Using an immersion blender or food processor, blend the contents of the frying pan into a paste.
  4. In a large bowl, stir the celery, fennel, and ginger paste, tomato paste, honey, and vinegar together.
  5. Pour the water into the bowl and continue stirring until smooth.
  6. Add the spices (paprika, salt, pepper, garlic powder, onion powder, and coriander) and stir to combine.
  7. Transfer to a container that is good for refrigeration. (a sterilized jar would be perfect!)
  8. Refrigerate at least 4 hours before using.

The Plan of Action

Tomorrow, I will be making the ketchup, Worcestershire sauce, Catalina Dressing, and finally, will start marinating the steak, so we can eat it on Tuesday. Updates will follow.

Sunny Anderson’s Grilled Fennel with Grilled Jalapeno Sauce – Paleo!

https://i0.wp.com/img.foodnetwork.com/FOOD/2011/12/07/RE0912H_grilled-fennel-with-grilled-jalapeno-sauce_s4x3_lg.jpgI Am Feeling So Much Better Today

Yesterday was awful, but today’s not so bad. ¬†I think it’s all a matter of withdrawal and normalization, this “coming off of antidepressants” thing. ¬†Sure, I drop down again tomorrow, but at least today, I’m not feeling so bad. ¬†I’ll take a good day where I can get it.

Today, I’m trying to get a bag packed for the hospital next week and get the house neatened up so that it’s good to go.

Oh! And here’s some news! Our foster kittens got adopted! ¬†We drop them off to their new owners tomorrow afternoon.

Other than that, not much is going on. I’m really enjoying going through Food Network’s website and trying to get at least 1 paleo recipe for each of their chefs.

It’s pretty awesome to me that each of their celebrity chefs has at least 1 (if not more) paleo recipe in their top 100 most popular recipes featured on the website. ¬†So without further ado, here’s today’s recipe.

Sunny Anderson‘s Grilled Fennel with Grilled Jalapeno Sauce

Ingredients
Fennel:

  • 2 bulbs fennel, stalks removed and fronds reserved
  • Salt
  • 2 tablespoons olive oil
  • Freshly ground black pepper

Sauce:

  • 1 whole jalapeno
  • 1 teaspoon olive oil
  • Salt and freshly ground black pepper
  • 1/4 cup honey
  • 3 teaspoons apple cider vinegar

Preparation

For the fennel: Heat a grill or grill pan over medium-high heat.

Slice a thin layer off the root end of each fennel bulb. Cut each fennel bulb into 8 wedges, keeping the root end intact. Chop 2 tablespoons fennel fronds and reserve. Bring a medium pot of salted water to a boil. Blanch the fennel wedges until crisp-tender, about 1 1/2 minutes. Remove from the water and set aside so the water evaporates and the fennel cools slightly.

Brush all sides of the fennel with the olive oil. Season with a sprinkle of salt and a grind or 2 of pepper. Place the fennel bulbs on the grill, 1 cut-side down. Grill the fennel until golden and caramelized, about 4 minutes. Flip and grill 4 minutes more on the other cut side.

Meanwhile, for the sauce: Brush the jalapeno with the olive oil and sprinkle with salt and pepper. Place the jalapeno on the grill and grill on all sides, turning while grilling, until some charring occurs, 10 to 15 minutes. Remove the jalapeno from the grill, remove the stem and chop the pepper very well. Place in a medium bowl with the honey, vinegar and reserved fennel fronds. Whisk to bring together and season with salt and pepper.

Remove the fennel from the grill and drizzle the sauce over the top. Serve warm.