Spinach and Salami Salad with Dried Apples and Creamy Balsamic Vinaigrette

My mom would be proud of me - I am learning to eat spinach. I honestly used to get nauseated by spinach, but it is just SO good for you, that I decided to conquer my phobia and abhorrence of this protein and vitamin packed green. Seriously, I'm sure my little brother remembers me throwing temper tantrums as a child when presented with spinach at the dinner table.

So I've found that I prefer raw or just barely cooked spinach, and I MUCH prefer baby spinach to the "adult" spinach. I always buy organic as I buy most lettuces organic because of disgusting pesticides, but the good news is that you can really find organic baby spinach in most ANY grocery store for pretty cheap.

So I have been making spinach salads to eat for lunch, but I just made this one today, and I LOVED the combination. Bonus? Most of the ingredients can be found at Costco.... #totalcostcoaddict

|Spinach and Salami Salad with Dried Apples|

Ingredients for one, lunch sized salad:

Large handful of Organic Baby Spinach Leaves
1 oz thinly sliced red onions
2 oz. sliced salami
1/4 cup dried organic apples
fresh ground pepper
Creamy Balsamic Vinaigrette, recipe to follow


Directions:

Super easy - throw everything in a bowl and make sure to top with fresh ground pepper and a drizzle of the dressing!

|Creamy Balsamic Vinaigrette|

*This is one of my husband's favorite dressings!*

1/2 cup of Paleo Mayo (this is my favorite recipe)
2 Tablespoons of Organic Dijon Mustard
1 teaspoon organic dried oregano
2 cloves of minced garlic
1/4 cup of Organic Balsamic Vinegar
2 pinches of salt
fresh ground pepper to taste (I like a LOT)

Mix all ingredients together with a whisk and store in a mason jar for up to a week.

Date and Chorizo Broccoli Salad

In the Galvin house, we can't get enough broccoli salad. Whenever I make it, we gobble it up with every meal until its gone. It's truly a race to the end of the bowl. It's become one of our favorite things for breakfast actually.

Broccoli salad is especially popular in the south where I grew up. Usually, its fresh broccoli florets combined with onion, bacon bits, raisins, maybe some nuts and tossed together in a sweet and tangy mayonnaise based recipe, with sugar and vinegar.

This is a fairly simple recipe to "paleo-ize" with higher quality ingredients, and I have found that it is really flexible to change up so it never gets boring.

The other day my husband was begging me to make more (even though we had just ate a batch the day before) and I said, "I can't because I don't have any more bacon or raisins." He responded, "I know we have some sort of pork you can use and we have dates. Make me some more!" Even though he was being insistent, he had a point! It doesn't matter what kind of pork it is, broccoli salad just needs SOME sort of pork. I had a couple links of hard chorizo in my fridge, so I came up with this new version, and it is AMAZING. I add the dates to the dressing itself and let them hang out together for a while. The dates sweeten the dressing without having to add any granulated sugar or sweetener of any kind.

For the dressing:

Ingredients

1 cup of Paleo Mayo (this recipe is my favorite)
1 tablespoon of Apple Cider Vinegar
1 teaspoon of sea salt
1/2 - 1 teaspoon of fresh ground pepper (I like a LOT, but its up to you)
1 teaspoon of organic granulated garlic


For the Salad:
3 cups of fresh broccoli florets
1/2 a small red onion, finely diced
1/2 a cup of hard chorizo, small diced *
1/3 cup of pitted medjool dates, finely diced

Instructions:

1. First make the dressing by simply whisking all ingredients in a large bowl.
2. To the dressing, add the diced red onions and dates and refrigerate mixture while you cook the chorizo in the next step.
3. Brown the chorizo in a small sauté pan over medium high heat. Hard chorizo is already cooked, but when you brown it, some of the fat releases from the sausage and the chorizo gets a little crispy like bacon bits. This should only take 3-5 minutes. Set the pan aside to cool for another five minutes.
4. Remove the bowl with the dressing from the fridge and add the broccoli florets. Don't mix yet.
5. Pour the browned chorizo bits AND any fat in the pan over the broccoli florets.
6. Now fold all of the ingredients together to incorporate. Refrigerate for 30 minutes, then check for seasonings to see if you need a bit more salt or pepper. If the mixture seems too dry, add a few tablespoons more of mayo and mix again.

*There are lots of types of hard chorizo, but I have found good quality hard chorizo at Whole Foods and other similar stores. Above I have also linked to an organic variety, but it is more of a specialty artisan brand. While completely delicious, it's not strictly paleo - just FYI. If you cannot find hard chorizo, you can also use loose crumbled chorizo, but just make sure to thoroughly cook it in the sauté pan. It will take just a little longer than I specified above.

12 Paleo Wing Recipes for Super Bowl Sunday

I have written about my recipe for roasted wings twice before, but I thought it was time for a re-vamp since the Super Bowl is coming up quick! I also thought it was time for some new pictures since I was just given a new camera. I'll be honest, I'm still learning how to use the darn thing, but I am excited about the opportunities it brings!

Here is my standard recipe for Oven Roasted Wings that is the base for the eleven other variations that will follow.

Ingredients:

24 Organic, Free-Range or Pastured Chicken Wings, mix of flats and drumettes
3-4 Tablespoons of Katy's House Rub
3 Tablespoons of melted fat or oil (grassfed butter, ghee, avocado oil, lard, or coconut oil all work great!)
1 teaspoon of good quality Sea Salt (I like this one)

Directions:

1. Evenly sprinkle the sea salt over all of the wings.
2. Evenly sprinkle the House Rub over all the wings. You may not need the full amount depending on how big or small your wings are.
3. Spread out the wings on a sheet pan and roast in the oven at 400 degrees for 15 minutes.
4. Remove from the oven and baste the wings evenly with a silicone brush with your desired fat. Lately I have been loving Avocado Oil for this because it is stable at high temperatures and its a delicious dairy-free option!
5. Return to the oven and roast for another 30 - 45 minutes until the wings are cooked through and the skin is crispy!

The wings are delicious just plain like this, but here are ELEVEN other options to keep all your sports fans satisfied!

1. Traditional Hot Wings - Roast wings as directed above, and combine 2 tablespoons of your favorite hot sauce and 2 tablespoons of melted grassfed butter for the classic hot wings style. You can also use Tessemae's two hot wing sauces (medium and hot) for an easier, dairy free option!

2. Lemon Garlic - Instead of using Katy's House Rub and salt as in above, combine 2 teaspoons of garlic powder, 2 teaspoons of fresh ground pepper, 2 teaspoons of sea salt, and 1 tablespoon of fresh lemon zest and roast as directed above. When the wings are done, toss in a sauce made of 2 tablespoons of fresh lemon juice, 1 tablespoon of chopped parsley, and 1 tablespoon of roasted garlic puree.

3. Ranch Dry Rub Wings - Instead of using all the directed house rub listed above, combine 1 tablespoon of my house rub with 2 tablespoons of Penzey's Sunny Paris Seasoning and continue to roast as directed above. Truly amazing.

4. Hot Honey Wings - Follow my recipe here for sweet and spicy wings.

5. Teriyaki Wings - Instead of using the house rub, combine 1 teaspoon each of Chinese Five Spice, ground ginger, ground coriander, garlic powder, fresh ground black pepper, and sea salt and roast as directed above. When wings are done toss in a sauce of 2 tablespoons crushed organic pineapple, 1 tablespoon of Coconut Aminos, 1 teaspoon of Sesame Oil, and 1 teaspoon of Red Boat Fish Sauce

6. Masala Curry Wings - Instead of using just the house rub, combine 2 tablespoons of the house rub with 2 teaspoons of masala curry powder and 1 teaspoon of Chinese Five Spice and roast as directed above.

7. Tomato BBQ Wings - Roast as directed above and toss in your favorite Paleo BBQ Sauce. Tessamae's sells a great one you can buy at Whole Foods, or you can make your own, like this great recipe.

8. Carolina Gold BBQ Wings - Roast as directed above and use my Carolina Gold BBQ Sauce for a tomato-free, mustard BBQ style wings!

9. Alabama White BBQ Wings - Roast as directed above, and when the wings are still hot from the oven, toss with a sauce made of 4 tablespoons of your favorite Paleo Mayo ( I like this one and this one)1 teaspoons of honey, 1 teaspoon of apple cider vinegar, 1 teaspoon of lemon juice, dash of hot sauce and a teaspoon of fresh ground pepper - trust me, it's freaking delicious.

10. Greek Style Wings - Instead of using the above house rub, combine 1 teaspoon of garlic powder, 2 tablespoons of dried oregano, 1 teaspoon of paprika, 1 teaspoon of salt, 1 teaspoon of fresh ground pepper, and use olive oil to baste. When the wings are done, toss in a greek vinaigrette. For bonus points, pulse a large handful of kalamata olives (pitted!) in the food processor until they form a paste, and add that to the vinaigrette before tossing over the wings for an olive-y, tangy wing sauce.

11. Caesar Wings - Roast wings as directed above. Make the Caesar sauce using this recipe from Ina Garten, but use a homemade paleo mayo instead of store bought. This sauce is absolutely delicious, and the anchovy paste really makes it special. I used this one that is made with Wild Caught Anchovies. Top the wings with capers fried in olive oil for a minute until they pop open for an extra tangy bite!

This last recipe for Caesar Wings is my new favorite! I could eat the Caesar Sauce on literally anything, but it truly sings on some hot wings! I hope you guys enjoyed this round-up, and let me know what you think of my pictures with my new camera! Happy Super Bowl Sunday!

***Disclaimer: Some links within my posts are affiliate links. When you click on them and purchase a product it helps to support the costs of running this blog. Thanks!***

Katy's House Rub

This recipe is not new, and in fact it was my first post ever. However, I just recently got a new camera, and it was high time I improved the photos!

For my internship while I was in Culinary School, I worked at a fine dining Southwestern restaurant in Atlanta, and they used a rub similar to this one for almost everything. I say almost like this one because it was a little more involved. All of the spices we used at the restaurant came in whole, and we toasted and ground them ourselves. Also, we didn't use a pre-made chili powder, but we ground up dried whole chili peppers and used our own blend. This was a long process that would take over an hour to make a humongous batch of the house rub, and while it was delicious, I don't always do those extra steps at home.

Even though I use pre-ground spices, I try to always use organic spices whenever possible, and simply making the rub myself makes for a fresher spice blend. I almost always prefer this rub to any store bought rub.

This rub is delicious on anything from roasted chicken, salmon, shrimp, steaks, pork chops, and as a seasoning for sweet potato fries! I suggest making as big a batch as you can!

Katy's House Rub

Combine all the following ingredients and store in an airtight container.

1 Tablespoon each of:

Organic Granulated Garlic
Chili Powder
Smoked Paprika
Sweet Paprika
Sea Salt (I use pink sea salt)
Ground Cumin
Ground coriander
Dried Oregano

2 teaspoons each of:
Fresh Ground Pepper
Ground Cinnamon

*optional:
1 tablespoon of Coconut Sugar - at the restaurant, we included brown sugar, but just a small amount of coconut sugar gives you the same sweetness with that caramel undertone. I don't always add it, depending on if I am staying away from sweeteners, but if you like to have some sweetness, this is a great option!

***Disclaimer: Some links within my posts are affiliate links. When you click on them and purchase a product it helps to support the costs of running this blog. Thanks!***

 

My New Favorite Mashed Cauliflower

When I first went Paleo, I tried making mashed cauliflower once and I miserably failed. It was gross, lumpy and watery at the same time, and didn’t taste good at all. I boiled it - ew. I used to love mashed potatoes and this was not an acceptable substitute. I was so turned off, I didn’t try again for at least a year and a half. Then the Urban Poser revealed the secret to the best mashed cauliflower with her Paleo Cauliflower Mash-Tinis. That woman is a genius, I swear. Go stalk her blog.

There is also a very similar method described in Beyond Bacon that uses lard, and I have made that version MANY MANY times as well. YUM. If you need a dairy-free recipe, I highly suggest you get that book! (hello, you need to get that book for Christmas!) Sadly, right now I don’t have a very good source for lard, so I am out. So I have come up with new flavorings that are my special touch on this already perfected method. I now love mashed cauliflower and make it once a week – at least. 

Ingredients:

1 large head of Organic Cauliflower
5 tablespoons of grassfed butter or ghee
1 ½ teaspoons of Tessemae’s Cracked Pepper Roasted Garlic Puree
1 tablespoon of chopped chives
Sea Salt to taste (usually 1-2 teaspoons)

Method:

11.  Trim all the “fluffy” parts of the cauliflower head, and reserve the “stalk-y” parts for something else. This step is crucial for a creamy result. You can read more about this in the Urban Poser’s recipe.

22.   Bring one inch of water to a boil in a pot, and steam the trimmed florets for 11-12 minutes until they can be pierced easily with a paring knife.

33. Quickly transfer the steamed florets to a food processor and puree together with the butter/ghee, roasted garlic puree, and salt. Scrape down the sides at least once, and puree until the mixture is completely creamy.

44.  Add the chives and pulse a few times to incorporate.

55. Serve immediately. I dare you not to lick the bowl clean!

Toasted (not) Peanut Butter and Jelly Sandwich 'Katybars'

Before you think I'm crazy, no - I haven't lost my mind and gone back to eating peanut butter. I'm pretty against peanuts and peanut butter now, but I used to love them. Now I just have too many reasons to avoid peanuts. For one, most peanut butter is loaded with sugar, which I don't eat anymore. Two - peanuts aren't really a nut, they are a legume, and I don't eat those anymore. Neither sugar nor legumes are part of a Paleo or Primal diet because they both cause inflammation, which leads to chronic illnesses. Have you read my post "What the heck is Paleo anyway?" If not, it might clear up some confusion you are having right now. If you aren't sold that peanuts are pretty bad for you, you can read these two articles from Mark's Daily Apple (1 & 2). He does a great job of explaining the science-y stuff!

BUT if you are already on the Paleo train with me, and get why we stay away from sugar and peanuts, you probably still miss a good peanut butter and jelly sandwich like I do. My paternal grandmother, Eloise, who I call "Gaga," used to make me the most special PB&J ever. She would lovingly cut off the crusts, lightly BUTTER the outside of the sandwich and stick the whole thing in the toaster oven until it was warm, crunchy and gooey. I thought she was a genius. I still do actually. She is an amazing woman, and without her I would not be the same person I am today. She has leopard print carpet in her house, and she was into animal prints and lime green way before Snooki was (unfortunately) a household name. She loves a party, she loves sunsets on the beach, and a good glass of red wine at the end of the day. Everyone who meets my grandmother can instantly tell that there is something special about her that radiates from her soul.

Ian and I had the privilege of living with my grandmother for a few years, and in that time, we became even closer, and she also came to genuinely love Ian. She would tell me all the time that he was the one I needed to hold onto for the rest of my life, and she was completely right. We moved in with my grandmother not long after my grandfather passed away from pancreatic cancer. My grandmother was in the early stages of dementia, and she referred to us as her "roommates." I miss that time so much, and I miss her. We live 7 hours away now, and her short term memory has gotten much worse, and she now has 24 hour care in her home. Every time I talk to her on the phone it is pretty hard because she asks over and over if me and Ian will come back to be her roommates again. Even though her memory has gotten pretty bad, she has never forgotten Ian's name, and she always tells me that she misses him too. She remembers that she could always tell when he came home from work because she could hear him singing on his way in the house.

Anyway, I know you guys just want to get to the recipe, but I just wanted to explain a little background of why this particular flavor of a toasted peanut butter and jelly sandwich is so special to me. Like that scene in Ratatouille where the food critic takes one bite and is immediately brought back to his mother's kitchen, when I first made and tested this new bar, the flavor was spot on like a toasted peanut butter and jelly sandwich that my grandmother used to make for me when I was a child.

There are tons of recipes out there for homemade larabars, but this is my addition to the growing pile. These are nut and peanut free, as I have used sunflower seeds, and they are also made with raisins, instead of dates, so they are a little more affordable. Since they are nut free, you can probably make them to take to school if your child is in a nut-free classroom.

Toasted (not) Peanut Butter and Jelly Sandwich 'Katybars'

Ingredients:

16 oz of raw sunflower seeds (I used Trader Joe's Brand)
16 oz of Organic Thomson Seedless Raisins (again, I used Trader Joe's Brand)
1 tablespoon of grassfed butter or ghee (optional)
1 1/2 teaspoons of sea salt

Directions:

1. In a large saute pan or skillet, melt the butter or ghee. Add the sunflower seeds and toast over medium heat for about ten minutes, stirring constantly to prevent burning. (**If you do not eat butter because you have a milk allergy, you can omit the butter and just toast the sunflower seeds the same way, but dry, without any added oil. It is not necessary, it just adds to the toasted flavor!)
2. Once the sunflower seeds are toasted, add them into a large food processor, and process for about 30 seconds.
3. Add in the raisins and salt, and process another few minutes until the mixture comes together in a sticky ball.
4. Line a cookie sheet with parchment paper and spread out the mixture onto a third of the pan.
5. Place another peiece of parchment paper on the top, and using a roling pin, smooth out the top so that you have one even layer.
6. Place in the fridge for 10-20 minutes, then use a sharp knife to cut into bars. You can also use cookie cutters to cut out fun shapes if you like.
7. This makes about 20 bars, depending on how large you cut them. Store in the fridge if you used the butter, or store in an airtight container on the counter if not.

I hope you guys love these as much as I do! If you grandmother is somewhere close by, go hug her for me, since I can't hug mine! I implore you guys to always be patient with someone suffering from short term memory problems. They are going to repeat things over and over, and I encourage you to just keep responding as if they haven't already told you that story. Their words are just as important, even if they aren't brand new each time. Even though my grandmother repeats herself all day, she has such a passion for life, and she refuses to give up, no matter how hard life has been for her at times. She has definitely made her life count, and I hope that someday I can be as good a grandmother to my grand kids as she was to me.

Fall Party Salad

Most people who "go paleo" are making pretty good choices when they are at home, but they get nervous when venturing out of their cave. What do I do when I go to a party? Am I going to be able to eat anything? If I don't eat something that everyone else is, will I look weird or rude?

Here's the solution: offer to bring something, and make sure it's something you can eat. There are tons of options, but I really like to bring a salad. I know, you must think I'm crazy for bringing a bunch of leaves and vegetables and thinking that it will be a hit -- but guess what? Every time I bring a salad people go nuts! I don't just go to the store and pick up one of those pre-made salads that's boring--I make a hand-crafted, artisan style salad that has enough elegance that people just HAVE to try it.

If you are just now joining me and haven't read all my posts, my caveman just recently got a new job and we moved to Virginia Beach. The people on his team at work, and his boss, and his boss's boss, are all AWESOME fun people. Everyone is a little different, from different age groups, different ethnicity, but all of them have a great sense of humor and love a party. This is the busy season for Ian's particular field, and to kick off the season, a month or so ago his boss had a cookout at her house, and invited everyone and their families. I asked if I could bring something, and she told me what a few other people were bringing. One of the couples was bringing their signature dish of Spanish Rice and Beans, which had their own flare because they are originally from the Dominican Republic. She mentioned a few other dishes, and I decided to make my Cuban Salad with fresh Avocado Vinaigrette. The only difference to the original recipe was that I added some hard chorizo, so that the salad had a little protein in it. That way, if I was unsure about eating anything else, I knew I could eat my dish, and be satisfied. Everyone absolutely LOVED the salad, and especially the dressing. It was different, but also had some familiar aspects that people were comfortable with, and just about everyone asked for the recipe for the dressing. The Dominican couple even took the leftover dressing home! Big success.

Fast forward to this month, and Ian's boss threw another party and this time ASKED me to bring a salad! "The one you made last time was so good!" So this time, I decided to make a fall salad inspired by what was fresh at the market on Saturday morning.

This salad is meant to feed a crowd, so if you are just making it for your family, cut the recipe in half. Or, make the whole amount, and then you can keep it in your fridge for a few days and serve on the side of a couple of meals.
 

Fall Party Salad

For the Salad
2 bags of Organic, pre-washed Arugula (I used Trader Joe's)
1 small red onion, very thinly sliced
2 small, or one large butternut squash, large diced (about 4 cups - you can also buy pre-cut butternut squash in a lot of stores now if you want to take a shortcut)
1 cup of organic raisins
1 teaspoon of melted coconut oil
1 teaspoon of maple syrup
1 teaspoon of cinnamon
1 teaspoon of sea salt

1. Pre-heat your oven to 400. Combine the diced butternut squash with coconut oil, maple syrup, cinnamon and sea salt and toss well to coat.
2. Roast the squash on a cookie sheet in a single layer for 30-45 minutes until the squash is starting to brown on the edges and is cooked through. Cool on the counter while assembling the rest of the salad.

For the toppings:

Spiced Pepitas
2 cups of raw pepitas (pumpkin seeds)
1 teaspoon of coconut oil
1 teaspoon of maple syrup
2 teaspoons of my House Rub
1 teaspoon of salt

1. Combine all the ingredients and spread out in a single layer on a cookie sheet. Toast in the oven for 15-20 minutes at 400 until the seeds are toasted and brown, but not burnt. Keep and eye on them and stir a few times during cooking. *I did this step while also cooking the butternut squash.

Prosciutto Wrapped Pears
2 4oz. packages of prosciutto
3 pears, cored and sliced into wedges

1. Cut the prosciutto slices into 3-4 strips per peice, using kitchen shears.
2. Wrap one strip of prosciutto around each pear slice, and layer the pears on a serving platter in a fan.

Manchego Cheese Shavings
3-4 oz block of Manchego Cheese
vegetable peeler

Manchego cheese is like a Spanish version of Parmesan, but made from sheep's milk and aged for a LONG time. It's nutty like Parmesan, but it can be easier on the tummy since it is made from sheep's milk instead of cow's. I found it at Trader Joe's, but I have also seen it in lots of "nice" grocery stores in their specialty cheese section. Use a vegetable peeler to shave the block of cheese into delicate shaves, and serve on the side of the salad in a bowl as an "optional" topping for those who like cheese. You can also substitute Parmesan if you can't find Manchego.

Maple Mustard Balsamic Dressing

3 tablespoons of whole grain mustard
3 tablespoons of maple syrup
2 tablespoons of minced shallots, or red onions
1 tablespoon of minced fresh garlic
3/4 cup of aged balsamic vinegar
1 1/4 cups of extra virgin olive oil
1-2 teaspoons of salt, based on your taste
lots of fresh ground pepper

1. Mix together all the ingredients but the oil in a large bowl. Let this sit for five minutes. The vinegar will disolve the salt and start to soften the shallots and garlic.
2. Slowly, whisk in the olive oil in a steady stream. You can also do this step in a blender if you prefer.
3. Store the salad dressing in a glass mason jar for up to a week.

Whenever I bring a salad, I either arrange the toppings in groups like I did with the Cuban Salad, or I put some on the side like with this salad. That way, if someone doesn't do pork, dairy, or seeds, they can leave those things off the salad.

I hope you enjoy this fall party salad as much as we did! Making an artisan salad is so much fun, and your guests don't even have to know that it is technically "paleo" or "primal." They will just enjoy a gourmet dish that looks and tastes like it came from a fancy restaurant. You will be surprised how many people will eat a fun salad, even if they claim they don't like vegetables. And if they don't? MORE FOR YOU! This salad keeps great to have as leftovers! But more often than not, when you bring any kind of homemade dish, paleo or not, people appreciate the effort you went to prepare real food, so don't be shy to bring a paleo dish to a party. Take real food, prepared with love, and take it with confidence! Have a great week everybody!