Category Archives: Recipes


This recipe site is mouth-watering to say the least:

I also have a few recipes from you guys to share! Happy and healthy eating…

Mardi Gras Jambalaya (from Fringe Eating)
6 slices bacon (cooked and crumbled)
4 links sausage, sliced (I used Italian, but Andouille will work well too)
1 onion, diced
1 red pepper, diced
1/8 tsp cayenne pepper (more if you really like spice)
1.5 TB chili powder
2 TB Cajun seasoning
1/2 tsp. salt
1 15 oz can diced tomatoes (or 1 3/4 cups fresh)
1 cup stock (chicken or beef)
1 lb shrimp (I used baby shrimp)

In a dutch oven or large pot, fry the bacon and remove it from the pot and set aside. Using the bacon grease, cook the sausage, onion and red pepper. Add the spices, tomatoes and stock and simmer for about 30 minutes until it reduces slightly. Add the shrimp & crumbled bacon and continue to simmer until shrimp is pink/opaque.

Greens Fritatta (from Slate)
Yield: 2 or 3 main-course servings
Time: 45 minutes

1 1/2 pounds collard greens or kale
3 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
3 garlic cloves, minced
Black pepper
6 large eggs
1/4 cup chopped fresh dill or 2 teaspoons dried dill weed
Feel free to throw in any additional veggies – carrots, frozen squash pieces, sweet potato, etc

1. Heat the oven to 400°F. Bring a kettle of water to a boil. Remove the thick stems and ribs from the greens and discard them; roughly chop the leaves and put them in a large heatproof bowl. Sprinkle the leaves generously with salt, then pour the boiling water over them and let them sit for 10 minutes.

2. Meanwhile, put the oil in a large ovenproof skillet over medium-high heat. When it’s hot, add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, until they begin to soften, about 5 minutes. Drain the greens well and add them to the skillet; cook, stirring occasionally, until they’re very tender, 10 to 12 minutes.

3. In a medium bowl, beat together the eggs, feta, and dill, along with some salt and pepper. Turn off the heat under the skillet, pour the egg mixture over the vegetables, and stir very gently just to distribute all the ingredients evenly in the skillet. Transfer the skillet to the oven and bake until the top of the frittata is firm and the edges are golden brown, about 20 minutes. Cut into wedges and serve hot, warm, or at room temperature. (Store leftover frittata wrapped in foil or plastic wrap in the refrigerator for up to a few days.)


Cocoa Bliss Balls

I miss sweets. I love chocolate in all forms and while I don’t over-indulge (usually) I still like that once-in-a-while feeling of eating something rich and yummy. Sort of makes all the vegetables seem more palatable.

Say hello to happiness. These little guys are all kinds of delicious and I’m finding they are great as a GU replacement for long runs since they contain natural sugar, fat and not much else. Keep them in the fridge and keep in mind that they are *treats*. Don’t decide that you can inhale the entire plate simply because they’re paleo and Whole 30 approved ingredients. Remember, we’re trying to do some behavior modification here in addition to clean eating:

1 c walnuts
1 and 1/2 cups pitted dates (SunMaid are perfect)
1 tsp vanilla extract
3-4 tablespoons unsweetened cocoa powder
a pinch of salt (optional)

Chop/blend all the ingredients, using a food processor until very crumbly (see photo). No need to blend the dates first. I just throw everything in all at once. Roll into little balls or mush into a 8×8 pan. Refrigerate to help them “set” and enjoy!

Bring on breakfast

So a few of you asked about what to do for breakfast and I am happy to share some tips and recipes. Bon Appetite!

First, any food you can eat at other meals works great for breakfast. Salad? Sure! Gilled shrimp? Why not? Ok ok… I know, that’s weird, right? We want breakfast. That special meal that typically isn’t repeated later in the day. Here’s some ideas:

– eggs and bacon, natch
– spinach muffins from the “Well Fed” cookbook. This is a great recipe to make on the weekends and then reheat during the week. It tastes like a spinach souffle.
– breakfast burrito! Take a PureWrap (you can find these at MOM’s in Del Ray) and stuff it with 2 scrambled eggs and some sautéed green peppers and onions OR spinach greens with some walnuts and chopped apple and a splash of rice vinegar OR wrap one around your favorite link sausage
– Paleo Pancakes
2 ripe bananas
1/3 cup coconut flour
6 eggs
1/4 cup coconut milk
1 teaspoon cinnamon

1) In a medium-sized mixing bowl smash the bananas until smooth.

2) Add the remaining ingredients and whisk together until well blended.

3) Grease a large skillet or griddle with coconut oil and heat over medium heat. Scoop about 1/4 cup of the mix per pancake onto the hot griddle or skillet and cook for 1-2 minutes on each side.

Apple Cobbler

8 apples, 2 peeled and chopped, the rest just chopped
1 cup raisins, soaked in warm water for 10-15 mins, drained
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon fresh lemon juice
2 cups chopped walnuts
1 cup whole pitted dates
1 teaspoon cinnamon
1 vanilla bean
Dash of salt

In a food processor, process the 2 peeled chopped apples, raisins, 1.5 t cinnamon and .5 t nutmeg until fairly smooth

Toss the 6 remaining apples with the lemon juice in a large bowl. Then pour in the pureed stuff from step 1. Mix it well and pour it into a 9×9 or 9×12 glass dish (don’t use metal for this… it can make your fruits taste metallic after sitting in the fridge)

The crumble is the remaining ingredients pulsed in your food processor. DO NOT USE THE WHOLE VANILLA BEAN. You have to split it and scrape the seeds into the processor bowl. The outside is not edible. Just pulse until its crumbly and then spoon it over top. You can eat now (yum!) or put it in the fridge until later when it’s nice and cold and the flavors have had time to meld. HEAVEN! This is raw, vegan, gluten free and paleo-friendly. Plus, it tastes amazing.