Bacon-Wrapped Potato Wedges

You only need two ingredients to make these bacon-wrapped potato wedges,
and they're perfect paleo football food!

It's football season! Are you into it? I have no idea what's going on, but my fiancé Ben is a big Broncos fan and is also in a fantasy football league. It's my job to complain about how much the TV is on and to make delicious snacks, like these bacon-wrapped potato wedges.

We moved this past weekend--we'd been staying with Ben's sister and her family, and now we're renting a little guest house from some friends of ours while we look for a house to buy. The guest house is just two rooms plus a bathroom, but it's really cute. The kitchen and living area are in one room, but it's a pretty good size and I'm really happy with the kitchen area. Unfortunately, the TV is right nearby, so I have to listen to football while I cook.

Since things have been pretty hectic with our move from Boston to Chattanooga last month and our mini move into the guest house more recently, I've been on the lookout for easy recipes. I was assigned Rebekah's blog, Making Miracles, for this month's Secret Recipe Club, and found so many great possibilities in her recipe index. Her blog is full of fast, easy, family-friendly recipes, and I highly recommend you check it out!

I was planning to make her baked paleo chicken tenders, since I loved chicken fingers as a kid and haven't yet tried making a paleo version. In fact, I'm still planning to make them--I have all the ingredients and everything--but once I saw these bacon-wrapped potato wedges, they jumped to the top of my list. I had to have them right away.

Smashed Potatoes with Hatch Chile Tomatillo Crema

These crispy smashed potatoes served with an addictive hatch chile tomatillo crema

are perfect for game time or anytime. The recipe is grain free 

and there's a paleo vegan version, too!

Have you ever smashed a potato? If not, you're missing out. It's an easy and fun way to get roasted potatoes that are actually crispy, and shaped like beautifully abstract flowers to boot.

I saw this smashed potatoes idea over on Oh She Glows about a year ago, pinned it enthusiastically, thought about it often, and didn't actually try it until last week. That's one of the perils of reading as many food blogs as I do: there are so many great recipes to try, and so little time!

These smashed potatoes are going into the regular rotation, though. I'm going to offer a brief explanation of why they're better than plain old roasted potatoes (which are pretty delicious to begin with). When you roast whole small potatoes, only a very small portion of their surface area comes into contact with the hot pan below, and they don't have any jagged edges elsewhere to crisp up. Thus, it's really only a tiny spot on the bottom that becomes sufficiently crunchy.

Blistered Okra with Garlic and Cumin #30MinuteMondays

This blistered okra with garlic and cumin is much healthier than fried okra

 but just as addictive! It's also paleo, gluten-free, and vegan.

How do you feel about okra? I always hated it in gumbo and other gummy preparations as a kid, but quickly fell in love with fried okra. Last year I even made a paleo version of fried okra that's really good, but it's not super quick to make. 

My love for okra eventually expanded to include bhindi masala, an Indian curry where the okra is cooked with plenty of ginger, garlic, onion, and tomato, and there's a recipe for that in my cookbook. While delicious, bhindi masala also takes a little time to make.

When I scored some really beautiful okra at the farmers' market, I wanted to cook it quickly in a way that would highlight its intrinsic flavor while minimizing its intrinsic gumminess. A little research indicated that cooking okra briefly over relatively high heat would be most likely to achieve those results.

I was so happy with how this recipe turned out! Slicing the okra lengthwise provides a nice surface for browning while preserving the attractive silhouette of the pods. (Did you know okra is also known as lady fingers? Move on over, cookies whose sole purpose is to make tiramisu!) The recipe starts with getting a cast iron skillet nice and hot, then adding butter or oil. Whole cumin seeds, garlic cloves, and dried chiles are added next, infusing the cooking fat with savory and subtly spiced flavor and a gentle, warming heat. The okra are added next and cooked for about ten minutes, turning a few times, until nice and browned. Add a hefty sprinkle of flaky sea salt and that's it! Non-fried okra that you won't be able to stop eating.

Paleo Flatbread

I've cracked the code on paleo naan! This grain-free flatbread is soft and chewy just like its gluten-laden counterparts, and thanks to the yeast, its flavor is really authentic. I'm actually a little bit worried about having figured out this recipe, because I now want it with every single meal. It's going to take a lot of restraint to not just eat this instead of vegetables!

I'd never considered making a yeasted paleo flatbread before, partly because yeast can be time-consuming and partly because I had heard that gluten-free doughs don't rise as well. And while that may be true, I was pretty excited about how well this dough rose (see the photos near the end of the post for evidence). Also, since this bread just needs one quick, 45-minute rise, it's not totally insane to make on a weeknight.

I got the idea for this bread when I saw Heather's perfect paleo flatbread recipe on Cook It Up Paleo. Her recipe calls for yeast, but doesn't have you wait for the dough to rise. I couldn't try her recipe as-is because it calls for coconut flour (I'm allergic to coconut), so I decided to play around with it a bit.

Roasted Romanesco with Za'atar Yogurt Sauce

Strange coincidence: last year, on January 25th, 2014, I wrote about romanesco in a post entitled 7 Uncommon Vegetables for your Produce Bucket List. I had never seen romanesco in a store. I kept my eyes peeled for it all year, but could never find any. That is, until last Wednesday, when I finally spotted some at my local Whole Foods . . . on January 25th, 2015. Weird, right?

Coming across this gorgeous vegetable exactly one year after posting about it has me wondering if it might be magic. I mean, look at those spirals! According to Wikipedia, the number of spirals on a head of Romanesco is a Fibonacci number, and its form approximates a fractal. How is it possible that something like this exists?

In addition to its special properties, romanesco is delicious. I roasted it whole because I couldn't bear to slice it up any sooner than I had to. Its flavor is similar to cauliflower and broccoli, but a little milder and nuttier. And, just like with cauliflower or broccoli, the browned bits are extra delicious. If you can't find romanesco, you could definitely use one of its brassica cousins for this recipe instead.

Cranberry Orange Bread

My family doesn't have a well-defined set of Thanksgiving traditions.  Growing up with divorced parents, I often divided my time between two Thanksgiving dinners, having the main meal at one house and dessert at another.  Things always felt briefly desolate as I was shuttled between the two under the cover of early nightfall, but a slice of pie (or three) put an end to that pretty fast.  And I wouldn't have wanted to miss out on spending time with either of my families.  

My mom and I usually had dinner at a friends' house, and didn't have to do much of the cooking.  (I don't think either of us has ever roasted a whole turkey, unless she did a bunch of turkey-roasting before I was born and neglected to tell me about it.)

Galician Greens

My mom is from Texas, and I lived there for four years, so I am a bit of a Southern girl at heart.  I like fried okra, really hot weather, and smiling at people I don't know (not as much of a thing here in Boston, unfortunately).

As a true Texan, my mom gets really excited about greens, but I was never able to share in her excitement until now.  When I was a kid she often worked to recreate the greens my grandmother used to make, which started with salt pork and reportedly ended up as a fabulous and memorable side dish.  I never had the chance to try my grandmother's greens, so I can't really say how my mom's versions compared, but as a child I felt exasperation and dread whenever my mother picked up those gargantuan leaves at the store.  I just didn't like collard greens.

Bacon, Arugula, and Avocado Salad with Sherry Vinaigrette

My last post was about inspiration, and this one is about exhaustion.  Not the discouraging kind of exhaustion that makes you feel like there's no end in sight, but the kind of exhaustion that leaves you cheerfully spent at the end of the day--content, but without much left to offer.

I started my first external placement for graduate school last week, and I'm in schools working with kids and teachers four days a week for ten hours a day.  (In case you haven't heard me mention it, I'm working on a master's in speech and language pathology with dual certification as a reading specialist).  I am learning and doing so much that I do not know where to put all my thoughts and ideas.  I have plenty of notebooks and folders, but there's not enough space and time to capture everything I want to hold onto.  Do you ever feel that way?  Please tell me about your own exhaustion in the comments so I can feel a little less alone!

Roasted Beet & Carrot Salad with Goat Cheese Vinaigrette

What's your favorite color?  Mine is pink (shocking, right?).  

When I was scrolling through the recipes on K & K Test Kitchen to choose something to make for this month's Secret Recipe Club, the gorgeous hue of this healthy salad caught my eye.  By the time I read the words "goat cheese" near the end of the post title, I was totally sold.  When I see a food that's naturally bright pink and has my favorite kind of cheese in it, I sign myself right up.

Roasted Cauliflower with Creamy Cilantro Pesto

Do you like to read "day in the life" posts?  I loved this one on What's Gaby Cooking (the first food blog I ever read!),  saw this one recently on How Sweet It Is, and was inspired to write my own.  I think it's fun to get a peek into someone's daily routine.  Of course, if you don't, you can just scroll down for the recipe.

If you're still with me, here's the story of my Thursday!

I woke up late, around 9:30.  Since Ben works from home on Thursdays, he had made coffee.  I had mine with vanilla chai spiced ghee and a splash of cream, blitzed with my immersion blender.

In the kitchen, I briefly contemplated abandoning my cauliflower plans since I wasn't sure I had time to cook and photograph everything before class at noon, but I decided to go for it.  I had a gorgeous orange cauliflower from Whole Foods, so I had to take a few shots of it before chopping it up.

Moroccan Beef with Apricots & Dates + Simple Cauliflower Mash (Whole30 Day 22)

It's Day 22 of my Whole30!  I can't believe it's been over three weeks.  This month really is flying by.  I have more energy, more even moods, and while I still get hungry, I no longer want to kill all the things when my stomach starts rumbling.  Also, my pants are looser and I'm recovering more quickly from my workouts, with much less soreness.

Yesterday, a big snowstorm came to town.  After traipsing home from the train station in the snow, I made this Moroccan beef.  It's almost a stew, but I wanted the sauce to be nice and thick so that the beef wasn't swimming in liquid.  The meat is perfectly spiced, and the sweet fruit provides a wonderful counterpoint.  The garnishes--toasted almonds and fresh cilantro--are highly recommended.  I served this beef over a simple cauliflower mash, but it would also be great with spaghetti squash, cauliflower rice, or even real rice--anything that will soak up the delicious sauce.  No matter how you serve it, this dish will comfort and warm you on a cold winter's night.

Fried Okra with Avocado Crema (Whole30 Day 18)

My mom grew up in Austin, and that's where I learned to love fried okra.  We used to go every year to visit our family, and we always ate at this amazing cafeteria called the Marimont that has now been closed for several years.  We would stay for a week, and eat there everyday for lunch.  Here's what I used to get: two or three sides of macaroni and cheese (theirs was the best!), an order of fried okra, and a slice of chocolate cream pie.  I miss that place so much!

Fortunately, there are other places to get great fried okra (I recently had some really delicious okra at Tupelo Honey in Chattanooga).  However, as far as I know, none of those places are in Massachusetts, and none of them offer fried okra that's paleo, gluten-free, vegan and fried in coconut oil.  I still consider my version an indulgence since it uses a lot of oil, but treats like this are important, especially when you're doing a Whole30 and can't have any desserts.

I made an easy avocado crema to go with my okra.  If you have extra crema, it would also be great on eggs or as a dip for veggies.  Of course, the okra is also amazing plain, with just good coarse salt sprinkled on top!

Orange-Glazed Brussels Sprouts (Whole30 Day 10)

I've made it to Day 10 of my Whole30!  It feels good to be 1/3 of the way there, and I am loving eating so many vegetables.  I'm not loving being the only one who can't have any bread when we're out to dinner, but so far the pros outweigh the cons.  I like how the Whole30 forces me to be creative in the kitchen, finding new ways to make meat, eggs, and vegetables extra delicious.

As a kid I never liked brussels sprouts, because I'd only tried the mushy, boiled ones.  The first time Ben made me Brussels sprouts, I was totally surprised.  I LOVED them.  He pan-fried them in a skillet until they were browned and crisp around the edges, and sprinkled them with plenty of Cajun seasoning.  It's a simple technique, but somehow it never tastes as good when I try to make it.

Since I'm not the best at making sprouts Ben's way, I decided to think of a new way to prepare them.  I love roasting vegetables because it's so easy, and a parchment-lined cookie sheet means minimal cleanup.  I was inspired by the huge box of oranges I have to create an easy glaze with fresh orange juice and zest, coconut aminos, and chili paste.  The results were so delicious that I ate the entire batch for lunch!  The glaze is spicy and sweet, and since the Brussels sprouts are roasted instead of cooking in the sauce, they retain their nice crispy edges.

Someday soon, I hope to use this recipe to convince a new person that they love Brussels sprouts.  Maybe it will be you!

If you already love Brussels sprouts, what's your favorite way to prepare them?

Sweet Potato & Kale Gratin (Whole30 Day 8)

Phew!  Posting every single day is starting to get very exhausting!  

Don't get me wrong--I love to dream up recipes, cook, take pictures, and then write about it.  It's just that somehow I find myself on the couch each evening around 11, realizing there is so much work left to do!  Yesterday's post (a roundup of 7 paleo blogs I love, in case you missed it) went up at 11:59 pm.  It always takes a little bit of pressure to actually get my nose to the grindstone.

I think that since it's 10:58 right now, and I already have the photos and the recipe all set, I should be getting this one up a little earlier.

But before I hit "publish", though, let me tell you about this good-looking gratin!

Braised Zucchini (Whole30 Day 6)

We're going nose-to-tail with our zucchini today!  I saw these charmingly small organic zucchini at Whole Foods, and was inspired to cook them without trimming the ends off, chopping them up, or turning them into noodles.  Sometimes, we just have to let zucchini be!  It's a beautiful vegetable, and when it's browned like this and braised until tender, you can eat the whole entire thing.

This zucchini is slightly spicy thanks to the cumin, paprika, and cayenne, and has just a hint of tang thanks to the sherry vinegar.  The vinegar, broth, spices, & shallots form a deliciously rich sauce that you can serve spooned over the zucchini, and/or on top of whatever protein you're eating with it.

I had this for lunch alongside a pork chop, cooked using the method outlined in this recipe, seasoned with salt and pepper and just a little garlic powder.  Bonus: if you decide to make these pork chops, with or without the apple compote, they can cook in the oven alongside the zucchini, and everything will be ready at the same time.

A Primal Thanksgiving Menu

photo credits (from top left): ACW, ACW, ACW, Pinch of Yum, Oh My Veggies,

ACW, How Sweet It Is, Cookie & Kate

Since we're hosting Thanksgiving this year, I've been scouring the interwebs for delicious, wholesome, and unique grain-free dishes. I thought I would share my ideal menu with you. I probably won't actually make every single one of these, but it's fun to dream big. What's going to be on your Thanksgiving table? Feel free to leave links to your favorite recipes in the comments. Happy menu planning!

Mashed Rutabaga & Squash with Roasted Garlic (Vegan, Paleo, Gluten-free)

Have you ever tried rutabagas?  They're also called yellow turnips, and they make an amazing low-carb replacement for mashed potatoes.  I was initially inspired to try them after seeing Ina Garten's recipe for mashed rutabaga with crispy shallots, and I like to serve them with bacon-wrapped shrimp.  I once asked Ben what his favorite dish that I'd ever made was, and he told me he's always happy when I make mashed rutabaga.

Since I'm working on Thanksgiving sides this week, I wanted to put a fall spin on mashed rutabaga.  Here I've added winter squash, as well as a generous amount of roasted garlic.  The combination is fabulous.  Don't be scared by the fact that this recipe calls for a whole head of garlic--once the cloves are roasted, they're soft, mellow, and almost nutty.  If you haven't roasted garlic before, you have to try it.  It's really nothing like its pungent, raw self.  If you need more reasons to try it, consider this: garlic has lots of antioxidants, and you won't have to worry about running into any vampires.

Caramelized Shallots (Paleo, Gluten-free, Vegetarian)

Ben and I are hosting Thanksgiving this year!  My mom is coming, and so are several of my friends from school whose families are too far to visit during our short break.  I have never hosted Thanksgiving before, and I'm a little nervous!  Ben is going to make the turkey, which I guess is the hardest part, but I'll still have lots of work to do making appetizers, sides, and dessert.

I tested two Thanksgiving sides today--these caramelized shallots, and a roasted garlic, squash, & rutabaga puree (coming soon).  They were both delicious!  I served them alongside these pork chops from Simply Recipes, and it was the best lunch I've had in a long time.  

I've been wanting to make these shallots ever since I first got my hands on Barefoot in Paris (I am a huge Ina Garten fan!).  They are amazing--sweet, tangy, salty, buttery, and beautiful!  I made a couple of changes to make the recipe paleo and reduce the fat a bit.  Ina also recommends leaving the roots attached to the shallots, but I trimmed mine before cooking because I wanted to be able to eat them without cutting anything off.  You could try leaving them on if you like--it does make for an elegant presentation.