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Hello all,  It’s been a while since I posted anything and it has been a while since I have been healthy.  Well, I am starting a “New-Old” Journey to become healthy.  I hope to chronicle the journey as well as post new recipes as well.  The method of my diet will be the same (Paleo)  but the way I am going to approach exercise, stress management,  and life management will change. I hope to share this with the world.  I hope this journey like many I embarked for my health is not a short one.

Happy eating – R

Easy Mediterranean lamb chops with coffee balsamic reduction sauce

Lamb has been my go to protein ever since I started Paleo.  Although I look for locally sourced products, most lambs are produced in New Zealand and they are usually grass fed and organic.  I think people shy away from lamb complaining that it is gamey and is difficult to prepare. Well I have solve that problem.  If you own a blender or a mini-food processor you are golden!  This lamb  is first marinated in a onion curry mixture and grilled;  this will help retain its moisture and minimize the gamey smell and taste.  Topped off with a coffee and balsamic reduction sauce.  As my boy Lionel says, its easy like Sunday morning (I am a dork).

Pan Fried Paneer and Arugula Salad with Serrano Ham and Lemon Vinaigrette

Spring is here!  And I feel like eating Salad (YEAH!).  Maybe its all the planting I did in my back yard or My GIRLS telling me to make a salad (yeah~).  Whether on your own accord or under seasonal distress, why not try my unique salad?  It has all the flavors of Spring and presents itself beautifully.  The peppery Arugula balances it self perfectly with the Serrano Ham while the  the lemon vinaigrette brings out the flavor of grill cheese… what can I say, it made the girls happy.

Braised Baby Bok Choy with Sausage Ragu

As you recall from my last blog, we are all about CSA now.  The first thing that caught my eye from the inaugural delivery were these amazing baby bok choys.  These things were farm fresh and they were huge!  Baby bok choys are meaty, tender, and sweet; the bottom stalk taste of sweet cabbage while the leafy green part reminds me of spinach.   I braised it with a simple sausage ragu.  I am a huge fan of one pot meals and this dish no exception.  I think this is a fantastic way to appreciate the flavors of this cabbage while keeping its texture and form in tact.

CSA (Community Supported Agriculture)

My lovely girl signed us up to a local CSA.  Every week, we get a box full of goodies full of fruits and vegetables (whatever is in season) from a local organic farmer(s).  Price seem reasonable but the star of this show is the quality of goods we now have access to with a convenience of home delivery. I am super excited to design my meals at home around the vegetables we get.  I think this is a great way to support your local farmers and your local economy.

-Happy eating.  Robert.

Cabbage and Shrimp in Cream Sauce

Elegance in a zippy?  Easy elegance?  Cooking something fancy does not have to mean $$$ and spending all day in  the kitchen.  How about using everyday ingredients and transforming them into luxurious bites of happiness?  Here is my solution; Cabbage and shrimp in cream sauce.  My girls were impressed by this meal and gave thumbs up on the taste department.  You’ll love the slightly acidic / nutty flavor components of the cabbage & cream sauce and how it enhances the taste and the mouth feel of the Shrimp.  This dish has a bit of french influence and it is all Primal.

Beef Stroganoff

It’s 88 degrees here in sunny So-Cal but that does not mean we don’t crave heart warming foods when that temperature dips below 65 at night.  We look for something comfortable, substantial, a dish that will warm the soul as well as my short wearing bare legs.  Beef Stroganoff is just what the doctor prescribed.  It’s beefy (beef on steroids), its warms like a heavy wool blanket and I promise it will satisfy your winter cravings.  Sliced beef are made even more beefier by browned onions and mushrooms, suspended in beef broth all tied together by velvety sour cream – served on a bowl of Spaghetti Squash???  Mm-Mm Good.  Whether  its 88 degrees out side or 28 degrees, winter is here…. Let’s go warm things up.

Spaghetti Squash for 2012!!

Spaghetti Squash was the rookie of the year in my 2011 Primal Diet.  It made available numbers of recipes and cuisines otherwise inaccessible.  At first I didn’t think much of this stuff.  It tasted bland and boring; bland pasta replacement vegetable isn’t my idea of going primal.  Boy was I wrong! Spaghetti squash with its “stringy” or “spaghetti” like texture and neutral flavor in my opinion  is the champion delivery device for any type of stew or sauce type dish.   Cover it with your favorite jar of organic tomato sauce and precooked sausage for a quick weeknight dinner or it is a perfect companion for Beef Stroganoff (next blog).  It’s insanely easy to make and you don’t even need to fire up the stove.

German Style Sweet Potato Salad

Little while ago, my family and I were at the Ventura Hillside Conservancy Music Festival. This annual event raises funds and awareness to keep the beautiful hillsides of Ventura California free of developments (for more info please visit www.venturahillsides.org). We usually pack a picnic lunch and spend the day rocking out in the park (good times). One thing that cannot be missing from a picnic basket is some type of Potato Salad. Unfortunately, potato salad does not travel well and it is not  Primal.  The oil in the mayo separates by the time you eat and is made with non-Primal ingredients.  So, this Paleodad decided to fix that problem by making a German inspired Sweet Potato Salad. It’s tangy, sweet, crunchy, creamy, and it can be served hot or cold. It travels well and it can be served with almost any main dish (think thanksgiving). I like to use Korean sweet potatoes for its creamy texture but you can use any variety of sweet potatoes or even Yams.

Macadamia Nut Pesto, Sundried Tomato, Spinach, & Brie Cheese Chicken Roulade

This is a very simple dish to make with an impressive presentation that packs a wallop on the flavor department.  The fresh basil, nutty macadamia nut and the garlic punch of the pesto accompanied by the high notes from the sundried tomatoes, and velvety smooth melted brie cheese is a perfect match to an otherwise boring chicken breast.   You’ll be surprised how easy this dish is to make and believe me, this dish will satisfy your tummy as well as your hunnie.