The Healthy Foodie http://thehealthyfoodie.com A Healthy Living Blog with a Strong Paleo Flavor! Hey, who says eating healthy has to be boring? Sat, 23 May 2015 11:00:44 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Toasted Almond and Chocolate Homemade Protein Bars http://thehealthyfoodie.com/toasted-almond-and-chocolate-homemade-protein-bars/ http://thehealthyfoodie.com/toasted-almond-and-chocolate-homemade-protein-bars/#respond Sat, 23 May 2015 11:00:44 +0000 http://thehealthyfoodie.com/?p=3436672634 I recently went away on vacation and knew that there would be many occasions, while traveling, where I wouldn’t be able to get proper food or enough protein in my body… I figured I could easily fix that problem by packing protein bars in my bags, but alas, I wasn’t able to find anything decent locally. All were filled with tons or artificial junk, […]

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Almond Chocolate Homemade Protein Bars | thehealthyfoodie.com

I recently went away on vacation and knew that there would be many occasions, while traveling, where I wouldn’t be able to get proper food or enough protein in my body… I figured I could easily fix that problem by packing protein bars in my bags, but alas, I wasn’t able to find anything decent locally. All were filled with tons or artificial junk, not to mention grains and sweeteners, and I wanted none of that. Surely I wasn’t going to replace crap with more crap…

There was but one thing left to do for this foodie: start experimenting with Homemade Protein Bars. I figured I would start with a classic flavor combination: Toasted Almond and Chocolate. Hey, you can’t go wrong with that, can you?

I have to say that I am extremely happy with this first attempt, and I can already tell that there will be many more to come… These protein bars turned out just the way I like them: dense, chewy and sticky, with just what it takes of crunch and sweetness. Since I wanted these bars to be an actual meal replacement, I made them quite big and substantial, and packed a great deal of protein, fat as well as a fair amount of carbs in every single one of them. They sure will keep your tummy full and satisfied for a long while!

Of course, you could make yours smaller if that better suited your needs…

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Easy Does It Pan Seared Duck Breast http://thehealthyfoodie.com/pan-seared-duck-breast/ http://thehealthyfoodie.com/pan-seared-duck-breast/#comments Wed, 20 May 2015 11:00:00 +0000 http://thehealthyfoodie.com/?p=3436672616 Until recently, I thought that cooking Duck Breast was this super complicated thing that probably required some kind of degree in “pan searing methodology” and as such, was probably better left to the experts. Ha! Nothing could be further from the truth. Pan seared duck breast is even easier to make than steak. Well the process is […]

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Pan Seared Duck Breast | thehealthyfoodie.com

Until recently, I thought that cooking Duck Breast was this super complicated thing that probably required some kind of degree in “pan searing methodology” and as such, was probably better left to the experts.

Ha! Nothing could be further from the truth. Pan seared duck breast is even easier to make than steak. Well the process is extremely similar, in fact. The main difference is that when cooking duck breast, you want to start with a cold skillet, as opposed to a scorching hot one. I know, that sounds weird, but there’s a very good reason for that. You want to elevate the temperature of the pan ever so slowly so that you render as much of the fat as possible, leaving behind nothing but a thin layer of beautiful, deep golden and super crispy skin.

That also means that duck takes care of “greasing” its own skillet, so you don’t need to add any fat to it. As an added bonus, you get to keep all that amazing and tasty fat that gets left behind for future use, just like when cooking bacon!

Also, unlike steak and because intense heat isn’t necessary, you can very well cook multiple duck breasts in a single skillet. I’m giving you instructions to make one, but feel free to up that if you have to!  continue reading

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Vanilla and Honey Post-Workout Shake http://thehealthyfoodie.com/vanilla-and-honey-post-workout-shake/ http://thehealthyfoodie.com/vanilla-and-honey-post-workout-shake/#comments Mon, 18 May 2015 11:00:51 +0000 http://thehealthyfoodie.com/?p=3436672598 Since I started lifting weights a bit more seriously, I decided that I needed to up my protein intake, so I reintroduced Whey Protein Isolate to my regular diet, even though it’s a bit of a gray area in the Paleo community. So far, I think it’s been doing me a WORLD of good. It hasn’t […]

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Vanilla Honey Post-Workout Shake | thehealthyfoodie.com

Since I started lifting weights a bit more seriously, I decided that I needed to up my protein intake, so I reintroduced Whey Protein Isolate to my regular diet, even though it’s a bit of a gray area in the Paleo community. So far, I think it’s been doing me a WORLD of good. It hasn’t even been a month and I can already see a change in both my muscle mass and body composition.

And so I became more and more interested in reading about protein supplementation and especially post-workout nutrition.

There’s so much information out there about what quantities to use and in what proportion, it’s kinda hard to determine who’s wrong or right. I guess in the end, it all comes down to what works for you… The general consensus, however, seems to be that for optimal results, post-workout meals should be ingested within 30 minutes of the end of your training session, the sooner being the better. Also, it should comprise of nothing more than protein and carbs, preferably in the liquid form, since liquid is more quickly absorbed by the body.  continue reading

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EXCITING NEWS!!! Announcing my Very First Cookbook: Paleo Home Cooking http://thehealthyfoodie.com/announcing-paleo-home-cooking/ http://thehealthyfoodie.com/announcing-paleo-home-cooking/#comments Fri, 08 May 2015 11:00:52 +0000 http://thehealthyfoodie.com/?p=3436672527 OMG YOU GUYS, I AM SO EXCITED, IT’S NOT EVEN FUNNY!!! Seriously, I’m so thrilled I can hardly find the words to express how I feel. I know many of you have been waiting, hoping and asking for this for a VERY long time now. Well, it’s finally happening! That picture right there is the actual cover of […]

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Paleo Home Cooking | thehealthyfoodie.com

OMG YOU GUYS, I AM SO EXCITED, IT’S NOT EVEN FUNNY!!!

Seriously, I’m so thrilled I can hardly find the words to express how I feel.

I know many of you have been waiting, hoping and asking for this for a VERY long time now. Well, it’s finally happening! That picture right there is the actual cover of my very first, very real, very awesome COOKBOOK: Paleo Home Cooking — Flavorful Recipes for a Healthy, Gluten Free Lifestyle

HOW AMAZING IS THAT, EH?!? ARE YOU AS EXCITED AS I AM???

Me, I’m like totally over the moon! Trust me, it’s been extremely hard to keep the secret for so long, but I wanted to wait and tell you when the book would be something more than just an embryo, you know, when I’d actually have something to show you.

Spiced Apple Muffins | thehealthyfoodie.com

Well, here we finally are! For almost a year now, I’ve been extremely hard at work, cooking, writing, snapping pictures, tasting, cooking some more, writing, correcting, editing, re-writing, and then cooking again… and taking more pictures.

Honestly, I never thought that writing a cookbook would be so much work. But what a great, grand, amazing experience it has been so far. And it’s not even over yet.

While I am writing these words, the designers are still hard at work coming up with a pretty design for the interior pages; that means I don’t even know yet exactly what my book will actually look like. I can tell you this much, though: you can expect beautiful, mouth-watering pictures, and LOTS of them! It goes without saying that every single recipe comes with its very own image, and sometimes even more than one.

Of course, all the photography was done by me, so you can expect the same level of quality that you get on my blog. If you like what you see here, you will love Paleo Home Cooking.

Filet Mignon Beurre Maitre d'Hotel | thehealthyfoodie.com

Now that the bulk of my work is behind me and that I have turned in all of my texts, pictures and [almost] final edits, I’ll be taking some more than well deserved time off… I’ll TRY and stay away from my computer, camera and kitchen for the next 2 weeks. Keyword being TRY… But before I go, I want to give you a little glimpse of what you can expect to find in Paleo Home Cooking.

Paleo Home Cooking will be officially released on September 29, but you can secure your own copy as of right now to ensure that when we go to press, one of those copies will have your name on it! (That’s figuratively speaking, of course. The book won’t really have your name printed on it… I wish I could send you all personalized books, but that would be a tad too complicated, I’m afraid. I’m pretty sure I’ll be signing copies eventually, however, so you can pay me a little visit then and it’ll be my pleasure to make your copy absolutely unique by writing a little something in it for you.) 

Reserve Now continue reading

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Slow Cooker BBQ Ribs – with Homemade BBQ Sauce http://thehealthyfoodie.com/slow-cooker-bbq-ribs/ http://thehealthyfoodie.com/slow-cooker-bbq-ribs/#comments Wed, 06 May 2015 20:23:59 +0000 http://thehealthyfoodie.com/?p=3436672509 While Baby Back Ribs are probably not a cut of meat that you should be enjoying as a part of your regular rotation, just like you wouldn’t want to be relying on bacon for a main source of protein, if you’re gonna practice nose to tail consumption, and especially if you’re gonna purchase your meat by the carcass, […]

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Slow Cooker BBQ Ribs | thehealthyfoodie.com

While Baby Back Ribs are probably not a cut of meat that you should be enjoying as a part of your regular rotation, just like you wouldn’t want to be relying on bacon for a main source of protein, if you’re gonna practice nose to tail consumption, and especially if you’re gonna purchase your meat by the carcass, then sooner or later, you’re going to have to eat them ribs… Shame, I know.

And I’m telling you, when it comes to pork ribs, it doesn’t get any better than these Slow Cooker BBQ Ribs.

We’re talking ribs so tender, you can barely grab them with your fingers: the meat just wants to stay in the plate while you end up holding nothing but the bare bone. In fact, these are almost like pulled pork on a bone.

Granted, they may not be the prettiest ribs you’ve ever laid your eyes on. The thing is, these are so tender, you can’t even move a full rack from pan to plate without it completely falling apart. They have to be handled extremely delicately. But honestly, I’ll take ugly ribs that taste amazing and literally melt in my mouth a million times over the tough stuff that won’t even come off the bone, no matter how violently I try and rip it off with my teeth. continue reading

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Multicultural Lamb and Eggplant Casserole http://thehealthyfoodie.com/lamb-and-eggplant-casserole/ http://thehealthyfoodie.com/lamb-and-eggplant-casserole/#comments Mon, 04 May 2015 11:00:39 +0000 http://thehealthyfoodie.com/?p=3436672487 Although I chose to call this “Lamb and Eggplant Casserole”, I’m not sure it really qualifies as a casserole, since it was neither cooked in the oven nor slowly, the way a good casserole should be. Rather, this was made fairly quickly, in a large skillet, right on the stove top. Does that make it a skillet? I […]

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Lamb Eggplant Casserole | thehealthyfoodie.com

Although I chose to call this “Lamb and Eggplant Casserole”, I’m not sure it really qualifies as a casserole, since it was neither cooked in the oven nor slowly, the way a good casserole should be.

Rather, this was made fairly quickly, in a large skillet, right on the stove top. Does that make it a skillet? I think not… And it’s not really a stew either… So I was at a bit of a loss as to what to call it. I finally opted for casserole because it sounds nice and I think this is what suits it the best.

As for the “multicultural” part of the name, well, it looks like I managed to mix the traditional flavors of so many different places from around the globe in one single dish, I couldn’t even give this “casserole” a proper identity. It tastes a bit like India, thanks to the addition of Garam Masala, a little Lebanese perhaps, because of the presence of tahini, a tad Greek, thanks to the avalanche of olives. Then come a few notes of Italy, because of the tomato sauce, you know… and well, the lamb meat gives it a bit of a British accent… maybe.

But hey, it’s all good stuff, really, and their union resulted in a dish that’s so good, you just want to keep on eating it until… until there’s not even a drop left in the pan and your only option for one more taste would be to lick that skillet clean…

Or whip up another batch, which I think would be a much better option.   continue reading

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Pan Seared Belgian Endives and Radicchio with Maple Pecan and Bacon Crumble http://thehealthyfoodie.com/pan-seared-belgian-endives-and-radicchio-with-maple-pecan-and-bacon-crumble/ http://thehealthyfoodie.com/pan-seared-belgian-endives-and-radicchio-with-maple-pecan-and-bacon-crumble/#comments Fri, 01 May 2015 11:00:35 +0000 http://thehealthyfoodie.com/?p=3436672461 Today I give you a super quick and simple, yet unbelievably elegant and sophisticated looking side dish recipe. We’re talking Pan Seared Belgian Endives and Radicchio with a beautiful Maple Pecan and Bacon Crumble. Indeed, this dish comes together in minutes and is soooo tasty, you’re gonna want to serve it over and over again. Endives are super delicious eaten […]

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Pan Seared Endives | thehealthyfoodie.com

Today I give you a super quick and simple, yet unbelievably elegant and sophisticated looking side dish recipe. We’re talking Pan Seared Belgian Endives and Radicchio with a beautiful Maple Pecan and Bacon Crumble. Indeed, this dish comes together in minutes and is soooo tasty, you’re gonna want to serve it over and over again.

Endives are super delicious eaten raw, but they tend to be a little bit on the bitter side, which some people don’t really appreciate. If you are one of those people, there is a very simple solution to that problem; when you cook them, endives lose pretty much all of their bitterness. They become super mild and almost creamy in flavor, while their texture is what I would call soft, tender yet refreshingly crunchy.

Radicchio, on the other hand, is a whole ‘nother story. It is bitter in its raw state and remains bitter even after it’s been cooked. But in a good way, though… In a good way. At least, I know I’m a fan. Plus, I find endives and radicchio go incredibly well together.

If you’ve never tried them before, this would be the perfect opportunity. Hey, could you possibly not like a dish that’s been cooked in bacon fat and that’s got crispy bacon and candied maple pecans sprinkled all over it?

I thought not… continue reading

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Maple Glazed Lamb Chops http://thehealthyfoodie.com/maple-glazed-lamb-chops/ http://thehealthyfoodie.com/maple-glazed-lamb-chops/#comments Wed, 29 Apr 2015 11:48:55 +0000 http://thehealthyfoodie.com/?p=3436672436 A while ago, I read an article in a magazine that highlighted interesting flavor combinations, from the classic and well-known matches like Banana and Chocolate, to the notorious opposites that attract like magnets and work magically well when paired together, like Sweet and Salty, for instance. But then came a few intriguing and rarely heard of possibilities which were, according to the author, very […]

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Maple Glazed Lamb Chops | thehealthyfoodie.com

A while ago, I read an article in a magazine that highlighted interesting flavor combinations, from the classic and well-known matches like Banana and Chocolate, to the notorious opposites that attract like magnets and work magically well when paired together, like Sweet and Salty, for instance.

But then came a few intriguing and rarely heard of possibilities which were, according to the author, very well worth exploring.

One of those odd associations was that of Mushrooms and Vanilla. Seriously! The two of them were combined in some kind of an Affogato, no less. While the Affogato in question didn’t inspire me at all, the flavor combination piqued my intrigue to no end and I decided that I was to try it at the first occasion. But then, I stumbled upon another recipe that pushed the envelope even further. This time, Wild Mushrooms got united with… Creamy Maple Butter, and the strange couple was served over a piece of crunchy toast without any other form of ceremony.

Maple Glazed Lamb Chops | thehealthyfoodie.com

My creative side immediately got to work and my over-excited brains decided that we would be merging our vanilla infused maple-y mushrooms with earthy lamb chops, a hint of fresh rosemary and sage as well as tangy goat cheese. Surely it would make for a magical reunion. And so these Maple Glazed Lamb Chops were born.

Boy am I happy with this latest creation! This dish is nothing short of magical, enigmatic and mystifying!  The explosion of flavors is just totally out of this world. Wild mushrooms really do pair extremely well with the sweetness of the maple syrup and vanilla, but the addition of pungent rosemary and sage together with the strong earthy taste of the lamb meat, topped with the tanginess of the goat cheese elevated things to a completely new level.

I’m telling you, this is a culinary feast that demands to be experienced.

The best part is it’s super quick and easy to make, and you can easily double or even triple the recipe if you have to!

continue reading

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Shrimp Avocado and Grapefruit Salad http://thehealthyfoodie.com/shrimp-avocado-and-grapefruit-salad/ http://thehealthyfoodie.com/shrimp-avocado-and-grapefruit-salad/#comments Mon, 27 Apr 2015 11:00:43 +0000 http://thehealthyfoodie.com/?p=3436672413 I’ve a confession to make. I hope you won’t think any less of me… but for the first time ever, I gave up on a challenge that I’d set up for myself: I decided to quit doing the Whole30 before I was even half way through. It’s not that I couldn’t handle it and was craving […]

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Shrimp Avocado Grapefruit Salad | thehealthyfoodie.com

I’ve a confession to make. I hope you won’t think any less of me… but for the first time ever, I gave up on a challenge that I’d set up for myself: I decided to quit doing the Whole30 before I was even half way through.

It’s not that I couldn’t handle it and was craving “forbidden” foods real bad, far from there. Nope. That was not a problem at all, for you see, willpower is my middle name.

Only I recently made a couple of decisions that went completely against the rules of the program. For starters, I decided to boost my protein intake and change the way I get it into my body around my workouts. In other words, yeah… I kinda reintroduced whey protein powder to my regular diet.

That also translates into me doing smoothies again. My, it feels like it had been ages. Some of you who have been following me for a while might see that as very good news! I used to come up with all kinds of original smoothie creations just like I do with nut butters these days. Although I now tend to think of a smoothie in terms of an efficient way to quickly deliver protein and carbs to my body pre and post workout, so I’m not quite so fancy about them anymore. Mind you, I did come up with one using sweet potatoes that wasn’t bad at all… I might have to share that.

Shrimp Avocado Grapefruit Salad | thehealthyfoodie.com

On top of that, I was getting all kinds of culinary inspirations that called for honey or maple syrup and I didn’t want to put off making those dishes on the simple account that I would end up consuming a teaspoon or two of sugar. And since what I was after was their distinctive flavor profile, I couldn’t really leave them out or even find them a good substitute.

Seeing as how none of that is Whole30 compliant, I can’t pretend like I’m taking the challenge when in fact I’m not. Still, I decided to continue to eat super “clean”, so no treats, no nut butter by the spoonful, no baked goods, no desserts or anything of the kind. Strict paleo is still the name of the game for me. Well, paleo that includes some dairy, that is. I wonder if they will eventually come up with appellations for the different shades of paleo the way they have for vegetarians, depending on what they choose to include or exclude form their diet.

Bah! They say you need to do what works for you, right? Well, I think this is where I’m at now: Stop doing things strictly by the book and find a solution that works great for me and gives me the results that I’m after.

But enough babbling for now, we have some cooking to do. Thank goodness, today’s recipe comes together in no time!

And pssst… it’s Whole30 compliant, too!  continue reading

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Cauliflower Au Gratin Italian Style http://thehealthyfoodie.com/cauliflower-au-gratin-italian-style/ http://thehealthyfoodie.com/cauliflower-au-gratin-italian-style/#comments Fri, 24 Apr 2015 11:00:52 +0000 http://thehealthyfoodie.com/?p=3436672389 Do you miss pasta or think there’s no way that you could ever live without it? Well I’ve got just the thing for you… Now that we’ve made a huge batch of Italian Sausage and Olive Spaghetti Sauce, we’re gonna put it to good use. VERY good use. Today we’re making Cauliflower Au Gratin Italian Style. […]

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Cauliflower Au Gratin Italian Style | thehealthyfoodie.com

Do you miss pasta or think there’s no way that you could ever live without it? Well I’ve got just the thing for you…

Now that we’ve made a huge batch of Italian Sausage and Olive Spaghetti Sauce, we’re gonna put it to good use. VERY good use.

Today we’re making Cauliflower Au Gratin Italian Style. This is a classic dish from my childhood, only I kinda kicked up a notch now that I’m all grown up! I mean, I could defend myself in a kitchen as a child, but I wasn’t quite as talented as I am now. So back then, this dish consisted of bland, overcooked cauliflower smothered in some of my mom’s spaghetti sauce (which was absolutely fabulous, by the way. My mom is the one who taught me the art of making Spaghetti Sauce and I think she did an incredible job!) I would then top it all with mozzarella cheese, without any other form of ceremony.

Of course, I would then throw the whole thing in the oven and wait for that cheese to melt and get all nice and bubbly and golden for me. That much I already knew how to do.

But I was missing out on a few little details…

Cauliflower Au Gratin Italian Style | thehealthyfoodie.com

In recreating this dish, I first made sure that my cauliflower remained firm, but not so firm that it would be unpleasant to the palate, and that it wouldn’t release too much water. I mean SOME water releasing is inevitable, but I didn’t want to end up with a soupy mess at the bottom of my plate, if you know what I mean.

Secondly, I used a Spaghetti Sauce so delicious, so earthy and so nutritious that one would gladly eat it by the spoonful just like they would a stew… A Spaghetti Sauce that’s filled with huge chunks of Homemade Italian Sausage and tons of whole large pitted olives of both the green and black varieties.

That alone did SO MUCH for the dish.

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