This is not your regular sandwich. This is The Sandwich. It’s so wonderfully great for picnics, tailgate parties, pre-concert snacks—basically, it’s your best bet for a portable meal.
And, might I add, it’s awesome.
I’m featuring this recipe for a few reasons: First, we’re having such unseasonably warm weather here in California, it may as well be summer and perfect for picnicking. Second, it’s football season and I hear a lot of people go in for that. The Sandwich would rock a Monday Night Football Party, or weekend game party, for sure. Lastly, it’s so good I don’t want to keep the recipe to myself. Continue reading
Wheat fields always reminds me of a Woody Allen film, where Diane Keaton says “Wheat, wheat. Fields of wheat” in a very dramatic voice. Love & Death, I think…
A few years ago, I was a client of BodyWorks Lifestyle, with the formidable yet friendly New Zealander Huw Lloyd Davies at the helm of this successful Orange County fitness company. Huw got me into shape in no time, and was actually the first person to talk to me with any sense about cutting beans, grains and potatoes from my diet. At first I was skeptical, until I started getting results. But, as always, I slacked off and started eating what I wanted again. And the pounds followed. So it wasn’t until I took a blood test to see what my food sensitivities were (and I found that corn was a big no-no in my system—goodbye polenta!), I started looking at this style of eating again.
Huw very kindly wrote this guest post for me months ago, but I’m only posting it now. It’s good timing, since I’ve embraced the Paleo way of eating again (and I intend to stick to it this time, for good) and need to remember why I should avoid these foods—logically. I want them. I love tortillas, I love beans—hell, I’m one of those crazy people who love tofu! But with the way we’ve messed with our food production, what seems good for our bodies on the surface can be hiding some nasty things inside. Well, I’ll let Huw explain.
(Vegetarians and vegans out there, I’m not trying to offend you or say that you’re “wrong” for eating grains and beans. There are just as many arguments against eating meat. We all choose what we feel is best for us ((well, most of us who have examined what we’re eating, why we’re eating it and what’s in it—i.e. NOT most of America)), and we have our reasons. I think we should all worry about Monsanto, animal welfare and over-processed junk food than trying to argue who’s food is “better”. I hope you agree.) Continue reading
Yes, you can tell I’ve gone all Paleo again, with these meat-centered dishes. But without getting all evangelical on you about it (I passed that phase already), it’s just really working for me in a way that no other way of eating has. So it’s been fun to look up some new recipes and try some fun things out, like the plantain “buns” I made last night for some Cubano sandwich-style burgers. Yummy—but it was a lesson in FOLLOWING directions. Sometimes I make assumptions that just aren’t correct. I have to remember that people have researched these recipes….der.
But this is a dish I’ve put together using a few different recipes, and it’s starting to be my go-to dish for when company comes over, even though there’s a lot of slicing and dicing involved. But the best thing is that you can scale that part down, and throwing the pork in the slow cooker is just so easy. Continue reading
Don’t be shocked. Another blog so close on the heels of the last one? I know. I’ve even shocked myself.
Another thing that has distracted me from my blog recently is my garden. Man, it’s been great growing all sorts of produce! My favorite part has been going to the farmers market and saying to myself: “Oh, I don’t need that….that….or that. Got it at home.”
A little smug, maybe, but there’s nothing like pulling some fresh lettuce for a salad, kale for a smoothie or tomatoes for gazpacho. I’m pretty sure the second-best place to eat gazpacho is in California, as we’ve so many similarities to Spain. And, if I look out from my backyard and squint as the sun is setting, Santa Barbara’s downtown does look a lot like a Spanish town on a picturesque hillside. (Have I mentioned lately how much I freaking love this place?) Continue reading
Again, apologies for the lapse in blogs, but if you’re a regular follower or a family member (hi guys!), you’ll know that there’s been a big distraction lately. He goes by several names, depending on time of day and energy level: Boone, Velociraptor or Captain Crazypants.
Spoiler alert: This blog is going to be filled with gratuitous puppy photos, so if that kind of thing doesn’t make your heart melt, I suggest you do something else. Like find your heart.
I’m going to give you a recipe too, don’t despair. But since there’s such a doggie theme going on, the recipe is literally for the dogs. Continue reading
What!? I know! Where the hell have I been? I’ve been incredibly rude by not posting, and I apologize. But I tell you, there’s been so much going on this summer I haven’t known if I’m coming or going half the time. I’ve only got time to write this because I’m on a 5-hour train ride down the coast to a client seminar.
I also must admit, I’m loving Santa Barbara. There are so many wonderful distractions it’s made it easy to ignore my little blog—my garden, my new running buddy, restaurants, our new bikes, parks like the Douglas Preserve, events like the Solstice parade…and let’s not forget the new, larger kitchen. Continue reading
Yep, it’s food porn.
Ding ding! Round three! The Virtual Vegan Potluck is such a wonderful highlight in my blogging world. It’s amazing that so many bloggers get together and make this whole thing happen! There’s 169 bloggers from around the world this time. Of course, there’s a few superheroes at the helm that keep us all in check: Annie at An Unrefined Vegan; Somer at Vedged Out; and Jason at Jason and the Veganauts. Hurrah and huzzah to these lovely folks! It must be like dealing with a huge class of kindergarteners.
And this time I’m doing a dessert—homemade Schnickers Bars—after two rounds of main courses. If you want to check those out, they are here and here. I’m happy to say that you can make this a raw vegan dish, but I used roasted salted peanuts and roasted peanut butter, so it’s not technically raw. You could make this paleo by subbing the peanuts for almonds, but I didn’t have time to do that. But at the rate these treats are going to get eaten, I’ll have a chance to try that out very soon. Continue reading