Gluten free, Healthy, Mains - Meat, Paleo, Whole30

Sticky plum & almond herbed salmon

January 7, 2016

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Some people despise salmon. They’re so grossed out by it, a whiff makes a mini panic attack arise. They think it’s too overpowering in its fishy taste.

I am not one of these people. I eat salmon several times per week but honestly, I would eat it three times per day if it wouldn’t cost like $600/month to do so. What a buzzkill. My favorite way to eat it is simply seared with a crust that could shatter into a million pieces, with salt & ghee. Most people aren’t such purists, especially not the salmon haters, which is why this recipe exists.

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Thoughts

Why love yourself first?

January 5, 2016

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You’ve been asleep if you haven’t been bombarded with messages about how you should love yourself. Apparently, self love is where it’s at. You can’t succeed without it. You can’t be in a relationship without it. You can’t grow a business or be alive or breathe without it. Most of us hear how self-love is integral to being human, but few talk about how to actually develop it. Because it’s hard, active work. Self-love comes from believing in yourself and your abilities, but not in a vacuum.

These notions must be practiced daily, like out in the big bad world. Self-love comes from emotional and physical strength. It comes from resiliency because when you inevitably fall down, you will need to get right back up. It comes from knowing and respecting your boundaries with others. In saying no. In saying yes. In taking chances. In trusting yourself. In standing up for yourself. In speaking up for what you believe in, even if it comes at the expense of others liking or accepting you. It comes from respecting yourself. Eating and moving in your own way. Having the wherewithal to know what truly works for you and what doesn’t.

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Gluten free, Healthy, Lifestyle, Sides, Whole30

How to make ghee {clarified butter}

January 4, 2016

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I was introduced to ghee by my obsession with Indian food. Since it doesn’t include dairy products, butter cannot be used. Bummer, because the luxurious flavor of butter is irreplaceable. BUT. If you heat the butter and simmer it, all of the milk fat floats to the top and can be skimmed off or strained away. What’s left in its wake is the liquid gold of pure butter fat.

I use ghee because it’s extraordinary; it tastes and smells like unsweetened caramel toffee. It imparts this flavor to anything you cook it in. It’s my favorite fat by a landslide. Since the milk fat has been removed, you’re left with pure fat that can withstand high heats with no detriment. Butter can be used for sauteing lightly, but the milkfats end up burning and turning rancid when the heat gets too high. Use ghee for searing anything, roasting stuff in the oven, in your coffee, or in baking. Pretty much anything that you would use butter for. 

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Thoughts

My changes for 2016

January 3, 2016

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I’ve never been big on New Year’s Resolutions. Mostly because when the crowd goes one way, I say raaawr and do my own thing. When something feels forced or like I’m being summoned to change because of a social construction, I am precisely 0% likely to do it.

This year I feel a bit different. 2015 was hard for me. Mainly because I was face to face with issues that I had spent my entire life avoiding. Facets of myself, my makeup, my biochemistry, my brain, my body, that I had spent 30 years distracting or covering up with obsessions, addictions, disordered eating, and control mechanisms came to light. If it could be controlled, I was ON IT. This meant food, people, boyfriends, family members, exercise, and on and on.

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Thoughts

Some thoughts on exercise // my love for Ashtanga yoga

November 18, 2015

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I’ve done all of the exercise. All of it. I grew up with a father who, to this day, is devoted to his exercise routine. I’ve watched him consistently lace up his sneakers and drift away, and do sit-ups and stretches, with zero excuses. No matter how tired, hungry or how many tequilas he had the night before. My mom used to be the best ballerina in Nicaragua. Literally all of Nicaragua. Like legit she was on TV for point-ballet. My build is inherently athletic; I’ve got quads that don’t change size no matter how thin I get that elicit thunder as I walk. My body is made for movement.

I’ve ellipticall-ed enough to fill the universe. I’ve spent 90 minutes straight on that horrible machine, many-a-time. How am I not dead from boredom? Have you ever seen ANYONE on an elliptical actually paying attention to it? No, they’re bouncing watching tv or reading a magazine because it sucks. I’ve run, a lot (I used to run one hour daily while I was in grad school and literally prayed to God to keep me going because it was so painful). I’ve trained for two half-marathons, and completed zero. I tried, people, and it was not happening for me. I tried to train again to be a good “strong” person, and then found myself dumbfounded when the man in charge of the marathon training program gave a speech about all of the marathons he had ever run (like over a hundred) and he did NOT look fit. Like if I saw him on the street, I would think he spent his time sedentary, which is the exact opposite of what he’s was doing. I’ve awkwardly zumba-ed, stairmaster-ed, stairclimb-ed, CrossFit-ed, I’ve done pilates, all of the tapes and DVDs, dance classes. Bands. Weights. Heavy weights. Heavier and heaviest weights. Tracy Anderson. Maybe everything except the shake-weight; I’ll live.

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Gluten free, Healthy, Mains - Meat, Paleo, Whole30

Fajitas

November 17, 2015

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I don’t care who you are or what diet you follow, you like fajitas. I’m a Pavlovian victim to the sound of the sizzle. Seeing that cackling cast iron skillet of smoke emerge before me and getting hit with palpable waves of acid, spice, and onion is quintessentially fajita. Oh, the drama. Oh, the fun of putting each one together exactly the way you want it. They’re universally loved for the aforementioned, but who knew it was easy to make them at home, too?

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Mindful eating, Mindfulness, Thoughts

Honor your hunger

November 3, 2015

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Many of us are out of touch with a significant, innate human mechanism: physical hunger. We eat out of boredom, sadness, pressure, confusion, because it’s there, to clean our plate, because we want to procrastinate, because we can’t deal with life, because our problems seem insurmountable; so it’s just easier to eat. The reasons we don’t eat out of true hunger are endless, especially for those of us that use food for emotional nourishment.

Many of us also rely on outside wisdom to gauge when we should eat. Someone says we should intermittent fast, that we need to eat 6 tiny meals throughout the day “to vroom vroom our metabolism”, others say three square meals without any snacks WHATSOEVER, others rely on shakes or magic potions or set-up, rigid meal plans. I don’t necessarily agree with any of those. What I do agree with, though, is listening to our bodies. Because they tell us. Yeah, we were actually born with this awesome barometer that kindly notifies us when we should eat. But frankly, most of us are far removed from it. Due to the media, others, books, TV, magazines, desperation, frustration, emotions, and DIETS. We’re lost when it comes to tuning in. The good news? It’s always ready for you to return.

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Gluten free, Healthy, Mains - Meat, Paleo, Whole30

Steak, cucumber, herb, & onion salad with Thai vinaigrette

November 2, 2015

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When I transitioned to a grain-free diet, I was petrified of sacrificing flavor. I was used to in-your-face sweetness and fatty textures ie lots of dairy, cheese, grains, breads, baked goods, and sugar in all forms. Those flavors are easy delicious; they’re engineered to give you a dopamine hit, and they taste unquestionably amazing. After cutting most of them out, how would I easily achieve delicious with the new foods I was eating? And also, how would I appease the palates of those closest to me, and that live with me, and eat with me every day?

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