About a year ago, I purchased the cookbook Gather: The Art of Paleo Entertaining. After completing the Whole-30 challenge, I became intrigued by the Paleo diet and started reading more about it. While shopping at Whole Foods, I came across this book. It has great photos, as well as several recipes I wanted to try. One was a recipe for orange scones that look delicious.
When I was in Chicago in September to run the marathon, I found a paleo- and gluten-free-friendly restaurant called Beatrix. It was just a few blocks from our hotel, and we actually went there twice: once for dinner and once for breakfast.
One of their menu items that caught my attention was a turkey meatloaf with sweet potatoes and kale. I ordered it for dinner on our first night in Chicago, and it was just as good as I hoped it would be.
As I’ve mentioned before, I have a number of clients and friends who choose (or need) a gluten-free diet. As a result, I am always on the lookout for recipes that are delicious enough to please people with special diet concerns as well as their friends and families who don’t need (or choose) to avoid gluten. Plus, I like a good challenge.
I found this recipe through a quick search online, and I tried it for a client who was hosting friends who eat gluten-free. My client prefers to stay vegan, and this recipe met both of those requirements.
Summer is fading in Seattle, but the forecast still calls for some sunny days. A great way to cool off on days when the temperature rises above 80 degrees is with a fresh, chilled soup. Continue reading
I have a number of friends who are gluten-free, in addition to a lot who practice a paleo-type diet. And so although many of my clients (and some of my friends) love the recipes I post for things such as coffee cake, scones, and cheese straws, I always feel challenged to come up with recipes to please my friends with special diets.
One of my adventure buddies whom I have mentioned a few times, Carrie, loaned me a cookbook while I was training to run the Grand Canyon Rim2Rim2Rim (see details and a photo below). Carrie’s cookbook is called The Feed Zone, and it has lots of great recipes for endurance athletes. Continue reading
Earlier this spring I catered a function for Artist Trust (a local organization here in Seattle dedicated to supporting artists). I have worked with them for many years, and I view every event as an opportunity to be creative. I always try to pay attention to detail and presentation, and knowing the guests at Artist Trust events are inspired by beautiful things, I try to make sure the well-presented food lives up to their artistic expectations. Continue reading
Here’s a great salad recipe that pairs well with the Thai Chicken Meatballs I posted earlier this week. Continue reading
Happy New Year!
It’s a new year and time for another Whole30 challenge. The “challenge” is a 30-day diet modification that cuts out the most common allergen foods that are regularly consumed in the United States—things like gluten, soy, and peanuts. It also helps alleviate the highs and lows produced by foods. What I mean by this is that your energy is consistent. People tend not to need a pick-me up in the afternoon while on the challenge. There are no sugar rushes from simple carbohydrate-heavy meals. I participated last year and found it to be a great way to remove processed foods from my diet as well as eat regular meals loaded with vegetables. Continue reading
A good, hearty chowder makes a wonderful meal on cold winter evenings. It is also a nice change after the Thanksgiving turkey.
I recently prepared this recipe for an event I catered for a Henry Art Gallery board meeting. I served the chowder in individual bowls and garnished them with fresh minced chives (as shown in the photo above), but it’s equally good ladled right from the stove into big bowls for your family. Continue reading