With the world championship coming up, our awesome friends at Spartan Race are giving away a kick ass vacation, a free race code, and a discount code for all the races. You can sign up for the cruise here: http://bit.ly/spartancruisegiveaway – This contest includes, a trip for 2 including airfare and a 4 day cruise to the Bahamas with a Spartan Sprint on a private island. This cruise is out of Miami (US residents only).
Can’t get enough Spartan Races? NBC Sports has partnered with Spartan Race to film 6 episodes of Spartan Races culminating with the World Championship race at Killington VT this Sept 20th 3 P.M. EST on NBC. Check out this link for the full schedule.
On this blog, I will be doing a giveaway for a free race code. The code will work one time for any open heat (non-confirmed start time) in any 2014 Spartan Race in the continental US. Plus, just for reading to the end of this post, you get a free code that will give you 10% off of any race: SPARTANBLOGGER
This homemade egg noodle soup is easy to make and great for breakfast or dinner. These paleo friendly noodles are made by slicing up a two egg pancake into pretty thin ribbons. That’s it. No fancy flours or complicated equipment. In the future, I hope to be able to use one egg and make the noodles thinner, but I’m still practicing my technique. So, I recommend two eggs for beginners. A low heat will prevent the thin egg pancake from burning, and be sure to grease the pan so it’s easy to flip over.
This was surprisingly easy to make and will definitely be a repeat when I want a healthy carb free breakfast. It was filling, even though it’s only two eggs per person. Must be the broth. I love chicken broth almost as much as I love eggs!
Homemade Egg Noodle Soup
Yield: 2 bowls
Serving Size: 2
1 large mason jar of chicken bone both (1.5 liters)
1 carrot peeled and chopped
4 pastured eggs
1 tsp sea salt (or more to taste)
2 tsp of coconut oil
Grease one small pan with coconut oil. Then on low heat, pour in two eggs whisked.
Let one side cook for 3-5 minutes before flipping. Set aside to cool, and repeat for last two eggs.
Thinly peel and chop carrot so it cooks quickly. Throw in chicken bone broth and simmer for 10 minutes or until carrots are cooked to desired firmness.
Thinly slice egg pancakes into thin noodles, and add to soup.
For our honeymoon, we visited as many vineyards as possible that made organic and sustainable wines. Plus, I had no problem finding dairy free and paleo options everywhere I went. I was in foodie heaven with all the fresh local ingredients, accommodating restaurants, and gourmet grocery stores. Even the grocery store had their own vineyard (I’m not kidding) as well as their own jellies and jams. I had their caramelized red onion and fig jam that I ate with some gluten-free dairy-free crackers.
Our favorite organic winery was Frog’s Leap Winery, which had a lovely outdoor patio, a lily pod with frogs, and beautiful organic garden and winery. When we mentioned it was our honeymoon, they gave us a small jar of their own citrus marmalade, although we did buy two bottles and two tastings. In fact, I’m drinking their 2012 Zinfandel as I type this. It’s just as good as I remember, not that I’m a wine expert, but I want to remember what I liked. I mentioned that we were trying to taste all the organic and sustainable wines in the area and they gave us a nice printed list. So be sure to ask for that when you go. We also purchased a 2013 Sauvignon Blac. Shameer and I usually purchased one or two bottles when we visited a winery, but we opted for the less expensive bottles. Since we’re not winos, we just got what we liked, at the price we liked.
Another winery we loved was Mumm Napa Winery. Seriously, we went there twice. Although they are not organic, they are certified under the Napa Green Winery Program that requires certain sustainable practices such as recycling, water and energy conservation, and pollution prevention. Plus, they had a beautiful outdoor patio, where you can relax and drink your champagne. They even told me they were going to renovate and improve it, if that’s even possible. You can order a snack plate with your champagne, which was one of the few things I could eat while wine (or champagne) tasting. It had dried fruit and nuts, which was awesome since most wineries serve bread and cheese. Arghh!!! You can also take your champagne to their photography gallery, which includes an Ansel Adams exhibit. Seriously, it was awesome, but I love landscapes. Notice the lack of selfies on my blog.
We also went to a tasting at Robert Sinskey Vineyards, which is another great organic winery. The tasting was indoors at a bar, but it was still lots of fun and we got two bottles. One bottle was the Abraxas 2012, and the other POV 2010. They had a nice little gift shop too with all my favorite cookbooks. Although, we decided to wait and go to the Culinary Institute for a crazy large selection.
We also visited the Heller Estate on our way to Napa Valley, which was in Carmel Valley. We purchased a 2012 Chenin Blanc, and red one that I can’t remember because we drank it right away by the pool at our B&B in Napa Valley. Anyway, this was definitely one of my favorite vacation spots. We went sight-seeing (which in Napa means visiting wineries) and we still had plenty of time to relax in the sun. We went the first week in June and the weather was absolutely perfect! Good thing too because Carmel was on the chilly side.
I attempted recreate a cucumber noodle salad from my favorite thai restaurant. This salad is paleo and raw vegan friendly, so it’s super healthy, and I was pleasantly surprised at how close to the original it tastes. This is something that I crave all the time and now I can make it at home! Can you tell I’m excited? This is so yummy, I might make it in bulk and chop the ingredients instead of peeling them. I used a julienne peeler to make the noodles, and although it’s convenient for one, it would be a lot of work to do in bulk. But sooo worth it. Definitely quicker and cheaper than delivery.
Thai Cucumber Noodle Salad
Prep Time: 30 minutes
Total Time: 30 minutes
Serving Size: 1-2
1/4 cup fresh chopped cilantro
juice from 1 lemon
1 tbsp of finely minced jalapeno
1/2 thinly chopped red onion
1 tsp of sea salt
Peel carrot and cucumbers, then use a julienne peeler to create noodles.
Rough chop fresh cilantro and add to noodles.
Thinly slice red onions and add to noodles.
Remove all seeds from jalapeno and finely mince 1 tbsp.
Squeeze lemon juice over noodle salad. Be careful not to get lemon seeds in salad.
Then, add sea salt and mix all ingredients together.
Use a fork to hold cucumbers and carrots, when using the julienne peeler for safety.
This side dish was easy to throw together for a week night dinner. Cauliflower is a pretty mild tasting vegetable, which means you don’t need a heavy hand when it comes to seasoning. I decided to lightly sprinkle some Hungarian sweet paprika over the cauliflower with a little bit of lemon juice to switch up the taste of basic roasted cauliflower, which is something I make often.
I like to keep a careful watch on cauliflower when I roast it in the oven, tossing the cauliflower frequently so one side doesn’t get overly brown or worst case scenario – burnt. This can make the cooking time inaccurate, so I recommend poking your cauliflower with a knife periodically, to see how firm it is. Whether you like your veggies on the firmer or mushier side is up to you. I actually like my cauliflower pretty soft, but I was crazy hungry, and the sausage was cooked, so I decided to take them out of the oven when they were firm this time. It really just depends what you are in the mood for, and I was in the mood for food, immediately. Patience isn’t really my thing.
Roasted Lemon and Paprika Cauliflower
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Serving Size: 2
1 head of cauliflower
The juice of 1 lemon
2 tsp of Hungarian sweet paprika
2 tsp of sea salt
1 tbsp of coconut oil
LIne a baking sheet with foil, and grease it with coconut oil. Preheat oven.
Chop cauliflower into cauliflower florets.
Squeeze lemon juice over cauliflower, then lightly sprinkle paprika over cauliflower.
Bake at 350 degrees fahrenheit for an hour, or until desired level of firmness.
Turn cauliflower over frequently when cooking in the oven to avoid one side burning.
For a vegetable, beets are pretty sweet. Pun intended. Their glycemic index when cooked is 64, but their glycemic load is only 6.3. That means that when you are craving something sweet, but still want to stick to veggies, beets are a great choice. For this reason, I love adding them to vegetable juices, and eating them in a salad. At my local Whole Foods, they have this amazing beet salad that I attempted to recreate with this recipe. It’s pretty basic, but I love the taste of beets and they really shine, as the main ingredient. Plus, it tastes delicious as leftovers, which lets face it, most salads don’t.
Red Onion and Beet Salad
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Serving Size: 2-4
4 beets (medium to large)
1 cup of thinly sliced red onions
2 tbsp of apple cider vinegar
1 tsp of sea salt
Preheat oven to 400 degrees fahrenheit.
Chop off beet greens leaving about 1 inch attached to root.
Wash dirt off beets, then wrap them in foil individually.
Line a baking sheet with foil, in case juice leeks from foil wrapped beets
Bake at 400 degrees fahrenheit for an hour. Beets are done when they are soft and you can easily slide a knife or fork in.
Let beets cool enough so you can handle them. With a paper towel, wipe off the skin.Then chop them.
Thinly slice red onions.
Then, mix red onions, beets, apple cider vinegar, and sea salt in a large bowl and serve.
You might want to make this ahead, so it can cool in the refrigerator. I prefer my beets and my salads cold.