You’ll think you’ve died and gone to Spain with this chorizo side dish. The olives and chimichurri dressing keep it light and fresh, while the chorizo makes this nice and spicy. I got the idea for this dish when I visited my family in New Jersey. There is an awesome restaurant called Fornos, in the Ironbound district, where there are tons of Spanish restaurants. It was an appetizer on the menu, but I ate it for dinner (with some gazpacho). Honestly, this dish is so versatile it would taste delicious hot or cold. So feel free to pack it up for a picnic or lunch and watch your friends and coworkers drool. It would also be great at a party with some toothpicks on the side. Who doesn’t appreciate some pastured pork with their olives?
If you can, find some locally sourced and pastured chorizo. I know it’s hard! My mom has a farmer who raises pastured pigs, so before I left New Jersey, we paid him a visit at the farmer’s market and stocked up on pig. If you follow along with this blog, you know I’ve done this before. And no I don’t ship it, but make my husband carry a bag of frozen meat through the airport. (To Shameer: thanks hun!!! Hope your dinner is worth it )
Chorizo with Chimichurri and Olives
- .75 lbs of chorizo (3 links)
- 3/4 cup of pitted green olives
- 1 tbsp of coconut oil
- 1 cup of firmly packed flat leaf parsley (I included the stems since I'm lazy)
- 2 tbsp of fresh oregano (no stems, not enough room in measuring spoon)
- 1/2 cup of extra virgin olive oil
- 2 tbsp of raw and fermented red wine vinegar (Eden Foods)
- 3 cloves of pressed garlic
- 1 tsp of sea salt
- 1/4 tsp of fresh ground black pepper
- 1/4 tsp of red pepper flakes
- Saute chorizo in a large pan with coconut oil, about 9-12 minutes or until skin is brown. Cut through to make sure inside isn't pink.
- Mix with olives on a dish, set aside.
- In a food processor, mix parsley, oregano, olive oil, red wine vinegar, sea salt, garlic, black pepper, and red pepper flakes.
- Drizzle chimichurri over chorizo and olives, and serve hot or cold.
Staying hydrated is an important part of any balanced and healthy lifestyle. However, it’s a simple one that is often neglected. I am particularly bad at keeping track of how much I drank, and how much more I need to drink to fill my daily quota. It can also be confusing about what beverages count towards these goals, and why these goals need to be met in the first place. Hopefully, this article will aide you on your health and wellness journey, and help you achieve your hydration goals.
First, it’s a good idea to set your hydration goals. According to the Hormone Diet by Natasha Turner, “To calculate how much water you need, multiply your body weight in pounds by .55. Divide the result by 8 to determine the number of cups you need to drink each day” (Turner 379). Sue Hitzmann, author of the MELT method is recommends you, “take your body weight in pounds and divide it in half to get the number of ounces you should drink” (Hitzmann 149).
Secondly, factor in beverages other than water. The Institute of Medicine (IOM) recommends roughly three liters of fluid for men, and 2.2 liters for women. Fluid being the key word. Coffee and tea can still count towards your goals. According to Web MD, the diuretic effect does not offset the hydration benefits. However, alcohol is very dehydrating and you should drink one glass of water for every glass of alcohol you consume. Fruit and vegetables also contain water, so include your smoothies and juices on this list of hydrating beverages. Soups and bone broth are also great sources of hydrating fluid and should be counted toward your daily total as well.
Lastly, here are some tips and tricks I’ve used in the past to meet my daily hydration goals. There is a free app called Water Your Body Lite, which helps you keep track of how much you’ve drank. JewelPie has a great DIY water bottle project that helps you keep track of how much water you should drink each hour. This is perfect if you want to drink consistently throughout the day. Or you could buy the Zing Anything Water Bottle which is BPA free, and has a filter on the bottom makes great flavored water at only $15. This is a great option for people who prefer sugar drinks over the taste of water. The Bobble Water Bottle is another great option that comes with it’s own water filter, so you can always have filtered water wherever you happen to refill your bottle. Hope these awesome tools, will help you drink more water! Now go achieve your hydration goals.
This breakfast chicken liver pate is for all my breakfast and bacon lovers out there. It’s especially great, for all the chicken liver newbies out, and for all my bacon loving paleo people. Trust me, bacon makes everything taste better, and if you’re not a fan of chicken liver, you should still give this a try.
My husband actually came up with this idea. Since my traditional chopped chicken liver, uses hard boiled eggs anyway. It was a really easy to add bacon to the recipe, to give it more wonderful breakfast flavors. Plus, I was able to caramelize the onions in leftover bacon fat, which means a ton of bacon flavor. Chicken liver is the mildest of the livers, but it can still be a strong, unpalatable flavor, especially for those who aren’t used to eating it. So, it’s best to cook it with strong flavors, otherwise the liver flavor will overpower the dish and turn off people to offal. Which would be a shame, since it’s such a powerhouse of nutrients.
Breakfast Chicken Liver Pate
- 1 package of bacon (8 oz)
- 1 large white onion
- 2 hard boiled eggs
- 1.36 lbs of chicken liver
- 1 tsp sea salt (or more to taste)
- 1 tsp black pepper
- 1 large cucumber
- (optional) garnish with 1 tbsp fresh chives
- Hard boil eggs set aside.
- Fry up bacon in large pan, set aside bacon and save fat in pan.
- Chop up white onion, and caramelize in bacon fat, then set aside.
- Leave leftover bacon fat in pan, and saute chicken livers 4 minutes per side or until inside is pink.
- Then, in food processor, blend up bacon and onions first so there are no chunky bacon bits. Then add chicken livers and blend until desired smoothness.
- Lastly, add hard boiled eggs, sea salt and black pepper and pulse food processor a few times.
- (Optional) Serve on sliced cucumbers, and garnish with chives.
This tropical soft serve ice cream was really easy to make in the Vitamix. It’s made without additional sweeteners or dairy. The frozen bananas give it a creamy texture, and the fresh ginger gives it a little bit of a spicy kick. My husband and I both love sweet and spicy flavors, so this was definitely a new favorite. We’ve been wanting to get an ice cream maker for awhile, but if you’re without one, like us, this is a crazy easy alternative.
Tropical Soft Serve Ice Cream
- 1 pineapple chopped
- 2 bananas chopped
- 1 tsp of fresh grated ginger
- Chop bananas into small half inch slices an freeze on cookie sheet lined with parchment paper.
- Chop of fresh pineapple, freeze half of the pineapple on a cookie sheet lined with parchment paper, and save the rest of the non-frozen pineapple.
- When fruit is frozen, add non-frozen pineapple to bottom of Vitamix, then put frozen fruit and fresh ginger on top for easier blending.
- Then blend as best you can, using the Vitamix plunger. If you still have some frozen fruit chunks, don't stress, it will still taste amazing.
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
a Rafflecopter giveaway
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!
- 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.
- Then, time to serve.