Squash Fries.

See those yellow things?   No they are not french fries... They're SQUASH fries!  Also known as my version of "real food french fries."  Squash fries have no trans fats, acrylamides, or toxic omega-6 vegetable oils.  They are super easy to make and are a definite crowd pleaser.   They are Paleo and Primal.  Your friends, family, spouses and children will have NO IDEA that they are eating something healthy and nourishing.  You'll never go back to eating normal french fries again.  Well maybe not true, but you'll definitely consider the thought -- they're that good!  My family could not rave about them more.

The other foods in the picture are homemade venison burgers with fresh chopped onion, parmesan cheese and spices.  And the white stuff is not rice, but cauliflower rice, which is simply steamed soft cauliflower mashed with a fork and mixed with grass-fed butter, and salt and pepper.  Deliciously Primal and Paleo!  I can't believe ketchup didn't make it into this picture :)  We love ketchup at my house and that would be a perfect addition to this meal.   I am sure I doused my plate in it after snapping this photo ;)  Dipping these nourishing squash fries into real ketchup made this meal a highlight of my culinary year.   I am so excited to (finally) be sharing it with you... I've been making these for almost a year.

Squash Fries
    makes four servings

    2  organic delicata squash
    unrefined sea salt
    organic black pepper

To make your squash fries:
  1.  Prep the squashes:
             1)  Wash the outside of the squash well.  You will be consuming the skin.
             2)  Cut both ends off of the squash and then cut in half lengthwise.
             3)  Scoop out the seeds from both halves.  Slice lengthwise into small strips
  2.  On a hot cookie sheet that has already been in the oven (can be lined with a Silpat), broil the squash fries on high, watching carefully so that they don't burn and moving them so they don't stick to the sheet.  Having the sheet already hot helps them to come out more crispy.  You can also bake these around 425 until they are cooked, as well.
  3.  Serve to your wonderful family with condiments of choice.  I like sprinkling some more unrefined sea salt on mine and then dipping them in ketchup.  If you do have leftovers, they keep very well in the fridge for a couple of days.  Eat them cold :) or warm them up!

YUM!  So easy and so delicious!  They make a great primal snack!

What Is Up and What Is Down.

To say that this has been a busy season of life for me would be a little bit of an understatement.  I've got a lot to tell you about, but I'll keep it short, because I've got more interesting things I should write about, like the grain-free granola I made this week...

This semester was my last of undergrad.  I knew Senior Spring would be very busy and it was.  Besides classes I tried to do as much as possible (not knowing how long I would really still be in California) like hanging out with my friends, going new places, and trying to figure out the next step for after graduation.  The latter was the most hard.  I know my passions, but couldn't figure out how i should use them.  For years I have been thinking about pursuing graduate work in nutrition or going to medical school to become a Naturopathic doctor.  As the semester unfolded it was looking like I was going to stay in California (not move home to the East Coast), find a job, work, and save up some money before going on to whatever graduate school path I decide.  So I applied to jobs, I applied to internships, (one of them was on a old agricultural estate, ie, an organic working farm in Tuscany, Italy), but nothing worked out.  Then during Spring Break I was visiting a friend and I was in the area of an naturopathic school and so I decided to visit.  It really opened my eyes, and when I got back to school I applied to three different naturopathic schools in three days.  And so from the beginning of April to the beginning of June, I juggled finishing up undergrad and planning for medical school in the Fall.  This preparation largely consisted of visiting all three schools for personal interviews.  I traveled to Tempe, AZ,  then to Seattle, WA, and after graduation, to Portland, OR.  All of this within a mere six week period.  I was admitted to all three schools, and given scholarships to two.  And so I am officially, officially, going to naturopathic medical school.  I know this is what God wants me to do.  I feel so much peace and excitement when I think of pursuing this new path.  I'm doing this because I believe He has given me talents and a calling.  My arms are open and I am excited for everything new and all the adventures that await me around the bend.

And that explains just why you haven't been hearing for me.  On top of all that my parents are moving, and my older brother is having TWINS next month.  My life is very full right now, which is such a blessing.  So dear reader, know that I am busy, and with all these changes in my life I have no idea what path my blogging is going to take.  Lately it's been the last thing on my mind.  I still cook and bake, and I still read my favorite food blogs, but as anyone who blogs will tell you, blogging takes time and effort.  After a long day lifting boxes or making phone calls or studying, sometimes is the last thing I'd like to do.  Thanks so much for all the comments you've left over the last few months.  It is so great to know that my recipes are making a difference in your lives.  That's why I have this blog.  Helping people make something taste good and have it work for their dietary restrictions and also be healthy (which they thought wasn't possible), really gets me excited.  Keep reading, and I promise you I will keep sharing.  It may not be as frequent, as you've already witnessed, but I will share.  Thanks for sticking around!  I am excited for what's next!  And if you don't already, try following me on Twitter... sometimes I can more easily update that than write a post.

I hope to get a few recipes up this week... stay tuned!!

Nourishing Vegetable Egg Casserole

If you're on a budget, tight for time, really hungry and love real food, this recipe is for you.  I created this casserole specifically for these constraints.  I needed a dinner dish that was filling, nourishing and grain-free with adequate protein and fat.  This casserole easy, cheesy and delicious.  As you can see, there's a bit missing!  That was me ;)  It's a perfect dinner option that can easily be sliced and re-warmed.  I have even taken a cold slice of this casserole to-go for a meal on the run and it is perfect!  This dish is great for working or busy moms too, since all that's required is five minutes of assembly and then baking time.

Nourishing (and Easy) Vegetable Egg Casserole
    makes anywhere from 12-18 servings

1 dozen  real eggs
1 package  frozen vegetables of choice
1 package  fresh mini mozzarella balls, or shredded cheese of choice
Any leftover chopped vegetables - I used organic scallions
1/2 tsp  smoked mild paprika
1/2 tsp  cayenne pepper
Unrefined sea salt and black pepper to taste

To make your casserole:
  1.  In a large bowl, whisk eggs together by hand until glossy yellow.
  2.  Add frozen vegetables, cheese of choice, spices and any leftover vegetables. Fold together with a spatula.
  3.  Pour into a lightly greased (use butter, olive or coconut oil) 9x13 glass baking dish. Mine was actually a bit bigger than a standard 9x13, more like 10x15. This will only affect the thickness.
  4.  Bake, covered in foil, at 400 degrees non-convection for about 30 minutes. Remove foil, and bake longer until top is golden brown, the middle is set, and the eggs have puffed up a bit.
  5.  Let cool, slice into squares and enjoy!

Broccoli, onions and peppers are great vegetables for this dish, but feel free to use whatever vegetables are your favorites! This is a great way to use leftover roasted vegetables.  Change it up and make different flavor combinations.  For an Italian flare, use oregano, basil and thyme, along with parmesan, ricotta or mozzarella cheeses.  For a Mexican flare, use homemade taco seasoning, along with cheddar, feta or cojita cheeses.  For an Indian flare, use garam masala or curry powders, along with very mild cheddar or goat cheese.  I could go on, but I think I've given you enough ideas.

Have a happy, healthy, nourishing dinner!