Taste of Game

Is anyone else starting to feel the cool breeze of fall blowing in the air?

I definitely don't, but I am just pretending that it is there.

I love fall. Plain and simple. To me it is the best time of the year. Reasons why?

Orange. It's my favorite color.
Food. The food is sooo good! Pumpkin anything please!
Beer. Ohhhh the beer! The bestest beer!
Football. 'nuff said!
Cool breezes. Best day of the year is in jeans and a long sleeve shirt with the sleeves pushed up.
Boots. Show me those ridin' boots, ladies (love 'em!)!!
Fires. Love to build me some good, real, one match kind of fires.
Camping. Who doesn't love to go camping?!
The leaves. Not much that is more beautiful than fiery red, yellow, and orange leaves.

This year, we hope to add a new favorite thing to this list. What is it, you ask?

Hunting.

We are virgin deer hunters this season. Now that we have our bows and a fake deer staked out in the backyard, we are going to try to put our practice into reality starting this weekend. I am not going to hunt initially. My hubby wants to be the first to kill. I cannot blame him. It's a man thing, I understand. However, I am going to be there every step of the way. Camo and all!

In honor of Georgia's first week of bow hunting season I have a real special treat for you all. My father-in-law went dove hunting last weekend and shot a whole bag of doves. Not knowing what to do with them, he of course brought them over to his favorite food buddy's house. Yep. We definitely agree on food!

I came up with this recipe thinking of a delicious appetizer you could snack on while watching your favorite team play on Saturdays this fall. However, my favorite food tester thought they were more of a delicacy - an hor d'oeuvre eaten by the high class of the early south after a day of hunting. I halfway think he thought they were fancy because I served them on my china, which I NEVER get out. I just thought they would look pretty on a delicate white plate. Anyways, you will definitely enjoy these!

Juju's Paleo Bacon-Wrapped Dove 

Ingredients:

Dove breasts (skinless, featherless, boneless... just the boob)

Bacon, strips cut in half

3 Tbsp worcestershire

1 Tbsp apple cider vinegar

1-2 tsp pure raspberry jam

Cayenne pepper to taste

Salt and pepper to taste (keep in mind, this is what brings out your flavors)

PINCH of nutmeg (do NOT overload, I mean just a tiny pinch!)

Directions:

Heat oven to 425 degrees.

Wrap each breast with your half strips of bacon. Secure with toothpick.

Place on baking sheet. I used my stone so I didn't use non-stick spray, but if you are using aluminum you might want to consider it.

Mix the rest of the ingredients in a small bowl. 

Put in microwave for 30 seconds. Whisk while warm.

Brush sauce over your bacon-wrapped doves. You will still have sauce left over.

Put in oven for 7 minutes. Brush again with sauce.

Keep in oven another 7 minutes. If bacon is still not crispy, brush with sauce again and put back into the oven for another 5 minutes, or until the bacon is nice and cooked/crispy.

After taking them out of the oven, drizzle with any leftover sauce.

Serve fresh out of the oven. 

Hope you guys enjoy these, Paleo eaters or not! They are definitely delicious and gorgeous!

Oh yeah, and they are SUPER easy! :)

Happy early fall y'all (I definitely don't say this but it rhymed)!!!

Progress

A few weeks ago, some of you may have read my post about my goal of getting fit and healthy. I wanted to give you all an update on my progress, what I have been doing, and most importantly (in my opinion), what I have been eating.

Last week, my husband and I started doing Shaun T's Insanity. My husband had bought the workout DVD's off of Amazon several weeks ago, but we couldn't find the motivation to start until about a week ago. I thought this would be the PERFECT way to meet my goal of trying to be the fittest and lightest I have ever been by the time of my 25th birthday. Since the workout plan that comes with the video takes about 60 days, the timing was perfect! I started the videos about 63 days before my birthday.

The first workout we did was actually a fitness test that comes with the videos. You do this test every 2 weeks to track your progress through the workout plan. After doing the "fit test," I was a little disappointed (and a little happy on the inside). I thought the workout did not live up to the name of "insanity." I thought it was easier than it was supposed to be. However, starting day 2, I needed to recollect my words, because it. was. hard. I was SO sweaty in about 5 minutes after starting. After doing CrossFit for over a year before starting this DVD, I do have to say that if you are looking for a challenging, kick your butt kind of workout that requires no equipment, this DVD set is right for you! After doing the workouts only a week, I know I will see a transformation in the 60 days. I am not sure if I am going to meet my goal, but I am going to do the best I can!

The most important part of this post is now HERE! What have I been eating, you ask? DELICIOUS, HEALTHY FOOD! My husband and I have been eating Paleo on and off for about 2 years. We are not "strict" Paleo-ers, but we do stick by most of the rules.

Basics of Paleo = fat is not what makes you fat + sugar is what makes you fat = anything that breaks down into sugar in your body also makes you fat = starchy carbs are what make you fat.

The main items that make you fat include the following: bread, noodles, rice, bananas, corn, sugar, any artificial sweeteners, honey, etc. We will use honey or stevia, but even these items can become the equivalent of sugar in your body. One of my favorite explanations of this is found on one of my favorite go-to websites for Paleo recipes.

So basically, because my favorite food items to eat include noodles and rice (I am Italian and any Asian on the inside), my whole world was rocked by switching to this diet. I whined and complained to my husband because all I wanted to do was cook curry with rice or some kind of pasta dish. I was ridiculous! However, now things are different. I actually do not even like the taste of rice dishes or noodle dishes. I SO prefer my Paleo versions of these items. My Paleo "rice" will never let me down, along with my "zoodles" or spaghetti squash noodles. The best part about subbing these things for starchy carbs, is how you feel AFTER you eat! You feel like you didn't eat anything, although you are full. When I eat meals with lots of starchy carbs or bread, I feel like I ate an elephant that is growing inside me (talk about gluten belly - if you don't believe me, google it and look at the images!).

Anywho, our diet has flipped a 180. We were eating out MOST of our meals, whether I was eating lunch at work, or my husband going to get Zaxby's for lunch at work, or I was swinging by Five Guys or Panda Express several nights a week on my way home from work. This is just sick. Our bodies were not made to eat such processed, nasty CRAP.

I have actually been making breakfasts, coming home from work and COOKING (I couldn't believe it either!), and preparing food in advance to set ourselves up for eating success!

Here is a look into our world of eating....

Paleo Chicken Fingers with Sweet Potato Curly Fries

Feta Steak and Arugula Tacos (Yes, I could be on the creative team of Torchy's Tacos)

Steak Avocado Omelet

Pot Roast over Cauliflower Rice with Paleo Mushroom Gravy (this gravy was to DIE for)

Egg Sausage and Avocado Scramble

Chicken with Artichoke Mushroom Gravy and a Baked Sweet Potato

Breakfast Burrito

Homemade Tuna Salad over a bed of Greens with my version of Tre Colore Pesto as dressing

SO Coconut Yogurt with Fresh Blackberries, Raspberries, and Walnuts

My Version of Paleo Pizza (SO freaking good)

Recipes are linked if you are interested. A lot of this is just from my own head, so if you have any questions about recipes, don't hesitate to ask. I will definitely do a post about Paleo Pizza and that Mushroom Gravy soon. They are both crazy good!

I am going to go enjoy the weather now. You kids be good and eat good! :)

Juju's Crockpot Rye Corned Beef and Cabbage

Time for ANOTHER crockpot recipe!

I pretty much use my crockpot 3 times a week nowadays, but I have come to the point that I am experimenting. I am pretty sure this is one of my fortes, only because I am not afraid to try interesting things (which most of the time comes out to be yummy!). I can remember coming up with this one recipe using boneless pork chops when I was in college (I am sure I made my roommates try a bazillion different weird recipes!). One day I made it back at my parents' house. One of the ingredients was brown sugar, and instead of adding what I thought was brown sugar, I accidentally added cocoa powder! As soon as I added it, I KNEW I had added the wrong ingredient. I thought about trying to scoop out all the powder that had piled up on top of the chops, but I thought... now that may actually taste good...! I went with it, and it was actually fantastic!!

Side story over... sorry about my ramblings.

Another reason why I have been making so many crockpot recipes, is that I was inspired by a blog that I read called Peanut Butter Fingers. I found this blog on Pinterest, because this girl posts her outfits and where she buys all her cute clothes! Since I am in DESPERATE need of fashion advice, I started reading her posts on a daily basis. I love that she also posts recipes and workouts (and she also has a dog named Sadie that is the exact color of my Sadie). She started a Crockpot Challenge Month with other bloggers by making crockpot recipes through the month and posting the best recipes. I actually made her Crockpot Curried Lentils and it was DELISH! If you want to check out her recipes that she made during the challenge along with a list of the blogs that participated in the challenge, you can click here. 

Anyways, one thing I now LOVE to make (mainly because I love to eat it, thanks to my friend C.C. who I don't want to name for privacy sake) is corned beef and cabbage! It is SO good with so many different spices and tastes, and it is perfect for cold, winter nights!

When I first had it when she deliciously made it, she had a pretty complicated (in my opinion) recipe. She put all her spices in cheese cloth and all sorts of fancy things! 

Once we ate her DELICIOUS dinner she had made, I went home thinking, "I HAVE to make that myself!" 

So, just in time for St. Patty's Day, here is a super easy, tasty version of my crockpot corned beef!

Juju's Crockpot Rye Corned Beef and Cabbage

What you will need:

A crockpot... and a liner if you so desire

Ingredients:

1 slab of corned beef (choose your size)

Packet insert*

1/2 cup rye whiskey

1/2 head of cabbage

1 yellow onion

2 cups vegetable broth

Salt and pepper to taste

*Every packaged corned beef I have ever bought at the grocery store has had a packet of spices that comes inside the package with the meat. I just use that packet for spicing and it works well and it is easy!

Directions:

1. Get out that bad boy crockpot! Line it if you don't want to build some muscles later.

2. Open your package of corned beef and throw it in the pot. Make sure you put the package insert of spices to the side. We will open those and use them in a minute.

3. Cut up your onion. I quickly slice it up because I am lazy and don't want to dice it.

4. Cut up your cabbage. You can use the whole head if you want to. I chop it into big chunks. It will cook, so don't worry about them being too big.

5. Add your broth/stock and whiskey to the pot.

6. Add your spices. Just throw 'em in there!

7. Add the onion and then the cabbage. 

8. Season with salt and pepper now, or add it at the end (remember, corned beef is already salty, so add it a little at a time to taste).

9. Turn on your crockpot, put a lid on it, and cook for 8 hours on low.

10. EAT IT UP

Juju's Spaghetti Squash Cream Pesto Pasta

Wow! That title is a mouthful! 

I was inspired for this dish by a photo that I saw on Pinterest. It was called Spaghetti Squash Parm. 

Um. Hello! Sounds delicious!! 

Unfortunately for me, I could not trace the picture back to the link.

Fortunately for me (and for you), I have created my own! :)

Equally inspiring in this feat, was a little friend I like to call..

When weather is bad, the AeroGarden always saves the day! 

I received this as a gift from my mother-in-law. These are about the only plants that I can keep alive in my life. I love this thing dearly, because you can have fresh herbs in your dishes without the substantial mark up at the grocery store.

Any who, I needed to use up a LOT of basil. So I thought, hm....

I could make a pesto!

So that is exactly what I did after I trimmed all the basil.

Trimmed a LOT of basil.

So here is where this recipe gets complicated. I am going to separately explain each element that I made, because at the end, you put them all together to create this fantastic dish!

First up... 

Spaghetti squash noodles:

I started using spaghetti squash as noodles after we went paleo. It took me awhile to start using them because I had heard so many people that eat paleo complain about how boring the noodles are.

I am here to tell you that that is not the case!

It's what you DO with them that makes them not boring!

To make spaghetti squash noodles all you need is a spaghetti squash and some EVOO.

I preheated my oven to 425 degrees.

Then I chopped this bad boy in half hot dog style (yes, I am in first grade).

Starting in the center, take your knife and start slicing towards the end of the squash. Although it looks and sounds easy, it is not. I should have included a video of me BANGING my knife through the squash. I can only imagine what you would think.

Whatever you have to do to get this thing sliced, do it without reserve. Just please, be careful not to cut yourself or anyone else!

Once you get your squash cut in half you will see this...

See all that pumpkin inside looking stuff in the center? Like a halloween pumpkin? Take a spoon and scoop out the seeds and some/most of the pulpy inside. You do NOT have to be perfectionist on the pulp. This stuff will not be any different than the actual meat of the squash once it is baked.

Now that your oven is preheated and you haven't cut your finger off, place your squash on your stone or baking sheet, meat side up. Drizzle flesh with EVOO.

Turn squash over so that they are skin side up. Put in the oven and set your timer to 30 minutes.

If you are just using this recipe for making these noodles I will go ahead and finish with after you take your squash out of the oven.

Just a warning, they will be hot!!

Flip each squash over and get out a regular fork.

Using your fork, scape out the meat of the squash. As you start to scrape you will notice that it comes off in strings. These are your noodles!

If you are making this dish, while your spaghetti squash is in the oven, you can start making your...

Cream Pesto:

For the pesto, you need the following:

2 cups basil (I used 1 cup lemon basil and 1 cup globe basil)

1/2 cup walnuts (pine nuts are too expensive!)

2 Tbsp EVOO

1/2 cup coconut creamer (My FAV item at the grocery)

1 lemon, juiced

4-6 cloves garlic (I am OBSESSED with it so I do 6)

1/2 cup parmesan cheese, shredded

salt and pepper to taste

Put your basil, garlic, and nuts into the food processor and turn it on until fine.

With the processor on, drizzle in EVOO using the spout on your processor. 

Scoop out your mixture into a mixing bowl. Whisk in coconut creamer and lemon juice.

Add a lot of salt and pepper! Do it to taste, but I found that the more I added the better and more pronounced the flavors were.

I found this sweet spot where if you add enough salt, it REALLY brings out the flavors of the garlic and the fresh lemon juice. I included a picture so that you would know I meant a LOT of salt and pepper. Now add the cheese and mix well.

Once this is all mixed up, your pesto is done and ready to be added to the pasta mixture at the end.

Veggies/Meat: 

For the rest of the pasta, you can add your own veggies according to what you like. This is what I added...

1 red bell pepper, sliced

1/2 green bell pepper, sliced

1 purple onion, sliced

1 box portabella mushrooms, sliced

1 jar artichoke hearts, cut in half (so tasty)

1.2 boneless, skinless chicken breasts, cubed small

After everything was chopped up, I drizzled some EVOO into a large non-stick skillet on medium-high heat.

First I added my chicken until cooked on the outside (once it was white on the outside). This dish would still be awesome without chicken (just a hint for all you vegetarians out there).

Once the chicken was white, I added in the onions. 

I cooked these for a few minutes before adding the bell peppers. I cooked the mixture until the bell peppers were almost done (soft enough) before adding in the mushrooms. 

Once the mushrooms were soft enough, I poured this mixture into a side bowl. 

By this time, my veggies were done, my meat was done, my pesto was made, and the timer for my spaghetti squash had gone off. Now, take a fork and scrape out the inside of your spaghetti squash if you didn't already do that while everything was cooking up. Add this back to your pan on low heat. 

Add the veggies/meat and stir it all up.
At this point, I decided I wanted the dish to have an extra kick, so I added about 1/2 Tbsp of crushed red pepper flakes. It was spicy so only add it if you can handle it!

Now add the pesto to everything. Mix it up REALLY good so that everything is coated in the pesto cream mixture.
Make sure everything is heated through before you serve!

This is where I tried it, and LOVED it! 

I topped off each portion with a little parm for fun!

This is the kind of meal that reminds me why we went paleo. It also reminds me of why I don't consume noodles anymore. It really is that delicious.

Long Live Lobster

Just got back from Portland, Maine! Took a wonderful trip with my hubby and our best friends. It was the best trip ever!

We rented a floor of a town home/brownstone for the weekend. We could walk to anywhere in downtown Portland. The weather was perfect. The leaves were gorgeous. It was amazing.

We did take a little detour to Boston for the day. Long story, but we all loved Boston and none of us had ever been there.

To sum it all up, we ate well, drank well, had tons of fun, and we will never forget it. Here are some photos from the trip.

P.S. if you are planning to go to Portland I would HIGHLY recommend a particular restaurant called DuckFat. It was unreal. Their main attraction is their fries... Fried in DuckFat. Yummo!