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Most of my clients are on a Paleo Diet or try to eat Paleo most of the time.  I love making granola and set out to create a Paleo granola recipe.  When I did research on the internet I mostly found granola made exclusively with nuts and dried fruits.  These recipes did not seem like granola to me.  I have been using hemp hearts, chia seeds and flax seeds in many of my baking recipes and decided to give this healthy trio a try in a granola recipe.

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Using nuts and seeds with hemp hearts created a very tasty granola that looked much like granola and tasted very close to traditional granola as well.  You can enjoy this granola with almond milk or your favorite yogurt, milk or coconut milk.   One of my clients says he just eats it straight out of the jar throughout the day and takes it on all of his bike rides.

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Paleo Granola with Maple, Hemp Hearts, Chia Seeds and Flax

Makes 6 servings.

1/4 cup chia seeds

1/4 cup hemp hearts

1/2 cup flax seeds

1 cup nuts such as almond slices, cashew nuts, walnuts,

1 cup seeds such as pumpkin seeds and sunflower seeds

2 cups dried fruit such as diced apricot, raisins, cranberries, diced dried fig or apple

1/2 cup real maple syrup, honey or agave nectar

1/4 teaspoon sea salt

1/2 teaspoon cinnamon

1/4 fresh grated nutmeg

Pre-heat oven to 350 degrees and line a baking sheet with parchment or a silpat.

In a medium bowl add 1/4 cup maple syrup to chia seeds, flax seeds and hemp hearts. Toss to coat.

Spread this mixture out on the pan and press it down so that everything bakes together.

Bake for 10 minutes.  Let cool and break apart.  This way you get little clusters and crunchy bits.

Add nuts and dried fruit, remaining 1/4 cup maple syrup and sea salt and spices.

Return to the oven and bake another 10 minutes.

Store in an air tight container for up to 3 months.

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I’ve seen salads in jars on the internet but I just started making them.  My garden is producing beautiful salad greens right now.

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I knew my clients would love to look into the fridge and see lovely jars of salad.  When you package food in a glass jar, not only does it look pretty but the jars are reusable.  The best part is that you pour the dressing over your salad, shake and enjoy.

Here is a lovely window box in my kitchen.  I never thought of growing lettuce in the house.  It works great.

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This week I prepared salad in a jar from my garden beds with lemon cucumbers, roasted cherry tomatoes and served it with a cilantro, pumpkin seed, agave nectar dressing.

My cherry tomatoes were not very sweet and so I roasted them with avocado oil, garlic, fresh thyme and sea salt.

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Slow roasting allowed for the moisture to evaporate and the sugars to condense and caramelized on the outside of the tomatoes.  I could not stop eating them hot out of the oven.  I had to make a second batch.

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The tiny roasted tomatoes were very delicate when cooked but firmed up with a rest in the fridge.

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Pumpkin Seed, Cilantro and Avocado Oil Dressing

Serves 6

1/2 cup white wine vinegar

1/4 cup avocado oil, canola oil or extra virgin olive oil

4 tablespoons toasted pumpkin seeds

1/4 cup of washed cilantro leaves

2 tablespoons agave nectar or honey

1/2 teaspoon sea salt

1/4 teaspoon black pepper

I prefer to use avocado oil since it holds an emulsion for much longer than canola oil or olive oil.  Avocado oil has a great creamy flavor as well.

In a blender or food processor add vinegar, pumpkin seeds, cilantro, agave nectar, sea salt and pepper and pulse until the nuts are ground and the cilantro is chopped up.  About 4-5 pulses.

Turn on blender and while it is going add the oil in a stream for about 1 minute.

Chill for about 1 hour for the flavors to meld or you can serve your dressing right away.

 

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My acupuncturist gave me a big box of peaches.  This guy is the best.  He gets my energies all aligned and gave me peaches.

Some people are just amazing.

So I made him some peach jam and a fresh loaf of artisan bread.  It was the least I could do.

As I peeled the peaches the juices were running down my hands.   The smell filled the whole house.  I was going to make plain peach jam but when I stepped out into my garden and saw that my thyme bed had actually seemed to get bigger.  I had already picked a bunch of thyme the day before and dried it. I decided to add fresh thyme.  Most of my private clients eat a Paleo diet so I added agave nectar instead of sugar.  The agave nectar gave the jam a rich flavor and I believe was much better than jam with sugar.

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I love canning anything but peach jam is one of my favorites.  This year I helped organize the canned foods show at the Boulder County Fair Grounds.  I was also asked to judge the cheese entries.  They actually paid me to eat cheese and comment about it.  Lovely.

This is a great jam to can, freeze or just use right away from your fridge.

Colorado Peach Jam with Fresh Thyme and Agave Nectar

8 cups peeled and sliced peaches

3 cups agave nectar (if you are using sugar increase to 4 cups because agave nectar is sweeter than sugar)

1/4 cup fresh squeezed lemon juice

8 tablespoons pectin

1/4 cup Fresh Thyme washed and leaves taken off the stem (save the stems for stock!)

Add peaches and agave nectar to medium saucepan and heat over medium high heat.  Simmer for about 10 minutes and add your fresh thyme and lemon juice and pectin to the pot and simmer for about 5 more minutes.

At this point you can choose to can the jam.  Here is a link to great canning instructions.  You can also choose to freeze  your jam for up to 3 months or put it in your refrigerator to enjoy within 3 days.

 

 

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Making burger buns from scratch is one of my favorite ways of taking a simple meal and making it memorable.

This summer I was asked by the folks at the Longmont Community Garden space in my neighborhood to make some hamburger buns for a block party they were throwing.  It was supposed to be about 50 people but quickly grew to 200.

This seemed like a perfect opportunity to make the best hamburger buns ever!

For my burger bun recipe I wanted a flavorful interior and a light crust.  Hamburger buns should not over shadow the burger patty but accent it.

I started by looking at no knead recipes.  I love the artisan flavor of a no knead bread.

My “go to” recipes on no knead breads are inspired by Artisan Bread in Five Minutes a Day.

I am a huge fan of the no knead bread recipes because they are easy to make and the long fermentation time of the dough creates complex flavors.

In an earlier post I made burger buns and it is a quick and easy recipe but found them to be a bit more moist and dense than I wanted for this new recipe.  My previous burger buns were fantastic but I wanted them even better.

The recipe for no knead artisan breads created a tough crust and a hamburger bun that over whelmed the burger.

I needed a lighter crust.

When gluten develops in flour one of the ways to break up strong bonds that create a dense crust is fat.  I tried a no knead recipe adding more olive oil but it did not create the effect I was looking for.

Next I tried a milk and butter mixture.  Success!

The moisture in the milk and fat in the butter created a tender crust, light interior and buns that were perfect.

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Light and Tender Hamburger Buns

Recipe makes 12 hamburger buns.

6 1/2 cups all purpose flour

3 teaspoons kosher salt

1 cup whole milk

2 cups water

4 tablespoons soft butter

1/4 cup honey

2 teaspoons yeast

1 tsp olive oil or canola oil

In a large bowl whisk together flour, salt and yeast.  In a medium sauce pan warm water, butter, milk and honey to about 110 degrees.

Add wet ingredients to dry and mix well.  You want the dough to come together in a shaggy mess.  Turn dough out on to a lightly floured surface and knead about 10 times.  Yes, I know this is a no knead recipe but the dough seems to come together better if you give it a very quick knead.  I guess you can call this a partial knead bread.  This is not to develop gluten strands but to make sure the dough is mixed well.

Oil the inside of your dough bowl with 1 teaspoon olive oil.  Don’t worry about the dough stuck on the sides.  When you add your dough back to the bowl and roll it around the bowl to oil your dough it should pick up most of the dough stuck on the sides.

Cover bowl tightly with plastic wrap and keep in a warm area of the kitchen for 8-12 hours.

After dough has sat and fermented then turn it out onto a lightly floured surface.  The dough will seem loose.  Dust dough ball with flour and cover with a plastic wrap and a clean kitchen towel for 1 hour.

Divide dough into 12 pieces.  Shape into tight rolls.  Here is a great link on how to do this from The Kitchn.

Line a cookies sheet with parchment paper or a silpat and dust lightly with flour.  Evenly space your dough balls and cover with plastic wrap sprayed lightly with oil.  Let rise for 1 hour.

Bake for 20 minutes or until golden brown.  Bread develops flavor as it rest so let your Hamburger buns rest for at least 30 minutes or overnight before cutting.

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Last year I started working for a new client and taking a job with this group was truly a game changing decision for me.

The definition of a game changer is:  an event, idea, or procedure that affects a significant shift in the current manner of doing or thinking about something.

Working with the Unreasonable Institute was a game changer for me because it caused a significant shift in my current manner of thinking about nearly everything and how I live my life.

How can catering for a group of people change me so much?

The people who are involved with the Unreasonable Institute are good people.  Like I always tell my kids, “who you hang out with is important.”

I have never been around such a committed and positive group of people in my life.

The people who work at the Unreasonable Institute are good people, doing good things and having great success at it.  They are supportive and encouraging people who work tirelessly at the things they believe in.   Good people.  I can go on but that statement pretty much says it all.

Now, I am a much better person than I was before.  I am happier and work harder and it is all because I responded to a Craig’s List posting that I was not sure I wanted to respond to.  I did not want to take on retreat catering clients but I am sure glad I did for this group.

Here is a bit from the Unreasonable Institute website.

What is the Unreasonable Institute?

We exist to give entrepreneurs tackling the world’s greatest challenges an “unreasonable advantage.” How do we do this? Each year, we match a dozen carefully vetted ventures from around the world with 50 mentors (including the Chairman of Whole Foods, a guy who’s helped over 20 million people out of poverty, and a Time Magazine Hero of the Planet) and 100+ funders at 5-week bootcamps.

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After the five weeks, we provide entrepreneurs with pro-bono executive coaches, support in sustaining their relationships with relevant mentors and funders, guidance and connections from a dedicated team whose main job is to get these ventures funded, and access to our network of 250+ partners, 100+ mentors, 250+ funders, and 82 ventures from 37 countries. Our goal is to help each of these ventures scale up to meaningfully impact the lives of over 1 million people each.

I get to cook for these people and it is the best job I have ever had.  It is a privilege and an honor to work for the Unreasonable Institute.  I am cooking for my second summer for the amazing ventures, mentors, investors and Unreasonable staff and having a blast.

My granola is popular at the Unreasonable Institute so I decided to share the recipe.

Make your own granola.  It is super simple, tasty and cheaper than store bought granola.

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Make your own Tasty Granola

or

Unreasonably Easy and Tasty Granola
Ingredients

3 cups rolled oats
1 cup sunflower seeds
1 cup pumpkin seeds
3/4 cup shredded unsweetened coconut
1/4 cup brown sugar
1/4 cup real maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup dried fruit like raisins or cranberries

Preheat oven to 250 degrees.

Mix everything in a big bowl.

It is that simple.

Spread it out on a large cookie sheet that has been sprayed lightly with non-stick spray and bake for about 1 hour at 250 degrees.

Turn your pan around, in oven, every 20 minutes.  Stir up the granola.

Finish baking.

Feel free to get creative with your ingredients.  Add chocolate chips or make it healthier by adding hemp harts, chia seeds or flax seeds.

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This picture was taken last year.  I will post some great pictures in my next post of some of the wonderful people at the Institute this year.

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white chicken chili indian eggplant 032Kale is the new black.  It is so trendy I even saw a kale soda by Hansen’s on the shelf the other day.  My local market has lacinto kale, red winter kale, green kale, baby kale and many packaged snack foods made with kale.  If you go to the market late in the day where I live in Boulder Colorado it is likely the kale display will be picked over and only a few sad bunches left

The mustard greens are often left untouched.  Mustard greens are part of the cruciferous family of veggies that are powerhouse vegetables for phytochecmicals that are beneficial in a healthy heart.

Mustard greens are quick cooking and add a wonderful slightly bitter flavor to dishes.  Grab some instead of kale.

My favorite way to prepare mustard greens is a light saute in olive oil or hemp oil.  Mustard greens are also great added to soups or stews.

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A  veggie popular combination I make for my clients is a combination of baby kale, chard and mustard greens that are lightly sauteed in hemp seed oil or olive oil with just a dash of sea salt.  I remove the greens from the pan when slightly under done so that the carry over heat finishes the cooking process while the greens rest.  Mustard green take only a few minutes to saute unlike full grown kale or collard greens that take longer to cook.  Pair sauteed mustard greens with pasta, curries, soups or as a healthy side dish.  I  like to thinly slice mustard greens and add them to a salad with a sweet component such as dried cranberries or dried cherries to balance the mustard flavor.  Mustard green salads are great with dried fruits, roasted fennel or roasted sweet potatoes and can be dressed with a sweet balsamic.

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To choose perfect mustard greens look for leaves that do not have any yellow or brown spots.  Leaves should also be firm and spring back to the touch.  The color should be a bright green color for the freshest greens.

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Next time you are at the market choosing greens add some mustard greens to your cart and you will be glad you did.

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There was a  barrel of little tiny eggplant at Sprouts market recently.  My teenage daughter was with me and she delightedly exclaimed.  “Mom, look at the tiny aubergines.”  She loves to call eggplant, aubergines since she found out that is what they call them in England.  “Can we get some?”  This question surprised me so I said to her that she did not like aubergines.

Her response was to tell me they would be great in pictures.   She really knows how to get me to do what she wants.  I often purchase food just because of its photo worthy qualities.

I don’t use eggplant often in my private chef service as many people find the interior texture of cooked eggplant to be unpleasant.  Eggplant can  get a bit mushy inside.  I thought I would try these new small eggplant and see what the flavor and texture were like.

I cut the small veggies  into half and tossed them in olive oil, garlic, balsamic vinegar and sea salt and let them marinate for about an hour and grilled the eggplant at a high temperature.

The interior texture was firm and flavorful.  Most of my eggplant haters loved these tiny aubergines.  I found out they were called Indian eggplant.

I can see why these smaller eggplant are used in Indian cuisine.  They hold a firmer texture in sauces but still soak up the flavors.  The larger eggplant sold in grocery stores would not be very good in a thick sauce since the texture of the spongy vegetable would become too mushy.  Try these little veggies next time you are making a curry or grilling.

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Ribs, Paleo Meatloaf, asp veggies 071Every time I make this dish it is always a little different.  The flavor combinations of green chile, creamy white beans, tender chicken and earthy cumin come together perfectly in this light summer chili but my earlier versions of this dish were good but not great and I wanted  to keep tweaking the recipe until it was amazing.    I have finally found the perfect combination of meat, beans, smoky veggies, spicy chile and flavorful cumin with this latest version.

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The first change I made was to use ground chicken instead of diced chicken.  This chili recipe is good with diced grilled chicken thighs  but the cumin permeates the ground chicken and creates a  chili  with an amazing taste.

The next change I made was to brine my beans before cooking.  I  like the flavor and texture of  beans from a can where the beans have a whole structure with a creamy interior and great flavor.  When I cook dried beans to get them as tender as canned beans I would usually have to cook them until they fall apart.

Then I found out about brining  beans before cooking.  I often brine meats before cooking especially if you buy free range chickens or fresh heritage pork.  These meats are not commercially brined and can turn out tough if not cooked  carefully.   Brining  will also distribute flavor through out the meat and help your meat  stay tender.  Same technique evidently works with dried beans as well.   The bean will stay whole and the interior is creamy and perfectly seasoned.

This is a link to an earlier post on brining meats.

 Cider brined chicken and the trans-formative power of salt.

Brining beans is a new technique for me and  is one of those kitchen skills that is useful for making perfectly cooked foods and saves money.  Cooks Illustrated has this great video on the how and whys of brining beans.  I highly suggest you try it next time you cook dried beans.

You are welcome to use canned beans but I just wanted to share this bean cooking revelation so when you do have extra time or want to save money you can cook dried beans perfectly.

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Amazing White Chicken Chili with Grilled Veggies, White Beans and Poblano Chilies

Serves 8-12

2 lbs ground chicken (I use a combination of thigh meat and breast meat)

1 large red onion cut into large circles

3 medium zucchini sliced lengthwise in half

3 bell peppers cut in half (I like to use a combination of red, yellow and orange)

4 poblano chilies or 1 cup fire roasted green chile from a can like Hatch Fire Roasted Green Chile

3 carrots peeled and cut in half lengthwise

2 15oz cans of white beans or 1/2 lb white beans brined and cooked ahead of time

1 24 oz can of Muir Glen fire roasted and crushed tomatoes

2 tbs avocado oil, canola oil or olive oil

1 tbs ground cumin

1 cup chicken broth, stock or water

fresh cilantro, sour cream and jack cheese to garnish

Sea salt and cracked black pepper to taste

Heat the grill to cook the veggies.  While your grill is heating start browning the ground chicken in a dutch oven or heavy bottom pot with 1 tbs avocado oil and season with sea salt the pepper.

If you do not have a grill you can use a grill pan, roast your veggies in a hot oven or buy them grilled at Whole Foods or your local specialty store that has such wonderful luxury items as grilled fresh veggies.

Toss the veggies in  1 tbs avocado oil and season with salt and pepper.  When you grill your veggies for the chile make sure your grill is very hot because you will just be marking the veggies and getting a good smoked flavor in them.  The veggies do not necessarily need to be cooked through on the grill since they will finish cooking in the chile and if you under cook your veggies on the grill they will hold together better in the chile.

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The  poblano chiles should be cooked much longer than the rest of the veggies since you want to get the outside skin blackened over at least 60 percent of the chile.

While your veggies are cooling add broth, beans, cumin, roasted tomato, to the ground chicken.

Dice the zucchini, onions. bell peppers and carrots into a small dice.  Peel the black skin off the poblano chilies and dice into a small dice as well.  Here is a good article on roasting and peeling bell peppers and chilies.  How to peel poblano peppers.

Add diced veggies into your chile and taste for seasoning.

Add salt and pepper as desired.

Let chile simmer for about 10 minutes and serve hot topped with cheese, fresh cilantro or sour cream.

 

Just a quick note on a new pantry item that I cannot do without.  I buy this tasty oil at my local Costco.  Hope you can find it in your local store or buy it at Chosen Foods online.  Avocado oil makes perfect salad dressings and is also great for high heat cooking.  Popcorn turns out sublime when made in avocado oil.  It does not have a strong flavor but adds a nice creamy flavor to foods.

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Personal chef Quinoa Bars 122

A common mental image of a “hacker” is a computer geek who uses his computer to get unauthorized data.  Thankfully. the term “hacker” no longer applies only to computer geeks.

This term has a completely new meaning that I embrace and embody in my everyday life and my career.  It is a beautiful thing.

The term hacking can also be used to describe someone who combines excellence, playfulness, cleverness and exploration in performed activities.  Now that is what I am talking about!

My darling friend Cesar asked me to make some food for a retreat he was organizing.  He wanted some delish and healthy meals and snacks.  I wanted to try something new for snack ideas.  Here is a picture of Cesar enjoying one of my meals at the Unreasonable Institute retreat this summer.

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My other darling friend Pascal has a recipe on his fridge for quinoa snack bars.  I did not have a copy of the recipe but could remember the basics of the recipe and decided to give it a hack.  You should check out Pascal’s website Make Awesome Shit Happen.

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Using ingredients I had in the pantry and pulling out my food processor I got to work.  I was surprised at what a “healthy hack” this snack turned out to be.  “Healthy hacking” means when you get a result in the kitchen making fantastic food with beautiful ingredients that does not take hours of time or years of skill.  I delight in finding recipes that are similar to expensive convenience items and are simple to make and cost a fraction of the retail price.

These healthy and tasty bars are a great “kitchen hack.”    Packed full of ground flax seed, organic toasted nuts, dried organic fruit, dried coconut flakes, Justin’s almond butter and agave nectar this is a powerhouse snack.

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TRY THIS RECIPE.  Kids love it, you will love it and give some to your friends and they will love you more!

I urge you to step into your kitchen and hack away.  No, I do not mean you should wield you knife in an unsafe manner but approach your cooking with a mindset that  embodies excellence, playfulness, cleverness and exploration.  Have Fun!

This a gluten free, paleo snack that is also vegan.

Quinoa Fruit and Nut Bars

Makes 12 Bars

Prep time 10 minutes

10 minutes to set

20 minutes to enjoying a yummy and healthy snack.

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Ingredients:

3 cups dried fruit, you can use apricots, cranberries, raisins, dates or any other moist dried fruit

1 cup shredded unsweetened coconut

2 cups nuts, I used almonds, walnuts and sunflower seeds and you can toast them or use them raw for a healthier hack

1/2 cup organic quinoa

1/2 cup organic flax seeds

1/4 tsp sea salt

2 tbs agave nector

4 tbs Justin’s Almond Butter, I could say to use any almond butter but for best results use Justin’s.

A great kitchen hack for baking and prep is to use a flexible cutting board, silpat baking sheet or parchment to measure out your ingredients.

Then you can just lift up the flexible surface and pour into your food processor or mixer without a mess or losing any ingredients.  So easy and simple

1.  Grind the flax seeds for about 2 minutes.

2.  Add Nuts, Quinoa and dried fruit then grind for another 2 minutes.

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3.  Add coconut, salt, agave and nut butter and mix for 2 more minutes.

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4.  Line a 11 x 7 inch rectangular pan or any other similar size pan with parchment paper or plastic wrap.  Spray lightly with non-stick spray.

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5.  Add quinoa bar mixture to the pan and press it flat.

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6.  Set pan in freezer for 10 minutes or refrigerator for 1 hour to set the mixture and make it easier to cut.

Lara Bars and Bread 032Bars may be stored in the freezer for up to 1 month or in the refrigerator for two weeks.

Personal chef Quinoa Bars 126 About a week after the retreat I received this email from Cesar.

Connie,

Here is a photo of both my sisters and one of their fiancees with your snack bars in Argentina!  I brought the left over ones as a travel snack and had enough to share, and the girls loved them  would you mind sharing the recipe with us?lara bars girlsThis was a very nice email to receive.  I love the fact that those healthy bars made it down to Argentina to these beautiful young people!!!

Since we are on the subject of hacking let me tell you about a happy discovery in my life.  My husband recently found a hacker space in our town.  Solid State Depot is the hacker space here in Boulder Colorado.

What is a hacker space?

From the website LifeHacker I found this description of a hacker space.  They also list hacker spaces around the country.

“Great DIY projects  are often easy to do at home, but many require tools and space that you may not have. Just because you don’t have a basement workshop doesn’t mean you don’t get to scratch your DIY itch. Odds are there’s a hackerspace in your community, stocked with tools, plenty of space, safety gear, and knowledgeable people willing to help you. These spaces offer would-be makers a place to go and safely experiment, tinker, and dream. Here’s how you can find and get involved with one near you.”

Check out your local hacker space today!

frittata 4 lemon chicken 099My last blog post was titled “Self Hosting Fun”  and it was not fun at all.

This is why I have not been blogging.  I regret it.  I have blog posts swirling around in my brain all of the time.  I still have not been blogging.

Why?

Fear of failure.  It really is that simple.  I tried to jump over to self hosting with a new template and failed at being able to figure it out.   I have used many different types of templates and have been pretty successful at figuring  out how to work with templates, but not this time.  I have met my match and lost the fight.  The template I chose was not something I could figure out.  I failed.

I have a quote on my fridge that says, “Success consists of going from failure to failure without a loss of enthusiasm.”  -Winston Churchill

It is on my fridge! I see it everyday but I was not approaching this particular failure with enthusiasm.  Instead I was hiding from it.  My goal with the self hosting and new template was to create a more professional looking blog.  How could I go back to blogging until I succeeded?

My failure was not in being unable to figure out my new blog template but by not continuing to blog while I solved the problem.

I was talking on the phone to my lovely sister Shelley over the holidays and she said, “My mother in law, Doris and I love cooking the recipes from your blog.”

That was it.  That was all I needed to hear.  This is why I write this blog.  It has nothing to do with professionalism or how the blog looks.  It is about getting people to enjoy being in the kitchen and cooking healthy, scratch-made meals for family and friends.

I have not given up on making the change to a more professional looking blog but will continue to post while I approach the transition without fear and with lots of enthusiasm.

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Lemon Chicken Thighs with Thyme and Garlic

Simple and delicious, this entree is easy to make and tastes great.
Gluten Free and low carb as well as Paleo,  I love to make this dish on any night since it is quick and easy.

4-6 servings

10 minutes prep and 20 minutes cooking, but remember to let the chicken rest for at least 10 minutes after baking for the lovely juices to redistribute in the chicken for the most tender and moist results.

Start heating your oven to 425 degrees for at least 20 minutes before baking the chicken.

Total time:  40 minutes to delicious chicken.

6-12 Good quality Chicken Thighs with bones and skin.

4 large good-looking lemons, preferably organic as you will be using the whole lemon with skin and all.

1 generous handful of fresh thyme chopped lightly with the woody stems cut off or 1 tbs dried thyme (if I am using dried I like to use the French thyme from Savory Spice Shop)  Remember to save your fresh thyme stems for stock, just put them in a zip lock bag in the freezer for later use.

2 large cloves of fresh garlic minced.

2 tbs good quality unsalted butter softened. 

1 ½ tsp kosher salt

Cracked pepper to taste

Get your oven really hot.  Pre-heat to 425 degrees for at least 20 minutes while you are prepping your ingredients.

Smash together in a small bowl, the garlic, ½ tsp of kosher salt and ½ of your fresh thyme and your softened butter.  Use a fork to get it all mixed together by smashing it with the tines of the fork.  

Slice your lemons into thin circles.  Remove any seeds. 

Lay the chicken out on a foil or parchment lined baking sheet.  Give the thighs a little room for the heat to circulate around them and allow for the skin to get crispy.

Lift up the skin of the chicken thighs and insert a small amount of butter mixture and one slice of lemon.  If you are making 6 thighs you will put in more butter mixture than if you are make 12 thighs.  Just use you judgment on how much you should put in.  You can measure out the butter mixture ahead of time so that you can see how much to use on each thigh.  I usually use around ¼ tsp per thigh.

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Season the top of the chicken with the rest of your kosher salt and cracked pepper.  Liberally sprinkle the rest of the thyme over the top of the chicken and bake for 20 minutes or until the internal temperature reaches around 170 degrees and the skin is crispy and browned.

Let chicken rest for about 10 minutes.

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Great served with roasted Brussels Sprouts or steamed fresh broccoli.

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