September | 2015 | To-Eat List

Raw Macaroons (dairy, sugar, grain-free, paleo)

Posted on September 30, 2015 by Rachel Leigh

You know that feeling when you find gold? When you know you discovered something great? You lose sleep thinking about it? You stand at the open fridge just staring at it?

Well that’s how I feel about this recipe. I’ve discovered a recipe that I absolutely love! It all started when I (kinda) made the mistake of buying Hail Merry Macaroons impulsively at Whole Foods last week. I ate the whole bag in just over a day, and kinda felt bad about it for 5 seconds. But ya know, they are just so dang good!! But the price… CRAZY!

I was looking at the ingredient list and thought to myself that there’s no way I can’t just make these at home in like 2 minutes. Well sure enough I did just that last night and the only reaction I needed from my sugar-lovin twin was, “HOT DAMN!!”

She was an instant believer, and she doesn’t even like coconut, but she mentioned that the chewy texture you get from both the coconut flakes and almond flour is super delicious!

Raw Macaroons (recipe My Heart Beets)

1 cup finely shredded coconut
1/2 cup almond flour (grinded my own so it was a course texture that I quite liked)
6 tbsp coconut oil
1/4 tsp sea salt
2 tbsp maple syrup

// Combine all ingredients in a food processor until it forms a sticky ball.
Using a tablespoon, scoop out round balls and place in a container.
Refrigerate for at least 10 min but a couple hours resulted in the best firm texture.

Eat them right outta your hand (according to my lovely pictures), but just try to stop at 1 of these! It’s impossible!!

Twin Tuesday

Posted on September 29, 2015 by Rachel Leigh

What’s a more fitting activity to do with your twin sister than go to a Minnesota Twin’s Game?? (Note to my Irish roommate: the baseball team was not named after us…)

My wonderful mother bought us 4 tickets with awesome seats right behind the Twins dugout (we’re so spoiled). It was a rainy Wednesday but in-between getting yelled at for having my umbrella up (twice, oops) and seeing those hot baseball players up close 😉 it was a fantastic time! Though I did spend a large portion of the game flinching because foul balls were flying all over us

We also walked around the entire stadium scoping out all the great food options. Andrew Zimmern even has a restaurant in there serving top quality steak sandwiches and cucumber lemonade (tip: add vodka)! After perusing the stalls on the lookout for something not fried and quintessential to a Midwestern baseball game (i.e. fake hot dogs and chicken tenders); I found the lovely stand that is Kramarczuk’s sausage. Nothing screams classy baseball watcher like a big, juicy sausage overflowing with onions and sauerkraut.

The great thing about Wednesday night games is that it’s ‘Student Night’ which means $1 (fake) HOT DOGS!!! and cheap tickets but that comes in second! Though I splurged on a real ‘hot dog’ this time; I’m never opposed to shitty encased meats once in a blue moon… (Shoutout to the other night’s ‘Blood Moon’)

Since the twin invited her bf to the game, I didn’t wanna be caught third wheeling AGAIN, so I invited one of my girl friends to join me. She was pretty quick to come alone when she found out where the seats were located. It’s always a good time with the other Rachel!

Well until next season Twins, and for now I guess my real twin will have to suffice over the long winter season 🙂

Fruity Popsicles (dairy, sugar-free)

Posted on September 25, 2015 by Rachel Leigh

I’m on that popsicles grind these days. After such success with my first endeavor (here), I decided to try my frozen luck again and throw a bunch of few ingredients into my blender and freeze away.

Honestly, these popsicles had no crazy ingredients and weird combinations like the last avocado ones, but I had some coconut milk to use up so popsicles it was. They’re great for a nice little sweet dessert before bed, or I’ve even eaten them for breakfast as they are basically my morning smoothie in popsicle form.

The great thing about these popsicles is that they can be the base for pretty much anything. I just recommend using the frozen banana and coconut milk, but the other parts are endlessly swappable (is that a word?), so go out and grab a popsicle mold (mine’s from IKEA) and blend away. I promise they’re REALLY hard to mess up!

My roommate was so inspired by my popsicle making that she went out and bought a mold, and just froze some orange juice. While the creativity was not really there; the simplicity was. Popsicles are the simplest pleasure in life, I tell ya!

Fruity Popsicles

2 frozen bananas
1/2 cup coconut milk
1 cup frozen berries
1 tsp cinnamon
Optional: any fruit (pineapple, peaches, cherries, etc.), chocolate chips, avocado, and on and on

// Throw all ingredients into a high-powered blender.
Blend until super smooth, then add to popsicle molds and freeze overnight.

It’s that simple!!

Restaurant Spotlight: Sea Salt Eatery

Posted on September 23, 2015 by Rachel Leigh

Minneapolis isn’t necessarily known for having outstanding seafood. I mean we have killer fresh water fish, but usually it’s just thrown in some breadcrumbs and fried to death. That’s not how I want to remember a beautiful piece of walleye (ehhh walleye actually aren’t that cute, but you get the idea).

Sea Salt is smack-dab in front of Minnehaha Falls in Minneapolis, and they’re taking inspiration from the water flowing around them and slinging some killer seafood tacos and po’boys (massive fried seafood sandwiches famous in New Orleans). I almost always go there for the shrimp or mahi mahi tacos, but when there’s watermelon gazpacho on the menu… no competition. It’s sweet yet super tangy. Light yet luscious from the olive oil. When you throw some of their fresh tortilla chips on the side and meaty crab and shrimp dangling on the edge of the bowl, you’ve got a meal fit for a seafood lovin’ queen.

Their seafood offerings are top tier in the Minneapolis area, so you won’t be disappointed. In fact, the only thing majorly disappointing about this place is that it closes from late October to early Spring. How do I get good shrimp in January?!?! Please enlighten me, Sea Salt people!

The restaurant is super casual, with picnic tables covering every inch of the space. You’re basically just eating super delicious food in the middle of a park. Pure Minnesota summer perfection to me!

Next time you’re in the Minneapolis area (and make sure it’s before late October), bike over to the Falls and grab a couple tacos, or just make a night of hanging out with your long-lost roommate like me 🙂

Squash ‘Porridge’ (dairy, sugar, grain-free)

Posted on September 21, 2015 by Rachel Leigh

I’ve been in a breakfast rut. Nothing ever sounds good to me besides a huge stack of pancakes, but then again the thought of my stomach churning all day post-glutenous-pancakes sounds incredibly unappealing.

So I’ve been on the hunt for something that’s warm for these falls days, nourishing, and delicious. On the paleo diet that’s kind of easier said than done, especially when you’re low on time. None of those ‘magical’ overnight oats for this girl. I also try and avoid eggs for breakfast as they are usually a large part of my lunch or dinner (though I could easily eat them for every meal).

Breakfast ‘porridge’ to the rescue. I love me some starchy squash (in moderation, because it can be harsh to digest sometimes), AND I LOVE LOVE LOVE anything coconut so voila!

Squash + Coconut anything = a darn good way to get me outta bed.

So it was set. I would pick up an acorn squash (tend to be on the sweet side, which is perfect for breakfast) and some coconut flakes/milk.

It turns out that I was right. Shocker 😉

Enough about my love for carby veggies and coconut, here’s the real gem… Though it looks like something not so appetizing, I promise it’s delish!

Squash ‘Porridge’

1 acorn squash (any squash will work)

2 tbsp coconut flakes

1 tsp cinnamon

1/4 cup coconut milk (any milk will work)

optional add-ins: chocolate chips, dried fruit, nuts, seeds, etc.

// Cut squash in half and roast in 400 degree oven until tender 30-45 min.

Let cool then scoop out and place in a bowl.

Sprinkly on the coconut flakes, and drizzle on coconut milk.

Grab a spoon and start shoveling (into mouth…)!

I hope everyone had a fantastic weekend! Anyone do anything particularly exciting to begin the fall season?

Cilantro Cauliflower Rice

Posted on September 18, 2015 by Rachel Leigh

My go-to grocery shopping destination lately has been Trader Joe’s. I don’t necessarily go for the cheap prices, because if I was focused on that I would strictly shop at Aldi. I go for TJ’s quality products and even better customer service.

Did you know that you can sample ANYTHING in the stores if you ask? Apparently Trader Joe’s has a policy that if a customer wants to try one of their products, the employee has to let them! THAT’S INSANE (in a good way). Though I haven’t tested it myself, because I feel like it would be weird for them to open a bag of something that I likely won’t buy due to my college budget… I have been dying to try a few of their snack products, so this might be a good way to stave off hunger while I shop.

Anyways back to what you’re really here for- Cauliflower Rice 😉

I was at TJ’s and checking out when the cashier stopped at asked if I wanted a “less brown” cauliflower. Honestly I had just chosen the largest one in the bunch, but sure why not really get my money’s worth by getting the creme de la creme of cauliflower. They weren’t able to find a better looking one on the shelf, so they WENT ALL THE WAY IN BACK TO HAND PICK ONE!! I wasn’t expecting such incredible customer service for a dang cauliflower. Anyways I got my top-crop-cauli and headed home to make some rice with it.

This is my new favorite easy side dish (besides my roasted sweet potatoes), and I can make a huge batch and have some fluffy rice all week long. However, it doesn’t tend to last around me, as I am lacking desperately in the willpower department at this time!

Cilantro Cauliflower Rice

1 head cauliflower, cut into small florets
1/2 bunch of cilantro
1 tsp sea salt
1 tsp pepper
1 tsp garlic powder
1/2 tbsp ghee

// Place florets in a microwave safe bowl with a bit of water.
Microwave until tender or 6-8 minutes.
Place in food processor or high powered blender and pulse until the texture resembles rice.
Put the “rice” mixture into a large saute pan with the ghee, and crisp up the rice for a few minutes.
Add seasonings to pan, and stir.
Remove from heat and add cilantro.

Then eat straight from the pan or portion into a small bowl like me (though I ate multiple bowls).

Also, if anyone has tried the “Sample anything at TJ’s” with success, please comment and tell the world about your experience 🙂

Coconut Flour Pancakes (grain, dairy, sugar-free)

Posted on September 16, 2015 by Rachel Leigh

My diet has been anything but exciting in the last month. Unless you consider brussel sprouts and eggs for every meal something to write home about… so when I woke up without a hangover last Saturday I thought, “Let’s actually put some thought into my brunch!”

I’ve been trying to stay away from nuts/seeds so coconut flour would have to do. I took inspiration from some fellow bloggers and whipped up a fluffy batch of coconut flour pancakes for myself.

My roommate was making Bisquick waffles at the same time, ironically… It really brought me back to my freshman in college days when I would host ‘Waffle Wednesday’ in my tiny dorm room. I would whip up batches of Bisquick waffles, but would always use chia seed eggs instead of real eggs because why not?! Those waffles were a hit, I tell ya!

These pancakes tasted just as good though, and I credit that slightly to me cooking them up in a pan of my Homemade Ghee. That way they could get nice and crispy on the outside to contrast the fluffy interior.

Plus they take T-minus 2 minutes to throw together, so what’s not to love! Bye bye Bisquick!

Coconut Flour Pancakes (Serves 1)

2 tbsp coconut flour
1/4 tsp baking powder
2 eggs
2 tbsp coconut milk
1/2 tbsp coconut oil, melted

ghee to grease the pan/griddle

// Combine all ingredients in a bowl, and mix thoroughly.
Let batter sit for a few minutes so the coconut flour can absorb the liquid a bit.
Spoon big dollops in a pan, and cook for 3 minutes then flip and cook another 3 minutes.

Flop onto a plate and enjoy with your most favoritest toppings from your childhood 🙂

Twin Tuesday

Posted on September 16, 2015 by Rachel Leigh

Funny story.

I went to NYC a couple weeks ago, but my twin sister was also there. At the same time. Not with me. In fact, we didn’t even see each other AND took separate flights. That threw a few people off, but it was nice to take another vacation by myself and make all my own plans (family not included). I went to visit my lovely friends from my study abroad adventure; while the other half was just taking a cute vacation with her boyfriend, Jack.

Our trips were very different. She spent the entire time literally dragging her bf to every restaurant she’s ever heard of in the big city. While you can read about my adventures here (didn’t consist of quite as much sugar/pizza) I’ve compiled a list of must-eat places as evidenced by the twins adventures.

I was eating everything she ate in spirit…

Like Waffles from Wafles and Dinges!

Or pizza at Eataly

AND Lombardi’s (they claim to have the first pizza joint in NYC…)

Or waited in line for a cronut from Dominique Ansel

Then some ice cream from the Big Gay Ice Cream Truck

Ending with cereal milk ice cream from Momofuku Milk Bar

She said she wouldn’t change a thing about her trip and enjoyed every meal she had, which is saying a lot because she tends to overthink when it comes to meals and has some pretty dang high standards (especially when traveling).

Homemade Ghee

Posted on September 14, 2015 by Rachel Leigh

When I switched over to a grain, sugar and dairy-free lifestyle, I didn’t realize that I would end up missing DAIRY the most. It pains me to have to ask for “no cheese” when I go out for brunch or I’m really craving a burger (bun-less). I just miss that rich and creamy taste that only cows can provide, or goats because goat cheese is life!

Also, after spending 4 months in arguably the ‘Dairy Capital of the World’ (Ireland); I really started to miss my butter. Don’t get me wrong, I can eat coconut oil like there’s no tomorrow, but sometimes I just wanna to fry an egg in something buttery and sinful (but not that sinful). Sooooo along came GHEEEE!!

I was a bit intimidated to make it at first because I wasn’t sure if my homemade ghee would end up being 100% dairy-free, but it turns out it’s pretty obvious if it is or not (make sure there aren’t chunks in your end product). If it’s clear and gorgeous, you’ve got yourself some darn good ghee! Plus you just saved a couple bucks making it yourself! Winner.

So here’s how to do it…

Homemade Ghee

2 bricks of grass-fed butter (I used Kerrygold)
cheesecloth or coffee filters
canning jar or any glass storage

// Place butter in a medium saucepan on medium heat.

Meltdown the butter then turn the stove down to low or medium-low.
Continue cooking and the butter will go through a fizzy and very bubbly stage, but that’s supposed to happen.

After about 15-20 min the butter will have settled and the milk solids will have browned and are either floating or sunk to the bottom.

Keep cooking for a few more minutes and then remove from heat.
Strain through a cheesecloth, or coffee filter; making sure that non of the burnt solid pieces make it through the strainer.
I store mine in the refrigerator but it can be stored at room temperature. I’m just weird like that!

Slather on grain-free toast, or fry up some ‘fluffy almond flour pancakes‘ in it. NOM NOM NOM, butter for all!!

Birthday Shindig Part II

Posted on September 11, 2015 by Rachel Leigh

If there was ever an age that was insignificant, I would argue that turning 22 could be that age. After turning the life changing age of 21 😉 just a year ago; 22 seems incredibly lame. Though my 21st birthday was pretty lame but, I like to think I made up for it throughout the year. However for most, turning 21 is the all important age, and after that nothing is ever as exciting…

I refuse to believe that my birthday this year was just another day wasted. I instead used it as a day to reflect on all the great things in the past year. I also had plenty of time to do so, as I was sitting in class for a huge portion of my day, and everyone knows that the first day of classes are ABSOLUTELY WORTHLESS! So instead of being read the syllabus for the third time that day, I decided to truly think about how fortunate I am in the ‘life’ department, specifically in the last year.

Most notable things that have happened to me in the last year:

~Studying abroad in Ireland where I met lifelong friends that I’m even closer with today than I was when I left Ireland.
~Being able to travel to any country I wanted in Europe! Shoutout to Copenhagen for stealing my heart (after Ireland, of course).
~Coming back from Ireland and moving in with a great couple of girls that made me realize that roommates aren’t always the enemy (which was pretty evident in the past).
~Landing a super cool internship at LeMond bikes where I’m surrounded by people with incredible connections around the world.
~And now moving into the best apartment ever. With the most incredible view. With the sweetest girls that I had never even met before!
~Most importantly, having the best family that always has my back and supports me in all my weird endeavors!

I love everyone who has come into my life in the last year, and cherish the memories I made with some people that are now gone… I’m lovin the single life 😉

Here’s to starting 22 with a great mindset, and to hoping I can top last year 🙂

Before I go, I HAVE to share this absolutely amazing paleo dessert recipe with you. I made it for my birthday dinner AND no one knew it was free of most food allergens AND everyone raved about how great it was even after finding out. I think I made some believers in my paleo life!

Paleo Carrot Cake (recipe adapted from Primal Palate)

1/2 cup coconut flour
1/2 cup arrowroot flour (I used tapioca flour)
1 tsp baking powder
1/2 tsp sea salt
1 1/2 tsp cinnamon
1 1/2 tsp ground ginger
1 tsp allspice
1/2 cup palm shortening or unsalted butter for dairy version
6 large eggs
3/4 cup Grade B maple syrup
1 tsp vanilla
2 cup carrots, grated
1 cup pecans, chopped

//Preheat oven to 350 degrees and grease a 9 inch spring form cake pan.
In a large bowl, whisk together all the dry ingredients, and add the softened palm shortening to the bowl and set aside.
In a smaller bowl, combine the eggs, syrup and vanilla.
Add the wet ingredients to the dry ingredients until thoroughly mixed.
Fold in the carrots and pecans.
Pour into the baking dish and bake for 30-45 min or until a toothpick comes out clean.
Allow cake to cool completely before frosting.

Dairy-free frosting (recipe adapted from Real Food RN)

1 cup palm shortening (I used Red Palm Shortening, hence the orange colored frosting)
1/2 cup raw honey
2 tsp vanilla
1/4 cup tapioca starch
1/4 cup coconut flour
1/4 cup coconut oil
1/4 tsp sea salt

// Combine all ingredients except the coconut oil in a mixer and whip until well combined.
Slowly drizzle in coconut oil and continue whipping until combined.

Frost cake (liberally, according to my lovely mother) and top with some chopped pecans!

This is a carrot cake sure to please even the most traditional eater (my 93 year-old grandpa was a huge fan!!) The twin ate 3 pieces and that’s saying something too 🙂