the "sort of" paleo parrotheads

So my husband and I have adapted a mostly Paleo diet for almost a year now and I have to say it's been an adventure. First of all, I say "mostly paleo" because beer and alcohol is probably the most anti-paleo thing you can consume...but let's face facts, omission of alcohol just doesn't fit in to our Parrothead lifestyle! Plus, if you've read any of my other blogs you would know we also home brew our own beer. So maybe we should say "Paleo Pirates"...or maybe not?

I have learned so many wonderful new recipes and have basically changed my entire way of shopping, cooking and thinking about food! So with this blog, I am going to start sharing my recipes that I have either adapted from others or invented myself...if only to help one other person that may need inspiration to live a more healthy lifestyle. I will certainly give credit where credit is due since without the help of others in the "paleo family" I'd be totally lost and confused. 

Whether it's Paleo, Whole 30, or just Clean Eating, it's rather refreshing to be able to control what you put into your body and feel so much better for it! Now, I know you're probably saying that putting alcohol into your body is the worst thing you can do, but my motto is EVERYTHING IN MODERATION! There are many studies that back up the fact that alcohol, again in moderation, is beneficial for a long and healthy life!

I am going to start off this series of recipes with a classic cocktail. Since it's all about making healthier choices, you should always use the most natural ingredients possible, using the most natural methods possible, which means little to no processing. We use 100% blue agave reposado or anejo tequila, which means rested or aged. A good tequila should have a very light golden color, which should only come from aging and not caramel or added color. There are many organic options to choose from as well. We also use fresh limes and no mixers. If the limes are sweet, that is all you need, however if they are tart or bitter, you could add a pinch of stevia or a dash of honey or other natural sweetener of your choice. Also be cautious of agave nectar, as most restaurants and bars will use it in a so-called "skinny margarita" while people don't realize most brands sold in stores contain as much fructose as high fructose corn syrup. In place of orange liqueur, you can use a squeeze of a fresh orange. You will also need a good lime juicer, we use our trusty handheld squeezer from World Market!

And so I give you...

The Paleo Parrothead Margarita

• 2 limes, freshly squeezed
• 1 1/2 oz 100% Blue Agave Reposado or Anejo Tequila
• 1 wedge orange, freshly squeezed
• 1/2 tsp of honey, if desired

Shake vigorously in cocktail shaker and serve over ice, garnish with lime and most of all, enjoy!

roasted red pepper rosemary vinaigrette

So far, my "paleo" journey has been adventurous as I not only try to adjust recipes I know and love but trying new ones as well and even making up my own. Lately I find myself eating lots of salad. It's super easy to grill a bunch of chicken on the weekend while I'm grilling other meals. Then during the week, I can grab a piece, chop and toss into a salad for lunch on my way out the door to work. The first few weeks were easy, slice an apple or some grapes, throw in a few almonds or sunflower seeds, drizzle some olive oil and balsamic vinegar and you've got a tasty treat. But day after day I start to think, "If I have to eat one more salad, I'm going to lose my mind...or drive through Popeye's...whichever comes first!"  

The key to success in everything is to BE PREPARED! Pre-plan your meals so your not setting yourself up for sabotage and either starving yourself because you can't find something suitable to eat, or running out for fast food because it's all you have time for. Both options are equally harmful. I know you're saying you barely have time to get groceries, much less, make condiments from scratch. Well, sometimes you have to make time! How much time are you spending reading this blog, or trolling on Facebook or browsing on Pinterest? Really? It took me less than 5 minutes to make this batch of dressing.

So, after concocting a few of my own salad dressings to mix things up a little, I've gotten pretty good at it. First I tried a Curry-Mayo dressing which was great, then a Ginger-Garlic Asian Vinaigrette which was also very tasty (recipes will be posted later)...but this one...this one might just be the best dressing ever. I'm pretty sure I could bottle and sell it! So, I'm not sure why I'm posting this when I should be keeping it a secret so I can work up a business plan and sell the heck out of it. But anyway, it's delicious (if I do say so myself). So give it a try if your looking for a healthy, no-sugar, no-preservative, no-hydrogenated crap alternative to plain oil & vinegar salads.

Fire-Roasted Red Pepper & Rosemary Vinaigrette

1/2 C Extra Virgin Olive Oil
1/4 C Balsamic or Vinegar of Choice
1 whole roasted red bell pepper
(may use jarred, packed in water)
1/2 C fire roasted tomatoes (not drained)
(may also use jarred or canned, about 1/2 cup) although some canned tomatoes have added sugar, oils or seasonings, so be cautious
1 lg sprig Fresh Rosemary
1 lg clove garlic
1 tsp black pepper
1-2 tsp sea salt (if desired)

Place all ingredients in food processor or blender and pulse until very finely chopped and completely blended. Refrigerate up to 3 weeks.

The Art of the Mai Tai

I've ordered many Mai Tai's before and received a fruity concoction that barely had any rum and ranged anywhere in color from bright red to yellow. It was until I went to Hawaii that I discovered a true Mai Tai. My husband and I were at a social event with an open bar where we figured the drinks would be watered down with cheap liquor. So as we stood at the bar surveying the selection, the bartender, obviously a local of Hawaiian descent, offered to make us his specialty, the Mai Tai. Sure, why not? We're in Hawaii afterall.

WOW! Now this was a drink I could get used to! It may not have been the best quality of rum but it wasn't the cheapest either, maybe Bacardi or Captain Morgan's but it was actually pretty decent for being free. Needless to say we were hooked and had to get more. Later in the trip we visited Duke's in Waikiki and ordered one there. Now that was quality stuff...fresh lime juice, no mixers and two types of good rum although I have to admit I don't remember which ones. The bartender said his recipe was secret and we couldn't see everything he put in it, we just knew it was good.

So fast forward several years and a few bad Mai Tai's later. I had forgotten how much I liked them since I ordered a few since then and apparently inexperienced bartenders think they can mix a bunch of juice, some rum, a splash of grenadine, add a paper umbrella and call it a Mai Tai.  

The real Mai Tai was reportedly invented at the Trader Vic's restaurant in California in 1944. Trader Vic's rival, Don the Beachcomber, claimed to have created it in 1933 at his bar named for himself in Hollywood. Don the Beachcomber's recipe is more complex than that of Vic's and tastes quite different. "Maita'i" is the Tahitian word for "good"; but the drink is spelled as two words. 

While there is still some disagreement on whose receipe came first and whose is most authentic, here is the one I like best, which is closer to Trader Vic's recipe.


2 oz Martinique rum 
(Clement is my favorite)
1 oz dark Jamaican rum 
(Appleton works well here)
1-2 oz fresh squeezed lime juice
1/2 oz orgeat syrup
1/2 oz of Cointreau
garnish with mint and a lime 
(no paper umbrella necessary)

While the drink is quite perfect on it's own, presentation is still important. To get the essence of the South Pacific, serve in a Tiki Glass and Cheers!

a transformation - healthy lifestyle or losing battle?

Can a true Parrothead live a healthy lifestyle, you might ask? Well, I am going to find out...or die trying!

Year after year I've done a pretty good job of getting in bikini shape within 6 weeks of summer. I'd eat healthy, workout every day, pop a few fat burners, and sacrifice my nightly glass (or two) of red wine and stick to only one or two margaritas on the weekends. I'd shape up in no time, then spend the rest of the summer eating fairly healthy, drinking lots of margaritas on the weekends with a beer or two mixed in and occasional splurge on some conch fritters or Crystal battered onion rings (only place to find these are at Margaritaville in New Orleans). Then I'd begin the downhill cycle...usually after Labor Day, or sometimes I could delay until Halloween...the inevitable holiday eating and drinking binges! I like to tell myself it's the body's natural desire to eat more and drink beer and red wine in the winter to put on the extra body fat to keep warm, but let's face it, I was born and raised in South Louisiana and besides a few mildly harsh winters in my lifetime, it doesn't really get that cold! If it does get in the teens occasionally, it doesn't stay that way long. Even if it did, it's still just a poor excuse for the fact that I will find every excuse to eat or drink...in fact, that's also part of being born and raised in Louisiana. After all, the four seasons here are Crawfish, Crab, Oyster and Shrimp. Then throw in Mardi Gras, Jazz Fest, a cochon de lait and just about any other occasion that warrants a celebration, like a beautiful 95 degree Sunday afternoon. So needless to say, like most locals, by New Year's I've usually gained a respectable 5-8 pounds and depending on how early Mardi Gras is, will put off any resolutions until after King Cake season. To top it all off, this year we added in the New Orleans Beer Festival in March where we sampled a few thousand calories of beer. And so I'm miserable until I get back my willpower, hit the gym and melt it all off!

What's the problem with this, you might ask? Well, I'm only a few years shy of 40 and I'm only growing older...but not up...and like Jimmy says, "My metabolic rate is pleasantly stuck!" So each year it gets harder and harder to whip myself back into shape! Then there's all the health and nutrition facts that I won't go into now (that's another blog altogether) and I just feel happier when I'm healthier.

I'm now 5 weeks into my fitness plan and have lost 5 pounds and my clothes are starting to fit better. You might say that's a healthy loss of about a pound a week, but I can say just by looking in the mirror, it's definitely not progressing as I had hoped.  Overall, I have stuck pretty close to my nutrition plan...lean protein, complex carbs, green vegetables, protein shakes, and no wheat, sugar or dairy and approximately 1400 calories a day. I've stuck to the fitness routine religiously, even adding in a few extras of my own. My few setbacks have been St. Patrick's Day, Easter Crawfish Boils, Cinco de Mayo, and of course, a few beautiful Sunday afternoons on the patio.  I'm definitely not writing this to say I'm giving up, but only to document my goal to stick to this "lifestyle" and not get back into the same routine making it so hard each year that I do finally just give up! I am very fortunate that my amazing husband is with me on this so at least we have each other to provide support and accountability.

So where do I go from here? I am 4 weeks away from our cruise with 3 weeks to go on my fitness "transformation," which is not to say I will reach my goal by then, but I think I will have made a lot of progress. I will definitely enjoy my cruise and the dozen or so mojitos, margaritas and beers I will sample, but when I get back, it's business as usual. I don't care for the buffet stations too much so I can usually stick to a decent diet with just a few splurges, which I could always "sprint off" on the skytrack if I really needed to. Then once I reach my goal, the new goal will be to stay in shape and stay on a healthy diet so that I can have a little fun on the weekend. The key is to do everything in moderation...so can a parrothead stick to 1 or 2 skinny margaritas without making it 5? Well of course you can...and I will! 

Stay tuned for future posts and I will share my "common sense" nutrition plan that anyone can follow, as well as a progress update and some fun stuff from the islands!

WORK HARD - PLAY HARD!

Life is About Latitude

What I mean when I say Life is about Latitude is that life is really about choices, but choosing to be happy is all about Latitude and Attitude. No, I’m not referring to a certain Jimmy Buffett song and I don’t mean catching a flight to St. Somewhere and sipping margaritas on a Caribbean beach. Although that could make me very happy, unfortunately I am not a millionaire like Jimmy. Even if I was, money doesn’t buy happiness…it’s a choice we have to make every day. Any way you slice it, no matter how good you got it, life is an UPHILL climb and that’s what I mean by latitude.

No one likes to feel down or low. There’s a reason they call a good feeling a high.  Every single day we have to make a choice to climb the hill, or for some, it might be a mountain. There are things in life that happen can bring us down, IF we choose to allow it! We may be dealing with something as big as a disaster, the end of a relationship, or sometimes it’s just a depressing movie or a sad song on the radio that can trigger a bad memory or a bad feeling. For some, it’s old baggage. It’s easy to say you forgive but not so easy to forget and if you can’t forget, then you haven’t truly forgiven.  I don’t mean that you have to completely erase everything from your memory in order to forget, but it’s a subconscious decision not to allow bad memories or feelings of animosity to surface and control your thoughts.  You push them aside and focus on what’s ahead like driving on a road.

The road in life might seem long, but in reality it is short and your final destination will be here before you know it, sometimes sooner that we’d like. If you are constantly looking through the rearview mirror you can’t enjoy the view in front of you. Furthermore, if you’re not focused on the road, that’s when you run off into the ditch. Take for instance, if you’re traveling on vacation and you run off the road, it takes more time and energy to get yourself back on the road and takes time away from your planned activities or relaxation…or worse, by the time you get there you are so flustered and stressed out that it takes even longer to calm down before you can even begin to enjoy yourself. Some people can even choose to let something like that ruin their entire vacation.

Ok, now that we took a little side trip, let’s get back to the climb. Whether you’re climbing a mountain or walking up a hill, it’s always harder with more weight on your back. This is why hikers carry small, lightweight backpacks with only the essentials. Even in today’s world of insane airport security and baggage fees we have learned to pack light. You only pack what’s necessary for your trip ahead. You wouldn’t bring a suitcase full of dirty laundry with you, so why would you carry old baggage around with you throughout your life? If you are carrying heavy bags up a hill, it’s inevitable that they will either pull you down by sheer force of gravity or trip you up and send you rolling down in a landslide! As far as leaving the baggage behind, it’s easier said than done for some. You cannot change the past or control what others have done, but only you have the power to change your future if you stop allowing yourself to relive the bad memories and start focusing on the here and now.

The climb actually started when we born and will continue until we die. Whether you’re a novice hiker with a hill to climb or you find yourself with a mountain to scale, chances are at some point along the way you will fall and get hurt or worse, someone you trusted will push you right down into the canyon.  Whether you end up with a scraped knee or internal bleeding…a wound cannot heal if you ignore it or keep picking at it. Regardless of the intensity of the wound, if you let it fester without seeking treatment they can eventually kill you. Most of the time, the skinned knees in life are easily dealt with by slapping a bandage on and going about your merry way but others require much greater care. The treatment you seek depends on your ability to deal with the situation, but whether you need a little physical therapy or a surgeon, still hypothetically speaking, deal with it and then the healing begin. Yes, it takes time to heal, but not forever. You can either allow the bacteria to keep eating at you or you can put some antibiotic on it and let it heal. You could even think your healing nicely and one day, you choose to stick your finger in it, full of bacteria, and the healing process has to start all over again. That’s when you have to make a choice to leave it covered, let the healing continue and move on. Even the smallest distractions like a happy song or a relaxing activity can help change your thoughts and help you shake it off, stand up, and keep climbing. As soon as you hear that voice in your head or that sad song on the radio saying to look in the rearview mirror or to open up that old wound, it’s up to you to block it out, ignore it and move on. 

Chances are, you will always have a scar to remind you of your past wound, but a scar is not an invitation to re-open the old wound, it’s a Victory! There’s a reason scar tissue is stronger and tougher than the skin around it. It’s part of the body’s natural defense and should only be a reminder that what you have overcome has made you a better, stronger person.

Focus on the good things, the opportunities ahead and turn to whatever keeps your head up, whether it’s your faith in God, your family or just sheer hope for the good things to come. No one else can do it for you…it’s a choice YOU must make every single day because you can only continue your journey one day at a time or choose to be stuck at the bottom! 

Making the most of your Home Brew

My husband and I have been home brewing for almost a year now and I not only enjoy drinking the beer, but it also comes in handy for cooking. Whether I add it right to a stew or chili, or use it in marinating, grilling and basting various meat and seafood, it always adds a delicious extra layer of flavor. But I'm always thinking of new ways to use all the ingredients and waste nothing.

Until recently we were using our spent grains just for composting, but on a recent trip to Boston we stumbled on a local brewery restaurant that uses their spent grain as well as their own yeast strain in their pretzels and pizza dough. The nutty flavor was unbelievable and it was possibly the best pizza I've ever had! We immediately wanted to start a new batch of beer just to use the grains!

I found several recipes online and tested a few. The pretzel recipe I have posted below was by far the best use of my grains. It doesn't use very much, so taking the advice of the owner of our local home brew supply store, I also made "barley bark", a crunchy snack for dogs! I also completely dried the remaining barley I pulled out of the mash and ground it up for flour. I even composted what was leftover.

For the dog treats, use the grains while they are still wet. To dry the remaining grains, loosely spread them in thin layers on a cookie sheet in the oven on the lowest heat setting (170-200 degrees) for 4-5 hours. At this point you can remove the driest of the grains for the pretzel recipe, but they do not need to be completely dry, pulse in a food processor to break up large chunks but leave coarse for texture). To continue drying the grains to make flour, you will need to pull the barley off the mushy parts and spread into a thin layer and continue drying 3-4 more hours until all the moisture is removed. Cool dried grains then grind finely using a coffee grinder or blender.

Barley Bark
4 cups spent grains
2 cups flour
1 egg, lightly beaten
1 cup peanut butter
cooking spray or vegetable oil

1. Preheat oven to 350 degrees. Spray cookie sheet with non-stick cooking spray (mixture will stick to a non-stick pan if not spray or lightly oiled). Mix all ingredients and spread into a thin layer, about 1/4 inch, onto greased cooking sheet. Bake for 45 minutes. Remove from oven and cut into 1 inch squares. Lower oven to 175 degrees and dry pieces for 1 1/2-2 additional hours.

Spent Grain Pretzel Bites
1 1/2 cup warm water
1 Tbsp sugar
2 tsp salt
1 pkg active dry yeast
4 cups flour
1/2 cup spent grains (dried and lightly ground*)
2 oz (1/2 stick) melted butter
1 Tbsp olive oil
 10-15 cups water
2/3 cup baking soda
1 egg yolk, beat with 1 Tbsp water
Kosher Salt

1. Combine warm water, sugar and yeast in mixing bowl. Let sit 5 minutes or until the yeast begins to foam at the top of the water. Mix until all flour is wet, then add remaining flour and knead until smooth. Dough should be thick and not sticky.
2. Pour olive oil into clean bowl and spread around sides. Toss dough in oil until all sides are covered. Cover bowl with a warm damp towel and allow dough to rise about one hour or until doubled in size.
3. Preheat oven to 425 degrees. Mix water and baking soda in a large pot and bring to a boil.
4. Divide dough into 8 equal portions. Roll with both hands from center to outside making half inch thick ropes. Slice into 1 inch pieces or braid into traditional pretzel shapes if preferred. Cover with a damp towel until all pieces are made to prevent drying.
5. Carefully drop dough into boiling water for 30 seconds. Remove quickly and pat dry with a paper towel.
6. Arrange dough on a baking sheet and brush with yolk mixture. Sprinkle with salt.
7. Bake 15-20 minutes until golden brown.
*Dough may be frozen wrapped in plastic wrap and a freezer bag. Defrost at room temp for one hour covered with a damp towel before baking.

Good Beer on Sunday

Sundays are perfect for beer! Fall is upon us, football is in full swing and there's nothing better than pouring a tall foamy cold one and watching two teams on a big green field beat the crap out of each other...oh wait, they can't do that anymore...but this is not about football, it's about beer. It's not that I don't drink beer during any other season or on any other day of the week, but since we Southerners tend to be social drinkers, I enjoy the aroma and taste of the hops and barley most when the occasion is suited  for it...football, backyard barbeques, crawfish boils, festivals, or just sitting on the patio enjoying the great outdoors. So let me be clear, I'm certainly not talking about downing a six pack of Bud Light...I'm talking about drinking GOOD beer. My husband and I brew our own, but any quality craft beer will do. If your not into making your own, I would suggest Abita's Restoration Ale, Tin Roof's Perfect Tin, or Nola Brown. If you like the lighter style beers, go for a Nola Blonde or Abita Wheat...and if your local grocer or liquor store doesn't carry these brands, there are many high quality microbreweries all around the country.

Today I will enjoy either the "Flat Tire", which is close to a Fat Tire Amber Ale made by New Belgium in Colorado, or a "Kilt Lifter", a Scottish Style Ale. While both are a bit on the hoppy side, the Kilt Lifter is a bit smoother and sweeter, but can be deceiving because it's a "stronger" beer, meaning higher alcohol content...it is, after all, a "wee heavy". I think I'll go with that one...and Who Dat!