My 1st Gold Medal

So I never achieved my goal of winning a gold medal at the Olympics for gymnastics, but this latest news might just beat that! Earlier this week the Jenkins Group officially announced the winners of the seventh annual Living Now Book Awards which are presented each year to honor "books for better living." Jenkins Group is a book packaging and marketing firm dedicated to promoting books that enrich readers' lives in wholesome, Earth-friendly ways. Apparently they agree with me that  enriches lives in wholesome ways because it just won the 1st place gold medal in the cookbook category!! You can view the medalists across all 35 categories here.

This was the first book award contest I have entered, and I am so thrilled for Bowls of Love to be recognized. I am gearing up for soup season with a lot of events scheduled at local farmer's markets, Whole Foods, book stores, etc., and I am looking forward to another Fall and Winter sharing love through healthy cooking!

ROASTED ROSEMARY CRUSTED SALMON

Summer is in full force in Stamford, and I am loving every minute of it. I have a couple major updates in the house and kitchen for you -- First, we purchased a quarter cow from the gorgeous Devonpoint Farm in Woodstock, CT. This part of Connecticut (to our surprise) is called the "quiet corner". It was a gorgeous drive up, and we pulled up to the most beautiful farm house with whitewashed brick hand-painted by farm co-owner Patty. Patty was gracious enough to take a quick break from the farm camp's homemade ice cream demo (best camp ever?!) to give us a quick tour and provide us the meat from the quarter cow, a few chickens, and lots of fresh veggies. The meat stayed fully frozen for our 2+ hour drive home, and we have been enjoying it ever since. The second big update is the construction of our first garden (and the precursor to Caravella Family Farm). Ryan and his dad David built the entire thing (about 16'x20') by hand, and we planted tomatoes, kale, chard, rainbow carrots, rainbow beets, leeks, scallions, peppers, celery, peas, purple beans, zucchini, cucumbers, and a handful of squash varieties. I will be posting updates on the garden, but here is the initial view from early June when it was first built:

Today's recipe is a staple in my kitchen and a go-to recipe for Monday nights. If I buy groceries on Sunday afternoon, I like to cook my fish on Sunday or Monday nights so it is at its freshest. Salmon is one of the few seafood dishes Ryan will eat, so I am always testing out new recipes. He is loving the fresh rosemary from our garden, so this has been on our summer rotation. Enjoy!

ROSEMARY CRUSTED ROASTED SALMON

SERVES 3 PREP TIME: 5 MIN, COOK TIME: 15 MINUTES

Ingredients:

  • 1 pound salmon, cut into 3 pieces
  • 1 tsp. olive oil 
  • 1 large or 3 small sprigs of rosemary, leaves removed and chopped
  • Salt, pepper, and garlic powder
  • 1/2 lemon

Instructions:

  1. Preheat oven to 400 degrees
  2. Brush the salmon with the olive oil, and then sprinkle with salt, pepper, and garlic powder
  3. Top with rosemary, and then bake for 10-12 minutes until firm
  4. Turn the oven up to broil, and cook another 1-2 minutes until crisp
  5. Squeeze lemon over salmon filets, and then serve immediately

Note: I cook the salmon on a foil-lined pan, and then the skin simply sticks to the foil when I use a spatula to serve it. If you prefer eating the skin, you can cook the salmon skin-side up and enjoy the crispiness!

PALEO APPLE PIE SOUFFLE

It is officially one week until the wedding, and everything is finally coming together! Blog posts have been a bit limited as I haven't had time to create lots of new recipes, so I am excited to have my friend Darci back on the blog for another Sweet Saturday! She has a great sweet and savory interesting take on apple pie for all of you to try. Enjoy every bite, and stay tuned for wedding updates when we are back from our honeymoon in early May!


Darci here from Bake & Style for another Sweet Saturday, and this time I have something a little different for you guys! Summer is approaching extremely fast which excites me a lot on many levels! I love entering contests, and summer is when all the crazy contests pop up, anything from baking contests at the fairs to burger cook-offs to national contests. I started entering contests last year and won a good handful, so it is keeping me motivated to create new, fun, and crazy recipes!

For today, I wanted to create a version of apple pie, but I really wanted to make it different... without trying to come up with some crazy crust recipe and without even baking it in the oven! I combined something that came out kind of like a quiche but more like a souffle. This is a little more on the sweet and lightly savory side. This apple pie souffle is so light in both texture and taste, you are sure to love it! The best part is that it can be enjoyed as a breakfast or a light dessert. It is so easy to make and only takes one pan on the stove top. Hope you enjoy!

PALEO APPLE SOUFFLE

SERVES 6 PREP TIME: 10 MIN, COOK TIME: 15-20 min

Ingredients:

Apple Bottom

  • 1 large Fuji apple, peeled & thinly sliced
  • 1/2 tsp. cinnamon
  • 1 tsp. lemon juice
  • 1.5 Tbsp. coconut oil

Egg-white Topping

  • 4 egg whites (save the yolks!)
  • 1/4 tsp. cream of tarter

Egg Filling

  • 4 egg yolks
  • 1/2 tsp. vanilla
  • 1/4 tsp. cinnamon
  • dash of salt

Instructions:

  1. Make the apple bottom by melting the coconut oil over medium heat in a saute pan.
  2. Add in the apples, cinnamon, and lemon juice.
  3. Stir to combine, and saute until apples are tender
  4. Make the egg-white topping by whisking the egg whites and cream of tarter on high until stiff peaks form, and then set it aside.
  5. Make the egg filling by whisking together the yolks, cinnamon, and salt.
  6. Pour the egg mixture over the apples and cook for about a minute or so until you can see the eggs starting to set.
  7. Turn the heat down to medium-low and pour the whisked egg-white topping over the top, spreading evenly.
  8. Cover the pan and cook for about 5 minutes.
  9. You will know when this is done when you can take a butter knife and lightly cut through the egg whites -- you will see they have stiffened and are cooked into a nice, fluffy topping.
  10. Sprinkle with cinnamon and enjoy!

SWEET SATURDAY GUEST POST: 3-INGREDIENT PALEO ICE CREAM

My lovely friend Darci from Bake & Style is back for another Sweet Saturday guest post! With warm weather right around the corner, Darci has whipped up some super simple Paleo ice cream for all those dessert lovers out there. Try it out with any toppings and extra mix-ins you'd like, and let us know what you think!


I am so excited to be back here with all of you for Sweet Saturday and even more excited about this super easy recipe for homemade Paleo ice cream. Want to know the best part? You don't even need an ice cream maker!

It's starting to warm up a little here in middle Tennessee, and I always love a cold treat to cool me down under the sun, especially a cool treat that won't make me feel guilty for eating it afterwards. The sweetness from the ripe banana and the tartness of the pineapple go hand in hand to create such a delicious treat!

You can get really creative with these blended fruit ice creams. I have always had a weak stomach for dairy, and I am so glad that now there are so many different forms of dairy-free ice creams that actually taste good! And now that I can make them from home, it reassures me that there won't be any dangerous, hidden ingredients that could upset my stomach.

These Paleo sweet treats that I've been creating for Intersection Coaching are really starting to show me how much we can benefit from removing the sugar and flour in desserts without sacrificing taste. This gets me experimenting more and more in the kitchen, and I love it! Hope you all enjoy this super easy, 3-ingredient ice cream!

 

3-INGREDIENT PALEO ICE CREAM

SERVES 2-4 PREP TIME: 10 MIN, COOK TIME: N/A

Ingredients:

  • 2 ripe bananas, frozen
  • 2 cups chopped pineapple, frozen
  • 1/2 cup unsweetened shredded coconut

Instructions:

  1. In a food processor, blend frozen bananas until creamy. This may take a few minutes of stopping and scraping down the sides. Don't fret -- it will get creamy!
  2. Add frozen pineapple, and blend again until creamy.

  3. Now you can get creative! You can either add in the coconut to the fruit to create some texture, or you can save it to toast and sprinkle on top.

  4. Now after the fruit is nice and creamy, transfer it to a freezer container and freeze for at least an hour to help it firm  up again.

  5. Once firm, grab your favorite ice cream scoop and serve! 

NOTE: This recipe will make 2 large bowls (about 1.5 cups each) or 4 small bowls. Enjoy!