paleo

Check me out in People Magazine!

People...I'm in PEOPLE! It's still kind of unbelievable to me and it all happened so fast. An editor reached out to me via email just a couple of months ago. She asked me if I wanted to be featured in a segment about chefs who have lost weight in their annual Half Their Size issue. 

I said, "HELL YES!" Duh.

She interviewed me, I sent some photos, and then I kind of got lost in the holidaze. Until one of my clients called me (hi Kerry) on January 12 basically screaming in the phone that she had just gotten home and opened up her People magazine subscription to see ME. She was so excited. It was adorable. I had no idea the magazine was already out! 

Admiring...MYSELF! Check me out on page 82 in the January 23, 2017 issue.

Admiring...MYSELF! Check me out on page 82 in the January 23, 2017 issue.

The thing about this that I am most proud of is that I'm the only woman featured...AND the only person of color. The food industry is, like many other industries, dominated by white men. However, that doesn't stop me. I hire women, I service (predominately) women, and I make it well known that my business is owned by a PROUD, Black, queer woman. 

This experience and the exposure that's come with it are invaluable to me. I am grateful for all the new customers, fans, followers, and people who have been reaching out from around the world to let me know how inspirational I am.

Stay tuned, cos I'm not done yet!

I think you can still find this issue on the racks now so go grab one! Love you all! 

Introducing: Guest Chef Adiam

Hello loves! 

We are excited to announce the guest appearance of Chef Adiam on our menu for the week of January 23!

Adiam's son is allergic to gluten, dairy, soy, rice, and some nuts, so she needed to get creative with her cooking to ensure he was getting proper nutrition. She says, "I needed more than the options that were available at local food stores. I did lots of research and found that my Ethiopian roots had the answer. Yes, Teff, a traditional Ethiopian grain rich in iron, calcium, high in protein, low in saturated fat, and with 8 essential amino acids, would help provide my son with a nutrient-dense diet."

Adiam was born and raised in Addis Ababa, Ethiopia and currently resides with her husband and two children in Pinole. 

Adiam was born and raised in Addis Ababa, Ethiopia and currently resides with her husband and two children in Pinole. 

Adiam would like to invite you to try her 'Tibet' dish which features beef tenderloin (or mushrooms for our vegetarians) cooked with onions, tomatoes, and bell pepper served with a side of rainbow carrots and kale. Show her some love by placing an order!

Cauliflower Pizza Crust

The first (and last) time I made cauliflower pizza crust, I was so disappointed. I feel like most of the recipes out there are a scam! Until last year when I added a butternut squash soup with quinoa croutons to my Fall meal prep menu. I made the croutons by baking a flattened mixture of cooked quinoa, egg, lots of herbs and spices, and 3 different types of seeds. Once cooled, I broke it all up into bite-sized pieces and sprinkled them over the soup. They were a HUGE success and my clients loved them! And then I realized I could use that concept, and make a PIZZA CRUST out of it. 

Well, it worked, but it was way too much work. So I combined my recipe/idea with the only recipe I ever found which came close to yielding a good cauliflower crust. And here's the result...

 

Yup, you can pick if up with your hands and everything! :) 

Yup, you can pick if up with your hands and everything! :) 

 

 

Cauliflower Pizza Crust

Prep Time: 25 minutes        Cook Time: 45 minutes        Yield: 8" round

 

WHAT YOU NEED

  • 1 large cauliflower head
  • 1 egg, beaten
  • 2 tsp ground flax seeds
  • 1/2 tsp Italian seasoning
  • 1/4 tsp garlic powder
  • a few turns each of sea salt and black pepper mills
    • food processor
    • large microwaveable bowl
    • old t-shirt, linen napkin, or plain dish towel
    • baking sheet
    • silicone baking mat
    • cooking gloves

 

WHAT TO DO

  1. Preheat your oven to 400F.
  2. Using your food processor and the SHREDDING blade/plate, shred the whole head of cauliflower minus the leaves. Stalks are OK!
  3. Transfer the rice to your bowl and microwave for about 10-15 minutes depending on your microwave. The rice should be noticeably shrunk, wet, steaming, and soft. 
  4. Lay your towel/cloth in the bowl of your sink and dump the rice in the middle. Then wrap, twist, and squeeze the HELL out of it. No joke, twist and squeeze it like you're trying to get every last drop of moisture from the rice...which you are.
  5. Transfer the rice back to your bowl and add the egg, flax seeds, and seasonings. Using gloved hands (because it will be HOT) mix it up real good. 
  6. Now, place your "dough" on your lined baking sheet and press and mold it into shape. Circular or rectangular doesn't matter...just make sure it's compact and uniform. You want the interior to be between 1/4"-1/3" thick and then you can create a ridge around the perimeter with your fingers which will be slightly thicker. 
  7. Bake your crust for about 40 minutes, or until it is a nice golden brown in color. 
  8. Remove from the oven, add your toppings, and bake for an additional 6-8 minutes or until it looks all cheesy and delicious. 
  9. Enjoy! 
We topped ours with tomato sauce, arugula, sautéed onions and green bell peppers, olives, tomatoes, and parmesan cheese. SO GOOD!!!

We topped ours with tomato sauce, arugula, sautéed onions and green bell peppers, olives, tomatoes, and parmesan cheese. SO GOOD!!!

Cast Iron Cornbread

Prep Time: 10 minutes        Cook Time: 20 minutes        Yield: 12" round

 

Folks, this stuff is the bee's knees! And I've included a a dairy-free version...doesn't get much better than that! 

Side note: I recently discovered that "bee's knees" may have derived from "business"...meaning this stuff is the BIZ-NASS!!!! 

WHAT YOU NEED

Dry Ingredients

  • 2 cups cornmeal, medium ground
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt

Wet Ingredients

  • 1 egg, beaten
  • 1.5 cups (12 oz) sour cream
  • small can of corn, drained (you can use more or less it's up to you!)
  • 4 tbs butter, melted + a little more for greasing 
  • 8 tbs (4 oz) raw honey + a little more for drizzling 

ools

  • 12" cast iron skillet, or 8" square/round
  • 2 mixing bowls
  • whisk
  • silicone spatula
  • toothpick

If you have issues with dairy, I recommend plain non-dairy yogurt (like So Delicious Cultured Almond Milk Yogurt) instead of sour cream and ghee instead of butter.

 

WHAT TO DO

  1. Preheat your oven to 400F.
  2. Grease your skillet or baking pan and set aside.
  3. Combine all of your dry ingredients in a large mixing bowl and whisk until well combined.
  4. Do the same for the wet ingredients in a separate, smaller bowl. 
  5. Pour the wet stuff over the dry and mix well.
  6. Using your spatula, transfer the batter into your greased skillet or pan and shake the skillet to smooth the surface out until it's all uniform in the dish. 
  7. Drizzle some honey over the top. Hell yes. 
  8. Place on the middle rack of you oven and bake for 20-25 minutes or until a toothpick comes out clean from the center.
  9. Enjoy! This is the perfect time of year for homemade cornbread on the side of a big bowl of chili! 
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