Monthly Archives: October 2010

Autumn Edibles

I love Fall, it’s my absolute favorite time of the year; the leaves are changing, the sunlight casts a different glow, and it’s cooling off at night and in the morning, which I love because I get to break out my winter vests and cozy clothes.

I started this blog as a way to share my cooking ideas and hope to get a good collection going.  I started eating a grain-free primal diet this past year and have been loving everything about it; how it makes me feel (no more sugar crashes and eating 10 times a day to ward off the shakes), how it’s gotten me lean and fit (that along with regular exercise), and most of all, I’ve been having a great time being creative in the kitchen and making new foods all without the use of wheat, rice or gluten..

Grain-free Pumpkin Walnut Muffins

Nut Muffins

Nuts, by Martin LaBar @ Flickr

 

1 1/2 cup Walnuts (ground in food processor)

5 Dates

6 Slices Ginger

4 Eggs

3/4 cup Organic Pumpkin

1 tsp Vanilla

1 tsp Baking Soda

1 tsp Baking Powder

1/3 cup Egg Protein

1/2 cup Coconut Flour

1/2 cup Coconut Flakes (I like the big flakes, unsweeted of course)

1/2 – 1 tsp stevia (to your taste)

Preheat oven to 325 degrees.  Place nuts, dates & ginger in food processor and chop to preferred consistency.  Beat eggs, vanilla & pumpkin together.  Mix nut mix and egg mix together, add coconut flakes, flour and other ingredients.  Grease your muffin tins (I actually use a silicone muffin tray) with butter or coconut oil.  Pour mixture into muffin tins & bake for 20-25 minutes.  Makes approx. 10 – 12 muffins.  Enjoy!

Advertisements

Parsnip Root Hash

Well, here we are, it’s definitely Autumn and ’tis the season for Root veggies…. I have to admit I got the idea to make these up from something I had at Whole Foods the other day, but they are surprisingly easy to make, cost effective and super delicious!

Enjoy!

Parnsip Root Hash

 

Parsnip Root Hash

Ingredients:

  • 2 Parsnips
  • 1 Large Carrot
  • 2 Whole Eggs
  • 1/3 cup Parmesan Cheese (grated)
  • 1-2 tsp spices (I used Italian)
  • Salt to taste

Directions:  Grate parsnips and carrot in a bowl, add eggs, parmesan cheese, spices and salt.  Mix together.  Scoop mixture onto oiled (Olive, grapeseed, coconut or whatever you fancy) & pre-heated pan, brown both sides and voila, you have a root vegetable “hash pancake”.  Makes about 5 medium sized pancakes.

Enjoy with any meal, breakfast lunch or dinner as a side.


Hello world!

Well, here we are again, the beginning of a new journey, a new blog & quickly approaching the last year of my schooling before ‘real life’ hits me hard and fast.  My name is Erin Resko, I am 29 years old & I live, work and study my passions… Kettlebell training, Acupuncture & Chinese Medicine.  I am currently in my last year of studies and work as an Intern at the Oregon College of Oriental Medicine where I practice Acupuncture and Chinese Herbs.  While I’m not at school and studying I live and play at Spinach Gym (a Kettlebell Gym) in downtown Portland where I am a trainer.  This blog is about food and sharing my edible creations with you.

Over the past year I have changed my diet quite substantially for a number of reasons I will get to at some point throughout my posts, but it is primarily grain-free with lots of good, healthy fats, proteins, veggies and fruits.  This may sound a little familiar (or not)… as it is the Primal Diet; i.e. check out www.marksdailyapple.com or www.primalbody-primalmind.com.  My life revolves around living healthy, I strive to not only ‘talk the talk’ but to ‘walk the walk’ as well.

With this new blog I hope I can share with you the creative ways that I’ve found to keep foods creative, quick, easy & nutrient rich… without all the excess sugars and starches.

For more information about me, healthy living & wellbeing as well as Acupuncture and Chinese Medicine; check out my other blog Essential Healing!


%d bloggers like this: