I was born and raised on a dairy farm outside Canon City, Colorado. Because of my upbringing and knowledge of diet, farming and business, I advocate knowing, buying and consuming as close to the source as possible. I fell in love with Crossfit as one of the few environments, particularly in athletics and competition, in which women are either just as strong as men or are at least on an even playing field.

I take pride in being a part of a community that reinforces "strong" and "fit" as the compliments. As an independent and fitness minded consumer, I tend to shy away from restrictive diets. Paleo allows me the freedom to eat the foods I enjoy while remaining nutritionally superior to their processed equivalents. I love the way I feel when I fuel my body with whole Paleo meals and after a WOD. Euphoric is not an exaggeration. My goal is to bring others to understand what Paleo is, why it works and why they should try it. The false stigmas about Paleo are rampant and various, but my knowledge is based entirely on what I've learned through personal experience and research.

Friday, February 8, 2013

Paleo Brussel Sprout Pancetta and Kale Slaw




This is a new rendition of my favorite Brussel Sprout Recipe.   By chopping the Brussels sprouts and kale into small chunky ribbons it allows for a fast cooked meal.  I love the pancetta and nutty pecan combo.

Ingredients

  • 1/2 cup crushed pecans
  • 8 ounce package Pancetta
  • 8 + ounces Brussels sprouts
  • 1 small bunch Kale
  • 2-3 garlic cloves- minced                                  
  • 1/2 to 1 small Granny Smith Apple
  • 6 TB olive Oil
  • 3 TB champagne vinegar
  • 1/2 tsp Dijon Mustard
  • salt
  • pepper
  • Pecorino or Parm Cheese (optional)

Directions

Chop pancetta into bite size pieces.  Saute pancetta with a drizzle of olive oil until nice and crispy.  I added 2 minced garlic cloves towards end of cooking so that they don't burn.   Remove pancetta and set aside.


Wash and pat dry the Brussels sprouts and kale. Cut the Brussels sprouts in half lengthwise, through the stem. Using a food processor chop Brussels sprouts till desired consistency. Mine were still a bit chunky.

 Remove the tough stems from the kale leaves and discard. Stack the leaves up on top of one another and cut across the stem so it yields a similar shape to the shaved Brussels sprouts or place in food processor as well.


Add brussels sprouts and kale back to saute pan. Cook down on the stove top untill crispy and golden.  Again, towards the end I added 1 more minced garlic clove and extra olive oil. Be sure to season with a generous amount of salt.

While brussels sprouts and kale cook down chop the pecans, and then spread them out on a pan and roast in the oven until golden, 5 ish minutes. * I know this sounds ridiculous but the nutty flavor of the roasted pecans is key to this recipe.

Cut the sides of the apple off and cut into small bites.

To make the vinaigrette combine the olive oil, vinegar, Dijon mustard and some salt and pepper in a bowl, whisking together until lightly emulsified.

 To serve, mix the cooked Brussels sprouts, kale and remaining pancetta and apple together well in a large salad bowl. Season with salt n pepper.  Lightly dress with the champagne vinaigrette, and then I  topped mine with shaved Pecorino and the chopped toasted pecans.




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