The Ultimate Cheese Board

The holidays mean gathering with friends and family and lots of entertaining, so a good meat and cheese board is always a good idea for the season!

To copy our cheese board you’ll need:

• cured meats

• a few quality cheeses

• mustard

• jam

• crackers, regular and gluten free

• olives

• fruit (fresh and dried) We went for prosciutto wrapped pears this time!

• nuts

• And of course a beautiful garnish of something green like rosemary or thyme!

The most fun part about a cheese and charcuterie board is arranging and organizing all the ingredients on the board. Take your time and try moving things around to achieve the aesthetic you want. We usually prefer mixing everything in together compared to having all the meats in one place and all the cheeses in another, but there’s no wrong way, so get creative with it!

Battery Park Book Exchange Champagne Bar

My winederlust took me to one of my favorite spots today: The Battery Park Book Exchange Champagne Bar in downtown Asheville in the Grove Arcade.

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Not only do they have champagne, but they also have a long list of wine, food, beer, and coffee. It’s easy to spend hours looking around all the nooks and crannies at books or settling into a comfy spot to drink and eat. This spot always impresses any out of town guests we have over and is a perfect, cozy place to escape the cold.

Things to consider:

• During peak days/hours it can get crowded, so larger groups may find it difficult to find seats (you can always try your luck though!)

• Order at the bar first, then find a seat

• Take your time finding a seat! Explore all the twists and turns of the place.

If you find yourself downtown and want a place to cozy up, try the Champagne Bar!

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MENU: CLICK HERE

Hours

Sun - Thurs: 11am - 9pm

Fri - Sat: 11am - 10pm

Address

1 Page Ave. #101, Asheville, NC 28801

Winter Pear Kale Salad

I’ve been in a habit of chiffonading (see insta story highlight) my kale and storing it in a closed container in the fridge (thanks to Sarah for this tip) to make meal prep during the week easier. Kale salads have been my go-to for lunch lately.

One of my favorite combinations is pictured below:

• kale

• chopped pear

• chopped pecans

• crumbled goat cheese

• pomegranate arils

I also made a pomegranate vinaigrette to go with it this time from joyfoodsunshine.com. Get the recipe for the vinaigrette here: https://joyfoodsunshine.com/pomegranate-vinaigrette/

Townhouse

I’m on the road again! Avoiding fast food and finding real food while traveling is always a fun challenge for me. For the flight, I packed snacks (almonds, RX bar, and a banana... I always avoid plane food) and I do my research before arriving to our destination to find restaurants that have food Tyler and I will both like.

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Last night’s dinner was at Townhouse in Birmingham, MI. It was amazing! Tyler got their award winning burger accompanied with the most delicious truffle fries and rosemary garlic aioli (I plan to recreate this at home 😍). I ordered the trout, probably the best tasting thing I’ve had in a while. It looked and tasted like salmon... only better. It came with fingerling potatoes, green beans, marcona almonds, brown butter, and charred lemon. I loved how on the menu they let you know which meals are gluten free, vegan, and vegetarian. They also have the option of a topless or naked burger (I wish more restaurants would do this!!!). If you ever find yourself in the Detroit area, eating at Townhouse is a must!

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MENU: CLICK HERE

Address

180 PIERCE STREET
BIRMINGHAM, MI 48009

Hours

MON - THUR: 11AM - 12AM KITCHEN CLOSES @ 10PM (MON-TUE) & 11PM (WED-THURS)

FRI: 11AM - 2AM KITCHEN CLOSES @ MIDNIGHT

SAT: 10AM - 2AM KITCHEN CLOSES @ MIDNIGHT
BRUNCH 10AM - 3PM

SUN: 10AM - 12AM KITCHEN CLOSES @ 10PM
BRUNCH 10AM - 3PM

Paleo Hot Chocolate

Over a foot of snow has fallen so far here in Asheville! No better way to warm up than with a cup of Paleo Hot Chocolate!

In a small pot on medium high heat I added:

• 1/2 cup French Vanilla @nutpods

• 3/4 cup unsweetened coconut/almond milk (if you don’t have nut pods you can just use nut milk)

• 1 T organic cacao

• 1 T maple syrup

  I used a whisk to stir and combine ingredients until hot. If you’re feeling naughty, top with shaved dark chocolate and Kahlua! 😈

French Broad Chocolate Lounge

A weekend stop at French Broad Chocolate Lounge downtown is always a nice way to treat yourself. Whenever I want chocolate (the real thing) I go for quality, and French Broad Chocolate Lounge is the best for this reason! 

They import their cacao from small farmers and then finish the process carefully and thoroughly in their factory here in Asheville. I’ve never gone to French Broad and not stood in a long line that runs out the door, because it’s that good! While the line may be long, it moves quickly and is always worth it. I recommend the truffles, cookies, chocolate cake, carrot cake… and, um, basically everything. It’s all good. I usually go for dark chocolate truffles, but they had some special Holiday flavors so I snagged an Eggnog and a Carrot Cake truffle. I unconsciously took a bite of the Carrot Cake before I snapped the photo! #oops

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Address

10 S Pack Square, Asheville, NC 28801

Hours

Sunday-Thursday: 11am-11pm

Friday & Saturday: 11am–12am

Website

https://www.frenchbroadchocolates.com/

My Favorite Treadmill Interval Run

Lately I’ve been working on integrating variety into my workouts. I’ve been doing a lot of HIIT and strength training, one long run a week, and two interval runs on the treadmill. Below, I’ve written out my favorite interval treadmill routine! It lasts approximately 35 minutes, is good for your heart, and boosts your metabolism. Try it out the next time you’re at the gym 😊

1 rep:

2 minute jog/run (6.3 mph for me)

30 second slow walk (3.0 for me)

1 minute sprint (8.0 for my little legs)

30 second slow walk (3.0)

3 minute brisk walk (3.5 for me)

*Complete a total of five reps! 

You can always play around with the speed and incline if it gets too difficult or too easy for you. I like this workout, because it never gets boring like running long distance on a treadmill can become for me. Plus, intervals burn more fat and calories and are a great challenge. 👍🏼

Paleo Snickerdoodles

I love sweets, but I’m finding healthier alternatives to the processed, refined sugar sweets I used to crave. These Paleo Snickerdoodles by @paleorunningmomma are a great alternative for when I want something a little sweet… especially around the holiday season. They’re dairy free, gluten free, and vegan!

Ingredients: 

• 1/3 cup coconut oil

• 6 Tbsp almond butter

• 1/4 cup pure maple syrup

• 1/4 cup maple sugar or coconut sugar

• 1 tsp vanilla extract

• 1 flax egg (1 Tbsp ground flaxseed mixed with 2 1/2 Tbsp water, set aside for 10-15 minutes)

• 1 1/4 cup blanched almond flour

• 2 Tbsp + 1 tsp coconut flour

• 1 tsp baking powder 

• 3/4 tsp cinnamon

• 1/4 tsp sea salt

Okay, I’ll be honest. I didn’t have any almond butter, so I used peanut butter (gasp!)I didn’t have flax seeds so I used a real egg (another gasp!). My cookies came out a little thicker (I should have flattened them out more) but otherwise, they were so delicious! 

For entire recipe instructions click here: https://www.paleorunningmomma.com/thick-chewy-paleo-vegan-snickerdoodles/

Fall Quinoa Kale Salad

I came up with this Fall Quinoa Kale Salad based on ingredients I had on hand and what’s in season. It was refreshing yet filling and packed with different textures and flavors. Plus, it’s gluten free! I ate it for lunch but next time, I might make it for dinner with some grilled salmon on top. 😋

Mix in a large bowl (serves 1):

• 1/2 to 1 cup cooked quinoa (I used a quinoa/brown rice blend)

• 2 T crumbled goat cheese 

• 1/4 cup chopped pecans

• Pomegranate arils 

• Apple slices 

• Big handful of kale, cut into ribbons (please see Instagram story highlights for how to cut/chiffonade kale into perfect tiny ribbons! This is *key* to a good kale salad) 

For the dressing I used an Apple Maple Vinaigrette by @paleomg and it complemented this fall salad perfectly. (She pairs this with her fall harvest chopped salad which I will have to try next!) For one serving, I mixed:

• 1/2 T maple syrup

• 1/4 T apple cider vinegar

• 1/4 tsp dijon mustard

• 1/4 tsp minced garlic

• 1 tsp minced shallot

• 1 T olive oil

• s&p.

*FYI: You can use plain kale or you can sauté the kale in some ghee and lemon beforehand (this is what I did 😋). For a #dairyfree and #vegan salad, simply remove cheese crumbles.

Meal Planning Inspo

 “Eat the rainbow.”

It’s already Thursday, but I’m only now getting some meal prep and planning done. That’s just how it is after traveling/holidays right? Let me tell you what these beauties will be used for in the next week though, in case you are in the same boat and need a little inspiration.

Red cabbage: inspired by Milk & Honey, I will refrigerator pickle them (click here to find out how) and top everything with it!

Dutch potatoes: Italian sausage, potato, onion and pepper bake

Pears: prosciutto wrapped pears for an appetizer/charcuterie board and also for a kale salad (with toasted walnuts, bleu cheese, shallots)

Sweet potatoes: Roasted for power bowls and breakfast tacos

Lemons: lemon tahini dressing to top power bowls, roasted chicken, broccoli/broccolini

Avocado: power bowls and tacos, mix-in for chicken salad

Radishes: salad and power bowl topper (raw and/or pickled)

Broccoli/broccolini: roasted for power bowls, side with roast chicken

Kale chiffonade: for salads and whatever else I can throw it in!

Whole30 Creamy Potato Soup

We’ve got our Christmas decorations up and it is freezing outside, so soup just felt right tonight. I made a Creamy Potato Soup (paleo & whole30, gluten & dairy free) with some turkey broth I made a couple of days ago. It was delicious, warm, and comforting… perfect for eating on the couch by the tree. 😊🎄

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Ingredients (serves 2-4):
2 large russet potatoes, peeled and cubed
2 very full cups (turkey or chicken) broth
2 large spoonfuls of coconut cream
2 T grass fed butter or ghee
Salt, pepper, garlic & onion powder, to taste

Instructions:

Place all ingredients except the butter in a medium pot and mix together. Bring to a boil and then lower heat to a simmer, cover, and cook for 45 minutes or until potatoes are tender. Remove from stove, and use an immersion blender to blend ingredients and achieve a creamy consistency. Taste-test and add more salt or broth if needed! Top with jalapeño, bacon bits, or if you’re feeling wild, some shredded cheese 😮

Holiday Champagne Punch

Happy Thanksgiving, everyone! Hope you all are enjoying time with friends and family today! Here’s a quick, easy Holiday Punch recipe that would be great today or any time during this holiday season. 

Mix together: 
1 bottle of champagne
1 cup vodka, @ketelone_us 
1 cup cranberry juice
1 cup club soda 
Cranberries for garnish, optional

Serve over ice!

Shake ’n Bake style Seasoning Blend

 "Live life with a little spice."

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Here's another one of my favorite staple spice blends, just in time for Thanksgiving! It is the perfect blend for seasoning poultry and root vegetables and squashes, so make up a batch and use it in somewhere in your holiday meal! Does anyone remember Shake 'n Bake? That is what this blend reminds me of (without all the junk).

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Combine the following:

2 parts sage

2 parts ground mustard

1 part onion powder

1 part turmeric

1 part oregano

1 part thyme

1 part salt

I used this blend to make @nocrumbsleft Everyday Roasted Chicken and cooked some cubed butternut squash along with it, and this blend was perfection!

Buffalo Chicken Salad (Paleo)

Sarah and I are always looking at recipes at our favorite restaurants in Asheville in an effort to recreate them at home. I took one of my favorite fried meals and cleaned it up a bit, using more wholesome ingredients… all of which are #glutenfree. The salad is a simple combination of delicious flavors and textures: chopped lettuce, crispy chicken nuggets rolled in Frank’s hot sauce, blue cheese crumbles, shaved broccoli & carrots, topped with Tessemae’s creamy ranch. To make this meal completely paleo, whole30 friendly, and dairy free simply remove the blue cheese crumbles.

For the chicken nuggets (serves 2):

1 large boneless skinless chicken breast

1/4 cup almond flour

1 T arrowroot flour

1 egg with splash of almond milk, beaten

Salt and pepper to taste

Hot sauce to taste (I used Frank’s)

2 T coconut oil

Instructions:

1. First, pound the chicken breast to create even thickness. Cut chicken into small “nuggets”. The size of the nuggets is up to you, just make sure they are as similar in size as possible. (I wish I had remembered to brine the nuggets in pickle juice, as recommended by Sarah… oh well, will definitely try that next time!)

2. Combine egg and almond milk in one bowl. In another bowl, combine almond flour, arrowroot flour, and salt and pepper.

3. Dip nuggets (several at a time, work in batches) into the egg mixture and then into the flour mixture.

4. Warm large skillet to medium high heat and add coconut oil. Place nuggets in melted oil and once the oil starts bubbling, let them cook for about 4 minutes on each side.

   *Don’t stray far from the stove. You may have to adjust heat or flip nuggets a couple more times to prevent burning.

5. Once nuggets are cooked through and crispy on the outside, douse them in some hot sauce and add to a bed of chopped lettuce, shaved celery (or broccoli) and carrots, and blue cheese crumbles. Top with Tessemae’s creamy ranch, and enjoy!

*Tip: For easier eating, cut cooked nuggets into even smaller pieces before putting them on the salad

Jacques Pepin’s Brussels sprouts

What food did you hate as a child, but love now? For me, that would be Brussels sprouts. These days my sprouts never get near a rolling boil which turn them into a soggy mess. Instead, I roast them to get those caramelized edges, or I shred and sauté them. Otherwise, I leave them raw in shredded salads.

This recipe from Jacques Pepin is the preparation that will make non-Brussels sprout lovers love Brussels sprouts. (Brussels sprout begins at 12:24 in this video) This would also be a simple and delicious dish for Thanksgiving. Sprouts and bacon (a fennel-y sausage or smoky chorizo would be great with this as well) can be prepped ahead of time and the actual cooking process takes just 10 minutes or less.

Ingredients:

• 1 lb. cleaned and sliced Brussels sprouts

• 4 slices uncooked bacon, cut crosswise into 1/4-inch pieces (about 3/4 cup)

• 2 T olive oil

• S&P

Directions:

1. Cook bacon pieces until crispy and fat is rendered.

2. Add shredded sprouts, s&p, toss, and cover. Cook for 3 minutes (or until softened to your preference).

3. Remove cover, toss again, and cook another 2 minutes uncovered.
   
   

Bang Bang Cauliflower

@40aprons Bang Bang Shrimp might have been the most tasty thing I’ve had this year. Yesterday I looked in my fridge and sadly, there were no shrimp. But I did have a head of cauliflower. So I decided to combine 40 Apron’s Bang Bang Shrimp recipe with my baked cauliflower recipe to create “Bang Bang Cauliflower”, and it turned out wonderfully! I love that this recipe is vegan, paleo, and whole30 friendly. Plus, it’s seriously SO GOOD. Perfect for an appetizer, snack, or even for dinner with rice!

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Ingredients:
*1 Small head of cauliflower, cut into florets
*Extra virgin olive oil spray
*1 egg, beaten (I’ve also used almond milk before and it works fine too if you don’t want egg)
*1/3 cup arrowroot powder
*1/2 cup almond flour

For Bang Bang Sauce:
*1/4 cup + 2 Tbsp homemade mayo *2 1/2 tsp hot sauce (I used sriracha)
*2 1/4 Tbsp. Ketchup
*1 1/2 tsp. Coconut aminos
*1 garlic clove minced
*salt to taste

Directions: Preheat oven to 400 degrees. Place egg in one bowl. Mix arrowroot powder, almond flour, and salt and pepper in another bowl. Dip cauliflower florets into egg and then into the flour mixture (tapping off any excess flour mixture) and place on a large, greased baking sheet. Do this in batches. Once all florets are drenched, spray them with the EVOO spray. Bake for 18 minutes, flipping halfway through. Mix ingredients for the sauce in a bowl. When cauliflower is done cooking, pour bang bang sauce over florets and serve hot. Another option is dipping the cauliflower into the sauce to ensure cauliflower stays crispy.

For original Bang Bang Shrimp recipe by 40 aprons go here: https://40aprons.com/whole30-bang-bang-shrimp-paleo/

Buffalo Chicken Nachos

 "It's nacho average #tacotuesday!"

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Buffalo chicken nachos...promise to make this sometime this week, ok? I'm lucky I grabbed the pan to take a picture before anyone got a taste of these, because these nachos were devoured in record time. A delicious alternative to traditional nachos, and perfect proportions for each flavorful bite!

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Ingredients:

1 lb ground chicken

¼ c buffalo sauce (I use @tessemaes)

Tortilla chips

¼ c thinly sliced celery

¼ c finely diced red onion

¼-½ c crumbled bleu cheese

Ranch dressing and extra buffalo sauce for drizzling

Directions:

Preheat oven to 425°. Brown the ground chicken until cooked through. Once cooked, add buffalo sauce and stir to combine. Arrange tortilla chips on baking sheet (a 12"x18" is the perfect size for these proportions, but you won't regret the decision to double it!). Top with cooked chicken and crumbled bleu cheese. Cook in oven for about 5-10 minutes, until the chips are a little crispy and bleu cheese is melted. Remove from oven and top with onion and celery, and drizzle with a little more buffalo sauce and ranch (I used my favorite @tessemaes avocado ranch). Serve and watch it disappear.

The Best Bloody Mary Mix

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McClure’s Bloody Mary Mixer

 “You say tomato, I say Bloody Mary.”

It’s a brunch kind of day, and Bloody Mary’s can make any brunch better. This McClure’s Bloody Mary Mix is the only kind I buy. Perfectly balanced, just the right amount of spice and simple ingredients. A lot of mixes have added sugar, soy, and msg...no thanks!

Highland Brewing

Let’s talk about Highland Brewing. It’s the best. My favorite beer in the entire world, Cold Mountain, will be released next week! If you haven’t had it, OMG, I feel sorry for you. Their Gaelic Ale is also one of my favorite beers ever, and it’s a little easier to get your hands on. If you are truly gluten intolerant, they also have wine and cider available!

Tyler and I tried out their rooftop bar for the first time on a not-too-chilly fall night this past Wednesday, and we loved it.  I ordered a White Ale and then a Gaelic of course, and Tyler got a couple of IPAs. The view was beautiful, the beer was good as always, and they have a food truck available every day of the week. On their calendar on their website, they conveniently let you know if and when the rooftop is open and what food truck is there that day (why don’t more breweries do this!?) We’d never had Tin Can Pizzeria, but we could tell we liked it, because we ate every last bite.

So if you’re an Asheville Native and haven’t visited Highland lately, you should! Non Asheville Natives… try it the next time you’re here! …Orrrr simply drool over this picture of pizza and beer.

This Week’s Food Trucks

Current Tap List

Hours

Monday–Thursday: 3-9 PM

Friday–Saturday: 12-10 PM

Sunday: 12-6 PM

Address

12 Old Charlotte Highway, Suite 200
Asheville, North Carolina 28803

Paleo Shepherd's Pie

One of my favorite meals growing up was my mom’s Shepherd’s Pie. While many use ground lamb and peas, she used ground beef and green beans and the combo is delicious. I attempted to make a whole30/paleo version, and while not as good as my mom’s (obvs), it turned out to be a pretty cozy and nourishing meal. It’s whole30, paleo, and dairy free, too!

Ingredients (serves 4-6):
4 russet potatoes, peeled and quartered
1 can organic green beans
1 pound grass fed ground beef
1/2 stick of grass fed butter or ghee (or more 😉)
1 T tomato paste
1/2 cup chicken broth
Salt & pepper, red chili flakes, rosemary, parsley, onion & garlic powder
Fresh parsley for garnish, optional
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Directions:

1. Preheat the oven to 400 degrees F.

2. Place peeled and sliced potatoes in a large pot covered in water. Bring to a boil and boil for 13-15 minutes or until potatoes are tender.

3. While potatoes boil, place green beans in a small pot on low-medium heat with 1 T of butter, salt & pepper to taste, and red pepper flakes. Cover with lid and stir occasionally.

4. Cook ground beef until brown and then added the spices, tomato paste, and 1/4 cup chicken broth. Set the beef mixture aside while you finish up with the potatoes.

5. Drain potatoes and add about 3 tablespoons of butter (or more), 1/4 cup chicken broth, salt, and pepper. Use an immersion blender to achieve a creamy consistency.

6. Put green beans into a greased baking dish then layer the ground beef and mashed potatoes on top. Bake for 15 minutes and then broil an additional 3-5 minutes. Top with cheddar cheese for the last 3-5 minutes if desired!
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   This meal is great for those of us with food sensitivities but don’t want to miss out on the meals we love! For people who aren’t sensitive to dairy, you could always add cheese to a portion of the potatoes which would still leave this gluten free 😉