Teriyaki Glazed Chicken Kebabs

I’ve recently been told that TheIronYou is a tad random and needs more structure.
Make no mistake, I receive a plethora of compliments almost daily about it (which makes me super happy!) However, a friend of mine - who’s a powerforce in the publishing business - wrote me a lengthy email on Saturday, listing all the things that I should improve in my blog.
First and foremost, less randomness.
To be honest, I dig randomness. It’s part of who I am, especially in my blogging life.
I like not having restraint whatsoever, not knowing which port I’m sailing to.
The feeling that I can publish whatever goes through my mind — or better yet, whatever happens in my kitchen, without need to think too much about it.
It’s a feel good-freedom sensation. In the end, TheIronYou is part of me and reflects to some extent who I am as an individual, so why doing something that it’s not me?
However, one of the rules I live by, is to always be open to (constructive) criticism — especially when it comes from people who KNOW what they’re talking about.
So here I am, giving more structure to TheIronYou. And let’s start by getting rid of some of the randomness factor.

(Paleo) Fudgy Avocado Brownies

I’m calling all chocolate lovers here.
If you are obsessed with chocolate (like me) then you need these babies in your life.
Let’s use some adjectives to better describe these brownies.
These are the most creamy, rich, decadent, thick, gooey, appetizing, exquisite, dense, heavenly, savory, succulent, sumptuous, yummy, fudgiest, chocolatey BROWNIES EVER!
Dude...I’m not kidding!

Creamy Pumpkin Garlic Rice

OK people, confession time on TIY.
I’ve had this creamy pumpkin rice for lunch and dinner on Monday, Tuesday and Wednesday.
We’ll see how Thursday goes, but I have the gut feeling that it may happen again.
You might call this intuition, but I believe I have the gift of foresight — at least in my kitchen.
For some unknown reason I always know what I’m going to have for lunch and dinner. If that isn’t a sign of my superpowers, I don’t know what it is.
I know, I AM a gifted individual, what can I do about it?

Creamy Pumpkin Sauce

Autumn sparks the start of the unavoidable pumpkin everything craze. It’s that time of the year when the leaves are changing, the cold starts to bite and every single food you’re eating has some pumpkin in it, or next to it, or on top of it. Pumpkin-flavored lattes, pies, muffins, even ale. You name it.
And you guys know how much I love ME pumpkin; so before I knew it, I’ve found myself elbow-deep in pumpkin guts.
Operation “Jack-o’-lantern” is officially on, which means loads of pumpkin flesh leftover ready to be used in every single dish I cook.
By the way there’s this rumor going around, about people not liking pumpkin. Folks spreading ill will about pumpkin.
Something like a secret society trying to sabotage our pumpkin extravaganza.
I have the sneaking suspicion that my friend Martha might be part of this sect. The other day - as we were carving the hell out of a humongous pumpkin - she suggested that I should throw out the flesh because “There’s not much you can do with all that pumpkin!”
OK, hold your horses there miss. There are tons of stuff you can do with pumpkin. What about pumpkin curry, pumpkin chili, pumpkin cinnamon rolls, pumpkin Mac&Cheese or pumpkin protein muffins?
BAM! In your face pumpkin-haters.
And here’s another recipe with pumpkin. DOUBLE-BAM!

Always Buy The Best Quality Meat You Can Afford (And Read This Book!)

One of the rules I live by is to eat less meat but better quality meat.
As a health-conscious individual I try to buy only grass-fed, pastured and free-range meat (and fowl and their eggs) — it is said to contain more nutrients and fewer toxins than factory-farmed grain-fed meat.
Yes, it is more expensive and not always easy to find; but it’s worth. Every. Single. Penny.



It’s hard to shy away from huge chunks of wrapped meat from the supermarket — it’s so convenient. But most of the time that meat comes animals raised in factories unable to move, fed unnatural diets, pumped with hormones and antibiotics and living in filth. That alone for me is enough of an incentive not to buy it.
I’m not talking about the ethics involved here, I’m just pointing out that if you care about what you put into your body, you need to choose the best quality meat (and eggs) you can get your hands on. It’s a healthier choice, period.
In addition, it tastes better — pastured meat has a farm-y and robust flavor because the animals are grass-fed, free to roam, and raised sustainably and humanely.
Essentially it comes from animals that have acted and lived like animals.
So a big fat YES to grass-fed, pastured and free-range meat (and eggs).

Almond Chia Recovery Smoothie

This is hands down my new favorite post-workout smoothie.
I recently found the recipe flipping through the pages of Triathlete Magazine.
Just by looking at the ingredient list I knew that this was a total winner. Almond butter, almond milk and banana: Are you kidding me?
I slightly tweaked the recipe and included chia seeds and vegan protein powder. Even more awesome.
This delicious smoothie is perfect post-workout as it’s packed with protein for muscle repair, carbs for glycogen replacement, and essential fats. And it has a great cooling effect on your body too.
After an intense workout our body needs recovery fuel, but as the blood has been diverted from the digestive system to the muscles, digestion can be difficult and food almost unappetizing.
That’s why liquid meals are better tolerated.

Crock-Pot Bolognese Sauce

The other day I've found paleo spaghettis in a specialty store down the street from where I live.
8 bucks a pack - a tad pricey - but I was so excited about it, I said to myself “What the hell, let’s go for it!”
I decided that my uber-expensive spaghettis deserved a 5-star sauce to go with, so...Bolognese sauce.
You guys know that this traditional Italian meat sauce is called Bolognese because it originates from Bologna in Italy? Ok, probably you do.
But, do you know that there’s only one original recipe for Bolognese sauce, deposited with the Chamber of Commerce in Bologna?
I didn’t know that either, but my friend Francesca told me all about it.
Apparently, in 1982, the Italian Academy of Cuisine recorded and deposited a recipe for "Classic Bolognese Ragu" with the Bologna Chamber of Commerce.
I visited the Italian Academy of Cuisine website and I found the recipe (actually I found two, but whatever).
With the help of Google Translate - which wasn’t at peak performance with this one - I managed to get the one and only original recipe for Bolognese sauce. YAY!
I’ve made this recipe for quite some time already and it’s a total winner. Everybody seems to love it (except for my vegetarian + vegan friends — sorry guys). It's full of depth and so delicious.
I recently adapted it for the Crock-Pot and came out perfectly, with minimal effort. A big high-five to technology!

1-Minute Paleo Choc Chip Cookie (In A Mug)

Another Sunday means another late NY Giants collapse and another defeat. We are now 0-5.
Yup, apparently it’s that kind of year.
I’m not even talking about making it to the play-offs; after losing to the Carolina Panthers 38-0 in the third game, I’ve pretty much given up that hope.
What I’m talking about is stop watching the NFL altogether this season.
I mean, when your team is breaking records for being the worst team on the league (such as giving up 182 points, the most allowed by a team in five games since 1961) you’re disappointed, discouraged, even outraged.
You can’t fathom how a team who hoisted the Lombardi trophy just two years ago is now the laughing stock of the NFL. But there you have it. NY Giants are 0-5.
On top of that there’s no more Breaking Bad...arghhh...my Sunday nights just went from bad to worst.
Last night I was so bummed I decided I deserved a treat, something I could whip up in a heartbeat (and possibly paleo-friendly).
That’s how I came up with this 1-Minute Paleo Chocolate Chip Cookie (in a mug).

Spinach Omelette and Whipped Ricotta Cake

My 8-year old nephew Matt was visiting yesterday afternoon. He’s an amazing kid-foodie, meaning that he likes to eat good food, well, he actually demands to eat good food.
I can’t think of something he doesn’t eat. He tries even the most bizarre foods you put in front of him— jelly fish, liver, stinky cheeses, etc.
He tastes everything, and never says no or make a disgusted face. If he doesn’t like something, he just says it's not for him, which I think it's awesome.
Yesterday, out of nowhere, he asked if I could make spinach and cheese ravioli for dinner.
No, not the frozen or canned ravioli, he wanted me to make fresh ravioli from scratch (which is something we had already done together before).
As I wasn’t really in the mood to make fresh pasta, I asked him “What about making a spinach and ricotta cake instead? Something super good that will taste even better than ravioli?”
“Cool” he answered.
So we literally invented this spinach omelette layered cake. True story.

Ginger and Turmeric Carrot Soup

Folks there’s nasty cold that’s going around. I haven’t caught it yet but everyone else around me has.
I'm not very prone to sickness, I guess that eating healthy and exercising helps keep my body in good working order and makes it easier to fight diseases.
However, when everybody around me seems to be hoarding tissues like they’re going out of style, I start to worry.
Getting a cold is not the end of the world, I’ll admit it, but it’s a pain in the neck nonetheless. Stuffy and runny noses, sniffing all day or feeling groggy...who doesn’t enjoy that????
Then there’s the part where you have to skip training and I REALLY don’t like that, at all.