Tuesday, December 16, 2014


And here is your answer to the question: What kind of cookies should I leave for Santa this year?

This is a guest post from Louise at PaleoMagazine.com, and I think you’ll love this recipe.  Louise also just released her new cookbook, which comes with some amazing recipes and a bunch of awesome bonuses - click here to check itout!

Here’s Louise…

Despite the name, I don’t actually recommend making these cookies “all the time,” even if you find yourself wanting to.

They’re just too yummy, and it’s hard to stop eating them.

For sure, there are a lot of great Paleo cookie recipes, but Jeremy (my husband) and I can’t resist the fresh-baked yumminess of chocolate chip cookies every once in a while. 

If you make these, I highly recommend the Enjoy Life chocolate chips, which have much better ingredients than 99% of chocolate chips you can find.  

Make-All-The-Time Chocolate Chip Cookies

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 5-6 servings
Serving Size: 3-4 cookies

·      1 1/2 cups (143 g) almond flour
·      1/2 cup (56 g) coconut flour
·      1/4 cup (43 g) shredded coconut
·      2 teaspoons (10 ml) vanilla extract
·      2-3 Tablespoons (32-63 g) raw honey
·      2 eggs, whisked
·      1/2 cup (120 ml) ghee, melted
·      1/2 cup (66 g) chocolate chips
·      Dash of salt

1.    Preheat oven to 325 F (163 C) and place parchment paper on a baking tray.
2.    Mix all ingredients together in a large mixing bowl (add the chocolate chips in after everything else has been mixed together well).
3.    Form small 2-inch diameter cookies and place on baking tray. It should make around 20 cookies.
4.    Bake for 12 minutes. Remove baking tray from oven and cool for a few minutes before removing cookies from baking tray.

About Louise Hendon

Louise is the co-founder of PaleoMagazine.com and author of the Essential Paleo Cookbook.  Apart from cooking a little too often, she really loves hiking and playing with her Shih Tzu named Karma.

Have a happy day!

Monday, December 8, 2014


As a mom, I never know what is going to come out of my kid's mouth when I pick him up in the carpool line. What he said today, as he climbed in, scuffing his dirty shoes over my newly-cleaned leather seats, made my heart almost fall out of my butt. 

"Mom, I don't want to celebrate Christmas this year."

"Um, what? Why not?"

"Because Hanukkah food is so much better than Christmas food."

"Oh," Phew. We don't have to take down the tree or blow out the advent candles. I just need to learn how to make Jewish food. I can do that. 

I love that my kid has this thirst for knowledge of other cultures. He respects it and I'm so proud of him. So, after he explained what he learned in Kindergarten about the origin of the Menorah (something I had never learned), the Star of David and dreidels, he revealed his menu of choice: 
Chocolate coins, latkes, applesauce and donuts. (Donuts? That's Hanukkah food!? I totally would have banked on my NYU dormmate Asaf's leftovers had I known that. His dad was a rabbi! Grr.)

Anyway, I narrowed it down to something that at least resembles paleo -- Sweet Potato Latkes with Cranberry Apple Sauce. They turned out so amazing that I'm going to petition the Vatican to make them a Christmas food. 

Christmas Latkes
Makes 12ish
2 medium sweet potatoes, shredded
3 green onions, chopped
3 eggs
1/4 cup coconut flour
1 teaspoon salt 
1/2 teaspoons black pepper
duck fat or coconut oil, for frying

Whisk together the green onions, eggs, coconut flour, salt and pepper in a large bowl. Stir in the shredded sweet potatoes, mixing well. In a large skillet, heat a couple tablespoons of duck fat or coconut oil over medium heat. Grab a handful of the sweet potato mixture and squish it into a flat pancake patty. Repeat in a single layer in the pan. In 2-3 minutes, when the outside of the latke start to turn golden brown, flip them over and cook them for another couple of minutes. Drain on paper towels and sprinkle with salt. Serve with cranberry applesauce. 

Cranberry Applesauce:
Make my homemade applesauce, adding 2 cups of fresh cranberries with the apples a the beginning of the recipe. That's it! 

OMG please don't ask me when my book comes out. The cover is under construction. Stand by, my friends. It's looking really sharp. I promise. 

Song of the Day : Thinking Out Loud -- Ed Sheeran

Tuesday, November 4, 2014

CARROT SOUP aka Crema de Zanahorias

Once upon a time, I lived in Madrid with a sweet old lady named Remedios. In her weird but fabulous apartment, she hosted 5 NYU students (including myself), a large Baptist German who rode a motorcycle, and a Chilean vagabond who only pretended he didn't speak English. Studying abroad was one of the most incredible experiences I've ever had. 

Our house mom, aka "Señora," used to make us the most delicious soup we would share as our little "family." I was sick when I arrived in Spain, and the first thing she did was make this for me. Then I got sick again later in the semester and she made it then. And before I left, I asked her to teach me how to make it myself. That was over seven years ago. I held onto that poorly translated receta (recipe) all this time, and finally got around to making it. The smell of my kitchen took me right back to 2007. I served it at a dinner party in honor of Dia de los Muertos, almost tearing up as it reminded me of my dear old nurturing hostess, Reme.

Some of the best recipes are like scrapbook pages in a family album. The memory of cooking or sharing a special meal with someone you love is even more powerful than reminiscing over a photograph. Revisiting beloved recipes like this allow you to relive your past through each and every one of your senses. What meals throw you back to a special time in your life?
La Receta de Crema de Zanahorias
serves 8-10
1-2 Tablespoons coconut oil
1 Tablespoon salt
1 teaspoon pepper
1 medium onion, chopped
4 cloves garlic, peeled and chopped
1 cup basil + more for garnish
2 bay leaves
8 cups chicken broth
2 pounds carrots, peeled and chopped
1 russet potato, peeled and chopped
1 sweet potato, peeled and chopped

In a large pot, heat coconut oil over medium heat. Add onions, basil and salt. Cook, stirring often for 4-5 minutes until the onions begin to soften. Stir in chopped garlic and cook for 30 seconds, until fragrant. Add carrots, potatoes, chicken broth and bay leaves. Bring to a boil, then reduce to a simmer. Cook until the potatoes and carrots are soft, about 20 minutes. Remove the bay leaves and pureé the soup with an immersion blender or in batches with a standard blender. I use a Kitchenaid immersion blender-- it's easier cleanup! Season with salt and pepper to taste and serve warm with chopped basil. 

Monday, October 20, 2014


As you may know, I am involved with this amazing group called the Austin Food Blogger Alliance.  
I joined the Board of Directors as Social Chair two years ago. This means I get to organize and host monthly happy hours and quarterly social events for our members around Austin! What is the AFBA? According to our website, "The Austin Food Blogger Alliance (AFBA) seeks to support a local membership of food bloggers and the community through educational initiatives, social events, philanthropic endeavors, and by upholding a commonly shared code of ethics. Formed in 2011, AFBA has over 150 active members blogging on a range of topics."

The AFBA membership has awarded me a great group of fellow foodie friends. I love sharing a passion for food and Austin with them! Our network includes a Facebook forum where we share ideas and information, and on it I asked our members if they had any paleo recipes they wanted to share on Three Diets One Dinner. I'm so happy to bring you this round up!


Hilah Johnson is so funny. Her blog features hilarious cooking videos geared towards beginner and intermediate cooks, as well as people who are just looking for simple, low-cost recipes. She has written several cookbooks, including a paleo E-book called Cavelady Cooking! Here are some of her paleo recipes. I can't wait to try that meatloaf!

Breakfast Meatloaf:

Quarter Life Crisis Cuisine

Ashley Blom is a fellow AFBA member who found her passion for cooking and travel in college. I love her recipes and honest writing style. The sausage-stuffed acorn squash looks amazing for the cooler weather--I can't wait to try them! Thank you for sharing your Paleo recipes, Ashley! 

The Paleo Review

Rachel Maresh is a fellow Paleo blogger from Austin, Texas. She reviews paleo recipes and products on her blog, The Paleo Review. She occasionally writes her own recipes, including this one! I love the simplicity of this comforting dinner-- I'll definitely make this one!

Tuesday, October 7, 2014


Mom, you'll like this one. I'll make you so more for your weekend visit! My husband and I started a Whole30 on Sunday. This is our second one, and I had forgotten how hard it is! AArghh. I'm grumpily longing for wine, cheese, gluten-free crackers and chocolate. So when snack time rolls around, I wanted to make sure we were well prepared. I fell into an abundance of eggplant last week. Wait what? She "fell into" eggplant? Yes, this shit happens to me. Didn't you read my post about the life of a food blogger

Baba Ghanoush is not only fun to say, but its a very satisfying snack to help get you through the day. You can serve baba ghanoush with a variety of crudités. My favorites are sugar snap peas, sliced mushrooms, carrots and cucumber slices. My boys like it with bell peppers and carrot slices. 

Baba Ghanoush
makes 2 cups
4 cups (or 2 medium) chopped eggplant (any color works)
3 cloves of garlic, unpeeled
2 Tablespoons olive oil
1 teaspoon salt
2 Tablespoons Tahini
Juice of 1/2 lemon (2 Tablespoons)
1 teaspoon dried parsley

Preheat your oven to 450º and line a cookie sheet with foil. Toss the cubed eggplant and unpeeled garlic with the olive oil and salt. Roast in the oven for 15 minutes, until the flesh is soft. When cool enough to handle, peel the garlic and place into a food processor. Add the remaining ingredients and pureé until smooth. Serve warm or cold with crudités. 

Did you know I have a newsletter? As I prepare to launch my first cookbook, "It's Paleo, Y'all," I'm offering my email subscribers exclusive content, including a sneak peek and discounts of the book! This week I'm sending out my Paleo Halloween Survival Guide. Sign up and get those exclusive goodies while you can! 

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    Happy Whole30 snacking!

    Song of the Day: Give me the Beat -- Ghostland Observatory

    Wednesday, October 1, 2014


    Holy October it's here: Pumpkin season. They are everywhere and in everything. But how can you enjoy this sweet fall favorite with out feeling like you gained a pumpkin? Try this lovely chocolate pumpkin muffin recipe.

    When they came out of the oven, I swear to god they smelled like chocolate cake donuts. I can't wait to dunk these suckers in my morning coffee.

    Homemade Pumpkin Puree

    I made these into muffins and mini breakfast breads. It is a versatile, moist batter that can be whatever you want it to be: muffins, bread, pancakes, cake. You call it.

    Either way, its delicious. I added 5 chocolate chips to each muffin and some pecans to the bread. This is totally optional. I also made my own pumpkin puree. Also optional. Use canned if you want! You will see butter in this recipe. You can always substitute coconut oil for butter in my recipes. It works just fine.

    Paleo Chocolate Pumpkin Muffins
    makes 18 muffins or 1 loaf of bread
    1 cup almond flour
    1 Tablespoon coconut flour
    1 Tablespoon flax meal
    1/4 cup cocoa powder
    1 Tablespoon cinnamon
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    2 Tablespoons butter
    1 cup pumpkin pureé
    1/4 cup honey
    4 eggs
    2 teaspoons vanilla extract

    Preheat the oven to 350º. Line 18 muffin tins with paper liners or 1 loaf pan with parchment paper. In a large bowl, whisk together the almond flour, coconut flour, flax meal, cocoa powder, cinnamon, baking powder, soda and salt. In another bowl, melt the butter. Add the remaining wet ingredients to the butter, whisking well to combine.  Fold the wet ingredients into the dry, stirring well to combine. Divide the batter into your muffin tins or loaf pan. Bake muffins 25-30 minutes or until a toothpick comes out clean; 40-50 minutes for a loaf of bread. 

    Tuesday, September 30, 2014


    If you've ever wanted a sneak peek into the life of a food blogger, here is a good one. This weekend was the first annual Byte of Texas Conference. Hosted by my dearly beloved Austin Food Blogger Alliance, It was a whirlwind of food, blogger education and so much fun. After the conference, I attended the most amazing event that I think has ever been, Austin's stop on the US Cochon 555 World Tour. So that means: After mimosas & breakfast tacos, a cheese and beer class, a cupcake break, and a lamb-butchering demo, THEN I went to a BBQ and Bourbon extravaganza. My body hates me. My wedding ring doesn't fit and neither do my yoga pants. I can't tell you how difficult it is to recap this weekend. I shall never eat again. 

    Friday night happy hour at Snack Bar

    We started this weekend off with an incredible happy hour hosted by Snack Bar on Friday night. Besides the incredible Rosé and nibbles at Snack Bar, I was most amazed by the story behind this Austin icon. I was shocked to find out that Snack Bar is relatively new to the South Congress scene. It was opened 5 years ago by a precious couple who had no restaurant experience at all. They loved to entertain and had a passion for food. That alone gives me so much home in pursuing my own ambitions! Snack bar focuses on quality in all their ingredients, especially when sourcing their organic meats and produce. This attention to quality nutrients is very important to me and the paleo lifestyle I follow. 

    It turns out, the best chicken liver mousse I've ever tasted is right here in Austin. It was unbelievable.  Enhanced with a layer of local Texas olive oil, the pate is served with house made whole grain mustard and pickled vegetables. To keep it paleo, I spread it on their zucchini crudités. Pretty huh? I can't wait to go back for it. 

    The caramelized roasted brussels sprouts with herb aioli have always been my favorite thing to eat at Snack Bar.  



    The terrible photo I took during a photography presentation...
    The Bullock could not have been a more beautiful setting for the conference!
    Saturday kicked off at the Bob Bullock museum with We had several panels on food photography and styling. I learned about consistency in style, which makes me want to completely revamp my entire blog--yikes. But, I did start a pinterest board of food photos I love for inspiration. Melissa Skorpil left me with some good tips on composition and lighting. 

    Keynote Speaker : The Homesick Texan

     I was able to  listen to one of my biggest culinary inspirations, blogger and cookbook Author Lisa Fain of The Homesick Texan. As you may know from my background, I learned how to cook when I was desperately missing the traditional flavors of Texas. Lisa's blog was the first place I turned when looking for inspiration. Her beautiful cookbook inspired my cookbook style as well. It was really cool to meet her and have her sign a copy of her newest book, "The Homesick Texan's Family Table." 

    Saturday night dinner at the Salty Sow

    Saturday night featured an incredible spread at the Salty Sow. From perfect deviled eggs,  roasted beets, sweet pork terrine, smooth chicken liver mousse, a brussels sprout caesar salad and a whole roasted hog, it was truly a wonderful evening. It was a great night of recapping the day's events and connecting as bloggers and friends. 

    Sunday Brunch Sponsored by the Texas Beef Council and Chef Carlos Crusco

    We started Sunday off bleary eyed with brunch. I posted and reposted my paleo hangover cure on my social media outlets for those who were suffering with me, but I'll admit it now: I'm a fraud. My hangover cure was just the hair of the dog that bit me. Mimosas and beef breakfast tacos brought me back to life. Chef Carlos Crusco and the Texas Beef Council provided the amazing tacos, the highlight of which were these amazing salsas Crusco made. My favorite was the roasted roma tomato salsa, and he gave us recipe cards to make them at home! Speaking of Chef Crusco, he is once again collaborating with the Austin Winery on another fabulous backyard dinner series under the stars at the beautiful Sanctuary. The theme will be one of my favorite themes ever: Dia de los Muertos. 

    Mousetrap: Beer, Cheese and Preserve Pairing Class

    What an incredible collaboration. Tiffany Cunningham of Whole Foods hosted the Texas beer; Michele Haram of Vermont Creamery toured us through incredible cheeses, and Stephanie McLenny of Confituras led the creative preserves. What does one learn in a cheese, preserve and beer class? Well, I learned that goat cheese is always white because it lacks the beta carotene in cow's milk cheese. In fact, the darker yellow cow's milk cheeses contain more beta carotene, and grassfed cow's milk contains significantly more than non-grassfed cow's milk. In beer, I learned that growler's keep for up to 6 days at home. Good to know.

    The flavor combinations in the Confituras Preserves were unexpectedly inspiring and will end up in some of my recipes. For example:
    ·     Apple butter spiced with cardamom, nutmeg and cinnamon
    ·      Fig preserves simmered with bay leaves, honey and white balsamic vinegar
    ·      Ginger jam with lime zest
    ·      Apple jam cooked with rosemary (It made me want to eat a pork chop)
    ·      Finally, The Belle Helene Jam, aka "a little flavor bomb," according to owner Stephanie McLenny, was made with pears simmered in chocolate. It was paired with a smokey, coffee flavored Pecan Porter from 512. It was most certainly a grand finale. 

    What else happens at a food blogger conference? A 2:00 Cupcake Break, of course. This is why I  gain weight-- damn this free food! And there is swag: Check out the beautiful "Byte of Texas" swag bags we got! Full of everything from cookbooks to marketing books, food samples, hot sauces etc etc. It's like being a kid at a birthday party, and getting the best favor ever. 

     Lamb Butchering

     After cheese, beer and a cupcake break, we learned about the ins and outs of the lamb business. Yep, the lamb business. We heard from representatives of the American Lamb Board, lamb ranchers and the butcher and chef from Dai Due. I was most fascinated with the neck of the lamb. I have never heard of a dish that includes lamb neck, but, according to this particular butcher (who happens to be a beautiful young woman named Julia--which is totally cool), it is one of the most flavorful cuts of the animal. 

    Thank you! 

    Before I move on the the second food fiesta of the weekend, I want to give a huge thanks to our AFBA Vice President, Megan Myers, President Kathryn Hutchison and all the volunteers who put this amazing conference together. Our sponsors were incredible and made this weekend a huge success. Byte of Texas only solidified my pride in being a part of the Austin Food Blogger Alliance. I am so excited to continue on as a board member for the next two years!

    And now, Cochon555 Heritage BBQ

    At 4:00 the conference ended. I packed up my laptop, slung it around my shoulder and made the long, hot walk from the Bob Bullock Museum to the W Hotel. A little tipsy from the beer class, I arrived at the W in a great mood, albeit suffering from a slight cheese coma. So you can understand that I felt like I may have actually died on my way there. I imagine this is the way God would welcome me to everlasting life. I was greeted with this. You see that right. Welcome ribs. 

    Welcome Ribs from Stiles Switch
    I've said it before and I'll say it again: Barbeque lovers are the happiest people on earth, and I'm proud to be one of them. I have never seen so much bourbon, meat and smiling faces in my life. Not only was it a free-for-all sampling of gourmet nose-to-tail preparations of heritage pigs, bourbon, wine and beer tastings, turkey-baster punches and perfect manhattans, there was more. The most incredible live-butchering demonstration commenced with a meat auction and then a dance contest. It was like that opening party scene in the Great Gatsby -- an absolute circus of carnivorous hedonism. Sunday could have been the best day of my life. 

    After a big hug from Daniel Vaughn, a.k.a. @BBQsnob, a.k.a. the BBQ editor of Texas Monthly Magazine, I was standing tall. I have made some awesome friends in high places in this food world! My second welcome was from Ronnie Killen himself. We have been become twitter friends-- yes I said it-- and he handed me this:

    Yet again, the best food at the fair. I took home 4 of them at the end of the night.
    My rib was served with his legendary coffee sauce and a side of my new favorite Rye, Templeton. (Breaking the 4th wall: I'm writing this two days later and literally drooling on my laptop while I try to suck in my stomach.) My resilience and gastronomic endurance at its ultimate test, I moved on to the cutest chef in the house, Dustin Harvey of East Side King. He served this succulent pork confit with a delicate quail egg and pickled chili pepper on top, which was another of my favorite dishes of the night. He also shared the most complex and exciting charcuterie plate that included a mustard made with pork liver. It sounds weird, but it was stimulating to every sense-- absolutely foodgasmic. 

    Dustin won Cochon555 that night, and he had some fierce competition.  Congrats!

    This little blood sausage from a new restaurant in Houston called Dosi was INCREDIBLE. I don't know what was in it, but it was rich and soft and everything it should have been. I will be paying a visit to them next time I go home. 
    Blood Sausage at Dosi 
    Ah! Another favorite. Okay, I know I said Dustin Harvey was the cutest chef, but Ben Runkle from Salt and Time was the cutest butcher. And he made this gorgeous roulade called a Matambre Relleno. It was beef, mortadella, swiss cheese, greens, egg and chimichurri. Holy Smack. I die. 

    As if the matambre wasn't perfect enough, Salt and Time put on a spectacular live butchering show and auction. This heritage pig was gorgeous, and I took home much of its skin for chicharonnes. Have you been to a pork auction? No? Put it on your bucket list right now. 

    My friend Chris Perez of Citygram Magazine cradled his pig baby all night. It was a ham or a shank or something? Anyway,  it looks like he has an imminent dinner party ahead!


    I'm exhausted from writing this post. I'm exhausted from this unbelievable weekend. It was so much fun and I hope you enjoyed reading about what its like to be a food blogger in Austin. 
    Best. Life. Ever. YOLO. 

    Song of the Day:
    Bang Bang Will.i.am

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