Thursday, April 4, 2013


This weekend I had the thrill and pleasure of emceeing all of the cooking demos on stage at PaleoFX. If you follow me on twitter, instagram and facebook, you already know this! Sorry for the avalanche of #PFX13. It was an amazing experience I plan to share with you over the next few days. 

I will be writing a three-part recap of PaleoFX here on my blog: 
1) The people 2) The food 3) The swag

First though, I'd like to start with a new recipe using some of the items I collected.

The food mold ring was a bonus gift that came with the beautiful cookbook I bought from Amber Beam of

 Her book, Weeknight Paleo, proves that not only can paleo cooking be quick and easy, it can also be delicious and downright beautiful. I am so looking forward to all the creations I can come up with with the food mold. Clearly, I need more practice with this thing. It is a basically a ring that makes a big stack of your meal. If you don't have one, get one. If you can't wait, just mix all the ingredients in a bowl instead of stacking them.

The other paleo-item I used in this recipe was Paleo Powder. Started by a husband and wife team in Austin, Texas, Paleo Powder is the perfect seasoning blend for almost anything. I usually do not like pre-mixed blends for two reasons:
1) I like to make my own &
2) They are usually chocked full of MSG and gluten.
This blend, however, is the perfect combination of garlic, onion, peppers and spices -- more versatile than any I have made. Plus, it is 100% MSG and gluten free.

You'll notice in the recipe that I only use egg whites. If you know me, you know that the idea of hard-boiled yolks just doesn't jive with me. That is a personal preference and I know I am missing out on those nutrients. I just don't like them! If you are into it, please include them.

Egg Salad Stack:
serves 2
5 hard boiled egg whites (or whole eggs), chopped
1/4 cup red or white onion, minced
2 Tablespoons paleo mayonnaise
1 teaspoon Paleo Powder
1 teaspoon dijon mustard
juice of 1/2 lemon
1 small radish, sliced thin
1/8 cup red cabbage, chopped
1/8 cup red bell pepper, chopped

First, mix up your egg salad. In a medium bowl, combine eggs, onion, mayonnaise, Paleo Powder, mustard and lemon juice. Set aside as you assemble your stack. To assemble, evently arrange slices of radishes on the bottom of your mold, then add the bell pepper, then the cabbage. Press the ingredients down into the mold firmly before adding the egg mixture. Add in half of the egg salad. Gently, slowly lift the mold off and voila! Garnish with radish.

Clearly, I need more practice with the food mold. 
I accept the challenge!

No comments:

Post a Comment

Print this