Hey All! I am so glad to have my blog back. I didn’t realize how much I would miss this space until it was inaccessible for a couple of weeks. I recently had an opportunity to do an interview for SPOON. I really enjoyed answering the questions they put together about my cookbook and my lifestyle in general. Maybe I am more vain than I thought? šĀ Ā I wanted toĀ also share the interview here, in case you guys missed it!
photo credit: Joielala
How did you come across the paleo diet?
Shortly after I started Cross Fit in 2008, a friend at the gym started talking about the paleo diet. Paleo was just starting to get popular in the Cross Fit scene at the time. Honestly, the first time I heard anyone talking about it, I thought it sounded weird to āeat like a cavemanā. At the time, I had recently started following the protocol outlined in Dr. Frank Lipmanās book SpentĀ (now called Revive). I soon realized that how I was eating wasn’t far off from paleo. It wasn’t exactly paleo, but fairly similarāno gluten, no sugar, no dairy. I had started feeling great. It was the first time in years that I had been headache free. So, as I learned more about paleo from one of my trainers and some friends at the gym, it seemed like the logical next step for me. Soon after, I started reading The Paleo Diet by Dr. Cordian. One chapter in and I was sold. A light bulb went off and I immediately understood the connection between nutrition and health. I havenāt been able to stop educating myself since.
What is the biggest challenge with paleo eating?
Preparation.You really have to plan out what you are going to eat and cook ahead at first, especially if you lead a busy lifestyle. It takes commitment. But, after a while you get the hang of it and it becomes second nature.
What advice would you give to those new to the paleo diet?
Stick with it and donāt cheat at all for the first 2 weeks. My first Cross Fit trainer gave me this advice and it served me well. I found focusing on 2 weeks to be much less daunting than 30 days. After 2 weeks of clean eating, you start feeling so light and energized that it motivates you to keep eating this way and the following weeks become much easier. For some people, they experience the benefits immediately, but I have found that for most people it takes a couple of weeks.
Whatās your favorite recipe in your book Paleo Slow Cooker?
I love the Lamb Meatballs with the Cilantro-Mint Pesto. I love appetizers and I love condiments, so this is a perfect combo for me! The meatballs have a middle-eastern flair to them, which makes them more interesting than your classic meatballs.
What is your favorite ingredient to use?
Cumin by far! It has such a unique flavor. It adds depth to such a variety of dishesāfrom a classic chili to an Indian curry. I even use it in my chimichurri.
Why slow cooking?
We are very busy. We both work full-time and now have a young baby. The slow cooker is so convenient. I can prep ingredients the evening before and start the slow cooker before I head to the office. When we return in the evening, we have a delicious meal ready to go. Another thing I love about the slow cooker is that itās a great way to increase the amount of grass-fed meat in our diets. Premium cuts of grass-fed steak such as filet and rib-eye are pricey and are definitely not everyday eats around here. But inexpensive tough cuts such as roasts are very affordable. By slow cooking, these tough cuts of meat become tender and tasty. In short, itās healthy, convenient and simple! The perfect combo for any busy person trying to follow a paleo diet.
How many slow cookers do you have?
I own 2, but I borrowed many more from family, friends, and neighbors while I was testing recipes. It was interesting to see how different slow cookers worked; some cooked more evenly than others. But, honestly for the vast majority of recipes this wasn’t an issue. What I learned is that even budget-friendly slow cookers worked really well!
How do you create your recipes?
We belong to a both a meat CSA & a vegetable CSA. Often I develop recipes around what we received that week. The veggies come from a local farm and are picked that day or the day before. I am usually creating recipes around what is in season and available in Santa Cruz at the moment. I also look for inspiration everywhere. I love ethnic cuisine. I sometimes try to recreate meals I have had while traveling or I jump on an opportunity to ask a friend questions about their native cuisine. I even get inspired by other peopleās travels. If a friend just got back from another country, I always ask about what they ate.
What is (or who is) your biggest food inspiration?
Early on, it was my grandma, mom, and aunts. They cooked amazing meals from scratch daily. My grandma used to even make fruit leather for us, which my aunt does now. I learned from them that it always tastes best when you make it yourself. Currently my inspiration is Anthony Bourdain. I have read several of his books lately. I love how adventurous of an eater he is and how he appreciates all good food, be it ethnic, a hole in the wall joint, or classic fine dining. Although, he is not by any means a paleo chef, he cooks with whole ingredients, so many of the recipes in his cookbook are paleo by default.
Walk me through an average day in the life of Arsy.
Iāll take you through my most favorite dayāSaturday. These tend to be the most slow-paced and relaxed for me. We wake up early, basically whenever the baby wakes, so around 6:30. Sip coffee, hang out with the baby, catch up on emails and blogs. We then tend to make a huge late breakfastāalmost always eggs, some meat (bacon, steak or sausage), avocado, sauerkraut, and a fruit salad. After breakfast we try to get outdoors if the weather is nice. We are so lucky to live in Santa Cruz, and within 5 minutes we can be hiking in the redwoods or along the coast. Saturday lunches are usually quickāeither leftovers or a favorite go-to, which lately is smoked salmon and avocado wrapped in nori. I love spending the afternoon in the yard. Our daughter is 8 months old and loves playing under the magnolia tree. I usually hang out with her in the sunshine for a while and then get some work done on my blog while she plays. Saturday night is my favorite evening to cook. It feels leisurely, Iām not tired from a full day of work and I am not trying to get ready for the upcoming week. Itās nice to sip a glass of wine and take your time making dinner; this is usually when I will make something more elegant like a duck confit.
Sunday is my prep-day. I go crazy in the kitchen on Sunday. On any given Sunday, I might have 2 slow cookers going, a SousVide and a Le Creuset on the stove top. Sometimes my mom comes over and helps me on Sundays. She acts as my sous-chef, prep cook, and dishwasher. Basically, helping with everything and anything. The Sundays that I have her help are the best! After we are done cooking, I take photos (if needed), put food in containers for the next few days, and vacuum seal and freeze the rest!
