Recipes · Snacks · Vegetarian · Veggies + Side Dishes · Whole30

Just Beet It! Beet Purée

I’ll be honest, for most of my life beets have been a hard limit. No way, no how, they were not going in my mouth. The taste was fine, a little earthy, whatever; but the texture, ugh I could not get over that texture – and so I spent all my life pushing away my grandma’s borscht and every fancy beet salad at nice restaurants.

“What changed?” you ask. For one, taste buds evolve as you get older. There are so many foods that I used to despise as a child that I love now (mushrooms for one). This doesn’t really help if you have a thing with texture though, so let me just get to the beet story: I recently had the extreme pleasure of ordering my Passover Seder plate contents from authentic-Russian/Ukrainian Portland powerhouse Kachka. Let me just say, if you’re in Portland and looking for a place to eat – you will not be disappointed.

One of the components of the Seder plate is commonly a shank bone or lamb chop, but vegetarians often use root vegetables. Kachka’s z’roah was a phenomenal lamb chop with a beetroot purée. Guys, listen to me when I tell you, this was the most amazing vegetable item I had ever put in my mouth. I licked my plate clean… and the container the purée came in, and the Seder plate, and The Boyfriend’s plate. Revelation: I love beets, and have been on a mission to recreate the recipe since this discovery (took me about… four days). Kachka let me know that their recipe uses a bit of honey which I have obviously omitted as it is not a slow carb compliant ingredient, but feel free to add some in on cheat day or if you’re eating paleo!

If you have never worked with beets before, don’t panic! I hadn’t either, but it was very easy!

For this recipe, you will need: 
Clean kitchen gloves (or two pairs disposable gloves)
Large pot with lid
Strainer (optional, but recommended)
Blender or food processor

Ingredients: 
1 bunch red beets (3-4 large beets)
1-2 tsp olive oil
~ 2 tbsp warm water
Salt, to taste

While wearing gloves, remove greens from beets. Leave the beets whole including the roots (the long skinny part) and about 2″ of the stem – this will help keep the red color from going all over the place. Place the beets in a pot, season with salt to taste, and cover with water.

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Cover pot with lid and bring water to a boil. Allow beets to boil until tender, about 40-45 minutes (very large beets may need some more time). Immediately drain beets and rinse them in cold water for 1-2 minutes. While wearing gloves, gently peel the skins off the beets – they should just slip right off along with the root, no peelers needed!

Allow beets to cool on a cutting board for at least 15 minutes. I gently cut the beets into a few large pieces so the insides would cool as well.

Once beets are cool to the touch, add them to the bowl of your blender or food processor with salt, olive oil, and 1 tbsp warm water. Blend until smooth or desired texture. Taste and adjust seasonings if needed – if your purée is very thick, you may need to add a bit more water or oil – and blend again.

Serve as is, or refrigerate and serve cool (I like it cold). Eat within 2-3 days.

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November News & Whole30

Wow, grad school is kicking my butt right now. I never had any intention of letting myself get this far away from the blog and for that, I apologize. People said it would happen, but I just didn’t want to believe it! I’m up to my eyeballs in homework these days so I’ve been pretty slow on writing and updating new recipes. That said, I’m still super active on Instagram and Facebook, so follow me there for all sorts of news, info, and updates while I work out some new recipes.

So let’s see, important things to share…

#1. I haven’t discussed it too much yet, but if everything goes according to plan, I will be traveling to Israel this January! I am so very excited for this trip, and while I definitely will be eating anything I can taste while I’m there, I’ll be walking it all off with one of my biggest fears (and part of the reason I postponed this trip for so long) – a hike up Masada. I’ve been training extra hard in anticipation for this trip, so if you follow me on Fitocracy you’ll be seeing a lot more deadlifts and cardio for the next few months!

#2. Following a heated discussion on Reddit, I just wanted to reiterate that, despite the fear-mongering and ignoring-actual-science approach many health writers/blogs use to back up their claims, that is not what I do here at Slow Carb Snacktime. While I do reference Tim Ferriss’ The 4-Hour Body a lot, I also do my research and share or cite peer-reviewed studies whenever possible (obviously not going to happen on my own recipes). Please, question everything and do your research before uprooting your lifestyle to avoid “yoga mat chemical” because some uneducated twit said you should. End rant.

#3. If you’ve been following me on Instagram, you may have noticed a lot more makeup-related posts lately. It’s my newest hobby and the most relaxing form of self-expression (for me) outside of the kitchen. When I’m not neglecting social media, you can find me occasionally posting on my makeup-focused tumblr as well.

#4. As you may have seen mentioned on both Facebook and Instagram, The Boyfriend and I have decided a new challenge is in order. After a successful Sober September, but otherwise stalled weight loss (lots of lifting progress though), we’ve decided to go ahead and give Whole30 a whirl! It’s a little different from slow carb, more like super strict paleo, but the mission is the same (high protein, moderate fat, no sugar). There’s no cheat day, but some fruit is permitted so I’m really looking forward to trying an alternative approach to improving health and losing weight (which you’re not allowed to track at all for 30 days!) It’s just us for Thanksgiving so we’re gonna power through and go to Christmas Eve. I’ll post as many recipes as I can, and will definitely be sharing other news and info about our whole30 adventures frequently via Facebook and Instagram.

#5. In response to the excessive liberties people seem to be taking with their low carb high protein lifestyles, abuse of “cleaneating” and other related tags, and the frustration it causes me, I’ll be using the tag #THISISWHATCLEANEATINGACTUALLYLOOKSLIKE as much as possible on all my Whole30 posts from now on. If you work hard to stick to your program rather than finding a way to work around the rules, please join me in using this tag. As so eloquently stated in the Whole30 rules, a sentiment I have often shared – “Continuing to eat your old, unhealthy foods made with Whole30 ingredients is totally missing the point, and will tank your results faster than you can say “Paleo Pop-Tarts.” Remember, these are the same foods that got you into health-trouble in the first place—and a pancake is still a pancake, regardless of the ingredients.”

#6. A popular topic on YouTube, I’ve been watching a lot of “Fall Favorites” videos lately so I’ve decided to share mine as well:

  • InTouch leggings – My favorite leggings, you can dress them up or down without having to worry about your underwear showing through.
  • Adidas Amberlight wedge sneaker – I’ve been on the hunt for a good wedge sneaker forever and finally found these babies at the Adidas store last week. They are so comfortable and look great with anything, plus they’re actually normal width for normal feet (unlike super-narrow Nike).
  • 50lb kettlebell – The 50-pound kettlebell is my new go-to for workouts to help with mobility and flexibility for my deadlifts.
  • Purity Farms Organic Ghee – Find it at your local Whole Foods, this clarified butter is some of the best I’ve had and makes for an absolutely delicious Whole30-compliant omelette!
  • Fed Up – The newest food documentary to hit theaters, this one was spearheaded by Katie Couric and takes a look at sugar consumption in the US.
  • Kate Spade planner – Between grad school, two blogs, home ownership with The Boyfriend, and job hunting, I rely pretty heavily on my adorable Kate Spade planner to keep me organized.
  • Sherpani bag – The newest addition to my purse collection, this cross-body tote is perfect for travel or an active lifestyle in the crazy Oregon weather. I picked this up for my Israel trip, but it’s already my new favorite.
  • Tretorn Rain Boots – I used to hate rainboots and pretty much refused to wear them, riiight up until we moved to Oregon. Now I am constantly grateful my mom made me buy a pair to keep my toes dry in the never-ending rain!
  • Lauren Conrad Beauty – Surprisingly simple, but helpful book full of tips, advice, and beauty basics.
  • Benefit Total Moisture Facial Cream – Normally my skin is super oily, but come winter in Oregon, my face feels like sandpaper and this seems to be the most helpful product so far. The rest of the time, I use The Body Shop’s seaweed mattifying day cream.
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Social Media Update & Other News

Okay I can now finally tell everyone that The Boyfriend and myself are moving! Say goodbye to It’s Always Sunny in Philadelphia… ’cause we’re moving to Portlandia! In 30 days, I’ll be updating from our new home in Oregon and couldn’t be more excited. New home, new kitchen (with so much counter space!) and the next step in life with my wonderful man. Can’t wait to see what all my new adventures bring to the table!

You can follow all the adventures of Slow Carb Snacktime & Co. here:

Facebook

Instagram

Pinterest

Twitter

Yelp

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Life Update

My apologies to all you wonderful readers for how long I’ve been MIA. It’s been an insane few weeks. I’ve got a few recipes in the works, including a small series entitled Fish Sauce Chronicles, but there have been some crazy [good] developments in my life as well.

As many of you know, The Boyfriend has been out in Oregon since March completing an incredible internship. We’ve had some ups and downs throughout our long distance relationship, but overall we are better and stronger. Some of you may also know that I just recently (like, this past weekend) celebrated my 25th birthday. I waited for days and days waiting for The Boyfriend’s gift to arrive… until I finally walked in to my party on Saturday night, and he was standing right in front of me. Let me repeat this: my boyfriend just flew 3,000 miles to surprise me for my 25th birthday. No one in my family knew he was coming, and the friends that did know definitely did not spill the beans. I got to spend three wonderful days with my man celebrating my birthday and planning our next step – his move back to Philly and into my apartment!

Disclaimer: My cake was definitely NOT slow carb, but oh man it was delicious! Created by the absolutely fantastic Sweet Life Bake Shop in South Philadelphia.

Surprise! I had no words.
Surprise! I had no words.
Blowing out the candles!
Blowing out the candles!
Amazing lemon cake!
Amazing lemon cake!
Birthday Dinner @ Parc
Birthday Dinner @ Parc

All that being said, please forgive me for not updating since before my trip out to Oregon at the beginning of the month! I promise there are lots of goodies coming up, and I will be cooking a lot more now that I have the kitchen to myself again (I was forbidden from using fish sauce all summer ’cause my grandma hates the smell!)

Mini-Progress update: Sorry I don’t have a picture yet, but I just fit into a pair of INC size 12 super skinny curvy fit jeans that have been sitting in my closet since March!

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Life Is Beautiful

Lovely readers, I apologize for slacking on posts as of late. What can I say? Life gets in the way. I’ve returned from my trip to Oregon to visit The Boyfriend refreshed and re-upped on positive energy and I promise to post some freaking delicious recipes this week!

Recipes to expect:
– White BBQ chicken
– Cajun-y pork chops
– Whatever else I come up with after I re-stock my fridge!

Don’t forget to follow me on Instagram at SlowCarbSnacktime and on Twitter @SlowCarbSnacks !!!

In the meantime, enjoy some photos from the beautiful state of Oregon.

Life is so hard in Hillsboro, OR
Life is so hard in Hillsboro, OR
The Boyfriend took me to a Timbers game. So much fun!
The Boyfriend took me to a Timbers game. So much fun!
Faturday brunch in Portland at The Picnic House, a converted historic hotel.
Faturday brunch in Portland at The Picnic House, a converted historic hotel.
An abandoned ice cream shop by Forest Park. Portland, OR
An abandoned ice cream shop by Forest Park. Portland, OR