It’s flashback Friday on BTP. This whole paleo diet thing is going well but let me tell you…as soon as you tell me I can’t have something I automatically want it. It’s ironic because many of the things I can’t have I didn’t eat very much of, if at all, before this whole challenge. But just the sheer fact that these items are now off the table (quite literally) I want them all! While pizza may not fall into the category of these nonsensical cravings ( I certainly eat my share of pizza) it is something that is no longer in my list approved meals. In honor of me missing pizza’s doughy, cheesy greatness I figured I would share a throwback review/interview of one of my favorite NJ pizzerias, Lombardi Pizza Co. Read on and go and eat up at this fantastic spot on my behalf.
If you haven’t read one of my recent posts, then you might not know I have gone Paleo for the month. My Crossfit gym is hosting a 30 day challenge that not only includes this caveman diet, but also a daily water intake test, a mile run benchmark and extra points for daily gym workouts. The winner gets a whopping $380 (2/3 of the challenge sign-up fee pot). Aside from the fact that I’ll pretty much join in on most challenges because I’m a major sucker for competition; I’m also saving for a wedding. Needless to say, I hopped on the bandwagon. This challenge has not only tested my physical agility and mental stability (I’ve had some pretty close calls on completely losing “my ish” due to sugar, carb and dairy withdrawal….lol); but it has also set me to task in the kitchen. I am not someone who is ok with eating just grilled chicken breast and steamed vegetables every night. For that very reason, creating innovative recipes that meet the Paleo requirements is necessary and it has been an adventure.
I thought this was a helpful infographic for all you. It breaks down all the classic cutlery with when and how they should properly be used. It even gives some helpful cleaning and care tips. Print it out, bookmark it, or memorize this knife knowledge for your future cooking adventures.
Oh Puerto Rico….take me back! I had the opportunity last month to travel to Puerto Rico with my best friend, who just so happens to be a native of this commonwealth. After growing up there for several years she moved with some of her family to the good old USA (and thank god she did or we wouldn’t be friends today!). For her 30th birthday she invited a large group of friends to accompany her for a few days of fun in the sun, exploring, and visiting her home. What a way to experience Puerto Rico this was. Having the chance to see a new place from a local’s perspective is always so rewarding. Our five day trip was action packed with scheduled activities that highlighted the best of the tourist spots and local favorites.
Hooray for April…it means that Spring is finally here! And although it may not fully seem like it yet (It actually snowed in my town last night) we will see warmer days in the very near future. This is exciting for a number of reasons one being, outdoor activities. You’ll see on this month’s lengthy list of happenings that the food trucks that hibernated all winter are back in full force, wineries are moving events to the outside, as well as fairgrounds kicking off their warm weather schedules.
What’s more fun than colorful Spring desserts? Its Easter week and I wanted to bring all you readers a fun, SUPER easy, and bright idea for your celebrations. I know I have made mention in the past that I am certainly more of a cook than a baker but, this post is a reiteration of that anecdote. If I am in charge of dessert I tend to try and come up with the easiest and quickest recipe possible. However, that doesn’t mean I like to sacrifice on creativity!
I like quinoa however; my use of this grain was feeling very tired lately. I was convinced there was a way to make it more exciting and flavorful but, I just had not discovered it yet. The thing about quinoa its cooked just by itself it is pretty bland. This very flaw of quinoa is also it’s positive characteristic. Quinoa takes on the flavor(s) of whatever you cook it in or with. It’s a blank canvas that you can get creative with.
The 7th annual New Jersey Food and Wine festival took place at Crystal Springs Resort in Hamburg this past weekend. I had the pleasure of being able to attend a small portion of this three day gastronomic centered celebration. I had the intention of staying for the entirety of Saturday for a handful of seminars and the Grand Tasting which would feature over 30 renowned New Jersey restaurants and chefs. This is not to mention all the wine vendors that would be in tow. Unfortunately, after getting through two of the seminars my winter cold got the best of me and I made the decision to head home and get to bed (I didn’t think everyone would appreciate me spreading my germs!).
Hey All-Here’s a great Throw back Thursday Interview with the men of Cambridge Wines in Morristown, NJ. It has now been open for quite some time and has become a town staple. For any of you who are already familiar with Cambridge…what you may not know about yet is their amazing Wine of the Month club. I’m on of their over 200 members that receive monthly wine installments from the shop. It’s a great way to learn more about different varietals and try up and coming wines. Their starter level (which is what I receive) is only $25 a month for 2 bottles of wine.