21DSD

Spicy Roasted Romanesco with Lemon and Capers

Posted by on Feb 28, 2015 in 21DSD, vegan, Vegetables, Vegetarian, Whole 30 | 5 comments

Spicy Roasted Romanesco with Lemon and Capers

Confession time: While I actually love vegetables (hi, Mom!), I tend to get in a rut and eat the same ones over and over again. Although the old standbys (broccoli, cauliflower, green beans, kale, collards, Brussels) have a definite season, here in northern California, they’re always around in grocery stores. (Which I’m not complaining about, of course.) Romanesco, though, is different. It’s a rebel that only shows up a couple of times a year. Based on a quick google search, the season for romanesco is late summer. But based on the bright green spindly heads that are popping up all over, it appears to be in season now, at least somewhere within a reasonable distance from San Francisco. Whether it’s google or real life that’s correct, I’m happy to have it around. It might only be because it’s not around long enough for me to bore of it, but I think it’s my most favorite. It’s definitely my favorite to photograph. Normally, when I make this photogenic veggie, I simply roast it until caramelized and tender, and sprinkle it with sea salt. If you want to keep things simple, you can absolutely leave it at that. But for the sake of posting a recipe with a little more… oomph, I dressed this one up with some heat, brininess and tartness. For those of you who have passed by romanesco due to it’s resemblance to an alien and are wondering what it tastes like: It tastes like a cross between broccoli and cauliflower. I, however, like it more than both of those things. A few simple ingredients are all you need. A little char gives romanesco some great flavor. Spicy Roasted Romanesco with Lemon and Capers prep time: 5 minutes | cook time: 20 minutes | serves: 4    1 head romanesco, cut into florets 1/4 cup extra virgin olive oil, divided 1/4 teaspoon sea salt 1 tablespoon lemon juice 1 teaspoon lemon zest 1 tablespoon capers, minced 1 teaspoon red pepper flakes freshly ground black pepper Preheat the oven to 425. On a baking sheet, toss the romanesco with the sea salt and half of the olive oil. Roast for 10 minutes, flip, and roast for another 10, or until nicely browned and softened. Meanwhile, in a large bowl, combine the remaining olive oil, lemon juice, lemon zest, capers, red peppers flakes, capers, and some freshly ground black pepper. Once the romanesco is done, toss with the dressing and serve. PIN this recipe:   All of the links on zenbellycatering.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly...

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2 Matcha Recipes

Posted by on Jul 31, 2014 in 21DSD, giveaway | 16 comments

2 Matcha Recipes

Giveaway is now closed, but please enjoy the matcha recipes that follow! After many years of using a pretty decent, but not incredibly powerful blender, I got my very first Blendtec back in the fall of 2013. It was a total game changer. Since then, I’ve used it just about on the daily to make soups, smoothies (see recipe below), sunflower flour from sunflower seeds (see the recipe I made with that here), almond milk, coconut milk, milkshakes, you name it. Most recently, I’ve relied on my Blendtec to make my morning beverage, since I’m trying to cut back on the coffee. My new favorite is butter matcha, and the Blentec gets it super smooth and frothy. See how I make my new morning drink below, and let me know how you like it! I’m so delighted to be partnering up with Blendtec again to host this giveaway! One lucky winner will receive the same blender I have; the designer series with twister jar (which, by the way, is the absolute best for making nut butters, cashew cream cheese, hummus, and other dense or thick concoctions.) And of course I can’t resist giving the winner a signed copy of The Zenbelly Cookbook as well! To enter, just use the widget below.* a Rafflecopter giveaway And now, for those matcha recipes I promised! Why matcha? Well, it’s pretty much my new favorite thing. While I love coffee (LOVE COFFEE), I find that drinking it first thing in the morning makes me feel like a crazy person, and I’m crazy enough already. Matcha supplies a bit of a caffeine hit, but without the jitteriness I get from coffee. I’ve also read that there’s more benefit to matcha than other green teas, because it’s a powder that dissolves, so you consumer the whole leaf, as opposed to steeping it in water. Want more science? Check out what Dr Weil has to say about it.   Matcha Smoothie (21DSD compliant!) 1 cup almond milk (Preferably homemade) 1 teaspoon matcha green tea powder 1 green tipped banana, frozen (or add some ice if it’s not) 1 teaspoon vanilla extract  1 tablespoon grass-fed gelatin Place the almond milk, matcha powder, banana, and vanilla in a blender. Blend until smooth, about 20-30 seconds. With the motor running, plowly pour in the gelatin, and continue blending for 20 more seconds. Butter Matcha (21 DSD compliant!) 12 ounces hot water (steaming, not boiling) 1 teaspoon matcha green tea powder 1 tablespoon grass-fed butter 1 teaspoon vanilla extract 1 tablespoon grass-fed gelatin honey, to taste, if you’re not doing the 21 Day Sugar Detox Place all of the ingredients in a blender and blend until well combined and frothy. Pour into a warm mug and enjoy!       * (see this page for official rules) All of the links on zenbellycatering.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly...

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The Zenbelly Cookbook Sneak Peek: Sesame Shiitake Broccoli

Posted by on Jul 2, 2014 in 21DSD, vegan, Vegetarian | 1 comment

The Zenbelly Cookbook Sneak Peek: Sesame Shiitake Broccoli

The Zenbelly Cookbook, an epicurean’s guide to paleo cuisine is available for preorder! To celebrate the release of my very first cookbook, I will be sharing a recipe from it every week, so you get a sneak peek of what’s to come! And if you’re already excited, you can, of course preorder it HERE. What can you expect from The Zenbelly Cookbook, you ask? Good question! Here are the things I’m most excited about: How To’s The beginning pages of The Zenbelly Cookbook are chock full of tips and techniques, complete with step by step photos to go with them. You’ll learn everything from how to source quality ingredients, to how to hold a knife, to how to cut up a whole chicken. Photos 2 per recipe! Each recipe in the book has an ingredients photo (like the one below) and a plated photo (like the one above) I had so much fun doing both of these shoots, but mostly the ingredients shots. There’s something about organizing things neatly that brings me zen. Plus, I love how it gives a visual “before”, so you can see all of the ingredients you’ll be using. I hope you love them, to Recipes Duh, I know. But I’m so excited to share these recipes with you. While there are some favorites from the blog that just had to be included (like NY Style Pizza Crust and No Joke Chocolate Cake), about 100 out of the 110 recipes are brand new. Menus I’ve included several menus for you, including an adventurous Thanksgiving spread, and a fancy multiple course dinner party menu that you can make 98% of ahead of time. Imagine how impressed your guests will be when you present them with an incredible dinner, all the while being nothing short of cool and collected. HOW DO YOU DO IT?! (Don’t worry, your secret’s safe with me!) I’m very excited to be sharing these little sneak peeks with you, and will plan on posting one every Wednesday for the next few months. So stay tuned, and subscribe if you don’t want to miss a post! (Don’t worry, I’ll never share or sell your email address, and the only time you’ll hear from me is when I post a new recipe, or have news directly relating to this blog or the book) This week, I’m sharing my recipe for Sesame Shiitake Broccoli. As a kid, I only liked tolerated broccoli 2 ways: smothered with cheese, or stir-fried in some kind of salty brown sauce. The latter is still one of my go-to ways to cook up this crucifer, and I’ve given it a paleo update, and added some shiitake mushrooms for a boost of umami. Make sure you don’t skimp on the sesame seeds; they really do make the dish! sesame shiitake broccoli prep time: 10 minutes | cook time: 15 minutes | serves: 4 2 tablespoons coconut oil 8 ounces shiitake mushrooms, stems removed and halved 1 1/2 pounds broccoli, cut into florets 1 (1-inch) piece fresh ginger, peeled and grated ¼ cup coconut aminos ¼ cup water ½ teaspoon finely ground sea salt 1 teaspoon black and/or white sesame seeds • Heat the oil in a large skillet or wok over medium-high heat. • Once shimmering, add the mushrooms and saute for 1 to 2 minutes, or until they soften. Remove from the pan with a slotted spoon and set aside. • Add the broccoli to the pan and cook for 8 minutes, stirring occasionally until browned and softened. • Add the ginger and cook another 2 minutes. • Add the coconut aminos and water and continue to cook for 2 to...

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The Zenbelly Cookbook Sneak Peek: Cilantro-Lime Roasted Shrimp

Posted by on Jun 25, 2014 in 21DSD, Dinner, Fish/Seafood, Whole 30 | 2 comments

The Zenbelly Cookbook Sneak Peek: Cilantro-Lime Roasted Shrimp

The Zenbelly Cookbook, an epicurean’s guide to paleo cuisine is available for preorder! To celebrate the release of my very first cookbook, I will be sharing a recipe from it every week, so you get a sneak peek of what’s to come! And if you’re already excited, you can, of course preorder it HERE. What can you expect from The Zenbelly Cookbook, you ask? Good question! Here are the things I’m most excited about: How To’s: The beginning pages of The Zenbelly Cookbook are chock full of tips and techniques, complete with step by step photos to go with them. You’ll learn everything from how to source quality ingredients, to how to hold a knife, to how to cut up a whole chicken. Photos: 2 per recipe! Each recipe in the book has an ingredients photo (like the one below) and a plated photo (like the one above) I had so much fun doing both of these shoots, but mostly the ingredients shots. There’s something about organizing things neatly that brings me zen. Plus, I love how it gives a visual “before”, so you can see all of the ingredients you’ll be using. I hope you love them, too. Recipes! Duh, I know. But I’m so excited to share these recipes with you. While there are some favorites from the blog that just had to be included (like NY Style Pizza Crust and No Joke Chocolate Cake), about 100 out of the 110 recipes are brand new. Menus: I’ve included several menus for you, including an adventurous Thanksgiving spread, and a fancy multiple course dinner party menu that you can make 98% of ahead of time. Imagine how impressed your guests will be when you present them with an incredible dinner, all the while being nothing short of cool and collected. HOW DO YOU DO IT?! (Don’t worry, your secret’s safe with me!) I’m very excited to be sharing these little sneak peeks with you, and will plan on posting one every Wednesday for the next few months. So stay tuned, and subscribe if you don’t want to miss a post! (Don’t worry, I’ll never share or sell your email address, and the only time you’ll hear from me is when I post a new recipe, or have news directly relating to this blog or the book) This week, I’m sharing my recipe for Cilantro Lime Roasted Shrimp. I think you’re going to love how a quick brine gives these shrimp that perfect snap, even if you’re using previously frozen shrimp. I like serving these chilled as an appetizer with a tasty dipping sauce, hot over cauliflower rice, or as a filling for tacos.  If it’s too hot to turn on your oven, you can grill these instead. Cilantro-Lime Roasted Shrimp prep time: 35 minutes  |  cook time: 5 minutes  |  serves: 4 1 1/2 pounds extra-large or jumbo shrimp (about 20 per pound), peeled and deveined 1 tablespoon coconut oil, melted For the brine: 2 tablespoons finely ground sea salt 1 1/2 cups hot water 1 cup ice For the dressing: 1 tablespoon minced fresh cilantro 1 teaspoon ground coriander 1 tablespoon lime juice pinch of cayenne pepper pinch of garlic powder 1 tablespoon extra-virgin olive oil • Make the brine: Dissolve the salt in the hot water, and then stir in the ice. • Add the shrimp to the brine and refrigerate for 30 minutes. • Meanwhile, make the dressing: Combine the cilantro, coriander, lime juice, cayenne, and garlic powder in a large bowl. Whisk in the olive oil. • Preheat the oven to 450°F and put a sheet pan in it to heat up. •...

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The Zenbelly Cookbook Sneak Peek: Cocoa Chili Pork Shoulder

Posted by on Jun 5, 2014 in 21DSD, Dinner, pork | 4 comments

The Zenbelly Cookbook Sneak Peek: Cocoa Chili Pork Shoulder

The Zenbelly Cookbook, an epicurean’s guide to paleo cuisine is available for preorder! To celebrate the release of my very first cookbook, I will be sharing a recipe from it every week, so you get a sneak peek of what’s to come! And if you’re already excited, you can, of course preorder it HERE. What can you expect from The Zenbelly Cookbook, you ask? Good question! Here are the things I’m most excited about: How To’s: The beginning pages of The Zenbelly Cookbook are chock full of tips and techniques, complete with step by step photos to go with them. You’ll learn everything from how to source quality ingredients, to how to hold a knife, to how to cut up a whole chicken. Photos: 2 per recipe! Each recipe in the book has an ingredients photo (like the one below) and a plated photo (like the one above) I had so much fun doing both of these shoots, but mostly the ingredients shots. There’s something about organizing things neatly that brings me zen. Plus, I love how it gives a visual “before”, so you can see all of the ingredients you’ll be using. I hope you love them, too. Recipes! Duh, I know. But I’m so excited to share these recipes with you. While there are some favorites from the blog that just had to be included (like NY Style Pizza Crust and No Joke Chocolate Cake), about 100 out of the 110 recipes are brand new. Menus: I’ve included several menus for you, including an adventurous Thanksgiving spread, and a fancy multiple course dinner party menu that you can make 98% of ahead of time. Imagine how impressed your guests will be when you present them with an incredible dinner, all the while being nothing short of cool and collected. HOW DO YOU DO IT?! (Don’t worry, your secret’s safe with me!) I’m very excited to be sharing these little sneak peeks with you, and will plan on posting one every Wednesday for the next few months. So stay tuned, and subscribe if you don’t want to miss a post! (Don’t worry, I’ll never share or sell your email address, and the only time you’ll hear from me is when I post a new recipe, or have news directly relating to this blog or the book) This week, I’m sharing my recipe for cocoa-chile pork shoulder. The cocoa spice mix is just the thing to bring out the flavors of the pork, and a squeeze of lime at the end gives it the perfect brightness. I think you’re really going to love it, especially the lack of prep time it requires! For slow-cooker lovers: This recipe could easily be adapted using the instructions in Nom Nom Paleo’s Slow Cooker Kalua Pig recipe. cocoa-chili pork shoulder prep time: 10 minutes | cook time: 3 to 4 hours | serves: 4 with leftovers  1 teaspoon finely ground sea salt 1 teaspoon smoked paprika 1 teaspoon cocoa powder 1 teaspoon ground coriander ⅛ teaspoon chipotle powder ⅛ teaspoon ground cinnamon 4 pounds pork shoulder 5 to 6 cloves garlic, peeled 1 lime, halved small handful of fresh cilantro leaves, for garnish (optional) • Preheat the oven to 300°F. • In a small bowl, mix together the salt, smoked paprika, cocoa powder, coriander, chipotle, and cinnamon. Rub it all over the pork and place in a Dutch oven. Scatter the garlic cloves in the pot. Cover the pot and place in the oven. • Cook for 3 to 4 hours or until fork tender. Allow to cool slightly before pulling it apart with two forks. Squeeze with fresh lime juice before...

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The Zenbelly Cookbook Sneak Peek: sesame zucchini noodles

Posted by on May 28, 2014 in 21DSD, potluck, Vegetables, Vegetarian, Whole 30 | 30 comments

The Zenbelly Cookbook Sneak Peek: sesame zucchini noodles

The Zenbelly Cookbook, an epicurean’s guide to paleo cuisine  is available for preorder! To celebrate the release of my very first cookbook, I will be sharing a recipe from it every week, so you get a sneak peek of what’s to come! And if you’re already excited, you can, of course preorder it HERE. What can you expect from The Zenbelly Cookbook, you ask? Good question! Here are the things I’m most excited about: How To’s: The beginning pages of The Zenbelly Cookbook are chock full of tips and techniques, complete with step by step photos to go with them. You’ll learn everything from how to source quality ingredients, to how to hold a knife, to how to cut up a whole chicken. Photos: 2 per recipe! Each recipe in the book has an ingredients photo (like the one below) and a plated photo (like the one above) I had so much fun doing both of these shoots, but mostly the ingredients shots. There’s something about organizing things neatly that brings me zen. Plus, I love how it gives a visual “before”, so you can see all of the ingredients you’ll be using. I hope you love them, too. Recipes! Duh, I know. But I’m so excited to share these recipes with you. While there are some favorites from the blog that just had to be included (like NY Style Pizza Crust and No Joke Chocolate Cake), about 100 out of the 110 recipes are brand new. Menus: I’ve included several menus for you, including an adventurous Thanksgiving spread, and a fancy multiple course dinner party menu that you can make 98% of ahead of time. Imagine how impressed your guests will be when you present them with an incredible dinner, all the while being nothing short of cool and collected. HOW DO YOU DO IT?! (Don’t worry, your secret’s safe with me!) I’m very excited to be sharing these little sneak peeks with you, and will plan on posting one every Wednesday for the next few months. So stay tuned, and subscribe if you don’t want to miss a post! (Don’t worry, I’ll never share or sell your email address, and the only time you’ll hear from me is when I post a new recipe, or have news directly relating to this blog or the book) This week, I’m sharing my recipe for Sesame Zucchini Noodles, which has been an all-time favorite of my clients. It’s perfect for summer when zucchini is flooding the farmers market. (Or your garden, if you’re not a black thumb like me!) There’s no need to turn on the oven for this one, and you’ll be the star if you bring a big bowl of it to a potluck. sesame zucchini noodles prep time: 30 minutes  |  cook time: 0  |  serves: 4   2 pounds zucchini (about 6 medium) 1 teaspoon finely ground sea salt 1/4 cup tahini 1 (1-inch) piece fresh ginger, peeled and grated 2 tablespoons coconut aminos 1 tablespoon toasted sesame oil 1 teaspoon fish sauce 1/2 teaspoon red pepper flakes 1 small bunch scallions, sliced 2 tablespoons black and/or white sesame seeds, for garnish, optional Peel the zucchini (if desired) and julienne them with either a julienne peeler or spiral slicer. Place in a colander and toss with the salt. Allow to sit and sweat out the excess liquid for 20 to 30 minutes. Meanwhile, mix together the tahini, grated ginger, coconut aminos, sesame oil, fish sauce, and red pepper flakes. Once the zucchini noodles have sat for 20 to 30 minutes, give them a rinse under cold water...

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Free eBook: Essentials

Enter your email address to get Chef Simone's Free eBook: Essentials; Zenbelly's guide to mastering the basics. 11 simple recipes to boost your kitchen confidence and help you cook like a pro