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Side Dish

Roasted Fennel

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Roasted Fennel

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By: V Capaldi When you are 100% Italian you grow up enjoying fennel and this is my story.

I love to add fennel this time of year to many dishes and now that I am known as "Chef V"working with Cozymeal I serve fennel a lot learning that for many it is their 1st experience eating this flavorful veggie.

Fennel is also used to make liqueur & how my family was known to get their fennel on.  Part of our charm!

It was a real treat to have it served as a side dish. Not a part of my family holiday traditions yet a part of my modern day holiday traditions. I like to include fennel to any holiday meal!

My great grandmother: Mom

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My maternal grandmother: Mary

Enjoy this FREE recipe from my newly updated e-cookbook: Paleo Perfect Holidays!

Roasted Fennel

Ingredients:

Preparation:

  • Heat oven to 400 degrees.
  • Remove stalks & cut bulbs into 1 inch lengthwise pieces or you can peel the bulb to create an almost chip
  • Coat in avocado oil & balsamic vinegar.
  • Add S&P to taste.
  • Line baking sheet w/ parchment paper
  • Place fennel on baking sheet.
  • Roast for about 45 minutes until desired.
  • It is recommended to allow the fennel to caramelize for best flavor!

Grab a full collection of family recipes turned Paleo Perfect with this newly updated e-cookbook from your favorite Italian miracle.  For the cost of a latte you get recipes filled with history, culture and taste beyond compare!  Click here and grab your copy today!

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Friday Friend & Slow Cooking Artichokes

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Friday Friend & Slow Cooking Artichokes

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By: V Capaldi Last week I missed the Friday Friend feature because I was in Iowa at the Dr. Terry Wahls Symposium and I apologize.  Tried for a Sunday make-up day, but that did not happen either.  Such a test of 'riding the wave' for this Type "A" gal.

I am uber excited to talk about this weeks Friday Friend for 2 reasons.  The 1st is because I love being a Roll Model and sharing the power of Yoga Tune Up (YTU) Therapy Balls!  The YTU balls are one of the most important tools in my wellness "Bag of Tricks" and support my program no matter where or when I need them. I have been an avid Roll Model for over 5 years and my body and person are grateful.

Just as I stalked Dr. Wahls about my amazing healing journey following The Wahls Protocol I stalked Jill Miller the founder of YTU to share with her my healing story of movement using the YTU balls.  The power of self myo-fascial release to help me to "work better in my body" are beyond description and should be experienced by each of you 1st hand!

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Self Massage w/ Jill Miller

I encourage you all to click hereand invest the $15 for a set of YTU balls and get rolling. Literally at the symposium I gave a talk and so many of you were singing the praises of how well your body felt in just that short time. 

Another way to get to know the power of the balls is to invest in a copy of The Roll Modelby Jill Miller.  I am proud to be featured  sharing my story of healing using YTU.  This book has photographs that take the guess work out of the poses and I find it to be the  perfect compliment and very helpful as a YTU fan.   A bible on wellness actually!

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Slow Cooker Lemon Infused Artichokes

Can I just tell you this rules and is delicious beyond words!

What a nice transitional dish from our grilled summer foods to the slow cooking of the fall and winter season.  I have been making artichokes non stop these last few weeks and each time reminded of my family and Italian culture.

Growing up my maternal grandmother made killer Italian stuffed artichoke that inspired the recipe in my Paleo PerfectHolidays e-cookbook.  Enjoy this new version of one of my cultural family favorites!

Ingredients:

3 Artichokes trimmed and prepped (snip off pointy ends using scissors trimming tops and bottom)

1 Lemon

1 Bay leaf

1/4 cup Kasandrino's EVO

Pink Himalayan sea salt

Fresh ground black pepper

1 cup of bone broth or filtered water

Tin Star ghee or Brown Butter melted

Slow Cooker or stove top for 25 minutes covered

Directions:

Place trimmed and cleaned artichoke in Crock pot with 1/4 inch fluid on bottom. Add bay leaf, squeeze lemon, S&P drizzling with EVO cooking slow for 4 hours. Serve with melted Ghee of your choice. Enjoy!

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