I feel like I’ve been spending a good deal of my time lately telling people what I eat. I really don’t mind these conversations. In fact, I love them. They ask and I tell. And then I keep telling and tell some more…and at some point they start wishing they didn’t ask.

But in having these conversations, I’ve noticed something. Somewhere between this very first post and now, there’s been a huge misunderstanding.

It appears that when you write a food blog people think you regularly cook and eat extravagant meals.

I’d like to set the record straight.
This is false.
False: opposite of truth.
Like not even close to accurate.

My everyday meals are nothing elaborate.

I eat simply and it seems you want to hear about it. So in an attempt to save my voice, our time, and your hearing I’m going to start posting some of my everyday meals here. Things I eat on the reg. Things I thought you might not want to learn about because they’re really nothing fancy.

I’ll refrain from posting myself eating hummus out of the container and keep it to actual simple recipes, if you can call them that, that I make regularly. Like this one. It only seemed right to start with breakfast.

Portobello mushroom. Kale. Egg. One pan. That’s it.

I told you.

So really, this is what I eat about three times a week for breakfast. Why three times? Because portobello mushrooms come in a 3-pack. Seriously you guys, make your life this easy…and pretty. This is no restaurant meal. It just looks like one.

Portobello Mushroom, Kale and Egg Stack 

Ingredients:
1 portobello mushroom
A handful of kale
1 egg
Coconut oil (or non-stick spray)
Garlic salt (optional)
Pepper, to taste

Directions:
1. Grease a skillet using oil or butter of your choice. Add the mushroom and cook covered over medium heat for 5-7 minutes.
2. Add the egg and kale in different portions of the pan (see the photo above). Cover and cook for about 5 more minutes until the egg is cooked to your liking.
3. Stack the kale and egg on top of the mushroom, top with salt (I use garlic salt) and pepper to taste. Enjoy

Notes:
1. You could easily make these for a group. I’d use different pans and cook the mushrooms together, sauté the kale down and cook the eggs separately.
2. You can use any leafy green here. I had kale this week. I also use spinach regularly. Enjoy!

Are you a drink the milk at the end of your cereal bowl person? I’ll be honest, as an adult, it sort of grosses me out. I don’t know. I haven’t had cereal in a long time but thinking about slurping milk from a bowl makes me make a yuck face. There are soggy pieces of fibrous wheat floating around. That’s gross.

I haven’t always felt this way, though. There was a time when drinking my cereal milk was not only ok, it was really the only reason I ate cereal. I’m referring to when I was in college ten and there were Froot Loops involved. You totally know what I’m talking about. That pink, delicious, sweet milk at the end of your Froot Loops. Well, I made you some…sort of.

I made you pink, delicious, sweet milk, but I cleaned it up a little. You know, I made it naked. I left the rainbow of glutenous rings, nasty food dye and all the sugar out. Did I just lose you? Keep reading, I promise it’s good! That color comes from real strawberries. And the sweetness…yeah, the strawberries do it again. 

I’ve been wanting to make my own almond milk for sometime now, but after reading some how-to’s it seemed like something that was just easier to buy. But I came across a version in Martha Stewart Living this month that didn’t require hours of soaking or purchasing a nut bag (it’s a thing). This was super simple and rather quick. You can expect other flavors coming soon. So sit and enjoy yourself a tall, cold glass of strawberry almond milk. You could also try it in a smoothie, in your oatmeal or of course, on your cereal. But if you do that, you better tip that bowl back and get every last drop. Enjoy!

Strawberry Almond Milk (adapted from Martha Stewart)

Ingredients:
1 cup raw, whole almonds
4 cups water
1/2-1 teaspoon vanilla
10 large strawberries, washed and trimmed

Directions:

1. Boil 1 cup of water.
2. Place almonds in a blender and pour boiling water on top. Let sit for 30 minutes.
3. Add the last 3 cups of water, 1/2 teaspoon of vanilla and trimmed strawberries. Blend until smooth and frothy.
4. Pour through a fine mesh sieve. Push through using a rubber spatula. Taste. If you want it to be a little sweeter, you can add the other 1/2 teaspoon of vanilla here.
5. Store milk in a mason jar in the refrigerator. Ours kept for 6 days before we finished it.

Notes:

1. This makes about 4 cups.
2. I’m now totally into this and want to compare making it the long, soak-the-nuts, nut bag way. I’ll let you know when I do.
3. The pulp. Save it and throw it in smoothies. It’s just ground up nuts, even though it doesn’t look too appetizing. That’s expensive “waste,” so use it.
4. My milk-hater husband agreed to try this after my constant nagging and under terms that he set. I wasn’t allowed to look at him (he said his face would disappoint me) or be upset when he said he didn’t like it. I agreed so he took a sip. His reaction, and I quote: “This is the best milk I’ve ever had.”  (I win)

• Let’s stay connected. Make it Naked’s on:
  Facebook
  Twitter
  Pinterest
  Instagram

You see, the thing about being gluten free is that sometimes you just want a damn sandwich.

So I made one. A classic BLT…on a potato.

I ditched the bread and stacked bacon, lettuce and tomato between two slices of roasted potato. Yes. Yes I did. You should too.

I went ahead and added avocado because when has that ever been a bad idea? And you know I don’t do mayo, so I whipped up a yogurt-based sauce that ended up being the perfect addition. Yogurt, Dijon and parsley. That’s it. No need for mayo. Trust me here.

I’m off to the beach, this beach, for a much needed vacation, but I felt like I needed to share these before I left. They’re that good. It couldn’t wait. So enjoy your weekend doing whatever you have planned but if I could make one suggestion, make yourself this damn sandwich.

Gluten Free BLTs (makes about 8)

Ingredients:
For the BLT and potatoes:
2 russet potatoes (with a round cross-section)
extra virgin olive oil
salt and pepper
1- 12 oz package of bacon
1 head lettuce ( I used Bibb lettuce)
2 vine-ripe tomatoes, sliced
1 avocado, sliced

For the yogurt sauce:
5.3 oz greek yogurt (1 individual sized yogurt. I used 0%)
1 teaspoon Dijon mustard
1 tablespoon freshly chopped parsley
Salt and pepper, to taste

Directions:

1. Preheat oven to 400. Prepare a broiling pan with tin foil on the bottom part so you don’t have to clean up bacon grease. Prepare a cookie sheet with cooking spray for the potatoes.
2. Slice potatoes in about 1/4 inch slices. Toss with olive oil, salt and pepper. Lay the potatoes flat on the cookie sheet without overlapping. Bake about 20 minutes. Using tongs, flip each potato and cook for 10 more minutes until browned on each side. Remove.
3. While the potatoes are cooking you can also cook the bacon on the broiling pan at the same oven temperature. Mine took about 15 minutes to crisp up. I prefer this method to pan frying as you can make the whole package at once. Remove and let cool a bit on paper towels before slicing. Once cool enough to touch, slice each piece of bacon in thirds.
4. In a small bowl, combine all yogurt sauce ingredients and stir until mixed.
5. Assemble the sandwich: Spread yogurt sauce on two potatoes. Stack one potato with 3-4 pieces of sliced bacon, lettuce, tomato and avocado. Top with the other potato and secure with a toothpick. Enjoy!

Notes:

1. I’ve done this potato “bread” thing before with these sliders. They’re also ridiculous and I highly recommend grilling those up at some point this weekend.
2. I used peppered bacon. It was really good and I would suggest using it but any bacon you like will work here.
3. Have a safe and happy holiday weekend!

It’s been a trying week in this kitchen. Nothing went right. At all. I burnt things. I dropped things. I made things that looked great but tasted like gross. And in the end, it all came down to one thing. Keep it simple! I have an extraordinary ability to make things complicated when there’s really no need.   

For example…banana soft-serve. I’ve mentioned it before, but if you haven’t heard of it, this is what happens. You take chopped, frozen bananas, add them to a food processor and viola… “ice cream.” For real. Go trick someone.  

Well, I got it in my head that I really wanted to “upgrade” this recipe. I wanted it to be more custard-like. I wanted to add egg yolks and coconut milk and vanilla and shredded coconut. It sounds delicious, doesn’t it? It wasn’t. It was just sort of boring. Ice cream should never be boring. It looked pretty though, didn’t it?

I took pictures in hopes that it would get better with time because sometimes that happens. No such luck. But here’s the thing, I don’t give up on ice cream. Never give up on ice cream.  

So I ditched the idea of complicating things and went back to the idea of keeping it simple but jazzed it up a bit with raspberries. I embraced the simplicity, and now you’re staring at some pretty fantastic soft-serve. One of the best things about this recipe is that you can’t mess it up. I promise. Jon added it to his list of “that’s too embarrassingly easy to blog” recipes. (I’d like to point out that the previous link is one of the most popular posts on this blog. I’d like to think it’s because you enjoy embarrassingly easy recipes, but it’s more likely that you enjoy the embarrassing break-dancing photo. Whatever.)

This soft-serve is best eaten right away. If you freeze it for later, be sure to give it some time out of the freezer to soften up a bit. It gets pretty solid in the freezer and part of the magic here is that it’s surprisingly creamy for being cream-less. Cream-less ice cream? I know, that’s crazy talk. But there really are only three ingredients here. Bananas, raspberries and coconut milk. Feel free to get adventurous and try a different type of berry. Or maybe add some chocolate chips or top with a chocolate sauce.  Do whatever sounds good to you but really don’t complicate it. This time, simplicity wins.

Raspberry Banana Soft Serve (serves 4)

Ingredients:
3 bananas, chopped and frozen
1.5 cups of frozen raspberries
1/4 cup coconut milk

Directions:

Place all ingredients in a food processor and process until smooth scraping down the sides and breaking up larger pieces when necessary.

Notes:

1. I keep a bag full of chopped bananas in the freezer at all times. I normally buy bananas, let them ripen, then chop and freeze. I put them in smoothies, oatmeal, yogurt, and make this soft-serve often.
2. I’m sure you could use light coconut milk if you’d like. It’ll just be a more icy when it’s frozen. Also, you could use regular milk, almond milk, soy milk, etc. I just liked the taste of coconut milk with the banana and raspberry flavors.
3. Have patience when processing. It takes a while but it’s worth it. Enjoy!

There’s a good chance you’re having a margarita this weekend, so I’ve rounded up a few recipes that might go well with a side of tequila. Enjoy and have fun! Click on the photo for the recipe.

Spicy Goat Cheese Nachos

Roasted Pablano and Mango Salsa
Roasted Tomato Chipotle Salsa

Guacamole

Cucumber Salsa

Mango Salsa

Grilled Jalapeño Poppers <–Make these!!

Cilantro Lime Hummus 

Sweet Potato Wedges with Avocado Dip

Cilantro Corn Tortillas

Chipotle Sweet Potato Rounds

Caramalized Chile and Onion Dip

Let’s stay connected. Make it Naked’s on:

• Facebook
• Twitter
  
• Pinterest
  
• Instagram

  online pharmacy

My number one go-to snack is an apple with cinnamon and a handful of almonds. I eat this almost everyday. Sometimes, if I’m feeling lazy enough, I throw in some cheese, carrots and hummus and call it lunch. It works. Don’t judge.

But yesterday, as I was eating my apple and almonds, I had a thought. Well, three thoughts:

1. This snack could actually be even less effort if I had an apple corer.
2. I need an apple corer.
3. I should probably just fully embrace my lazy and blend all of these flavors together into one creamy, spreadable jar of good.

So that’s exactly what I did. And in a matter of about fifteen minutes, my lazy became delicious, and this post was born.

There are four ingredients here. That’s it. This recipe doesn’t ask much of you. There’s no mixing. Not much measuring. And you don’t even have to core an apple. It comes together in minutes and all you really have to do is grab a spoon.

Have a happy, lazy weekend!

Apple Cinnamon Almond Butter 

Ingredients:
2 ounce freeze-dried apples
2 cups raw, unsalted almonds, roasted
1/2 teaspoon cinnamon
1/4 teaspoon kosher salt

Directions:

1. In a food processor or very strong blender, process the freeze-dried apples until powdery.
2. While they’re processing, roast the almonds as I explain in this post or toast for a few minutes in a toaster oven like I did above.
3. When the apples are completely powder, add in the roasted almonds, salt and cinnamon.
4. Let process until creamy. This will take 15-20 minutes. If you feel like your machine needs a break. Turn it off and let it sit for a while. Let it finish processing later. It can sit as long as you need it to sit. Scrape out of processor into a jar. Store in pantry. No need to refrigerate, although you may if you’d like.

Notes:

1. I used these freeze-dried apples. They were in the organic section at my neighborhood  grocery store. I have seen them Costco, Giant and Wegmans.
2. Freeze-dried apples are different from baked apple chips. While the chips are crunchy, I don’t think they’ll get as powdery as the freeze-dried apples and would probably leave you with crunchy bits in your almond butter.
3. If you want to add sweetener I’d suggest a little honey, but I liked it without.
4. Did you notice the glass of scallions on top of the toaster oven above? If you put the ends of scallions in a little bit of water, they’ll keep growing. Try it!
5. Want more nut butters? Try these other MiN recipes:

*coconut cashew butter
*pecan butter
*clementine cashew butter <–one of my favorites
*banana peanut butter

Let’s stay connected. Make it Naked’s on:

• Facebook
• Twitter
  
• Pinterest
  
• Instagram

There’s nothing monumental going on here. Nothing like the time I covered cheese in chocolate, or put a burger between two potatoes, or put the banana IN the peanut butter. Nothing like that.

There’s nothing too pretty going on here either. Nothing like the time I made this wedding cake, or these cupcakes, or this salad. Those are pretty. These? Not so much.

What’s going on here is purely selfish. I normally eat what I post but sometimes, like the time I made ten gluten-full loaves of bread and passed them out at the gym like a crazy lady, I selflessly feed others. It’s fun. It’s actually what I enjoy most about cooking and baking. But not this time. This post is something I desperately needed for myself, but I think you’ll like it, so I’m sharing.

Last weekend I ran a 10k to celebrate my dad’s five year anniversary of being cancer-free. I ran it first with a friend and then walked it again with my dad. At the end of the day I had run/walked over 13 miles. It was a fantastic celebration and a beautiful day except that around mile seven, I started to experience a hunger that I have never felt in my whole life. I’m not getting poetic and figurative on you. I literally needed food. And a lot of it.

Normally, on a run that long I’d fill my pockets with Shot Bloks or electrolyte jelly beans but in an attempt to eat less added sugar, I ran with empty pockets. I hadn’t given it much thought really. I figured I’d eat a banana at the end of the first six miles and then we’d go out to eat when we were done walking and I’d be fine. Wrong. I was so terribly wrong.

You know what happens when you don’t fuel properly for 13+ miles? You embarrass yourself at brunch later. You guys, I ordered two entrees. Like there were six people and seven entrees came to the table and two of them were for me. After that awkward let’s-push-everything-out-of-the-way-so-Krissy-can-have-two-gianormous-plates moment, I ate every bite of both.

That can’t happen again. I don’t want to be that hungry ever again. I needed some healthy running fuel without all the added sugars, so I made some. I used dates, cashews, coconut and lemon to get the chewy consistency I wanted. I added flax meal and chia seeds for a little extra burst of nutrients. They’re perfect workout fuel, but they’re also a quick and easy snack. A healthy, light breakfast. It doesn’t matter if you’re running a race or just running on empty, grab a few of these and go!

Lemon Energy Bites (adapted from washingtonian.com)

Ingredients:

1 cup raw cashews
3/4 cup unsweetened coconut, plus a bit more for sprinkling
1 tablespoons chia seeds (see note 4 below)
1 tablespoon flax seeds
1/4 teaspoon kosher salt
18 pitted dates (really make sure there are no pits in them)
Zest of 2 lemons
Juice from 1.5 lemons

Directions:

1. In a food processor, process the cashews, coconut, chia, flax and salt until crumbly. It should look like bread crumbs.
2. Add the dates, zest and juice. Process until combined. The dough will be a little sticky.
3. Cover a 9×9 pan with parchment. Sprinkle coconut on the bottom and using your hands or a spatula flatten the mixture into the pan until even all around. Sprinkle with more coconut.
4. Freeze for about an hour. Lift the parchment out of the pan. Using a good knife, cut into small, bite-sized pieces (or bars, or any size you’d like). Store in refrigerator of freezer.

Notes:

1. You could also probably just roll these into balls and roll in coconut as well. Do whatever you find easier.
2. I like to keep mine in the freezer. I like frozen things after I run, like this nut butter.
3. I didn’t use parchment with this batch so you can do it without, but parchment makes it a lot easier to remove from the pan.
4. I know Wegmans, Trader Joe’s and Whole Foods sell chia seeds. I buy them in bulk. You can also get them online. 
5. I’m running the Nike Women’s Half Marathon next weekend and I will run every step in honor of Boston. For those lives lost or changed forever by the senseless act of terror last week, this race is for you.
6. Let’s stay connected. Make it Naked’s on:
   Facebook
   Twitter
   Pinterest
   Instagram

Growing up, I was always part of a team. I played slow-pitch softball as a little girl. I was on a jump rope team in elementary school (Stop it. You shouldn’t laugh at little kids.) I played field hockey, ran track, played fast-pitch softball and danced competitively in high school.

I took a break from all of that and turned straight nerd in college. I missed being on a team and would frequently whine to Jon about how much I missed team sports. Until now.

At the beginning of the month I joined CrossFit. I have fallen madly in love and have had no problem showing it. I tweet about it. Check-in on Facebook. You guys, I even have a magnet on my car. Who am I? I’ve already gotten quite a few questions and comments regarding CrossFit, so I thought I’d lay it all out here. Let’s go.

1. Terminology

Just like like any sport, there’s a basic lingo that you’ll learn as you go. For example “the box” is any CrossFit facility. There are several local boxes but I go to CrossFit PR Star. Another daily acronym is WOD (workout of the day). I could go on and on as it seems most things are abbreviated. There are a ton of acronyms and I’m still learning, so I just ask when I don’t know one. This is very similar to my job (the sometimes feeling clueless part), which I’ve been doing for 7 years. So yeah…this will probably never end.

2. So you joined the cult?

Not really. I like to think of it more as a family or a team. “Cult,” to me, has a negative connotation. There is nothing negative about CrossFit. It’s actually, quite possibly, the most positive place I could spend my day. If by “cult” you mean a group of like-minded, highly enthusiastic, fun, kind, encouraging people with an adoration for a healthy lifestyle. Then yes, I joined the “cult.”

3. OMG it’s so expensive!

Yes. Yes it is. But I choose to spend my money on this and make cuts elsewhere if necessary. It is worth it to me. I have gotten more out of PR Star in the past 17 days than I have from any other gym I’ve ever joined. It is worth every penny and you won’t believe me until you try it for yourself…because I didn’t. The cost was the number one reason keeping me from joining. I thought “There’s no way I’m paying that for a 7 minute workout. I can do it on my own.” But I was wrong. Sure, I might be able to make myself sweat in 7 minutes but I can’t create the camaraderie, the encouragement, the coaching, or the friendly competition on my own. My coaches are wonderful. They push me just enough to make me surprise myself but know when I need to rest. It really is like having a personal trainer. And I’ve paid much more for a personal trainer. Also, not all workouts are 7 minutes. It varies each day.

4. You pay that much for a gym and there’s no elliptical machine?

Nope. There’s no elliptical. Or treadmill!!! If you know me at all, you know I’m a “gotta run for an hour or I didn’t workout” type of girl. Well I’ve run only four times in over two weeks and that’s only because I’m training for a half marathon. I know! For those of you who have known me for any length of time, pick up your jaws!

5. It’s a fad.

People said this about cupcakes and we see how that turned out. There’s a cute boutique-y cupcake shop on every corner and you’ve probably paid five dollars for a fancy cupcake. It’s cool. I have too. I don’t really get how CrossFit is a fad. It’s just another option for a different kind of working out. Zumba, yoga, running, spinning. No one says those are fads…

6. Do you wear those tall socks?

Yes, I will wear tall socks if we are doing box jumps. My shins are scarred from a box jump mishap two years ago that still makes me queazy when thinking about it. If tall socks give me another layer of protection against skinning my shin, I’m all about it. But they don’t make you wear tall socks. If you hate them, don’t wear them. Don’t wear any socks if you hate socks. No one cares what you wear.

 7. You’re going to get bulky.

Blah blah blah. No I’m not. I may lose fat and get toned but getting ‘bulky” like wearing-a-bikini-on-a-stage-covered-in-bronzer-and-oil-and-flexing-my-muscles-for-judges bulky can not happen without some sort of serious heavy weightlifting regimen and supplement intake. CrossFit includes neither of those. If my sleeves are tight because my triceps are a little bigger and less jiggly…I’m ok with that.

8. Do I have to be in shape to start?

NO! There are so many options to scale down each exercise. That’s one of the things I like best. There are a lot exercises I can’t do. My squats are terrible. Ring dips are impossible and I can’t do a single pull-up but that hasn’t stopped me from doing any of the workouts. The coaches work with you personally to make sure you’re pushing yourself but not hurting yourself. You don’t need to be at any certain level of fitness to start. Just start.

9.  Don’t you just do the same movements over and over?

No. Not at all. I’ve just been going a few weeks now, but each week I’m learning new movements that I’ve never done before. I absolutely LOVE this. I was printing workouts from bodybuilding.com and doing them on my own for about the past year. It got boring. Running got boring. CrossFit is anything but that. I’ve been going each morning and I wake up before my alarm, excited to get there. It’s been over two weeks and that hasn’t worn off yet. I sort of hope it does. I like sleep.

10. Why do you love it so much?

I actually didn’t like it the first time I tried it. I went to a local box and didn’t feel like it was a good fit. I know myself and knew I should love this type of workout so I tried PR Star and fell instantly in love. The people, the energy, the workout. It was all different  than what I had tried before, and for the better. So my advice would be to try a few boxes in your area and see which is the best fit for you. But here’s what I love about PR Star:

• The people: I work from home so gym people are usually the only people I talk to daily, aside from my husband. I need to like them.
• The coaches: They get me. I like to be challenged. I like competition. They know what gets me going and when I need to stop.
• The location: There are 9 stoplights between my house and the box. It takes me about 10 minutes to get there. It’s quick and convenient and that is critical.
• The size: It’s small. Everyone knows everyone. There’s a good chance two people I meet in a day work together, are related, married or are childhood friends. It really is a family and I’m glad to be a part of it.

11. Are you doing that Paleo diet thing they do?

This is one of the reasons I loved PR Star. The first box I went to seemed a lot more strict. Within minutes of arriving I got the “We all eat Paleo talk. No grains, legumes, dairy or sugar.” I didn’t join that one. I like ice cream. At PR Star it seems everyone eats what works for them. If you like yogurt, have a yogurt. If you want a beer, have two. But I will say that it’s nice to be around health-conscious people who are interested in what’s in my green juice every morning. My eating has been extremely clean since I started CrossFit. I want to get better with each workout and I know fueling my body with whole foods is helping.

Whole foods like these baked sweet potato wedges with spicy avocado dip. If you know someone who says healthy food is gross, give them a plate of these and you’ll certainly prove them wrong. The sweet potatoes are perfectly seasoned and slightly crisp on the outside. The dip is light with a bit of a kick from added cayenne pepper. You’ll have extra dip. You’re welcome. It’s perfect for spreading on a sandwich or eggs, or eating with a spoon.

There’s really nothing too fancy going on here. It’s healthy finger food and who doesn’t love that? This recipe is perfect for taking to a party or making ahead to have for the week. It’s a perfect side, a great snack and the best fuel for that jump rope team I know you want to join now.

Baked Sweet Potato Wedges with Spicy Avocado Dip (adapted from the Sprouted Kitchen Cookbook)

For the potatoes:
Ingredients:
3lbs sweet potatoes
3 tablespoons extra virgin olive oil
2 teaspoons paprika
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 rosemary powder (or 2 teaspoons chopped fresh)
Kosher salt and pepper, to taste

Directions:

1. Wash and cut potatoes into wedges. Place in a bowl and fill with water. Let soak for about 15 minutes. Drain and pat dry. Preheat oven to 425*F
2. In a large freezer sized zip-lock bag, combine the potatoes and all other ingredients. Shake and massage the potatoes until all look evenly coated.
3. Place a baking rack on top of a jelly roll pan or other rimmed baking sheet. And place the wedges in a single layer. Make sure they don’t touch each other as they’ll steam and get mushy instead of crisping up. Bake for 30-35 minutes until tender in the center. If you don’t have a baking rack, just place the wedges on the sheet directly but be sure to flip them about half way through cooking.

For the dip:
Ingredients:
3 ripe avocados
2 cloves garlic
1/2 cup loosely packed parsley
Juice of 2 lemons
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper (optional, but highly recommended)

Directions:

1. Cut avocados in half and scoop the meat out into a food processor or blender.

2. Place all other ingredients in the processor or blender and process until smooth, scraping down the sides when necessary.

Notes:

1. This recipe is adapted from the Sprouted Kitchen Cookbook. You can tell from this, I want to make everything in it. I highly recommend this cookbook and if you don’t read the Forte’s blog, you really should start right now.
2. Let’s talk about crispiness. I soaked the potatoes for about 15 minutes before baking them. I read that this is supposed to help them crisp up when baked, and it did. They’re not super crunchy but they do have a crisp edge and a soft middle. I liked them just like that. I’ve baked them without soaking and they were much more soggy. So, don’t skip the soaking, unless you want limp potato wedges.
3. Let’s stay connected. Make it Naked’s on:

• Facebook
• Twitter
• Pinterest
• Instagram

I’m back with another Grandpa story! If you’re new here, you can meet my grandpa here. And here. And here. And if you find him as entertaining as I do, there’s more here.

Grandpa eats seven items: cake, bread, ice cream, beef, pork, macaroni (what most of us call pasta) and gravy (also known as marinara sauce). That’s it. No fish, no poultry, no vegetables. None. Ever. He tells a story about how his mom would frequently slip him a quarter when he was just a young kid to go buy two slices of pizza for dinner knowing he wouldn’t eat the meal she just cooked.

My grandmother picked up spoiling him where his mother left off. She made only food that he loved. What most would consider “Sunday dinner,” she made every night of the week. I remember the first time Jon met my grandparents. We sat down to dinner and she served her meatballs, ziti and sauce. Jon piled his plate high. It was easy to do with her cooking. I tried to warn him but he had no idea what to expect. Just as he cleared his plate, out came the veal parmesan and then a platter of eggplant parmesan. He ate it, he had to or there’s a good chance this marriage wouldn’t have happened.

Grandpa’s need for her cooking every night was certainly justified when you tasted anything she made. Since my grandmother’s passing, Grandpa has attempted to make her sauce himself but much to his disappoint, it never tastes like Grandma’s. He’s getting older (92) and he’s cooking a lot less, so he’s been on a mission to find a restaurant that serves the perfect meatballs and sauce. Yeah, so did you read the part about him not liking anything his own mother made? Needless to say, nothing has been good enough. Everything’s too bland, too thick, too sweet, too something. He’s an elderly, Italian, male Goldilocks. Nothing is ever “just right.”

Growing up, my mom used to make Grandma’s sauce and meatballs on Sundays, so I knew she knew the recipe. I asked her for it and what I received went something like this…

“Add garlic powder if you want. Sometimes I use rosemary. A little sugar is optional.” Seriously? Worst recipe ever. Regardless, I went at it with my fingers crossed.

After a few minutes of work and few hours of simmering, I sat down to taste. Nailed it! At least I thought so, but let’s be real, what I thought didn’t matter. Gramps was the true test.

I dropped a batch off at his house and figured I’d hear later how they were “nice” but I didn’t need to do that anymore. Translation: “That was gross and I’d rather eat cake for dinner.” I was prepared to be insulted. He hates everything. My phone rang:

• Kris! How did you do it?
• Did you like it?
• I haven’t had gravy this good since Grandma’s. Tastes just like it.
• It’s hers!
• I knew it! Oh boy Kris, you did it. You gotta sell these meatballs.

And now… I’m running a Grandpa catering business.

I make a huge batch, package them into meal-sized portions and freeze them. All he has to do is re-heat them. He doesn’t talk to me now without telling me to sell them. So, instead of setting up a meatball stand, I’m sharing them with you, right here, right now.

The sauce is full of flavor. The fresh basil makes a huge difference and as it sits and simmers, the most comforting smell in the world fills your house. The longer the sauce sits the better it gets. I’ve let it simmer for as little as one hour or as long as four. Do what you have time for. My grandmother pan-fried her meatballs and then let them sit in the sauce all day. I baked mine for a healthier approach. It worked beautifully. After simmering for a while in the sauce, they get so tender that I see no reason at all to fry them.

I know what you’re thinking….there’s too many ingredients, they take too long, they’re too hard. I promise, they’re not. They’re just right.

Grandma’s Marinara Sauce and Meatballs

For the sauce:

Ingredients:
1 medium onion, minced
2 tablespoons extra virgin olive oil
3 (28oz) cans crushed tomatoes
28oz of water
1 (6oz) can of tomato paste
2 bay leaves
1/3 cup freshly chopped basil
2 teaspoons dried thyme
1 teaspoon dried oregano
1/2 teaspoon rosemary powder (or 1 teaspoon finely chopped fresh)
1/2 teaspoon garlic powder
1 teaspoon kosher salt (or to taste)
1/4 teaspoons black pepper

Directions:

1. In a large pot or dutch oven, heat olive oil over medium-high heat. Add the onion. Stir occasionally until most are opaque and some may brown. Brown is ok. Burnt is not.
2. Add the 3 cans of tomatoes and all the seasoning from bay leaves to pepper. Stir and let sit at medium-low heat for about 30 minutes.
3. Fill one of the tomato cans with water (28oz) and add to the pot. Add the can of paste. Stir and turn heat to low. Let simmer for 1-3  more hours. You can add more water at anytime if you prefer your sauce on the thinner side.
4. You can stop here, but I highly recommend you keep going and make some meatballs.

For the meatballs: (makes about 16 medium sized meatballs)

Ingredients:
1 lb of ground beef (I’ve used both 93/7 and 80/20)
1 egg
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/2 cup oat flour (or bread crumbs if you’re not gluten free)
1/2 cup grated parmesan cheese
1 teaspoon dried oregano
2 gloves garlic, pressed or minced
Pinch of kosher salt and black pepper

Directions:

1. Preheat oven to 350. Spray the top of a broiling pan with cooking spray and set aside.
2. Combine all ingredients in a large bowl. Using your hands, be sure all ingredients are mixed well. Roll into balls.
3. Place on broil pan and bake for 20-25 minutes or until cooked through.
4. If you’re in a hurry, you can of course eat them now BUT if you want the best meatballs you’ve ever had, let them sit in that simmering sauce up there for at least an hour.

Notes:

1. See that tomato crusher (I’m sure there’s a more technical term) in the background a few photos up? That was my grandmother’s. I don’t think she actually crushed tomatoes in years, but she used to use it to make her sauce. We found it when we moved my grandfather out of their house. I had to keep it. Love it.
2. I got another shipment of wonderful Nudo Olive Oil. I used it in this sauce. I’m absolutely LOVING all of their oils so far!
3. The tomatoes I used this time were seasoned with basil as you can see on the cans up there. I normally use unseasoned because I like to control the flavor but I didn’t notice a difference. Use whichever you prefer or have.

OK so I didn’t make grasshopper pie like I had planned, but I made you some green juice! Healthy, fresh, festive, tart, green juice!!!
Did that work? Or is your mouse hovering over the X up there?

I’ve actually had some requests for juicing recipes lately. This whole juicing craze is for real. I dig it. If you can get over the color (Look at that color!) I think you’ll enjoy it. It doesn’t taste like vegetables. It tastes like a tart, refreshing drink. I try to drink a green juice every other day or so, but always if I’m tired, need quick energy or feel like I’m getting sick. I swear, it has magical powers.

I wanted to share a few juicing tips from personal experience. These are all my own opinions. You might disagree with all of them. That’s OK, we can still be friends. We’ll have coffee dates instead (This implies that I have juice dates with friends. That’s never happened, but I want it to). If you’ve got more to add or have a question, please leave a comment.

1. Juicing celery is disgusting. No matter what else you put in the juice, it will only taste like celery. And celery is gross.
2. Juicing cucumbers is critical. They are so refreshing and contain a lot of water so they really juice well.
3. When juicing greens (like spinach and kale), be sure to get big leafy bunches. The pre-washed, pre-packaged stuff won’t really work.
4. Make the biggest batch of juice your juicer can handle. It keeps for about 3 days in the refrigerator. I store mine in a mason jar. It keeps the color, and when I want to drink it I just shake it up and use a straw.
5. Cold juice is WAY better than room temperature juice. Add ice to your juice if your ingredients weren’t chilled.
6.  This isn’t really a tip as much as a confession but I have no idea what to do with all the pulp. I always just throw it out. It feels wasteful but I don’t know what else to do with it. If you do, please share.
7. I always add some lemon or lime to whatever I’m juicing. I love the acidity.
10. Clean your juicer immediately. Seriously, within seconds the pulp starts to dry (you’ve just sucked all the juice out of it) and stick onto the machine and then it’s just a nightmare to get off.
11. I have this juicer and I love it. I got it as a gift from a friend a while back. I have awesome friends.
12. Recipes, including this one, are very forgiving. Just play with it a little. A few more apples make it sweeter. A few more lemons make it a lot more tart.
13. Always peel your citrus (oranges, grapefruits, lemons, limes) and core your apples. Otherwise, just wash your produce and throw it in there.
14. The foam is the best part.

My Favorite Green Juice (makes 2 large juices)

Ingredients:
1 bunch of curly green kale (I’ve tried darker greens and they’re a bit bitter for me)
1 bunch of parsley
1 bunch of mint
2 green apples
3 lemons
2 cucumbers (I had mini ones so I used more)

Directions:
Wash all ingredients, core apples, cut rind off lemons and juice according to manufacturer’s directions.