Well, I will be departing soon for Europe, four days from now to be exact. The excitement and pressure is mounting but I’m confident everything will go over wonderfully. In case those of you who didn’t know from my last post I’ll be there for about 2 months with a Eurail pass so if you think you might have a place for me to stay while I’m there please email me. For those of you in the states I hope you find some time to live vicariously through me since I’ll be blogging every bit of it, and yes recipes will be included in some as well. Don’t forget I have a new email subscription set up so you can subscribe to that and get updates on where I am, what I’m eating, recipes, etc. and you can sign up here or sign up on the sidebar on my website.
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Well, I’m just all over the place. First extolling my love for raw milk and now I’m doing a recipe for a dairy free ice cream. Don’t get me wrong I’m still in love with my raw milk. That’s never going to change. I’m even going to share some of my raw milk with the nice folks who created the granilla bar because they’re out of raw milk. No one needs that kind of pain in their life so I’m willing to share some since I have 3 gallons in the fridge right now. I just imagine myself in their place and shudder merely at the thought. One thing to note though is that if I share my raw milk or bacon with you then you are one very lucky person.
For mothers day I had planned to make my mom this extravagant and well thought out tasting menu that I had set up for her. The only downside was that I was neglecting the fact that prom weekend was placed right over mothers day (thanks guys). If you know anything about prom weekend, it’s practically impossible to get anything done that isn’t related to Prom. On the bright side I did ask my girlfriend to prom with my chewy dark chocolate chunk cookies with sea salt, which of course she said yes to. You can’t really say no to cookies.
I have had a problem lately. An obsession really. Cookies; I try to stop thinking about them but then they just keep coming back to me, calling my name. Maybe it’s all of the planning and work on my cookbook getting to me but even so, this is a really unusual thing for me. I don’t typically dive into the sweets or really think about them that often because I’m more of a savory guy. Even if I do get the hankering for something sweet I’m usually just fine with something as small and simple as a spoon full of coconut butter.
With that said, I also endorse listening to your body. In this case, my body wanted cookies, therefore I listened. That’s as scientific as I need to get about that because you just don’t question cookies. Actually this might be very bad advice for some people.
Today is a huge day for me. Mainly because my cookbook releases today and it feels completely surreal. I went from being overweight and depressed, then I lost more than 100 pounds with real food, started this blog and received a bunch of love from you wonderful people, and then wrote a cookbook. Now I’m trying to contain my excitement. Actually that’s not true at all, I’m not containing my excitement very well. I am posting this preposterous celebratory cake recipe in excitement. Sometimes you just have to shout it on the top of a mountain. I just to prefer to shout mine with chocolate cake muffling the sound of my voice, ironically.
I realize I’m late on jumping on the chia seed pudding bandwagon but it was for a good reason. I kept telling myself that I was going to do it but then I kept procrastinating and not doing it. Yes, that’ll do, that certainly counts as a good reason in my book. Actually it doesn’t but still, it’s just pudding my friends. At least that’s what I thought until I actually tried it, only to find out that it’s actually quite delicious, in fact addicting. Maybe even a little dangerous depending on how liberal you are with the honey.
So may or may not have seen my posts on my social media then I’ve got something super exciting to share with you guys. So excited I had to make a post out of it to capture the moment. I also decided to share a recipe from the book at the bottom of this post just in time for last minute Valentines Day Baking. Anyway, my cookbook The Slim Palate Paleo Cookbook arrived at my doorstep on Wednesday afternoon. I wasn’t having the best morning that day but then received the email from my publisher saying that it would be there that day in the middle of class. At that point literally nothing could have ruined my day.
Literally nothing actually, I even got rear ended at a stop sign on the way back home from Cross Fit but I was unaffected to full of excitement to be upset. I simply took the guys info down, and rushed home to eat and look at my finished baby. Because yes, it’s absolutely like a baby to me.
Winter has officially hit Texas with complete disregard of the fact that I wear shorts pretty often. Well I did, I’ve been forced to change my habits because of the exceedingly “cool” weather. It’s odd to walk outside on a nice Texas day only to be chilled to the bone with an windy ice blast to the face and bare legs. Yesterday it was actually colder here than in New York so I’m not just being a wimp about it.
So Thanksgiving is coming up as I’m sure many of you know. As with any get together I have to prepare as many things as I possibly can because that’s just how I get. I am not exactly aware of why I choose to do that to myself but I just like to make a plethora of things for people to taste. I suppose I just like being able to view the response on everyones face even if the expressions are of discomfort.
At my local CrossFit gym I pulled my bar off the rack preparing for my next rep sequence of jerks until I hear Chris; one of the trainers, call my name from the distance. Thinking it was urgent I re-racked the bar and turned around and he immediately says “have you ever tried dark chocolate with sea salt?”. The cool thing is that he is totally into the healthy eating and Paleo scene but I was slightly stunned by the question because I’m all about chocolate with crunchy sea salt on top, but he didn’t know that so I’ll let him off this time.
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