Thanksgiving Week

And....we're live! Hooray! Back in business! First things first: Thanksgiving. A belated post on one of my all-time favorite holidays.

It was so nice to have my parents here for the week. My younger brother Joe joined us on Wednesday. We spent a lot of time resting, shopping, visiting the tree fort, and enjoying each other's company. For Thanksgiving dinner, we hosted at our place (a tradition!) with everyone contributing to the meal. In attendance: my mom and dad, brother Joe, Ben's mom and dad, sister Jennie, Eskedar & Zenebe (family friends), plus us four. It was perfectly lovely!

Maddie's handmade gravy boat decorations:

Almost there...

my little carnivores love them some turkey legs:

A post-dinner walk involved close-ups with local fungi:

Zenebe, Maddie & Eskedar:

A beautiful, wonderful, glorious day! Thankful for sunshine, family, friends and more than enough food for our bellies. 

Grain-Free Goodness: Vegetable Lentil Soup

It's not exactly Fall temperatures here in the Bay Area, but my tummy troubles have called for many a pot of soup. I was tired of the plain-old chicken soup and started scouring the internet for a yummy-sounding lentil soup. I wasn't the least big surprised to find one that sounded positively scrumptious over at shutterbean. That girl speaks my language when it comes to food.

I made a few adjustments, based on what I had around. I find that adding a parmesan rind to pretty much any soup imparts the most deep and deliciously nutty flavor. Our Costco is carrying duck right now and after the hubster made the most amazing smoked duck (salty, sweet, and tender), I used the carcass to make duck broth. Pretty much one of the best soups I've ever made with that super combination. (You could easily substitute chicken or vegetable broth in place of the rich duck broth).

Vegetable Lentil Soup

recipe slightly adapted from Shutterbean, who adapted it from this book

serves 8-10

4 TBS extra-virgin olive oil

2 onions, chopped

5 carrots, chopped

5 celery stocks, chopped

6 garlic cloves, minced

3 small tomatoes, chopped

2 TBS tomato paste

2 cups lentils

1 tsp dried thyme

1 bay leaf

1/2 tsp freshly ground pepper

9 cups duck broth (made just like chicken but with a duck carcass)

6 cups water

parmesan rind

glug of red wine

salt

freshly grated parmesan

Heat olive oil in a large pot over medium heat. Add onions, carrots, celery and garlic. Cook until softened, 5-6 minutes. Add tomatoes and paste and cook a minute more.

Add lentils, thyme, bay leaf, pepper, broth, water, and parmesan rind. Bring pot contents to a boil, then reduce heat and simmer for about 20-25 minutes, or until lentils are tender. (Be sure to skim foam off top of soup as the lentils cook).

Salt to taste. Stir in a glug of red wine. Top with freshly grated parmesan. 

Serve with parmesan cheese & garlic toasts, if desired.

Mussels: Delighting the Senses

It was one of those defining moments of motherhood, an image of my children that will stay with me through the years: my kids, olive oil dripping from their chins and elbows, faces greasy and smiling, a platter of discarded mussel shells the only remains of what was dinner. I watched, mouth agape, as they used empty mussel shells to slurp up the remaining broth as though they were weary travelers at a desert oasis. 

I was not alone in my amusement that day; the owner of the restaurant laughed and in her native Italian (translated by our waiter) reminisced about the joy of discovering a new taste for the first time. She was pleased to see the restaurant's youngest patrons excitedly and loudly devour a serving of mussels faster than a football team after a Summer scrimmage.

I am a foodie, and I make no apologies for it. I love a good plate of food. I love a good photograph of food. I spend hours perusing recipes, planning meals, gazing at photographs and shopping for produce. It excites me, engages me and eats up my time like no other hobby. So the fact that I have two mini-foodies for kids should come at no surprise.

Yet they do surprise me. Their delight in trying new foods, the way they dive right in to complicated dishes and close their eyes to discern flavors, it simultaneously amazes me and strikes a familiar chord. We often joke that my five year-old daughter Maddie will either be a successful lobbyist (though I think that's mostly personality) or a chef, for her uncanny ability to identify specific tastes, herbs, and spices within a single dish.

That day in the restaurant left more than stains on their sleeves; it left such an impression on my heart I knew that I had to write about their experience, to preserve it outside of my memory. As oil coated their faces and hair, giving them the appearance of sunbathers smothered in Coppertone and lemon juice, the camera of my memory snapped away, capturing moment after moment of pure joy.

I've learned that every meal shared around our table is a chance to create lasting memories. There is something magical about a family gathered together each night, enjoying not only each other's company but good food as well. Our little table regularly expands to welcome friends, travelers, and visitors to dinner. We host large dinners, cooking most of the afternoon, popping open bottles of wine, lingering outside with the last light before the sun disappears behind Las Trampas. Everyone becomes family at the table. A shared meal binds us together and creates intimacy in a way that nothing else can.

We developed our own spin on the mussel dish a few weekends ago. Plans fell through with our friends who we invited to our table, leaving our family of four no choice but to finish off five pounds of steamed mussels. I can only hope that our local fishermen have mussels to offer this Saturday at the Farmer's Market, so you too can enjoy the delight that accompanies this plate of mussels, sitting in a tangy, bright broth bursting with fennel and citrus. Go, make memories.

Mussels in a White Wine Broth
serves 6 as an appetizer (or 2 adults and 2 children as dinner!)
adapted from Epicurious

1/4 cup extra-virgin olive oil
1 cup onion, thinly sliced
4 large garlic cloves, chopped fine
3 teaspoons fennel seeds
dried crushed red pepper to taste (1/2 teaspoon if you aren't big on spice; we used 1 1/2 teaspoons)
1/2 teaspoon sea salt
1 teaspoon honey
1 cup white wine
half a lemon, sliced thin
2 1/2 pounds fresh mussels, scrubbed and debearded
freshly ground pepper
3/4 cup tomatoes, chopped

Heat oil in a large pan over medium-high heat. Add onion, garlic, fennel seeds, crushed red pepper and salt and cook until onion begins to brown, about 4-5 minutes. Pour honey over and allow to carmelize the onions and spices just slightly, about 1-2 minute more.

Add wine and lemon slices to pan, stir well, and bring to a boil. Add mussels. Cover pot with lid and allow to cook 5-6 minutes or until most of the shells have opened. Remove mussels from broth with a slotted spoon and place in a large, shallow bowl.

Cook broth for about 3-5 minutes more, or until reduced to 1 cup. Season to taste with pepper and stir in tomatoes. Serve with crusty bread for dipping.

Grain-Free Goodness: Grilled Chicken Caesar Salad

Dinner with friends: divine. This dinner, alfresco, with friends, and an amazing rose´: a perfect Spring evening.

Starting with rose´ is totally optional, but honestly, why not?

A key to this delicious, flavor-packed meal is the lightly charred romaine. Oh my.

Add to the grilled romaine some tender grilled chicken, handmade croutons (not if you're grain-free like me), and a dressing so good it had me licking the spatula clean (a la` cake batter), and you have one unforgettable Caesar Salad.

Scrum-didilly-umptious! 

Oh, and let me mention the encore: homemade strawberry frozen yogurt and coconut milk mint-chip ice cream? Recipes forthcoming...

Grilled Chicken Caesar Salad

Adapted from epicurious.com

Serves 6-8

Dressing:

1/2 C freshly grated parmesan cheese (can do in food processor with grater blade)

8 anchovy fillets

3 TBS fresh lemon juice

3 garlic cloves

2 TBS Dijon mustard

3/4 C olive oil

Salt & pepper

Chicken:

4 breasts of chicken

olive oil

2 tsp chopped fresh thyme

1 tsp chopped fresh rosemary

Salt & pepper

Croutons:

3 Tbs olive oil

4 garlic cloves, minced

2 tsp chopped fresh thyme

1 tsp chopped fresh rosemary

3 3/4-inch-thick slices whole grain bread, crusts removed, cut into 3/4-inch cubes (4 cups)

Salt & pepper

Salad

3 hearts of romaine, sliced in half lengthwise

1/2 cup freshly grated parmesan cheese

Cracked black pepper

For dressing:

Combine all ingredients other than olive oil in a food processor; blend well. With processor running, add olive oil in a slow stream. Season with salt and pepper.

For croutons:

Preheat oven to 325F. Heat 3 TBS olive oil in a medium skillet over medium heat. Add garlic and fresh herbs and saute until fragrant, about one minute. Remove from heat and add bread cubes; toss to coat. Spread out bread cubes on a rimmed baking sheet and sprinkle with salt and pepper. Bake until croutons are golden, about 15-18 minutes, stirring occasionally.

For grilled chicken & romaine:

Preheat grill to high heat. Spray with cooking oil.

Smother chicken breasts with a little olive oil. Season evenly with fresh herbs, salt & pepper.

Grill chicken over high heat until cooked all the way through, or until internal temperature reaches 165F, about 4-6 minutes per side. After flipping chicken halfway through cooking, brush olive oil over cut sides of romaine. Place romaine, cut side down, on grill and cook until just charred, about 2-3 minutes.

To assemble salad:

On a large platter, arrange romaine leaves, cut/charred side up. Slice chicken breast and lay on top of romaine. Top with 1/2 cup grated parmesan, croutons, and cracked black pepper.

Ode to Joy: Becky's BLTA

If the biscuits weren't enough goodness on their own, then let me just take them to the next flavor level for you. Who doesn't love a good BLTA--bacon, lettuce, tomato & avocado? 

Realizing the potential of the bacon already in those biscuits and having both a perfectly ripe and surprisingly sweet grape tomatoes on hand, I whipped up this non-traditional sandwich in less than five minutes and finished it even quicker.

And while you're dreaming of bacon, be sure to comment on the giveaway page to be entered in a chance to with Joy's cookbook.

Becky's BLTA

serves 1

1 bacon-cheddar biscuit (recipe here)

half of an avocado

lettuce leaves

tomato, sliced (or chopped, in the case of grape tomatoes)

mayo

salt & pepper

My non-traditional option was made by combining chopped grape tomatoes, diced avocado, mayo, salt & pepper in a bowl and then spreading it on the biscuit for an open-faced sandwich.

Traditionalists can use sliced tomato and avocado with a spread of mayo on one half.

Enjoy!

Grain-Free Goodness: Thai Steak Salad

And it seems, with hardly a break, that I'm back with another Thai-inspired meal. Turns out, most meals that catch my eye as I flip through magazines and pore over blogs are Asian, full of fish sauce and lime juice, ginger and garlic. I just can't help myself when it comes down to the umami of these delicious, nutritious, vegetable- and flavor-packed recipes.

I don't know how Thai this salad really is, but it is delicious and comes together quite quickly. We had this for lunch on a warm day and it really hit the spot!

Thai Steak Salad

inspired by Cooking Light

6 ounces leftover steak, cold (I used three slices of barbecue-flavored, smoked tri-tip)

1/4 tsp black pepper

dash of salt

1 clove garlic, minced

2 TBS lime juice

1 TBS honey

1 TBS coconut aminos (substitute soy sauce or tamari)

1 1/2 tsp fish sauce

1 1/2 cups thinly sliced cabbage

1/2 cup julienne-cut carrots (or just shave off pieces with the vegetable peeler)

a few leaves of each mint, basil and cilantro, sliced

For the dressing:

Combine first 6 ingredients (pepper through fish sauce) in a small bowl or jar with a lid. Mix well.

For the salad:

Split cabbage, carrots and fresh herbs evenly between two plates. 

To serve:

Drizzle dressing over salad plates. Top with slices of beef. Enjoy!

Cured and Smoked Salmon

Our family loves to smoke meats, and it's really hard to beat a delicious piece of smoked salmon. Most recipes are full of sugar, which is out for those of us following the SCD. Kendall Conrad (Eat Well, Feel Well) has done it again with a delicious, sugar-free recipe for cured salmon that tastes amazing. If cured salmon isn't your thing, you can completely rinse the fillet after brining and then slow-smoke it. 

Once you've made it through the two-day curing process, the possibilities are awesome: cured salmon and farmer's cheese on grain-free crackers, smoked salmon salad, cured salmon on grain-free toast.

Cured Salmon
Original recipe by Kendall Conrad

One 2-pound wild salmon fillet, skin and bones removed
1/2 cup kosher salt
1/4 cup honey
1/4 cup vodka
2 TBS orange zest
2 TBS lemon zest
2 TBS crushed peppercorns
1/4 cup fresh dill (optional)

To prepare the salmon:
Lay the fillet on a large piece of plastic wrap.

Mix remaining ingredients (salt through dill) in a medium bowl. Spread the mixture all over the fish, pressing it into the flesh.

Cover the salmon with another piece of plastic wrap and set in a shallow baking sheet. Place another shallow cookie sheet on top and add a couple of heavy items to weigh it down (I use whatever I have in my fridge: peanut butter, leftovers, etc.) Leave in the refrigerator for two days.

To serve:
Slice the salmon very thinly and serve with your favorite garnish (red onions, homemade creme fraiche, capers, lemon wedges, chopped parsley, homemade crackers, etc.)

********VARIATIONS********

To smoke the salmon (if desired, not necessary after curing process):
Remove salmon from plastic wrap and rinse thoroughly. Dry with paper towels

Heat smoker to 150. Slow smoke salmon over low heat for at least 2 hours.

Smoked Salmon Salad
Serves Two

Two palm-sized pieces of smoked salmon, flaked
5 cups herb mixed greens (Trader Joe's makes a great one, or just add your own chopped dill and parsley to your favorite lettuces)
1 small cucumber, halved lengthwise and cut into thin half-moons
1/2 cup cherry or grape tomatoes, halved lengthwise
1/4 cup red onion, thinly sliced
1/4 cup pistachios

Balsamic salad dressing
1/3 cup olive oil
1/3 cup balsamic vinegar
2 TBS dill (optional)
1 tsp dijon mustard
1 tsp honey
1 clove garlic, minced
squeeze of lime or lemon juice
salt and pepper

To prepare the salad:
Combine all salad ingredients besides salmon in a large bowl.

Mix salad dressing ingredients in a small bowl or jarred container. Mix well.

Toss salad greens with as little or much dressing as desired. Divide salad among two plates. Top with flaked smoked salmon.

Grain-Free Goodness: Asparagus-Gruyere Pizza w/Balsamic Reduction

Today's recipe brought to you via the beautiful Joy the Baker blog. She always has such lovely recipes. Last week I was craving pizza and Joy showcased a gorgeous tart with asparagus and gruyere, both of which I happened to have in my fridge. That night, I whipped up a grain-free crust and topped it just as Joy described. I loved it!

I made one for my family using a Trader Joe's whole wheat crust. You could also follow the original recipe and use puff pastry crust for a real treat. Add some fresh Spring berries on the side, and you've got a delicious weeknight dinner.

Asparagus-Gruyere Pizza with Balsamic Reduction
toppings barely adapted from Joy the Baker, crust from Elana Amsterdam's The Gluten-Free Almond Flour Cookbook
Serves 4

For the grain-free crust:

3 cups blanched almond flour

1/2 tsp sea salt

1/2 tsp baking soda

1 TBS grapeseed oil

1 large egg

Preheat oven to 350F. Set aside two baking sheets. Cut 3 pieces of parchment paper the size of baking sheets. 

In a large bowl combine dry ingredients. In a medium bowl combine wet ingredients. Stir wet ingredients into almond flour mixture until thoroughly combined.

Divide dough into two equal halves. Place one half between two sheets of parchment paper and roll out into a 10-inch circle, 1/8 inch thick. Remove top piece of parchment paper and transfer bottom piece of paper with rolled-out dough onto first baking sheet. Reusing top piece of parchment paper, repeat process with other half of dough.

To bake the crust:

Bake 15-20 minutes or until lightly golden. 

For the topping:

2 eggs

3 cups gruyere, grated (can use your food processor)

2 pounds slender asparagus

olive oil, for drizzling

salt and pepper

1/4 cup balsamic vinegar

1/4 cup honey

To assemble the pizza:

For a grain-free crust that is already cooked, it works better to gently steam the asparagus before placing in oven. I found about 5 minutes sufficient.

Whisk eggs gently in a bowl. Brush egg wash over baked pizza crust.

Top with about 1 1/2 cups of cheese per pizza, then the asparagus. Drizzle with olive oil and sprinkle with salt and pepper.

Bake at 350 for about 10-15 minutes, or until asparagus is cooked through (pay attention to your almond flour crust to make sure it doesn't burn!)

While pizza is baking, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer until reduced and syrupy. 

To serve pizza:

As soon as you remove pizza from oven, drizzle with the balsamic reduction, slice, and serve!

Grain-Free Goodness: Thai Red Curry Sweet Peanut Sauce

Again with the Thai. I know, I know, but it really comes down to a simple equation: coconut milk + curry + vegetables = happy me. When you add peanut butter into that equation, well, it just takes me into really happy territory. Let's get started, shall we?

Your sweet peanut sauce-making friends, clockwise from upper left: olive oil, fish sauce, honey, thai red curry paste, peanut butter, peanuts, basil, lime zest, ginger & garlic.

This curry starts much like the other. Toast the curry paste in a little oil, add coconut milk and simmer. Add meat (thinly sliced raw chicken or beef). To complete the sauce, the original recipe calls for all peanuts but I think it's easier (on the palate and on my belly) to use peanut butter. Balance out those flavors with sweet (honey), salty (fish sauce) and sour (lime zest and juice) and you've got a delicious meal.

Thai Red Curry Sweet Peanut Sauce
Adapted from an old, uncredited authentic Thai recipe given to me by a college professor
Serves 4-5

1 lb. beef or chicken, cut into very thin slices
1 TBS olive oil
3 TBS red curry paste
1-inch piece of garlic, peeled and sliced into thin rounds
2 cloves garlic, sliced thinly
2 cups (or one can) coconut milk
3 TBS honey
3 TBS fish sauce
zest and juice of one lime
1/2 cup minus 2 TBS natural creamy peanut butter
2 TBS finely chopped roasted peanuts
1/2 cup basil leaves, roughly chopped

For the sauce:
Place a medium-sized saucepan over medium heat. Add olive oil. When warm, drop in curry paste, ginger and garlic and toast, stirring frequently, for 1-2 minutes. Add coconut milk and simmer 5 minutes more.

Stir in honey, fish sauce, and lime zest, lime juice, peanut butter and peanuts. Stir well.

Put in beef or chicken strips and cook for 15-20 minutes.

Stir in basil and remove from heat.

To serve:
This is delicious on a bed of white or brown rice. Grain-free folks can peel a few carrots and steam some broccoli and pour the sauce over the top. Any way you serve it, this sauce is a winner.

*Note: the sauce thickens up A LOT in the fridge. Don't be scared (there's a lot of coconut and peanut butter fat in that sauce): things will loosen up when it is reheated. You can also add chicken stock to make it less thick, if you're still scared.

*********

VARIATIONS:

You could also use this as a dipping (or satay) sauce for vegetables or skewered chicken for a fancy appetizer. Instead of adding protein, just make the sauce. Serve it in a bowl alongside grilled chicken skewers and chopped raw vegetables such as broccoli, carrots, celery, asparagus and bell peppers.

Grain-Free Goodness: Thai Green Curry

I'm so excited to kick off this new recipe series with my FAVORITE meal as of late. I'm not sure if it was the two weeks of not eating or the few days of hospital food, or if my body is really in need of some coconut fat and curry, but I have been craving Thai food like crazy this month. When I go out to eat at a Thai restaurant and order family-style, this is always one of the dishes.

Making a Thai curry might seem intimidating. You might wonder how many extra items you'll need to buy and keep stocked in your pantry. The truth is, the flavors of Thai cooking are actually pretty simple. The one ingredient that is admittedly kind of strange is fish sauce. It smells like really strong fish but imparts a delicious, salty flavor to dishes. The rest of the ingredients you might have on hand and/or are easy to find at your local supermarket: coconut milk (you can substitute light but it's not as flavor-packed and tends to separate in leftovers), olive oil, honey (or brown sugar), green curry paste, lime juice and lime zest.

Authentic Thai cooking calls for kaffir lime leaves. If you have an Asian market close by, pick some up and substitute 5-6 leaves in place of the zest and juice of one lime. We always have limes on hand so I almost always just stick with those.

A good sauce starts with toasting the curry and slowly adding the other sauce ingredients to taste. Then it's as simple as bringing it to a simmer, then adding protein (if using) and vegetables.

Thai Green Curry generally has zucchini, eggplant, mushrooms and bok choy. I like to fill it with all kinds of veggies. Lately I'm really enjoying the colorful assortment seen below:

The key is to add the vegetables in batches to ensure nothing gets overcooked or mushy. By the time everything is finished cooking, it's hard to find a more satisfying, delicious, veggie-packed meal:

With this cooking on your stove (or steaming in your bowl), the aroma of curry plus coconut will be intoxicating! It smells so good!

That bite right there: perfection. Baby bok choy dripping right off the spoon. :) So without further ado, I bring you the recipe...

Thai Green Curry

serves 4 (easily doubled or tripled)

olive oil

2 TBS green curry paste

1 clove garlic, thinly sliced

1-inch piece ginger, peeled and sliced thinly in rounds

1/2 yellow onion, sliced lengthwise

1 can (2 cups) coconut milk (full fat always tastes better; light is a fine substitute)

2 TBS fish sauce

2 TBS honey (can substitute brown sugar)

juice and zest of half a lime

4 C. assorted chopped vegetables: broccoli, carrots, zucchini, baby bok choy, eggplant, green beans

1/2 cup finely chopped basil

OPTIONAL: 2 chicken breasts or 1/2 pound beef, cut into thin strips

For the sauce:

Heat a large saute pan over medium heat. Add olive oil and swirl to coat. Add curry paste, garlic, ginger and onion to pan and allow ingredients to sit and toast for about 1-2 minutes, stirring occasionally. Pour in coconut milk and simmer for 5 minutes.

Add fish sauce, honey, and the lime juice and zest. Taste and adjust as necessary. If it's too sweet, add more curry, fish sauce, or lime juice. If too sour, adjust the curry, fish sauce and honey. If too salty, add honey and curry. Get the picture? If you want extra spice, you can also add cayenne pepper or a diced hot pepper.

If you are cooking chicken or beef right in the sauce, this is the time to add it. Let the sauce coat the meat well and then move on to the veggies. For fish options, see below.

Once you've got the flavors balanced, it's time to add the veggies. One of the hallmarks of a good Thai curry is the perfectly cooked veggies. You'll have to add them in batches. If you recall my picture from above, I've provided a little map with a key to help out:

1. Carrots and bell pepper first. Broccoli would be in this first category as well.

2. Zucchini, baby bok choy stalk (save the greens for later), eggplant and mushrooms next.

3. Bok choy tops, basil, green onions and spinach last.

I let the first batch simmer in the sauce, lid partially covering pan, for about 3 minutes. Then I add batch 2 and let them simmer, lid partially covering pan, 3 minutes more. I test the carrots or broccoli with a fork. If approaching al dente, I throw in veggie batch 3. Basically the heat of the sauce will wilt the last ingredients quickly. Then you're finished!

To serve:

Thai green curry is wondrous and beautiful all by itself. If you want more of a soup, it is possible to add 1/2-1 cup chicken broth after the sauce is balanced and tasty, before adding the protein and veggies. I basically just slurp this up as is. My family enjoys it over steamed rice (white or brown).

*********

VARIATIONS:

For an awesome, inspiring meal, try adding a grilled fish fillet and spooning the curry sauce right over the top. (The recipe above was made with light coconut milk. If you compare pictures, you can see that the full fat version looks thicker and creamier).

Grilled Mahi Mahi with Thai Green Curry Vegetables

Serves 4

4 Mahi Mahi fillets (I buy them at Costco, frozen, and defrost for a bit in warm water)

1 TBS butter, melted

1/2 lime or lemon

salt and pepper

For the fish:

Preheat your grill to high. You want a good sear on these bad boys. Squeeze your lime or lemon over the fish. Pour melted butter over that. Season with salt and pepper. 

To cook:

Grill to desired degree of doneness (or until fish flakes easily with a fork).

To serve:

Place fish fillet on a plate. Spoon the thai green curry vegetables right on top!

********

I've saved my favorite variation for last. I don't have a picture because when I made it earlier this week for dinner, I was too hungry to set up my camera and tripod and wait until I'd snapped the perfect shot. So you will just have to trust me that it is delicious. Especially when it is piping hot. :)

Coconut Mahi Mahi with Thai Green Curry Vegetables

Serves 4

4 Mahi Mahi fillets (I buy them at Costco, frozen, and defrost for a bit in warm water)

1/2 cup dried unsweetened coconut flakes (Go Organic!)

1/2 cup almond flour

1 egg

salt and pepper

1/2 cup olive or grapeseed oil, or combination of the two

For the fish:

Combine coconut flakes, almond flour, 1/2 tsp salt and 1/4 tsp pepper in a shallow bowl. In another shallow bowl, beat egg. Dip each fillet, one at a time, into egg mixture, letting extra run off. Then completely coat the fillet with almond flour/coconut mixture.

To cook:

Place a large skillet or nonstick pan over medium heat. Add oil and cook until shimmering. Add fish fillets (don't crowd pan) and cook 3-5 minutes, or until golden brown. Keep an eye on the browning so as to not burn the coating. Carefully flip fillets over and cook an additional 3-5 minutes on second side, or until fish flakes easily with a fork.

For a lighter option, you can also bake the fish fillets in a 425F oven for 8-10 minutes, or until the fish flakes easily with a fork, carefully flipping the fish halfway through cooking, at about 4-5 minutes. The easiest way to get a crispy exterior is to coat a cooling rack with cooking spray and place it on top of a foil-lined baking sheet. The cooling rack allows heat to circulate the entire fillet and keep things crisp, rather than one side getting mushy from sitting on the pan.

To serve:

Place Mahi Mahi fillet on a plate. Spoon the thai green curry vegetables alongside, or right on top!

Samuel: 31 Months

Dear Sambino the Great,

Your tricks just keep improving! Every month you learn new ways to move, to make us laugh, and to interact with your world. You are outgoing, engaging, thoughtful, snuggly, crazy, creative and fun!

This month was a whirlwind of activity, starting with your first day of school on your last monthly update, a trip to Oregon, more school, and a trip to Carmel! And with your can-do attitude, sunny disposition and willingness to try new things, you've made it through every week with your usual gusto and amiability.

You continue to love all things that go: airplanes, helicopters, trucks, tractors, motorcycles, cement mixers, dump trucks, cars, trains, etc. You are always on the lookout for modes of transportation to point out and admire. We spend every waking minute of our car rides shouting out things like, "Yeah, nice car, buddy!" or, "Look at that boom-buhn (motorcyle)!" or, "Yes, a round-and-round (cement mixer)!" You continue to call things by their sounds, not their names, and it continues to make me laugh. One of these days I expect you to up and say, in a British accent, no less, "Motha, how is it possible that fah so many months you've allowed me to use sounds in place of wuhds? Honestly, how infantile."

You are practically fearless. This month you perfected jumping into the pool, unaided, even jumping in on your own, dropping beneath the water, and bobbing to the surface, hair dripping and face smiling. You also love to climb, climb, climb. After Daddy taught you and Maddie how to climb the wisteria vines, I fully expect to one day find you standing on the roof of the house, shouting, "MAMAAAAA!" You manipulate your environment, stacking boxes and chairs, all sorts of items in order to reach the highest possible point. I find you with all sorts of things you're not supposed to have, simply because of your creative ways of climbing up to where said things are stored. Hmm.

You continue to be absolute sweetness. So many nights I linger at bedtime, knowing that in your most cuddly of moments you bestow kisses like they're going out of style. One night I thought to count and am happy to report I received 27 of the most delicious kisses possible. You throw your arms around my neck, bury your face into my skin, spoon your body against mine, all in an effort to get as close as possible. Early this morning you called for me and I made my way, in the dark, to your room, where your soft little arms beckoned me. I woke up to you stroking my cheek with your hand, kissing my lips with such sweet and gentle tenderness. It is SUCH a gift, I can't even describe how grateful I am for our moments of snuggling together, as I know that these days will pass in an instant. So for now, I'm happy to draw out any opportunity to lay with you and receive the love you have to share.

You and your sissy are two peas in a pod. You made up your own secret handshake this month (which I have GOT to get on video, note to self), and every time I hear "Hit it, Sam-Sam!" or "Hit it, Mah-Mah!" I smile to myself. The looks on your faces, the connection you have, it's priceless. The joy that your relationship brings me is so great! At night, when we stop to pray, you always remember to thank God for your sister. And you never forget to give her kisses and loves before you head into your room. Such love for your sissy.

As you grow closer to three, it amazes us just how much of a little boy you really are. You run fast, throw hard, laugh, sing, joke and tease. You play guns with sticks, pillows and teaspoons. You scream and yell and jump and climb and wrestle. It's so awesome! I love having a boy! Thanks for being the best boy I know.

Love you,

Mama

Sabbath Adventures: fishing and swimming at shadow cliffs

Last weekend I was speaking in a women's conference and so Ben took the kiddos fishing at a reservoir nearby called Shadow Cliffs. They had such a good time that we decided to go back again for our family sabbath.

It was 85 degrees outside. Absolutely perfect. Warm and rosy-cheeked, Sam and Maddie napped on the way to the park and for a while in the shade. Ben got to fishing and I surfed the internet on my phone. To each his own, right?

When the little ones awoke, we checked out the lakeside and quickly chose swimming over fishing. Here's Maddie, fresh from her nap:

The kids ran around, playing in the water and sand for three hours. I re-applied sunscreen two times in those three hours, as we were all over the place! Sam played a chase-the-beach-ball game for about an hour. He would throw the ball out into deeper water, wade/run to it, throw it again, over and over and over. He kept me very busy, following at an arm's length to prevent any lake water mishaps.

After spending a lot of time in the water, the kids played in the sand. Sam liked to "dig dig dig" with the shovels, while Maddie preferred to make friends and follow them all around the beach.

Sam was displaying his beach bod for all to see. Swollen belly, strong calves, droopy swim trunks--too much for us ladies to handle:

How much do I love this girl?

We made lots of fast friends and had a great time enjoying our beautiful Spring day! Next time we'll bring our snorkel gear to practice for Hawaii.

(This morning, Ben and Maddie went BACK, AGAIN, to the reservoir. Ben has now fished it four times without catching a thing. Game on, lake trout.)