cooking salon: How to make flourless chocolate cake for 2
volume: 1
issue: 1.2

Part 1: One Small Change for a Well Life- Try it
I have been enjoying Mireille Guiliano’s book “French Women Don’t Get Fat”, not because I see it so much as a diet book, but more so a lifestyle book. I can’t stand diets because any word that has the word “die” in it should be avoided at all costs. Another reason not to drink diet soda.  Blech. So why do I enjoy her book? It reminds me of my time spent in Germany: walking everywhere, shopping daily, only buying enough food for a day or two, enjoying seasonal produce, and the rituals. The eating rituals that is. Coffee is never drunk (or is it drank?) from a paper cup, but in a nice little porcelain tasse or cup, usually on a doily, with a tiny spoon, a special packet of sugar, and a small cookie or chocolate. The cream came in a small pitcher and each person got their own. This set up brought forth only lingering and enjoyment. One tasted the coffee instead of dashing off and nearly spilling it down one’s arm. I learned to sit, observe, smell, and taste at a slow pace. There is something refreshing about the tink of the spoon as it stirs the cream, the cupping of both hands around a hot cup, and seeing the coffee instead of a plastic lid.  Give it a try. No more adult paper sippy cups of coffee! Ask for a real cup or provide your own real cup,  and take a real break. Quality over quantity.  Set a new standard for yourself so that these small changes can have a big impact on your wellness lifestyle.

Part 2: Downsizing
While I do my best to follow a Paleo Lifestyle, there are times I do make a choice (not a moderation, not an excuse, no justifications, but a mindful choice) for a little European ritual of a fine coffee, a delicate chocolate, or a tiny bit of cake. What has changed is I no longer bake huge mountainous cakes covered in loads of gorgeous frosting. Instead, I have downsized my cakes to single or double portions to enjoy a wee bit during an afternoon lingering break, and once the wee bit is gone it’s gone, never to grace my countertops for days on end, calling me to eat, eat, eat! I also purchase the finest ingredients I can afford, such as a nice dark chocolate, organic sugar and eggs, along with a fine mascarpone cheese for a luscious topping along with the ripest organic berries.  I can only afford this because it is in such small amounts.

Part 3: A Recipe for 2 and only 2

Part 4: Shopping
“French Women don’t get Fat” Many people ask me how I handle “cheating” while living the Paleo Lifestyle. One thing I do make clear is I don’t cheat (too much guilt), I don’t believe in moderation in moderation, I don’t believe in justifications like “I worked out today”, or any other excuse. I do believe you can’t out train poor nutrition.  Good in good out, garbage in garbage out, I am what I eat.  When I do CHOOSE to eat something that is not paleo, I know there is a price, I know what is going to happen to my body, and yes I still sometimes make that poor choice. But what has changed is there are now foods I will refuse to eat- foods that contain hydrogenated oils, foods with MSG, fake sugars, diet sodas, foods labeled “lite” or low fat, I avoid.  When I do “go off the rails” I still make the best possible choices.  This little book is probably one of the best out there on describing a lifestyle of, let me call it “rich” eating and the choices we make; which should be smaller portions, eating the best possible nutrients, increased activity and movement, and enjoy every morsel at a slow and appreciative pace.  Live in the meal! This little book is linked to my Amazon store, so if you do buy it, I get a tiny bit of moola. Thanks!

Other than working Big Red Kitchen LLC full time, I am a Level 1 CrossFit trainer. I am driven by living a healthy lifestyle to be the best I can be for Team BRK. I love coffee, chocolate, cheese, and pasta. I hate running, the extra loud volume of TV commercials, and doing laundry.

Let’s do wellness together.

cooking salon: how to make homemade cuppa noodle soups
volume: 1
issue: 1.1

Well, well, well. Look who’s here. All the cool people. Thanks for subscribing to my very first Newsletter Cooking Salon where I will share practical, healthy ideas to assist your wellness lifestyle. A year ago, a few members of Team BRK wanted me to pack store-bought packaged cup-o-noodles soups for lunch. Ah, no. This spurned me to make our own version minus preservatives, fillers, and msg. Then adding in their stead organic vegetables and chicken, reduced salt, no sugar, and our favorite spices. What we got were fresh, on the go soups which can be adjusted for any dietary lifestyle such as using juliechini (julienned zucchini) and roasted spaghetti squash for my own paleo meals, rice noodles for those who are gluten-free, or regular ramen noodles for Team BRK’s conventional eaters. Vegan or vegetarian? Use your favorite protein in place of the chicken. Strict paleo?  Sub out the non-paleo veggies for more paleo-friendly veggie choices. See? Easy.

PART 1: RECIPES

Asian Cuppa Noodles
For each 1 pint/.5 liter jar you will need:
angel hair rice noodles the size of 2 decks of playing cards -using a pair of scissors is the easiest way to cut the right size. For paleo’s may I suggest raw juliechini noodles (julienned zucchini), about 1 cup.
1/3 cup roasted diced chicken- 5 boneless, skinless chicken thighs will fill 6 jars. Or to save time, use rotisserie chicken. Vegan/Vegetarians please use protein of choice.
1/3 cup sliced sugar snap peas- strict paleo’s, use sliced asparagus or other quick-cooking veggie of choice
1 tbsp. sliced green onions- greens only
2 tsp. gluten-free soy sauce, or coconut aminos for paleo’s
1/8 tsp. toasted sesame oil- always store in fridge
1/4 tsp. ginger powder, or 1 tsp. grated fresh ginger
1/2 tsp. sriracha
*salt to taste

Layer in jars in the order given. Screw the lids on and store in the refrigerator for up to 4 days or in the freezer for 1 month.  When you are in the mood for soup, fill the jar with cold water to the base of the neck of the jar.  Microwave on high heat for 2.5 minutes. If using juliechini noodles, only microwave for 2 minutes. Cover and let rest 2 minutes. Stir and eat. Caution, these are hot! *Salt to taste as I did not place salt in the ingredient list since we are all using various soy sauces with differing sodium amounts. So please, salt to taste once hot. Do not pour boiling water in a cold or frozen jar, it will crack, and it cooks the soup no faster. Trust me on this. *Do not freeze with water in jars, the jars will break.

Note– Always play with seasonings to get the flavor you like. Want garlic in your soup? Add it. Want different veggies? Add them. Experimenting is a good thing.

Chicken Cuppa Noodles
For each 1 pint/.5 liter jar you will need:
2 sheets of ramen noodles, each the size of a deck of cards, do not break up- paleo’s use roasted spaghetti squash instead, about 1 cup
1/3 cup roasted chicken, diced
1/3 cup mixed organic mixed frozen veggies such as carrots, green beans, peas and corn
1/4 tsp. celery salt
1/2 tsp. dried parsley flakes or 2 tsp. fresh
1/8 tsp. black pepper
Layer in jars in the order given.  Screw the lids on and store in the refrigerator for up to 4 days or in the freezer for 1 month.  When you are ready to eat the soup, fill the jar with cold water to the base of the neck of the jar.  Microwave on high heat for 2.5 minutes. If using roasted spaghetti squash, only microwave for 2 minutes. Cover and let rest 2 minutes. Stir and eat. Caution, these are hot! Do not pour boiling water in a cold or frozen jar, it will crack, and it cooks the soup no faster. Trust me on this. Do not freeze with water in the jars, the jars will break.

Roasted Spaghetti Squash- For a small squash, pierce with a knife 2-3 times and microwave on high for 2 minutes to soften in order to cut in half.  Cut in half from stem downward.  Brush with extra virgin olive oil and sprinkle with salt and pepper.  Roast at 375 degrees for 45 minutes.  Using a fork, loosen and remove squash strands. Store in jar for up to 4 days, or freeze up to 3 months.

Note– Always play with seasonings to get the flavor you like. Want garlic in your soup? Add it. Want different veggies? Add them. Experimenting is a good thing. I love a squirt of fresh lemon juice in my chicken noodle. You?

PART 2: TIPS

Tip 1: How to make Juliechini Noodles. Place a fork through the stem end of your zucchini and pull the Kinpira Tool down the length of the veggie (OK! It’s really a fruit).  When you reach the seeds, rotate the zucchini until you have used as much of it as possible.  Not only good in soup, these juliechini noodles are delicious sautéed simply in olive oil with fresh garlic and a sprinkle of salt and pepper. Finish with a squirt of lemon.  Perfect little nests for sautéed shrimp, grilled fish, vegetarian tomato sauce, and on and on we go.

Tip 2: COLD HANDS, HOT SOUPS! These Glassy Soups are hot, hot, hot! Use your favorite color, school {Fight on!}, or sport’s team wristbands to prevent your tender phalanges from the burn. While the jar is covered, during the resting time, slip your favorite wrist bands over the top of the jar.  And you thought wristbands were stuck in the ’80s? Ha!  Just don’t be a knucklehead and nuke your soups with the metal lids or bands on. Duh. For little ones, you may want to pour these soups into larger bowls to cool to a comfortable eating temperature.

PART 3:  FREE PDF downloadsBut PDF for team BRK stands for Print, Do, Feast. Got it? Good.
BRK Asian Cuppa Noodles
BRK Chicken Cuppa Noodles

Super chic PDFs for you to punch and stuff in your very own binder.  Print and share, but please give me credit. Not for financial gain please- that means, don’t sell my work. Because I know people.  Capiche? Thanks.

PART 4: Shopping!
Jars? The .5 liter jars in the photos are from LeifheitUSA. Their marquis shape and gorgeous European design give these Glassy Soups a fresh, chic, and modern look.  Love them, get some for yourself. LeifheitUSA sent me 2 cases of the .5 liter jars to try out, I like them, they are beautiful- and that right there is my very own opinion. Now if I can only make money off their sales?

Kinpira Julienne Peeler– I have used the Kinpira for many years now and it works well on large carrots, cucumbers, and zucchini. Have you ever tried one? Be careful, they are very sharp and not for children. I fear it, I respect it.  The link to the Kinpira tool takes you to my amazon store where I make a tiny bit of money if you buy from there. So make my day.