Entries Tagged as 'paleo recipes'

Thursday, January 31, 2013

Chalkboard Paleo: A Love Letter to Instagram

The problem with Instagram is that I constantly get the feeling that I want to share more, while simultaneously feeling like I’ve probably shared too much. (HI, 1,361 PHOTOS AND COUNTING).

Here’s the thing: I don’t just use the photo-sharing app for food, or fashion, or cute babies, or selfies, or pretty landscapes, or night’s out with my friends. I USE IT FOR ALL OF THAT. And then some. So for those who follow me on Instagram and don’t quite grasp the frequency of my uploads: I have no answer for you. Other than, I just love it. I love it more than Twitter because GOD STOP RETWEETING STUFF I DON’T WANT TO READ, more than Facebook (I mean, screw you Facebook, who even likes you anymore?) more than Pinterest, because really we’re all just going to end up with identical weddings and white home offices, and definitely more than this new Vine app that I may actually delete soon because if I can’t look at it at work, then WHAT GOOD IS IT?

Viva la Instagram.

As a blogger, I feel like there’s a lot of opportunity to brand yourself through social media, and finding that thing that is so uniquely you, and sharing that, and having people respond positively to it, well, it’s extremely fulfilling in a strange-social-media-makes-me-happier-than-human-interaction-sometimes kind of way.

Chalkboard Paleo began because I stopped creating recipes for the blog. You probably noticed. I didn’t plan it, it just sort of happened. I don’t have the time or the resources or the lighting to take beautiful food photos during the week – and I got to a point where I thought, if I can’t put out really good-quality food photography, I don’t want to put out any at all. So I stopped. But then I felt this strange emptiness because the blog is called The Paleo Project and eating clean is a huge, if not vital, part of my life.

Enter: Chalkboard Paleo. 

Essentially, whenever I create a recipe that isn’t too intense as far as instructions go, I “Chalkboard Paleo” the crap out of it. First, I write the name of the dish on the chalkboard. I arrange the food and chalkboard up in my kitchen where I have this white counter top and beige wall. It makes a nice clean backdrop. I snap a photo, add a filter, then, in the caption part, I detail the instructions. I find it to be a happy medium because I’m able to share Paleo food creations, but not have to spend hours cooking/photographing/blogging about a simple recipe. I hope you find it useful, if not refreshing from the abundance of selfies I’m commonly guilty of taking.

For the above ‘recipes’, and more where those came from, search:

Username: @ThePaleoProject *

Hashtags: #chalkboardpaleo #showusyourpaleo

I changed my Instagram username from @Jentonelli to @ThePaleoProject to match the branding of this blog, my Facebook and Twitter handles, and any other app that might come out in the near future.

What’s your favorite form of media socializing?

Tuesday, September 11, 2012

TwoFaced: Ginger, Homemade Paleo Chai Lattes

In weekly installments, otherwise known as TwoFaced Tuesday, Melissa, blogger at CupcakesOMG, and I will choose a shared ingredient. Then, using our unique culinary talents, we’ll create whatever delicious paleo dish we can dream up. TwoFaced will be a dual blogging adventure. If you start here, you will finish there and vice versa.

For all 60 of our TwoFaced Recipes, visit here.

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Tuesday, June 26, 2012

TwoFaced: Deviled Eggs

 

In weekly installments, otherwise known as TwoFaced Tuesday, Melissa, blogger at CupcakesOMG, and I will choose a shared ingredient. Then, using our own culinary talents, we’ll make whatever delicious paleo dish we can think of. TwoFaced will be a dual blogging adventure. If you start here, you will finish there and vice versa.

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Last Monday night I was working a Stella & Dot party and the hostess (a family friend) was prepping appetizers for her guests.

For the first time in, I don’t know, my whole life, I wanted to try a deviled egg. I hadn’t really been a fan of “eggy” things since an incident with egg salad.

She had used a peanut sauce in the filling and “Paleo” or not, they were amazing. They had an unbeatable flavor that made me forget I was working and led to the act of shoving countless eggs in my mouth. She went on to tell me all the different ways she makes deviled eggs; how it’s simply an experiment each time. She just whips ingredients together, stuffs the egg and more often than not, the result is delicious.

The next day, Melissa texted me for our weekly ingredient discussion. She said something like, “I really want to make deviled eggs, should we use egg? Have we done eggs? Or we can do beets…” And that’s the way life works. You try a deviled egg and then your best blog friend is making them and you’re all “Let’s BOTH make deviled eggs” and she’s all “You’re a genius!”

This was my first time making deviled eggs. I’m not really good at peeling them and I certainly have no finesse when stuffing them. They take a bit of patience, but when they’re finished, you’ll wonder why you never made them before.

What’s your favorite way to make deviled eggs?

Horseradish & Bacon Deviled Eggs

makes 10 halves

5 hardboiled eggs
1/4 cup of paleo mayonnaise
1 tbs horseradish
three strips of crispy bacon

Directions

Follow this recipe for mayo and set aside.

Place 5 eggs in a pot filled with water. The water should cover the eggs completely, but the pot doesn’t need to be filled any higher.

Set the stove to high and bring your water to a boil.

As soon as the water begins boiling, remove pot from heated burner and cover.

Let eggs sit for 15 minutes in covered pot of water.

Meanwhile, set aside a bowl of ice cold water.

Cook your bacon on the stovetop until crispy.

When the 15 minutes are up, using a slotted spoon, place eggs in the bowl of ice cold water.

Blot grease of bacon with a paper towel and set aside to cool.

When eggs have cooled for 5 minutes, peel completely and slice in half length-wise.

I brought out my giant mixer, but any hand mixer will do.

I scooped each hardboiled egg yolk into the mixing bowl and added the mayo, horseradish and crumbled up two bacon slices.

I mixed on low until smooth and creamy.

Using a spoon, I refilled each egg half with the mixture and garnished with a tiny piece of bacon.

Serve cold.

Click for Melissa’s Gorgeous Deviled Eggs

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