Friday, January 30, 2015

Roasted Root Vegetables

I hope more of you are being brave and trying something new to cook and eat now and then. Do you ever eat parsnips? What about rutabaga?   EVERY vegetable has different nutrients so expanding our repertoire is a very good idea.  This Roasted Root Vegetables recipe is a great way to try something new. You can also throw sweet potatoes or organic white potatoes into this mix.

I covered a baking sheet with foil so that cleanup would be easy.

I cut into big bite-sized pieces:

4 carrots
2 large parsnips
2 large rutabagas

I melted 2 TBSP of grass fed butter and rubbed it on the vegetables and the foil and then spread the vegetables out evenly.

I sprinkled them with sea salt and freshly ground black pepper.

I roasted them in a 425 degree oven for 30 minutes.

I wish I'd thought to put fresh herbs in top after roasting them. Parsley is especially good with them but some like cilantro or basil better on this versatile side dish.

                                 Good advice, in the kitchen, and everywhere else.....

Sunday, January 25, 2015

Paleo Lemon Ice Cream Pie with Raspberry Sauce

This is a very special recipe. What I mean by that is that no one would think it was tastes like a serious cheat-dessert! It's going to be amazing this summer when it's hot out, too, but I couldn't wait.

I rubbed a tarte pan (or an 8 inch square glass pan) with coconut oil.

 I stirred up the following ingredients all at once:
1 1/2 cups almond meal
1/2 tsp sea salt
2 heaping TBSP coconut oil, melted
2 TBSP honey
2 tsp vanilla
1/2 tsp lemon zest

I spread this out in the prepared glass pan and baked it in a 350 degree oven for 15 minutes.  I put it on a rack to cool completely.

Next, I mixed the following ingredients in a sauce pan:

1 can organic coconut milk
2 egg yolks
1/3 cup maple syrup
1/4 cup fresh organic lemon juice squeezed and then poured through a strainer to catch the seeds
1 tsp lemon zest
1 tsp vanilla
1 tsp grass fed butter
pinch of salt

I cooked it over medium heat, never stopping the stirring, until it came to a simmer. (I'll be trying this one in the Vitamix I have ordered asap....and my Paleo Blueberry Lemon Bars and Paleo Mango Bars.....)

As soon as it cooled a little, I put the sauce pan in the fridge a few minutes and then into the freezer. Then, I set a timer for 30 minutes and whisked it. I repeated this for 1  1/2 hours which was three times. Then it was ready.

I spread this soft ice cream on top of the crust and covered the taste pan with aluminum foil. Then I tried to put it in the freezer and my taste pan was wider than my freezer door!!! So, I ran to the garage and rearranged the deep-freezer shelves and made room for it there. (You might want to check first - lol)  I left it in there a couple of hours but it could stay for weeks if you need for it to.

I took the Paleo Lemon Ice cream Pie out of the freezer and let it thaw about ten minutes before I cut it into slices and drizzled the Raspberry Sauce on top just before serving.

Raspberry Sauce
I put these ingredients in a tiny sauce pan:
1 6 oz container of fresh raspberries
1 tsp honey
1/4 tsp arrowroot powder 
1 tsp lemon juice ( orange juice works, too)

I smashed the raspberries with a fork and stirred on low heat until warm and thickened.

This recipe will also be amazing if you just want the Paleo Lemon Ice Cream by itself, too.  I know - I licked the bowl and the spatula.  

Saturday, January 24, 2015

Cherry Balsamic Mustard Grass Fed Strip Steak

Grass fed strip steaks. Let's start there.

They are worth the money and this is a great way to treat them (and yourself) right.

First, I stirred up:

1 TBSP Cherry Balsamic Vinegar
1 TBSP organic stone ground brown mustard

I swirled this around in a small glass baking dish and then placed 2 grass fed strip steaks in there. I flipped them over a couple of times and let the steaks come closer to room temperature in this mixture, about 15 minutes.

I rubbed coconut oil on my grill pan and let it heat up a few minutes over medium heat. Then I placed the steaks in, listening for a little sizzle.

I added Cherry Wood Smoked Sea Salt ( and freshly ground black pepper.

I cooked them 5 minutes on each side, turned off the heat, and let them sit there another 3 minutes, flipping them to coat them in the Cherry Balsamic Mustard Sauce.

Perfectly simple with Cheesy Kale Chips with No Cheese. (They don't take long in the oven)

Fuel up and eat like the athlete you are.

Friday, January 23, 2015

Meal Prep for the Week from Feeding Ger Sasser

I've never heard anyone say they've regretted prepping meals for the upcoming workweek. Busy people love it afterwards - their week doesn't have to get stuck on bad food choices, or being tired and frazzled when trying to decide what to cook, or spending too much money eating out.

So, here's a week of ideas. If you see something on here that doesn't appeal, or you don't eat, just choose something else and substitute.

As you look through the recipe links, make your shopping list. Write down what you don't already have on hand. It's also a good idea to check in the kitchen to make sure you do have the other items.

While things are cooking, get your containers out. (and their lids.) You could label everything. You could stack them according to the week, too. Keep it simple until you find your groove.


Rotisserie Style Crock Pot Chicken

Paleo Pork Tenderloin   with   Blackberry Reduction

Grass Fed Burger Skillet


Buttered Sweet Potatoes with Molasses

Broiled Asparagus

Paleo Roasted Cauliflower

Paleo Broccoli Salad  (cold - separate container)


Lemon Lime Protein Balls

Grab and Go Snack Bags

Let me know if you have any questions. Really. Message me on the Feeding Ger Sasser Facebook page or find me on Instagram.

Now, go be AWESOME!

Thursday, January 22, 2015

Blueberry Chia Energy Bites

They might look weird but they are so yummy and pack such a nutritional boost that no one should care how they look. When you make them maybe they will be....rounder?  They are shaped like the inside of my fist. I had to squeeze them so they would stay together.

I stirred up the following ingredients into a large mixing bowl:

1 cup old-fashioned oats (I love McCann's Quick Oats)
1/4 cup chia seeds
1/2 cup unsweetened coconut chips (chips is a misleading word here - it's just the big chunky coconut, not shredded)
1/2 cup almond butter (or peanut butter or pecan butter)
1/2 cup dried blueberries (I used Wild Dried Blueberries from
2 tsp vanilla
1/3 cup dark chocolate chips
1/4 cup sunflower seeds
2 TBSP raw honey

I put the bowl in the fridge for maybe half an hour and then smashed them into balls, making sure that everything stuck together. I'd hope to be able to use my cookie scoop but it needed to be smashed together.

If yours won't stick together well, add more honey or nut butter. This recipe comes out stickier or drier because nut butters can be more liquid sometimes and thicker sometimes. Also, the difference in raw honey and local honey can effect outcomes so adjust as needed. 

You will love having these around as you prep for a healthy week of meals. These make great breakfasts or snacks.

                                                  TBT - Mikko sure has grown......

Wednesday, January 21, 2015

Salad is an Art Form.

Salad is an Art Form

Salad is an art form.

Lettuces are the canvas.
Nuts are abstraction.
Seeds? Constructivism.
Raisins and dried cherries give pigment to this art.
Broccoli, textured medium.
Garlic, rebel.
Basil? A hint of sweetness in the foreground.
Salad Dressing? Emulsion.
And Bacon? Bacon is love.
 Bacon is necessary.
Make a salad.
Creative juxtaposition.

Salad is an art form.

Tuesday, January 20, 2015

Peanut Butter Oatmeal Chocolate Chip Skillet Cookie

You know we eat clean a very high percentage of the time.
You also may know my oldest son, Ger Sasser, and his wife Cassie, work very hard in all that they do. For instance, two weekends ago Ger took 4th place in the OCT Men's Elite Division. Here's my favorite photo from SWEAT from all the social media coverage.

Just this last weekend Ger and Cassie were in Miami. She worked with and Ger was on the SF Fire Men's Elite Team. Ger, Ben Gerard, and Hunter Britt took second place on the podium!   Here's a favorite photo of two of them, photo by Jason Espeut.

Back to the Skillet Cookie that's not even in the REALM of paleo.  Here's the thing - when Ger and Cassie come over for dinner and they ask for a REAL dessert, I just might get a little carried away. I might feel guilt until I realize it wasn't a cheat day, or even a cheat meal, just a cheat dessert. 

I took a recipe I used to make in a baking dish and tweaked it since I'm all about the cast iron skillet.  I hope you try this one - it's easy and totally worth it.
Here's what I did:
I rubbed coconut oil in my big cast iron skillet.
I whisked these ingredients in a large mixing bowl:

1/2 cup grass fed butter, melted
3/4 cup brown sugar (don't judge me lol)
1 egg
2 tsp vanilla

Then I stirred in just until combined:

1 1/2 cups old-fashioned oats
3/4 cup flour (I know, I know)
1/2 tsp baking soda
1/2 tsp cinnamon
pinch of salt

I put about 2/3 of this mixture into the skillet, saving the rest to go on top.  I spread it out a little with the wooden spoon.

In a small bowl I mixed:

1  14 oz can sweetened condensed milk (I told you I went a little crazy....)
1/2 cup peanut butter, maybe a little more

I poured this into the skillet next.

Next I put the rest of the first mixture on top, in spoonfuls her and there. The last thing to go in was:

1 cup Ghirardelli dark chocolate chips.

I baked it in a 350 degree oven for 30 minutes.  

We ate it while it was all warm and gooey and wonderful. We wondered if ice cream might make it even better.
I think it would be good in the fridge for 5-6 days but I'm never going to know for sure.