We’re slowly recovering from our biggest series of events yet (at CF Austin and CF West Houston) this weekend. More on that (and pictures!) as we get our act together later this week. Today’s post is dedicated to a fabulous friend of ours, and the best hostess in Austin – Melissa “Melicious” Joulwan.
Melissa has been a client and a friend for almost a year now, and is both a nutritionally savvy blogger and a fabulous cook in her own right. She runs the blog The Clothes Make the Girl, ruminating on everything health, fitness and food related. If you haven’t subscribed to her feed already, her blog is a must-read. She’s a fantastically entertaining writer, and offers a unique and highly relate-able perspective to her readers. In addition, her recipes page is full of amazingly delicious, mostly Paleo-friendly offerings that are guaranteed to immediately spice up your Whole30 program. (Anything that isn’t 100% compliant is noted in the comments – for example, the Sunshine Sauce contains a bit of wheat-free tamari, which you can omit entirely as part of your Whole30 plan.)
Melissa was kind enough to host us for a Dino-Chow Feast for us on Friday night with some of her best CrossFit friends. Everyone brought something amazing and 100% Whole30 compliant – the fresh guacamole and jicama and “fried” tomatoes (breaded with coconut flour and baked in coconut oil) were our favorite. Mel made an enormous wild-caught salmon (fresh from Alaska) and grilled chicken thighs (from “happy” organic, free-range chickens), with side dishes of roasted beets, crispy kale and brussels sprouts.
The food was gorgeous, the company was charming and we left well fed, happy, and grateful to have a friend like “Melicious” taking good care of us while we were in town. Thanks to Mel and the gang for a fabulous evening – we look forward to our next trip to Austin!
In the meantime, for all you Whole30 participants, here’s a special recipe Melissa made for us during our visit. It’s a chimichurri sauce, made with fresh herbs and spices and delicious on steak, fish, chicken… or just about anything you can think of. Looking for a new way to spice up your dishes? Try this one today, and drop a note on Mel’s blog to say “thanks” for all the delicious Dino-Chow inspired recipes! (And read her totally unbiased – ha! – review of our Whole9 Nutrition Workshop at CrossFit Austin on Saturday.)
– 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
- 3-4 garlic cloves
- 2 tbsp fresh oregano leaves (or 2 tsp dried oregano)
- 1/2 cup EVOO (extra-virgin olive oil)
- 2 tbsp vinegar
- 1 tsp sea salt
- 1/4 tsp fresh ground black pepper
- 1/2 teaspoon red pepper flakes
1. Finely chop the parsley, oregano and garlic. Place in small bowl.
2. Stir in olive oil, vinegar, salt, pepper and red pepper flakes. Adjust seasoning to taste.
3. Serve immediately, or refrigerate. If chilled, return to room temperature before serving. Can be kept for a day or two. (Serves 2-4).