Weddings, weddings, weddings. That is what I was up to last weekend. Erik and I had weddings on both Saturday and Sunday. He was a groomsman in one, and I a bridesmaid in the other. Needless to say it was busy! Super fun but super busy. And tiring! My poor body just can’t party like that for two days in a row anymore. Thank goodness Monday was a holiday or I might not have survived. Man I sound like an old woman. Did I also mention it was freezing? Both weddings were scheduled to be outside but luckily the one on Saturday got moved indoors or we might have frozen to death. Think 2 degrees and pouring rain. Recipe for disaster if you ask me. Lucky it stayed dry on Sunday since that wedding was happening outdoors no matter what. What the bride wants the bride gets. I don’t blame her, the whole point of the venue she chose was its amazing views. You can see what I mean from my photos below.
Otherwise it’s been business around here as usual. I am in the middle of working on a ridiculous review article on lupus that is taking up all my spare time. But I will spare you from those boring details. Once it’s published I will let you know. Since that’s really the most exciting part of research. Seeing your name in print! But I have still managed to put some new recipes together for you. Like this chimichurri. I have to be honest and admit that up until a couple months ago I had no idea what chimichurri was. Erik and I recently tried a new restaurant in Calgary and our meat came with this amazing green sauce. Turns out it was chimichurri. So of course I had to go on a mission to make my own version. And this recipe is the result. I am pretty confident you’ll like it. Plus it’s really easy to make. Toss everything into your food processor or high speed blender and you’re done! I certainly don’t have hours to spend slaving away in the kitchen and I am sure you don’t either.
And since I had no idea what chimichurri was until recently I decided to do a little research. According to wikipedia (please don’t judge my choice of reference) chimichurri “is a green sauce used for grilled meat, originally from the Rio de la Plata Argentina. It is made of finely chopped parsley, minced garlic, olive oil, oregano and white vinegar.” Now wasn’t that informative? You will notice I have made a few alternations in my own version, swapping olive oil for avocado oil, adding mint and cilantro and using balsamic vinegar instead of white vinegar. And I assure you that these modifications are worth it! So far I have tried this sauce with chicken, beef and pork and loved it with all of them. I am sure it would also be good with fish and other meats as well so if you try it please let me know.
Otherwise I will be heading to Boston later this week for a rheumatology review course, so if any of you know of some great, paleo friendly, places to eat I would love to hear your suggestions! I have heard great things about Boston’s food and I want to be sure I hit the best places. Normally when I go to the States I also like to enjoy some amazing U.S shopping, but sadly with the Canadian dollar being as pitiful as it is these days I think the shopping may have to be avoided. Tragic. Although I will still likely be filling my suitcase with Epic bars and some grassfed butter. Don’t rat me out to customs please. The lengths us Canadians have to go to just to enjoy some grassfed butter. It’s ridiculous. But why don’t I save that rant for anther day. Instead I’ll let you get to today’s chimichurri recipe.
And as always I would love it if you followed me on my social media pages on Instagram, Facebook, Pinterest and Twitter
Until next time, happy eating everyone!
Chimichurri Sauce Recipe
(Paleo, Gluten free, GAPS, Whole 30)
Ingredients
- 1 bunch fresh parsley either flat or curly will both work
- 1/3 cup packed fresh mint leaves
- 1/3 cup packed fresh cilantro
- 3/4 cup avocado oil
- 2 tbsp balsamic vinegar
- 2 balsamic vinegar
- 2 tsp dried oregano
- 1/2 tsp sea salt
- 1/2 black pepper
Instructions
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Place the ingredients in your food processor or blender
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Puree until smooth
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Place in the fridge and let sit for at least one hour (I prefer overnight if possible to allow the flavours to blend)
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Serve and enjoy!