PUMPKIN AND BEEF CHILI

Holla if you are a chili lover! We absolutely love it in our house and it’s really great any time of the year, not just when it’s cold outside! It’s a wonderful comfort food, but with the addition of pumpkin and greens you get a delicious healthy version of chili, still with ALL the comfort!! When I think of chili I think of the kind packed full of beans, that’s what I grew up with and I’m sure most of you grew up with some sort of bean version of it….but we all know that beans are the magical fruit. So I ventured to make a beanless version that tastes just as good, if not better, than that beany one! Meat is the new bean. Wait what?!!!

pumpkin and beef chili

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STRAWBERRY TARTINE

Summer has officially hit the bay area HARD and this Strawberry Tartine is perfect for all the summer get together’s I know you will all be having!! This recipe, if honestly you really want to call it a recipe, is so simple to make. It uses minimal ingredients, (SCORE) and tastes magical (SCORE again)

strawberry tartine

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MEXICAN STUFFED ZUCCHINI BOATS

Who is ready for a recipe that SCREAMS summer?!  These Mexican stuffed zucchini boats are a real crowd pleaser!  If you grow summer squash in your garden, this is the perfect dish to use up ALL THE SQUASH! We usually have squash coming out our ears and lets be honest, zoodling all of them for meals can get a bit boring. So instead make those suckers into “boats!”

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ASIAN KABOBS

I originally made these addictive little meatballs for a tailgating series for Whole30 back in the day and they are still one of our family favorites! We really like making them into “kabobs” cause lets be honest, who doesn’t love eating food from a stick. But maybe you are one of those people who are just not down for kabobs….thats okay, just simply omit the stick!!  I love that these meatballs don’t have the typical flavors of a “regular” meatball that we are all so used to (I’m talking about you; marinara doused balls!) It’s definitely a fun way to change up your Asian game!

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STUFFED MUSHROOMS

Hands down my father-in-law makes the best stuffed mushrooms I’ve ever had.  I swear he must put crack in it or something because I can never have enough and I always want more! I kid, I kid……..there are no drugs in his mushrooms……..

It’s hard to recreate something that is already so delicious.  There are some expectations that need to be met (especially by my husband) so I figured the best way to meet and exceed those expectations is to put bacon in it. Because bacon = crack.

 

 

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BRUSSELS WITH RED CHILI VINAIGRETTE

There is a restaurant in the Santa Cruz area that has the BEST brussels sprouts I have ever put into my mouth. We go about twice a year and seriously guys….I think about it for like 3 weeks straight after eating them! Last time we were there I asked them what made their brussels so DREAMY and they said that they fry the parsley that goes on top. My mind was blown! Fried parsley; that is GENIUS!

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SAVORY BREAKFAST SAUSAGE

Raise you hand if breakfast sausage is your “jam.”   I love breakfast sausage, but a good, homemade breakfast sausage is hard to come by.  The grocery store ones usually have a bascrillion ingredients (dude, why?!) and sugar. Lotsa suga!!!

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CHICKEN AND MUSHROOM STEW

I don’t know about you, but sometimes our “staple” chicken recipes just get boring.  So when Kettle & Fire sent me their new chicken bone broth I was determined to find a new scrumptious and easy recipe that would become a new staple for us and this Chicken and Mushroom stew does just that!

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IDAHO SUNRISE

I randomly found one lonely potato this morning while searching for some breakfast for the kids and I. Automatically a few questions popped into my mind….
1. Why the heck do I only have 1 medium potato lying around?
2. If I take off a couple of these root things growing out of it, it would still be okay to eat right?
3. Would the kids notice if I just made this for myself?

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2 out of the 3 questions were answered. Yes, you can take the roots off and not die and my kids most definitely noticed. I still have no idea why this potato was lurking in my kitchen though…..

Anyway, this dish takes a bit of time to cook, mostly because you have to wait for the potato to bake. This would be great for a brunch meal on a lazy weekend when you have nothing else better to do than whip up awesomeness in your kitchen. The recipe call for 1, but feel free to make a bunch of these.  You can also bake up a bunch of potatoes earlier in the week and save yourself a bunch of time!

IDAHO SUNRISE

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Ingredients

  • 1 med russet potato
  • 1 strip of bacon, torn into small pieces
  • A few leaves of spinach, torn
  • 2 green onions, sliced
  • 1 egg
  • salt and pepper
  • avocado oil for rubbing on the potato

Instructions

  1. Preheat oven to 400°.
  2. Clean your potato, rub oil all over skin, lightly salt it, and place in oven safe dish. (I also poke a few holes in the potato)
  3. Place in oven and cook for 40 min or until done.
  4. While potato is baking, cook bacon, and tear into small pieces.
  5. Cut green onion and tear spinach up.
  6. Once potato is done, let cool so you can touch it. Slice it open and remove some potato making a "bowl"
  7. Put some spinach in the bottom, followed by bacon pieces, followed by the egg.
  8. Turn oven down to 350° and cook for 15 min.
  9. Take out and top with more bacon crumbles, spinach, and green onion.
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If regular potatoes aren’t your thing, make this in a sweet potato. It will result in the same greatness.

 

 

Whole30: yes
Paleo: no