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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ARTICHOKE PESTO LEEK FRITTATA

Mornings around this house can get a little crazy at times….I mean I’d be a big fat liar if I told you that we have it together every.single.day. Our mornings usually consist of looking for a missing shoe for a half hour and trying to get all the knots out of my daughters hair. Then try adding some good wholesome food into their little bodies before they spend all day at school.  7:30 am really can be killer sometimes.  That’s why, when I meal prep, I usually make some sort of frittata.  Why a frittata you ask? Because it’s SO simple to make (you really could add whatever you’d like to it) and it can chill in your fridge for about a week!

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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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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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WHOLE ROASTED CAULIFLOWER

I may be late on this train, but have you guys ever roasted cauliflower whole? Well, I just did a few weeks ago and this may be the only way I cook cauliflower from now on. You basically plop the cauliflower in a pan and then let it do its thing!! Easy peasy right!!!?!

 

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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

CLASSIC BEEF STEW

Raise your hand if you love beef stew! Your hand should most definitely be raised, come on….get it up!!  I hadn’t had (or made) beef stew in a really long time, but have been thinking about it lately. Then the other weekend, my in-laws had it up at their house. Then my friend Kristen (you can find her over at http://www.livinglovingpaleo.com) made some on her instagram and it sealed the deal for me. I went out that next morning and bought a big batch of beef stew pieces. Sidenote: I love how grocery stores already have the pieces all cut up for you. Makes my life WAY easier!  I seriously love beef stew. It’s hearty and just plain delightful on a cold winter evening. It also freezes really well, so triple the batch!

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