Since July my life has changed dramatically. Long gone are the lazy college days where I would sleep in, tan by the pool, and brainstorm my next blog post.
These days I spend so much time bringing home the bacon that I rarely have time to cook it.
Thank goodness my office has a Whole Foods across the street…
But after almost 5 months in the real world, I’m finally getting adjusted. Recently I made food other than scrambled eggs for the first time in weeks… And I realized my belly really likes Things My Belly Likes.
I love avocados. They are delicious, they are nutritious, and like bacon – you can eat them with practically everything 😉 (Example A, Example B) This week Matt, from The Athlete’s Plate, inspired me to use avocados in a whole new way with his Avocado Stuffed Sweet Potato. I tweaked his recipe to accommodate what I had and still managed to create something delicious.
Yesterday I found myself with about with 2 packages of tomatoes, a package of mushrooms, and some onion that needed to be used before I leave for Panama City tomorrow. So since freezing my Apple & Banana Sauce worked out so well, I thought I’d treat my vegetables the same way.
Thanks to This Week for Dinner for the inspiration from their Homemade Tomato Sauce recipe. I left out the sugar and swapped fresh herbs for hot sauce and Creole Seasoning. This version has a bit of a kick, but tasted great.
One of the benefits of being a “Super-Senior” is that you get to enjoy an extra Spring Break. Next week I’ll be lucky enough to spend 4 days in Panama City, Florida… which inevitably means I’ll be spending a lot of time in my bikini. So in preparation for that… I decided to consciously limit my carbohydrate intake until I leave.
Unfortunately this decision was poorly timed, being that I just stocked up on nature’s high-carbohydrate candy: fruit.
But being a frugal college girl, I’m not one to waste food. So I got inspired by allrecipes.com and decided to use my apples and bananas to make: Apple & Banana Sauce. That way I can use my fruit before they go bad, freeze the sauce, and enjoy it when I get back from the beach.
I still don’t know about cake… but looks like you actually can have your apples and eat them too 😉
It’s been almost a year since I’ve started living the Primal lifestyle. And I gotta say – I really love it. But every now and then nostalgia hits… and you just want a piece of bread.
I got the inspiration for this recipe from Lori over at What Runs Lori. But her recipe only made a single serving… and called for a Bundt pan as well as a couple ingredients I didn’t own. So I quadrupled her measurements and made a few substitutions to accommodate what I already had. Here’s my modified version. 🙂
My mom gave me a bag of raw beets the other day… and after staring at them for a week… I realized I should probably figure out what to do with them.
After looking through the search results for “beets” on google I found a recipe from the New York Times that swore even self-proclaimed “beet-haters” would love. And here it is…
Raw Orange-Beet Salad:
- ½ pound raw beets
- 1 lemon
- 1 orange
- 1 tablespoon olive oil
- Salt to taste
- Romaine lettuce
Peel your beets using a vegetable peeler. Then grate them in a food processor using the shredding blade.
Squeeze the juice from your lemon and the juice from ½ of the orange into your grated beets. Slice the other half of the orange and set aside. Then add your olive oil and salt and mix it all together.
Arrange a few leaves of romaine lettuce onto a plate. Top with your beet salad and a couple slices of your orange. Enjoy 🙂
While walking to my car after doing some Christmas shopping the other day, I noticed something across the street that caught my eye. Yes! …Literally. That is the new organic market’s name.
The place was fantastic and reminded me of a scaled-down Whole Foods. They had tons of organic fruits, veggies, and hard-to-find dry goods like coconut flour. While I was there I picked up a large bunch of leafy green kale and a big white onion. I should have taken a picture of those pre-cooked beauties… they looked like food art.
I’ve never cooked kale before but lately I’ve been hearing lots of good things about it. Kale is one of the world’s best super-foods: it’s full of vitamins, anti-oxidants, and is an anti-inflammatory. After doing a little internet searching I was inspired by a recipe on Kayln’s Kitchen that incorporated both my kale and my onion. Here’s my spin on it 🙂
Kale & Onion Saute
- 1 large white onion
- 2 cloves garlic
- 2 tbsp coconut oil
- 1 large bunch of leafy kale
- 2 cups water
- ¼ teaspoon salt
- 1 teaspoon fish sauce
Chop onion and dice garlic. Heat coconut oil over medium heat in a large saucepan. When the oil is hot add the onion. After about 3-4 minutes add the garlic and let it cook for another 3-4 minutes stirring occasionally. While the onion and garlic is cooking cut off the stems of your kale (and throw them away) and chop or tear the leaves into approximately 2 inch pieces.
Add the leaves to the onion/garlic mixture. Then add a half cup water, stir, and let sit for 5-10 minutes or until the pan is almost dry. When the pan is almost dry: add another ½ cup water, stir, and let sit for 5-10 minutes or until the pan is almost dry. Repeat this process you’ve used a full 2 cups of water and your pan is once again almost dry. This will take approximately 20-30 minutes.
Then remove your kale/onion/garlic mixture from the heat and season with the salt and fish sauce. Enjoy!
This weekend I celebrated Thanksgiving a little early with my family. While my parents were trying to deep-fry the turkey…trying being the key word in this sentence… I was asked to make a side dish.
I jumped at the chance to take advantage of my mom’s stocked spice cabinet and made these Spiced Glazed Carrots from Bon Appetit!
Spiced Glazed Carrots:
- 2 bunches of thin carrots (2 lb.), cut into 1″ pieces (about 4 cups)
- 2 tablespoons (1/4 stick) unsalted butter
- 1/2 teaspoon kosher salt plus more for seasoning
- 12 whole black peppercorns
- 1 bay leaf
- 1 tablespoon fresh orange juice
- 2 tablespoons Sherry, divided
- 2 pinches ground cloves
- 1 tablespoon fresh tarragon leaves
- 1/4 teaspoon freshly grated orange zest
Bring carrots, butter, 1/2 tsp. salt, peppercorns, bay leaf, and 1/2 cup water to a boil in a medium saucepan over medium heat. Reduce heat to a simmer, cover, and cook, stirring occasionally, until just tender, 7–8 minutes. Using a slotted spoon, transfer carrots to a medium bowl.
Add orange juice, 1 Tbsp Sherry, and ground cloves to skillet and cook until glaze forms, 7–8 minutes. Stir in carrots and remaining 1 Tbsp Sherry. Season carrots to taste with salt.