January26
This simple salad is a staple at our house whenever we have leftover bacon. I will say that there is rarely an occasion when we have leftover bacon but it does happen. I also love to make it for potlucks and when we are having dinner guests. It looks beautiful, tastes great, and everyone loves it.
Recipe: Spinach, Bacon and Apple Salad
Ingredients
- 6-8 slices bacon, finely chopped
- 1 large apple, sliced thinly
- Spinach
- Balsamic vinegar
- Olive Oil
Instructions
- Place washed spinach in a serving bowl.
- Top with apples and bacon.
- Toss with a vinaigrette that is equal parts balsamic vinegar and olive oil.
- Serve to happy bacon loving people.
Diet (other): Gluten free, Dairy free, Egg free, Paleo, Whole 30
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January13
As we are eating more vegetables, I am working on adding some variety. I could and do eat carrots, onions, and peppers every day but I know that I am missing some great nutrient powerhouses. Squash is something that I have tried many different ways and never really had a taste for. It isn’t bad but I wouldn’t go for an extra helping. Even smothered in butter and brown sugar, it just hasn’t drawn me in.
But I was determined this time. I wanted to like it and I wanted to want it again. I created a recipe that even curbs a little of the sweet tooth that was creeping in today. I ate seconds and thirds.
Recipe: Sweet Roasted Butternut Squash
Ingredients
- 1/2 butternut squash, peeled and cut into 1″squares
- 1 apple, diced
- 1/4 cup apple juice
- 3 Tbsp coconut oil, melted
- 1 tsp cinnamon
- 1/2 cup almonds, chopped
Instructions
- Preheat over to 400 degrees.
- Place squash and apple pieces in a baking dish so they are all exposed. Bake for 20 minutes.
- Mix juice, oil, and cinnamon. Pour over squash.
- Top with almonds and return to oven.
- Cook for 15 more minutes or until squash is tender.
Diet (other): Gluten free, Dairy free, Egg free, Whole 30, Paleo
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January12
As we are adding more and more veggies, we want to try fun and exciting new ways to prepare them. We do love a good steamed veggie but it is always nice to spice it up a bit. We received a yummy head of cauliflower in our CSA box this week along with the idea for this recipe. The original called for lemon juice but I’m just not a big lemon person so I adapted. We used the sauce as a dip and also roasted some broccolettes to go with it. Yummy.
Recipe: Roasted Cauliflower in Garlic Sauce
Ingredients
- 1 head cauliflower, cleaned and cut into bite sized florets
- 2 Tbsp olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- 8 cloves garlic
- 1 cup olive or melted coconut oil, 2 egg whites, cold
- 2 tsp sea salt
Instructions
- Preheat oven to 400.
- Toss cauliflower with 2 Tbsp olive oil, salt, and pepper.
- Place on a large cookie sheet with enough room to roast the florets evenly. Roast until florets begin to brown, about 20 minutes.
- Meanwhile, sauté garlic in 1 Tbsp oil over low heat until garlic is soft and slightly translucent.
- Place garlic in a dish and refrigerate to cool quickly (colder ingredients will emulsify more easily when creating sauces).
- When garlic is cold, place in food processor and blend. Add 1/4 cup of oil to food processor.
- As the oil emulsifies, continue to add the rest of oil slowly until only 1 Tbsp remains.
- Add egg whites and remaining oil along with the salt. Blend to a smooth consistency. Do not over mix.
- Remove cauliflower from oven once browned. Cover in garlic sauce or serve the sauce on the side as a dip.
Diet (other): Gluten free, Dairy free, Paleo, Whole 30
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