We’re super fortunate to have a little 16-month-old who is obsessed with umami flavors. As a consequence we’re leaning into mushrooms and Brussels sprouts now that the temperature is attempting to change for the fall. This recipe was an easy combination of protein and vegetables (and fungi) that made leftovers for a few days. Otto went crazy for the sprouts and mushrooms, and we’re getting ready to make another large batch to keep him healthy and strong. We know you’re going to like this—enjoy!
Sometimes, I want breakfast for dinner. Other days, I want dinner for breakfast. Still others I want brunch (a.k.a. a silly but glorious excuse to eat pancakes, waffles, and other decadent dishes); and then there are the days when I just can’t decide. Let’s face it: our designations for what food we eat at various times of the day are somewhat arbitrary, based on years of tradition and societal norms that formed over time. I’m of the mind that, as long as it’s good food, you can eat it anytime of the day.
This quick and easy recipe comes out of my inability to decide between breakfast and dinner foods for dinner one night. I sort of wanted to eat eggs. I also kind of craved tacos. “Why not have both?” Brent asked. It’s ridiculously simply and fast to make, but we enjoyed it. We hope you will too!
If you read our post last week, you’ll know that we went to Wisconsin to visit my parents for the Fourth of July holiday. Two of my sisters and their families and one of my Aunts gathered with us at my parents’ home. One of the many meals my parents made was Sloppy Joes. It took me back to my childhood. So, of course, the first thing I wanted to do upon getting home was create a version that’s a bit cleaner. It’s a simple recipe, but we think it packs in a lot of good flavor. We hope it helps you reminisce about your childhood with a smile the way it did for us.
We recently bought a big container of baby Bella mushrooms to simply roast and serve as a side dish or snack on them during the week. But, when it came to it, I wasn’t excited about roasting them. I used to dislike mushrooms, and while I like them a lot now, I still prefer them mixed in with other foods.
Meanwhile, Otto loves mushrooms. I’m pretty sure they are his favorite food, and that feels like a serious parenting win. So, I came up with this recipe for him. We hope you enjoy it as much as he did!
Last week we shared with you our homemade habanero guacamole. While it’s great on its own, we also put together this great taco bowl for your taco Tuesdays (and other days that end in -y). This taco bowl is saucy and flavorful without being overly sweet or complicated.
Whether you have the spiced ground beef over a bowl of iceberg lettuce or with guacamole, you’ll easily keep your net carbohydrates low (so long as you don’t eat the full recipe with guacamole in one sitting!) if you’re following a ketogenic diet. Although you’ll be tempted to eat it all in one go, we know you’ll manage your moderation.
Keto or no, you’ll feel full and ready to get after it.