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.
I hesitate to call anything Otto’s favorite. He’s only 9 months old and unable to speak for himself, after all. But, he loves this stew. I mean, he devours it. The first time I made it for him about a month ago, I puréed it really well because he was still getting the hang of swallowing solids, and he gobbled it without hesitation. Tonight, I didn’t blend it quite as much. He was just as enthusiastic.
Otto literally leans forward in his high-chair, mouth open, eagerly waiting for the next spoonful. Sometimes he grabs at the spoon and pulls it towards his face. I also let him have a few carrots from my bowl, not blended, to pick up with his fingers tonight. He happily ate them, but also continued to lean forward for more of the purée.
To be clear, Otto does not do this with other foods. So, I think it’s safe to say, this super easy dish is his favorite. Brent and I really like it, too. Like many Instant Pot recipes, all you have to do is put the ingredients in and let the gadget work its magic! We hope you and your family, however young or old, will appreciate its simplicity and delicious flavor as well.
Heather and I are doing a great job eating well to kick off 2018. That means we’ve avoided most fried foods, and definitely avoided ordering in junk food. We feel great, and are fitting into clothes better, and that says a lot considering we’re also sleep training our almost nine (!##@!) month old son. Despite our good habits, we still have the occasional craving.
Chicken fried steak wasn’t a big staple for either of us growing up, but let’s be honest—it sounds amazing. Amazing in that it sounds like it’s too unhealthy to really be something you should eat. We didn’t let that stop us from making a low-carb friendly version. I’ve been strictly keto for the past 2 months, and eventually I’ll write more about my results either here or elsewhere, but for now, here’s a recipe for your keto kitchen. If you want to hear more about what I’ve been doing (and how I’ve lost about 30 pounds) let me know in the comments.
Enough yapping, on to the recipe…